Banca de DEFESA: GIANE SILVA SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : GIANE SILVA SANTOS
DATE: 29/10/2024
TIME: 10:00
LOCAL: Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul - Campus Porto Alegre
TITLE:

SCHOOLING AT MATURITY: TECHNICAL COURSE SUBSEQUENT IN BAKERY TRANSFORMING LIVES

KEY WORDS:

Professional Education. Maturity. Memory. Subsequent Technical Course.

PAGES: 158
BIG AREA: Ciências Humanas
AREA: Educação
SUBÁREA: Tópicos Específicos de Educação
SPECIALTY: Ensino Profissionalizante
SUMMARY:

The present research of the Professional Master's Degree in Technological Education – ProfEPT, is linked to the research line Organization and Memories of Pedagogical Spaces in Professional and Technological Education (EPT), in Macroproject 6 – Organization of pedagogical spaces of EPT. The study aimed to show to what extent technical professional training contributed to the lives of graduates, in maturity (people aged 50+ years) of the technical course in Bakery, subsequent to high school, offered at the Osório campus of the Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS). The time frame was established for the period between 2015 and 2021. This research has taken a qualitative and exploratory approach. The main instrument for datar production was the semi-structured interview, which had a single script for the participants. For the analysis of the data produced, the content analysis techniques proposed by Bardin (1997) were used. All interviews were audio-recorded and later transcribed by the researcher. Subsequently, an educational product (e-book of recipes and life narratives) was developed with guidelines from the methodologies and theoretical contributions that supported and dialogued with the problematization and objectives of the research, with a view to socializing the experiences of these graduates with the community. The e-book presents technical recipes of preference and recipes of an affective nature of each participant. In addition, a timeline is included that covers the technical events, workshops and extension projects that preceded the creation of the technical course in Baking at the Osório campus of the Federal Institute (IFRS). This chronology highlights the potential of technical training to meet the demands of local communities. Based on the results obtained, it is clear that the technical course in Baking had a highly positive impact on the lives of its participants. From a technical point of view, a substantial improvement in skills and understanding of the processes related to the production of various bakery products was observed. On a personal level, graduates reported significant benefits to their emotional well-being and autonomy. These results are particularly relevant for mature adults, who often face specific challenges related to employability and social integration.

COMMITTEE MEMBERS:
Presidente - SERGIO WESNER VIANA
Interna - LILIANE MADRUGA PRESTES
Externa à Instituição - MARIA CRISTINA SCHEFER