ATTITUDINAL LEARNING IN PROFESSIONAL TRAINING THAT IS GASTRONOMY-ORIENTED. A STUDY BASED ON THE CONSENSUALISED KNOWLEDGE COMING FROM POLICIES AND APPROACHES IN RELATED INSTITUTIONS

Verónica Millenaar

Abstract

This article aims at analysing the training proposals oriented towards gastronomy. It takes into consideration the guidelines agreed upon at ministerial level for this sector on the one hand and the proposals of two Vocational Training Centres (VET) on the other. Taking into account that gastronomy is a sector with a high presence of young workers and that not only technical knowledge must be developed therein but also attitudinal learning, the article addresses a general question: is the knowledge offered by VET to young people what is required in the sector? In this way, the study seeks to relate: 1) the professional profile agreed upon and defined at policy level, which involves a consensus derived from tripartite sectoral boards which also explains the knowledge required in the sector of activity; and 2) the training implemented by two different VET Centres oriented towards gastronomy; one located in the City and another in the Province of Buenos Aires.