लोड हो रहा है...
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...
में बचाया:
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Online |
| भाषा: | por |
| प्रकाशित: |
Revista Mangút: Conexões Gastronômicas
2023
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| ऑनलाइन पहुंच: | https://revistas.ufrj.br/index.php/mangut/article/view/55067 |
| टैग : |
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