Citas bibligráficas
Paredes, S., Paredes, A. (2020). Competencias relacionadas a la cocina peruana en estudiantes de gastronomía de institutos de Lima y de Arequipa [Tesis, Universidad Femenina del Sagrado Corazón]. http://hdl.handle.net/20.500.11955/650
Paredes, S., Paredes, A. Competencias relacionadas a la cocina peruana en estudiantes de gastronomía de institutos de Lima y de Arequipa [Tesis]. PE: Universidad Femenina del Sagrado Corazón; 2020. http://hdl.handle.net/20.500.11955/650
@mastersthesis{renati/225434,
title = "Competencias relacionadas a la cocina peruana en estudiantes de gastronomía de institutos de Lima y de Arequipa",
author = "Paredes Dongo de Iglesias, Alma Soledad",
publisher = "Universidad Femenina del Sagrado Corazón",
year = "2020"
}
This study has as a general objective to compare the competence related to Peruvian cuisine, of students of the gastronomy career from higher education institutes in Lima and Arequipa. This is a basic level descriptive study and uses a descriptive-comparative investigation design. The participants are 114 students of the Gastronomy career of 5 superior institutes of Lima and Arequipa. The instrument is a scale of cuisine and gastronomy composed of two parts: the first one is related to knowledge of Peruvian cuisine and the attitudes and values that the students of this career possess. The second part is associated with the recognition of culinary and administrative abilities (applicable to the managers of the participants). This instrument has been elaborated in the present study. The results show that the students in Lima have superior knowledge about Peruvian cuisine, while the students in Arequipa have better culinary and administrative abilities. There are no significant differences between the students of both groups regarding the attitude and values towards Peruvian cuisine.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons