Open AccessEl estudiante de TSU en gastronomía ante el inicio de la pandemia, percepción y adaptación a una modalidad virtual
Author(s) -
Kariyeli García-Ramírez
Publication year - 2020
Publication title -
revista de políticas universitarias
Language(s) - English
Resource type - Journals
ISSN - 2523-2487
DOI - 10.35429/jup.2020.12.4.20.27
Subject(s) - aside , event (particle physics) , happening , subject (documents) , humanities , gastronomy , sociology , psychology , history , art , political science , performance art , art history , library science , computer science , law , literature , physics , tourism , quantum mechanics
The imminent arrival in Mexico of the COVID-19 pandemic upset locals and strangers who never imagined the consequences of this atrocious event that modified the dynamics of world society. In the education sector, the radical change to a virtual modality revealed the great digital gap that exists and in the TSU student body in Gastronomy of the UTL, this change meant rethinking about the development of the competences of the career, as well as the technical and culinary skills required of each subject. However, the fact was soon put aside when understanding that this adaptation would require much more than just being able to cook in a specialized laboratory, it was about learning to manage time, to communicate assertively, to live together as a family and to provide feedback through a monitor the teachings of teachers, who also faced the challenge of sharing knowledge in front of a screen.