A PRÁTICA DOCENTE NA EDUCAÇÃO PROFISSIONAL E TECNOLÓGICA: RELATO DE UMA INTERVENÇÃO PEDAGÓGICA INTERDISCIPLINAR PARA O CURSO TÉCNICO EM ALIMENTOS INTEGRADO AO ENSINO MÉDIO
DOI:
https://doi.org/10.17564/2316-3828.2023v12n1p245-264
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A Revista oferece acesso livre e imediato ao seu conteúdo, seguindo o princípio de que disponibilizar gratuitamente o conhecimento científico contribui para a democratização do saber. Assume-se que, ao submeter um artigo, o(a) autor(a) se reconhece como detentor(a) do direito autoral sobre ele e autoriza seu livre uso pelos leitores, podendo ser, além de lido, baixado, copiado, distribuído e impresso.Abstract
School projects dynamically involve professors and students. Thus, an interdisciplinary pedagogical intervention project was planned and developed as a partnership between professors of Chemistry and of specific subjects in the secondary integrated Technical Course in Food. The class experience entitled Identification and characterization of organic functional groups in molecules of use/interest in the area of food given to students of the 3rd year, and the remote teaching activities developed are reported, since its conception, planning and implementation. Finally, the impact of the theory-practice relationship on the teaching-learning process, visualizing Chemistry in the area of food and in the daily life itself, is assessed through a specific survey applied to students. The results were satisfactory and encourage the improvement of this and the development of new interdisciplinary projects by the teams.
