Project-based teaching methodology in Gastronomy courses: experience report in Brazilian Cuisine II
The curricular unit of Brazilian Cuisine II of the Baccalaureate in Gastronomy course provides in its menu the contents of the Brazilian macro-regions of the South, Southeast and Center-West. Understanding the teaching-learning process as a possibility to develop skills through consolidated knowledg...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
|---|---|
| Formáid: | Online |
| Teanga: | Português |
| Foilsithe / Cruthaithe: |
Universidade Federal do Rio de Janeiro
2023
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| Rochtain ar líne: | https://revistas.ufrj.br/index.php/mangut/article/view/55067 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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