Ciencia en la cocina: una guía didáctica para la enseñanza de termodinámica en el 1ro BGU

Abstract

The teaching of exact sciences such as Physics has always been a challenge anchored to a traditional or passive education that ends up giving this subject an aspect detached from the student's daily life and without the appropriate experimental development it deserves. The present work entitled "Science in the kitchen: a didactic guide for the teaching of thermodynamics in the 1st BGU" is shown as an alternative that allows the teaching of thermodynamics topics through an active approach that favors experimentation in an everyday space such as the kitchen. In the first part of this work, through a brief bibliographic review, the differences between the Traditional School and the Active School are established and how the latter promotes a positive change towards a student involved in his own learning, in addition to establishing the importance of experimentation for the learning of physics and the use of the kitchen and everyday materials as an experimental space for teaching through a didactic guide. For the second part of this work, the methodology is developed through a teacher interview and surveys conducted with students of the first year of the General Unified High School [B.G.U] at the Unidad Educativa Particular Nuestra Familia, which establish the pedagogical needs of students and teachers, supporting the feasibility and relevance of the proposal. Finally, a didactic guide is presented that allows the teaching of thermodynamics through active methodologies and the use of the kitchen as a space for daily experimentation.