El contexto culinario como estrategia didáctica para la enseñanza de la química en el Colegio Agustiniano Suba

Abstract

Faced with the learning difficulties of chemistry that were evident in some students of the Colegio Agustiniano Suba, a didactic strategy for the teaching of inorganic chemistry was designed and applied from the study of stoichiometry, using the culinary context based on the Centers of interest of Decroly, Significant Learning of Ausubel and Didactic Transposition, this proposal was developed with 25 students of the grades: fifth, eighth, ninth and eleventh, the Center of Interest: Scientific Cook, seeks to promote in them a better acquisition of the knowledge, in contrast to the traditional teaching that demonstrates the repetition of concepts, but without appropriation of the same, traditional way in which students acquire rules to name compounds or to mechanically perform chemical calculations without having a real meaning. In this center of interest, several recipes were developed that have as characteristic the use of proportions and of the raw material susceptible to undergo transformations, through the application phase significant changes in the way of understanding the stoichiometry were detected; Two workshops were held each with two moments, one before and one after the practical part and two semi-structured interviews with teachers in the area and the respective analysis of the results was made.