Os quintais produtivos como espaços pedagógicos e de inovação na Educação Profissional e Tecnológica em Andaraí - BA

Abstract

The trajectory of human nutrition throughout history has been profoundly influenced by various factors, such as migratory movements, social, cultural, and nutritional changes, as well as technological advances. Productive backyards, present in both rural and urban areas, play a crucial role in local culture, food and nutritional security, gastronomic diversity, and also in educational processes and pluriepistemological teaching and learning, with emphasis on VET (Vocational Education and Training). This study aims to systematize the educational practices related to productive backyards and the nutraceutical potential of food plants, whether cultivated and/or spontaneous, used by the families of students enrolled in the Technical Course in Gastronomy in the municipality of Andaraí, Bahia, Chapada Diamantina. The method adopted is a qualitative approach, based on participatory research and collective construction with students from the Technical Course in Gastronomy at Colégio Estadual de Tempo Integral Edgar Silva. To this end, the following stages were carried out: research group mobilization; spoken map workshop; field visit with semi-structured interviews; discussion circle; and gastronomic workshops. The results show that 87.9% of the participants have backyards, revealing a direct relationship between these spaces, grandmothers, and ancestry in food production. It was observed that all backyards are maintained mainly by women, who preserve the tradition of domestic cultivation. In total, 55 species of plants used for food were identified, with different purposes, particularly food and medicinal ones. In the gastronomic experiences, the agroecological fair and the workshops demonstrated the relationship between popular knowledge and innovation, resulting in a Recipe Book as a product of this study. It is concluded that the pedagogical experience developed showed that productive backyards and regional culinary practices, articulated with methodologies that re-signify the school space as a territory of dialogical learning and innovation, are aligned with the principles of VET in technical education in gastronomy.