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A gastronomia enquanto expressão e promoção da multiculturalidade: representações, expectativas e formação profissional dos estudantes da Escola de Hotelaria e Turismo do Algarve
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Abstract(s)
As relações interculturais saídas dos cursos de gestão e produção de cozinha, nascem
através da gastronomia produzida na cozinha, fortemente alavancados pelo conceito de
multiculturalidade. Os estudantes que seguem este tipo de formação, fazem-no pelo
desenvolvimento pessoal e pela procura de novas competências técnicas, a par do desejo de
pôr em prática os conhecimentos de gastronomia aprendidos durante o seu percurso
formativo. A gastronomia ultrapassa fronteiras, transforma-se dentro das sociedades cada
vez mais multiculturais, o cozinheiro, tem na cozinha, enquanto espaço uma das
ferramentas para aplicar conhecimentos, representações e técnicas que se revertem como
os elementos associados à dinâmica do ato de alimentar os mais exigentes comensais.
O objetivo deste estudo exploratório baseado na metodologia qualitativa, pretende dar a
conhecer quais as representações e expetativas dos estudantes pela formação de cozinheiro,
quais as opções que tomam e as mudanças que daí advém, e qual o impacto nas suas
práticas.
No estudo exploratório, concluímos que existem perceções diferentes relacionadas com o
perfil dos estudantes e a sua origem sociodemográfica, sendo maioritariamente os homens
que optam por esta formação especializada. Constatamos ainda que a relação da
gastronomia com outras culturas alimentares, nasce nas aulas práticas de cozinha,
fomentam as relações sociais, nomeadamente o trabalho em equipa. Verifica-se ainda que
alguns dos estudantes se sentem preparados no campo da gastronomia, outros pretendem
ganhar mais experiência na área de formação.
As relações multiculturais gastronómicas, saídas das cozinhas de aplicação, criam nos
estudantes a possibilidade de estes se aventurarem em projetos próprios de criação de
iguarias gastronómicas, levando desta forma a que surjam novos estabelecimentos de
restauração, novas tendências de gastronomia que podem promover outros tipos de
gastronomia multicultural.
The intercultural relations that emerged from courses in management and cooking production are born through the gastronomy produced in the kitchen, strongly leveraged by the concept of multiculturalism. Students who follow this type of training do for personal development and the search for new technical skills, along with the desire to put into practice the gastronomy knowledge learned during their training course. Gastronomy crosses borders, transforms itself within increasingly multicultural societies, the cook has in the kitchen, as a space, one of the tools to apply knowledge, representations and techniques that are reversed as the elements associated with the dynamics of the act of feeding the most demanding diners. The objective of this exploratory study, based on qualitative methodology, aims to make known the representations and expectations of students for training as a cook, what options they take and the changes that come from it, and what impact they have on their practices. In the exploratory study, we concluded that there are different perceptions related to the profile of students and their sociodemographic origin, with the majority of men opting for this specialized training. We also found that the relationship between gastronomy and other food cultures is born in practical cooking classes, fostering social relationships, namely teamwork. It is also verified that some of the students feel prepared in the field of gastronomy, others intend to gain more experience in the training area. The multicultural gastronomic relationships, coming out of the application kitchens, create in the students the possibility of venturing into their own projects to create gastronomic delicacies, thus leading to the emergence of new restaurant establishments, new gastronomy trends that can promote other types of cuisine with multicultural gastronomy.
The intercultural relations that emerged from courses in management and cooking production are born through the gastronomy produced in the kitchen, strongly leveraged by the concept of multiculturalism. Students who follow this type of training do for personal development and the search for new technical skills, along with the desire to put into practice the gastronomy knowledge learned during their training course. Gastronomy crosses borders, transforms itself within increasingly multicultural societies, the cook has in the kitchen, as a space, one of the tools to apply knowledge, representations and techniques that are reversed as the elements associated with the dynamics of the act of feeding the most demanding diners. The objective of this exploratory study, based on qualitative methodology, aims to make known the representations and expectations of students for training as a cook, what options they take and the changes that come from it, and what impact they have on their practices. In the exploratory study, we concluded that there are different perceptions related to the profile of students and their sociodemographic origin, with the majority of men opting for this specialized training. We also found that the relationship between gastronomy and other food cultures is born in practical cooking classes, fostering social relationships, namely teamwork. It is also verified that some of the students feel prepared in the field of gastronomy, others intend to gain more experience in the training area. The multicultural gastronomic relationships, coming out of the application kitchens, create in the students the possibility of venturing into their own projects to create gastronomic delicacies, thus leading to the emergence of new restaurant establishments, new gastronomy trends that can promote other types of cuisine with multicultural gastronomy.
Description
Keywords
Estudantes Gastronomia Representações Multiculturalidade Students Gastronomy Representations Multiculturality
Citation
Alves, José Júlio dos Santos - A gastronomia enquanto expressão e promoção da multiculturalidade [Em linha]: representações, expectativas e formação profissional dos estudantes da Escola de Hotelaria e Turismo do Algarve. [S.l.]: [s.n.], 2022. 139 p.