Fonte: El Periplo Sustentable; Núm. 40 (2021): Número Cuarenta; 118 - 144
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Resumo: Objective: To determine the professional profile of the gastronomist by sustainable competences from a socio-formative approach, for the elaboration and validation of a rubric that allows its evaluation in the labor field. Method: A study focused on mixed methods was carried out and it was developed in 3 phases: 1. Definition of the gastronomist profile by sustainable competencies, 2. Design of a socio-formative rubric and 3. Validation of the socioformative rubric through two techniques, expert judgment and consistency analysis. The process and analysis of the information from phases 1 and 2 was performed for qualitative data, establishing analysis categories. On the other hand, the process and analysis of the information of phase 3 because of being quantitative, was carried out using descriptive statistics. Results: Gastronomy is recognized as a transdisciplinary science applicable in the educational field through educational programs with a socioformative approach that respond to the needs of the context and the knowledge society. Other important results were: Having a professional profile made up of sustainable competencies and a rubric validated by experts, who suggested changing the wording of three competencies because they showed low univocity indexes. In relation to the relevance indices, all the competencies with their descriptors presented high indices. Reliability analysis using Cronbach's alpha indicating that the rubric is reliable. Conclusions: The competency profile was defined and a rubric validated in its uniqueness and relevance with good internal consistency was designed; therefore, it is reliable to value the sustainable skills of the gastronomist from a socio-formative approach in his professional practice.
