Environmental education procedure for the training of Food Processing Technicians. Universidad de Holguín, Cuba

Abstract

Food processing in national and international cuisine with a hygienic-environmental approach should be oriented to sustainable development as an essential factor. However, insufficiencies are evidenced in the professional training of second year students of medium technician in food processing of the polytechnic center "José Ávila Serrano" of Gibara municipality, in Holguín province, Cuba; associated to the limited sensitivity, perception, knowledge and environmental behavior, which allows them to minimize the impacts generated by the application of technological work methods and the generation of innovative alternatives. As a solution to this problem, the article proposes a procedure for the promotion of environmental education in the technical training of these students, taking advantage of the educational potential of the content of the academic and labor components of the specialty, from the unity between instruction, education and professional growth. These results are based on the principles of Professional Pedagogy, on the model of the competent worker and on the professional learning method based on tasks and projects, from the use of a set of theoretical, empirical and statistical methods that allow demonstrating the contribution to the improvement of labor performance from the professional training process.