Planeación didáctica para el desarrollo de las capacidades sensoriales de estudiantes de Educación General Básica, mediante prácticas gastronómicas creativas

Abstract

This research proposal is an instructive methodological classes for teachers of Cultural and Artistic Education (CEE) in General Basic Education. Moreover, this proposal center on developing perceptible capacities in seventh grade students, through creative gastronomic practices. By way of Project-Based Learning (PBL) in company with Universal Design for Learning (UDL), that is to say the students will experience the sensorial world by preparing recipes, exploring textures, and creating artistic forms with food. The target is to foster creativity, collaboration, and recognition of gastronomy as an artistic expression. Furthermore, this activities incorporate preparation such as: foam, aromatic drinks, mayonnaise, guacamole, and sauces, additionally construction of culinary sculptures representing animal with figures. The assessment will be based on the sensory quality and presentation of the final products. This interdisciplinary approach strengthen the connection in the middle of art, science, and culture, enabling CEE teachers to integrate gastronomy, innovative and meaningful pedagogical tools. Also, incorporating gastronomy into the classroom not only develops students’ sensory abilities, besides enriches their educational experience by linking creativity with hands to learn.