Gastronomy as part of technical and technological training.

Abstract

The study analyzes the academic offer of universities and higher technological institutes where the broad field is "Services" as part of technical and technological training. This research examines the academic offer of the gastronomy and bakery career, skilled labor, supply, demand and the labor gap in the province of Imbabura, through the integration of knowledge, contexts and cultures in the different curricular meshes that are offered in the country. For this article, it was necessary to make a statistical table and an analysis of the current academic offer, as a mechanism of approach and confidence; the purpose is to determine the existing demand, achieving an integral education, with an intercultural vision in accordance with geographic and linguistic diversity.