Students in the Master’s degree program in Gastronomy Teacher Training visit the Basque Country
Students in the Master’s degree program in Gastronomy Teacher Training visit the Basque Country
Students in the Master’s degree program in Gastronomy Teacher Training visit the Basque Country
Students in the online Master’s program will have the opportunity to learn first-hand about various organizations, including the Basque Culinary Center and the Faculty of Humanities and Education Sciences.
This month, for a period of three weeks, students in the Master’s degree program in Gastronomy Teacher Training will visit the Basque Country to learn first-hand about the Basque Culinary Center (BCC) and its educational ecosystem. The participants will also do field trips to learn about different projects; for example, they have visited the campus of the Faculty of Humanities and Education Sciences in Eskoriatza. This Master’s degree program trains professionals to be gastronomy teachers. The program is organized jointly by two faculties: the Culinary Center and the Faculty of Humanities and Education Sciences.
Students from different countries participate in this Master’s program, which is offered online. Students from Peru, Colombia, Mexico, Chile, Panama, Ecuador, Brazil and the Spanish State are participating in this first visit to the Basque Country. The visit is optional and is offered as part of the module entitled Learning experience at the BCC.
During these three weeks in the Basque Country, the students will participate in the various projects that the BCC is currently working on, and they will take part in presentations, seminars, meals, etc. As mentioned above, they will also visit a number of projects. In the words of the organizers, “during the course of the three weeks, we will follow a program that will lead us through all the transdisciplinary areas of the BCC model. We will use different roles to enjoy and experience different learning experiences and educational contexts that will inspire reflection as well as the internalization and personalization of these elements of learning. We will become familiar with different learning spaces, and will learn about their suitability for the development of meaningful learning. We will also see more cross-curricular projects and will participate in the learning experiences that are being developed in the different years of study. In addition, we will take field trips and learn about the Basque culture.”