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...
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| Hauptverfasser: | , |
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| Format: | Online |
| Sprache: | Português |
| Veröffentlicht: |
Universidade Federal do Rio de Janeiro
2023
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| Online-Zugang: | https://revistas.ufrj.br/index.php/mangut/article/view/55067 |
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