SUPERANDO BARRERAS EN LA FORMACIÓN SEMIPRESENCIAL INCLUSIVA DE EMPRENDEDORAS CULINARIAS

Abstract

At the University José Antonio Páez, it was developed within the community service program of the Faculty of Social Sciences, a Blended Course for the Training of Culinary Entrepreneurs, with participants from different age groups and educational backgrounds, belonging to Caritas and the social program of dining rooms of the central and the western region, with the logistical support of a food company. The participants were led by students of the Community SelfManagement Program of the Faculty, who helped improve the productivity of dining rooms and the Culinary Entrepreneurs, by structuring a Business Plan. The contents were based on the culinary skills of the participants which were learned by experience or transmitted from generation to generation. In order to demonstrate the educational potential of virtuality regardless of age, technological training and education, the authors conducted a phenomenological study supported by semistructured interviews and participant observation. It is concluded that with proper guidance, learning courses focused on the needs of the learner, can overcome barriers due to education, technology training and age, making them more inclusive, since additionally, it can be achieved better living conditions and quality of life, promote independence, build socioaffective confidence and discover unknown skills.