Curricular organization proposal in a technician professionalizing course: environment and environmental education – a study of case / Proposta de organização curricular em curso técnico-profissionalizante: meio ambiente e educação ambiental - um estudo de caso

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

This paper was born from the necessity of researching the environmental theme linked to the professionalising technical teaching, which can’t go deeper in the reflections on the environmental theme in the mentioned courses. Even so, the professional goes through a short period of training and is immediately inserted in the job market. In the case of gastronomy, the discussion about the environmental theme is emergent since it has a direct relation with the natural environment. So, the present research tried to analyze the insertion of environmental education as a transverse theme in the curriculum of the cooking course of Senac in Águas de São Pedro, and from this, to propose an intervention along with the professors in order to rise, move and aware them of the relevance of its insertion in the curriculum, offering opportunities to develop practices referred to the theme. The analysis of the insertion of the environmental theme was made through the application of a questionnaire to the professors and the students involved in the process. From the results, we developed a program of the course that served as subsidy for the professors to rethink and reorganize their pedagogical practices front to the referred theme. The environmental question was considered a theme of great relevance, despite of being not much approached because what the professors knew about the subject was superficial and restrict. Then we can comprehend that they started to realize the necessity of having a global and critic view of the environmental question, going from the common sense to the construction of new learnings. There is a gap between the professional formation of the professors and their professional everyday practice, completely set apart from themes that directly affect their professional actuation. The problems that affect the world, such as the environmental crisis, don’t seem to be part of their reality. So, the practical knowledge lived by the professors has to be worked out along with the theoretic-academic ones, joining the practical sectors of the hotel-school that composes the gastronomy course, through the integration of contents the professors were moved and assumed job commitment in the going of the meetings, concerning the importance of always restarting the educational process, as the course always has new students. Before the meeting it didn’t use to happen, as they mentioned it themselves, there was a fragmentation of information as for the environmental themes in a reductive way. We realized during all the intervention that the professors were dynamic and interested, being that the course offered a changing in the people, opening new possibilities, new attitudes and being favorable to reflection, the rebuilding of new learnings, generating new concepts and values, arousing new attitudes, behaviors and finally new learning and educational practices. There is the necessity of involvement of a bigger number of people not only in the school community, but also of the professionals who act in the operational-practice activity area and diverse levels of the functional hierarchy of the hotel-school, for that there is a total commitment of all the hotel areas, not being restrict to the food and drink department.

ASSUNTO(S)

gastronomy professionalizing technical course curricular environmentation educação ambiental ambientalização curricular environmental education gastronomia curso técnico profissionalizante

ACESSO AO ARTIGO

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