| dc.creator |
Muñoz Muñoz, Irma |
|
| dc.creator |
Tamayo Salcedo, Ana Leticia |
|
| dc.creator |
Hernández Heredia, César |
|
| dc.date |
2012-09-01T00:00:00Z |
|
| dc.date.accessioned |
2015-07-20T22:11:44Z |
|
| dc.date.available |
2015-07-20T22:11:44Z |
|
| dc.identifier |
1409-4703 |
|
| dc.identifier |
https://doaj.org/article/deb814b2346848a99948563f44c20bf9 |
|
| dc.identifier.uri |
http://evidence.thinkportal.org/handle/123456789/14647 |
|
| dc.description |
Resumen: Este artículo es producto de una investigación realizada en la Facultad de Turismo y Gastronomía de la Universidad Autónoma del Estado de México, a través de un estudio de educación comparada que se realizó con los 21 programas de formación profesional pública de gastronomía que se ofrecen en universidades estatales, universidades tecnológicas e institutos tecnológicos de México. Se analizaron las características del currículo formal, existiendo congruencia entre los distintos programas revisados y una orientación a la elaboración, de productos gastronómicos. Se concluye que hay claridad en la función del profesional en gastronomía y la oferta educativa obedece a la necesidad de personal especializado para la administración y operación de establecimientos de alimentos y bebidas.Abstract: This article is the result of a research made at the Faculty of Tourism and Gastronomy of the México State Autonomous University, through a comparative education study which was made with the 21 college public schools programs offered in state universities, technological universities and technical institutes in Mexico. The formal curriculum guidelines were analyzed, resulting in congruent into the different programs analyzed and a direction to the gastronomic products elaboration. This shows a clear role for the professional in gastronomy because it is shown that the programs are based in the need of specialized personnel in the management and operation of food and beverage establishments. |
|
| dc.language |
Spanish |
|
| dc.language |
English |
|
| dc.publisher |
Universidad de Costa Rica |
|
| dc.relation |
http://revista.inie.ucr.ac.cr/ediciones/controlador/Article/accion/show/articulo/formacion-profesional-de-la-gastronomia-en-instituciones-publicas-en-mexico.html |
|
| dc.relation |
https://doaj.org/toc/1409-4703 |
|
| dc.rights |
CC BY-NC-ND |
|
| dc.source |
Revista Electrónica Actualidades Investigativas en Educación, Vol 12, Iss 3, Pp 1-18 (2012) |
|
| dc.subject |
educación superior |
|
| dc.subject |
formación académica |
|
| dc.subject |
gastronomía |
|
| dc.subject |
México |
|
| dc.subject |
higher education |
|
| dc.subject |
university training |
|
| dc.subject |
gastronomy |
|
| dc.subject |
Education (General) |
|
| dc.subject |
L7-991 |
|
| dc.subject |
Education |
|
| dc.subject |
L |
|
| dc.subject |
DOAJ:Education |
|
| dc.subject |
DOAJ:Social Sciences |
|
| dc.subject |
Education (General) |
|
| dc.subject |
L7-991 |
|
| dc.subject |
Education |
|
| dc.subject |
L |
|
| dc.subject |
DOAJ:Education |
|
| dc.subject |
DOAJ:Social Sciences |
|
| dc.subject |
Education (General) |
|
| dc.subject |
L7-991 |
|
| dc.subject |
Education |
|
| dc.subject |
L |
|
| dc.subject |
Education (General) |
|
| dc.subject |
L7-991 |
|
| dc.subject |
Education |
|
| dc.subject |
L |
|
| dc.subject |
Education (General) |
|
| dc.subject |
L7-991 |
|
| dc.subject |
Education |
|
| dc.subject |
L |
|
| dc.title |
Formación profesional de la gastronomía en instituciones públicas en México |
|
| dc.type |
article |
|