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Authors
Advisor(s)
Abstract(s)
The present work describes the pedagogic strategies based on problem solving and practical application
of knowledge and competences used in the ambit of the syllabus “Food Production Management”, of the 2nd year
of the Higher Specialization Course (CTESP – Curso Técnico Superior Especializado) of Gastronomy, Tourism
and Well-Being ministered in the Department of Food Industry of the Agrarian School at the Polytechnic
University of Viseu. The students were asked to develop a project built around culinary preparations. The theme
chosen was recipes including chestnut, considering that is is one nut with a high relevance in Portugal, and
belonging to the tradition of culinary in the country. The project, comprised two parts, developed in parallel. One
part involved a collection of existing recipes using chestnut, and the other consisted in the development of an
innovative thematic menu, composed of original recipes containing chestnut. All tasks were developed in groups
of students, who had to conjugate collaborative learning with project based problem solving. The results obtained
were very encouraging, with all students showing successful realisation of the proposed tasks, and achieving a
good academic performance at this syllabus, with high classifications, resulting from the involvement, motivation
and desire to achieve success of all students.
Description
Keywords
Academic Performance Problem Based Learning Collaborative Learning
Citation
Guiné RPF. (2024) Problem based learning as a way to promote academic success and student’s engagement: case study of syllabus FOOD PRODUCTION MANAGEMENT, in Proceedings of the 1525th International Conference on Science, Engineering & Technology, Bruxelas, Bélgica, pp. 31-36.