Propuesta de diseño para la implementación de un taller de cocina patrimonial para la Escuela de Gestión en Empresas Turísticas y Hoteleras de la Pontificia Universidad Católica del Ecuador Sede Ibarra.

This research is based on the design proposal for the implementation of a patrimonial cuisine workshop for the School of Management in Tourism and Hotel Companies of the Pontifical Catholic University of Ecuador, headquarters - Ibarra\; in such a way it is evident that patrimonial cuisine is part of the cultural heritage of the peoples or the integrity of Ecuadorians that represents their culture, its variety and its intangibility through the conservation of ancestral flavors, beliefs, customs and traditions\; recognizing that the identity of a society represents a relevant value to gastronomy. Thus, the study was based on the synthetic analytical method and the inductive method, the same ones that allowed the use of the instruments of observation, survey and interview. Therefore, the results obtained through the application of these instruments show that it is necessary to implement a destined area, equipped and specialized for academic training in patrimonial cuisine for gastronomy students at the PUCE-SI School of GESTURH, as it will contribute to strengthening and rescuing of the techniques, cooking methods and utensils they used the ancestors and that are still part of the Ecuadorian patrimony. Thus, it was concluded that currently in the country there is a lack of knowledge of patrimonial cuisine, so this implementation of the heritage cuisine workshop is feasible for the benefit not only of students, but also from the same university as it is one of the first educational institutions to offer patrimonial cuisine with a highly equipped workshop for practices in the gastronomy career.

• Hovedforfatter: Mero Gámez, Samuel Paúl (author)
• Format: bachelorThesis
• Udgivet: 2022
• Fag: cocina patrimonial, taller, gastronomía, cocina ancestral
• Online adgang: https://repositorio.puce.edu.ec/handle/123456789/44823