Maestrías

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Browsing Maestrías by Author "Jimbo Días, José Santiago"

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    Elaboración artesanal de harinas con base en Amaranto (Amaranthus L.), Frejol (Phaseolus Vulgaris L.) y Papa (Solanum Tuberosum L.) con un enfoque en su presentación, empaquetado y comercialización
    (Universidad de Cuenca, 2024-01-10) Gallegos Olaya, Gabriela Elizabeth; Jimbo Días, José Santiago
    The objective of this thesis project is to produce high quality flours from amaranth, beans and potatoes, and use them in combination with other foods to improve their nutritional value. To achieve this, a thorough literature search will be carried out to gather all the necessary information, including information on the cultural history of these products, their nutritional value, and conventional treatment, preservation, cooking, and roasting-grinding techniques. The project also seeks to find a suitable packaging to preserve the aroma and flavor of the flours, and market them locally and nationally. The project methodology is based on a prior theoretical research process, followed by the transformation of the structure, chemistry and physics of the products to create the flours. A deductive scientific research methodology was used to collect theoretical and practical information on amaranth, beans and potatoes, and to experiment and create the processes of making flour in a culinary laboratory. The goal is to create natural flours that retain their original properties without additives. In short, this project seeks to rescue traditional and native flavors of the land, influence new generations with new sensations and flavors, and improve the nutritional value of food through the use of amaranth, bean, and potato flour combined with other foods. The methodology is based on theoretical and practical research, followed by experimentation in a culinary laboratory to create natural flours and preserve their original properties without additives. Keywords: Amaranth, beans, potato, flour
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    Propuesta metodológica para la gestión de proceso y rúbricas de evaluación para academia de cocina para niños y jóvenes aplicado a Kitchen Club
    (Universidad de Cuenca, 2024-01-11) Jarrín Jaramillo, Mónica Ximena; Jimbo Días, José Santiago
    This project aims to develop a Process Design for the Kitchen Club cooking academy by creating a methodology, setting up a teaching-learning model, and designing a rubric. It starts with the research of bibliographic material about this subject, and then, the author conducts a field research study in which professional chefs related to the Education area are interviewed to have a reference of the institutions offering a similar service. In this way, the field of knowledge regarding Gastronomic Education is expanded and the company is consolidated so that children and young people can have a basic training in the area of food and beverages. After this, the project carries out a study to identify the processes that must be used in the Management Design. In this case, the existing processes are analyzed to implement those processes that are missing. Likewise, bibliographic research is made to establish the Management Model that the company will use. This Management Model will go hand in hand with the future disciplinary order policies and rules for students and employees of the academy. Once we have followed these steps, the teaching and learning methodology is established through the presentation of a syllabus model and the contents that each of the levels of the academy will have. Finally, a model of the rubric is presented, which will help the academy to have feedback from the students and thus demonstrate what has been learned. Keywords: Process, teaching-learning methods, rubric, canvas