A comparative study of gastronomy teaching in Cuba and Latin-American

Abstract

This article is the result of research conducted at the MINTUR Training Center in Havana in collaboration with the Central Institute of Pedagogical Sciences of Cuba, as part of a doctoral thesis, referring to the comparative study of gastronomic training in the Latin American context. It allowed determining the main regularities in the formation of the gastronomic discipline, by establishing similarities, differences and trends that can be used by all the actors involved for the improvement of this type of teaching in different contexts. A conclusive report was elaborated with a projective character that allows arguing from science the need and importance of the training of human resources linked to this discipline. Prestigious specialists validated the report. It contains recommendations for the continuous improvement of the gastronomic training carried out in the Cuban Tourism training centers for new policies to be projected based on the proposed objective. The study constitutes a little explored experience within Cuban pedagogical scientific research, which can open new paths to reform the process, in addition to facilitating the application of gastronomic training programs, improving existing ones and proposing strategies with a higher degree of commitment to the educational needs of the Cuban tourism sector in this type of teaching.

Keywords:

Gastronomic training; Comparative method; Trends; Improvement