Abstract

CASAS-MATEUS, Jaime Augusto; ALBARRACIN-TUNJO, Ingrid Lissette  and  CORTES-GONZALEZ, Camilo Ernesto. Molecular Gastronomy: An Opportunity for Learning Experimental Chemistry in Context. Rev. Fac. Cienc. Tecnol. [online]. 2017, n.42, pp.125-142. ISSN 0121-3814.

This case report gives an account of an intervention proposal that aimed to generate conceptual and methodological changes in chemistry classes through an experimental approach, by taking the expert knowledge of the chef to the classroom, "seasoned" with chemical concepts. Cooperative work was implemented as a methodological strategy. This study was carried out in two public schools in Bogotá, Colombia, the Rafael Delgado Salguero and the Colombia Viva schools, with a total of 80 tenth-grade students in the year 2012. The study was conducted in three stages: the Initial stage, including planning and structuring of the proposal; the Development stage, in which the proposal was implemented as a whole; and the Final stage, in which the evaluation instruments were applied and the systematization and analysis of the obtained results was carried out. Based on the results generated from the data collection instruments, it was possible to conclude that the work methodology implemented helped to promote conceptual and methodological changes in most students, such that it became evident in students that cooperative work was decisive in reaching the initially proposed objectives.

Keywords : Molecular gastronomy; conceptual change; methodological change; cooperative work.

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