Adaptation of methodologies for the delivery of remote practical classes in the area of Food and Beverages: an experience report

Abstract

The need to adapt activities for emergency remote teaching by the pandemic also generated demand for a new model for the delivery of practical content for Food and Beverage (F&B) disciplines. To this end, materials were created for students and delivered in a take-away system, which encouraged the report of this work on the actions developed to offer practical remote F&B activities during the current pandemic. An opinion poll carried out with students assisted by the activity was also carried out; whose results showed that 95.2% of the students considered it valid to take samples for the technical tasting activities. Also 95.2% stated that they were very satisfied with the food prepared for tasting; about drinks, 71.4% expressed high satisfaction. Regarding the packaging used, 90.5% indicated that they were very satisfied with these inputs and the identification of food products. It is concluded that although the remote technical tasting format is far from the original concept of practical classes, having the student as an active agent of learning, this type of adaptation is viable for moments like the pandemic.