Pathways to professional training in gastronomy: the pioneering bachelor degree course of the Federal Rural University of Pernambuco (UFRPE)

Abstract

Created in Brazil in the mid-2000s, the innovative Bachelor course in Gastronomy offered by the Federal Rural University of Pernambuco (UFRPE) emerged to supply social demand of professionals who not only dominated production techniques, but also understood food in a social, anthropological, geographical and political way. The aim of this narrative was to record movements that preceded the development of the UFRPE course, from its conceptualization to the winding paths of its first years of operation in a Public Higher Education Institution. Besides, to discuss offering of courses in modalities of technologist and bachelor’s degree and discuss challenges of training and professional performance in face of little official regulation, both for higher and technical education, and for professional practice. From an interview given by the professors who conceived the pioneering course, it was possible to learn about the extension project that founded idea of opening the first bachelor’s degree in Gastronomy in Brazil, at the UFRPE, in the city of Recife, capital of the State of Pernambuco.