Adaptándose a una nueva filosofía europea de educación universitariala experiencia "Cocina a conCiencia" y las competencias transversales para el alumnado del Grado en Química
- Carlos Estévez Varcálcel
- Mª Helena Zapico Barbeito
- Renée DePalma Ungaro
- María Teresa Ramiro Sánchez (coord.)
- Tamara Ramiro Sánchez (coord.)
- María Paz Bermúdez Sánchez (coord.)
Publisher: Asociación Española de Psicología Conductual AEPC
ISBN: 978-84-697-0237-6
Year of publication: 2014
Pages: 1029-1034
Congress: Foro sobre la Evaluación de la Calidad de la Educación Superior y de la Investigación (10. 2013. Granada)
Type: Conference paper
Abstract
Since 2005, the School of Chemistry at the University of Vigo has been adapting its curriculum to guidelines established by the European Higher Education Area (EHEA). A significant innovation has been the introduction of transversal competences. The chemistry degree has incorporated 18 of these, including the ability to work independently and in groups, to search for and manage information, to make decisions, and to apply theoretical knowledge to practical situations. Every semester, students participate in an interdisciplinary activity designed to address these competencies. In this paper we will analyze one such activity, Science in the Kitchen, which was offered in the first semester of the 2012-2013 academic year. Using participant observation notes, student surveys, and professor interviews, we will examine the course design and the actual implementation, how they relate to the EHEA philosophy, and implications for future practice.