Abstract

SANCHEZ TRAVEZ, Digna Elizabeth; PACHECO CARRERA, María Fernanda; URBANO BORJA, Miryan Roció  and  GONZALEZ AMAGUA, Jaime Estuardo. Knowledge management in the training of students in gastronomic services: case study for obtaining vinegar from Hawaiian Pineapple. Universidad y Sociedad [online]. 2024, vol.16, n.1, pp. 289-297.  Epub Feb 28, 2024. ISSN 2218-3620.

Hawaiian pineapple has large amounts of fructose, which makes it more palatable for any preparation and in the field of gastronomy you can enjoy countless edible preparations and decorations. The objective of the research is to demonstrate the results obtained in the training of students in gastronomic services based on knowledge management using the obtaining of vinegar from Hawaiian pineapple as a case study. The scope of this research is exploratory, and parameters of the prepared vinegars were compared and measured. The pH and Brix values were higher in the pineapple peel vinegar, demonstrating its greater acceptability for the preparation of recipes based on this product. Knowledge management in vinegar production demonstrates a practical educational method for job training in gastronomic services.

Keywords : Practical classes; Educational media; Laboratory practices.