Implementación de kit de herramientas para elaboración de bebidas fermentadas durante las práctica en el laboratorio de gastronomía de la extensión Pedernales.

Abstract

This integrative project was born from the need for certain work tools for the execution of practices within the gastronomy degree, for which the following research question is posed: Will the implementation of a specialized tool kit for the preparation of fermented beverages improve the quality of training practices in the gastronomy laboratory of the Pedernales Extension? The main objective was to implement a tool kit adapted to the needs of the laboratory, providing an adequate basis for students to learn and apply fermentation processes in the future. The methodology followed a deductive approach, starting from theoretical principles and previous analysis to determine the necessary tools. Document review techniques and comparative analysis were used to select the most suitable equipment, considering factors such as functionality, quality and availability. As an instrument, an evaluation matrix was used to compare the characteristics and costs of the selected suppliers: Importadora Castro, Kadefema, Montero and Shopping “El Coral”. It is concluded that the implementation of a specialized toolkit is essential to ensure quality academic training in the area of fermentation, strengthening the technical and practical capacities of gastronomic laboratories.