Formação do profissional de gastronomia no Brasil: análise das estruturas curriculares a partir da espiral do conhecimento de Takeuchi e Nonaka
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Data
2016-12-13
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Universidade Federal de Goiás
Resumo
This study intends to verify how the academic formation process is given, specifically to analyze the curricular structures of the undergraduate courses in gastronomy in Brazil based on the knowledge spiral of Takeuchi and Nonaka (2008). All the research revolves around bringing to Librarianship another investigation that escapes the standards of cataloging, indexing and technical conjunctures. Although this study is based on concepts that make up the construction of knowledge, we observe an unusual interest in discovering and studying an area of knowledge distinct from Information Science and a willingness to bring the analysis of contents referring to a distinct academic formation for the Context of librarians. The methodology of this work is qualitative and regarding the objectives, it can be affirmed that it is exploratory-descriptive, where the technical procedures will be of research data analysis based on the technique of content analysis. The results of the analysis of the contents of the PPC taking into account the spiral of knowledge, showed that the gastronomy has a strong particularity that is the intense presence of contents that must necessarily be passed on in a practical way, that is, "how to do it". The study allowed to propose a reflection about the role of practical learning in an area of knowledge. Another fact observed by the analyzes was that the characteristics of the area of gastronomy favor the existence of several short courses (many in renowned institutions), which teach specific culinary practices and may serve to complement the training of these professionals, or in some cases , Has also served to determine the career of several. This, bringing to the scientific context may justify the high index of market informality in this area of knowledge.
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Gastronomia, Biblioteconomia, Gestão do conhecimento, Espiral do conhecimento
Citação
BARRETO, Yana Araújo. Formação do profissional de gastronomia no Brasil: análise das estruturas curriculares a partir da espiral do conhecimento de Takeuchi e Nonaka. 63 f. Trabalho de Conclusão de Curso (Graduação) - Faculdade de Informação e Comunicação, Universidade Federal de Goiás, Goiânia, 2016.