Research presented in this master's dissertation focuses on creating, applying, and
analyzing an external learning trail for students of the Gastronomy course to promote
creativity in cooking practices using Non-Conventional Food Plants (PANC). In this
case, red nettle (Laportea estuans) was the PANC under study. As part of this research,
we are asking: How can non-conventional food plants be used to foster Creativity among
students of higher education? This questioning led to the following general objective:
Design an educational process to foster Creativity competence in kitchen practices in the
training of Gastronomy course students, with non-conventional food plants (PANC) as
content. Action research methodology, considering its connection to qualitative
research approaches, seeks to promote changes in the reality context, but also educate
and raise awareness of participants and the researcher. Learning is divided into four
dimensions related to cooking: knowing, cooking, eating, and convincing. Activity
activities subsidized by educational artists (podcast and illustrated booklet) are used
for the learning trail, along with support materials (map mind, sensory evaluation form,
technical sheet), that each moment of the trail helps to develop specific creative skills.
This study was conducted with students in the 3rd semester of the Higher Course of
Technology in Gastronomy at the Universidade da Amazônia (Unama) in 2022 within
the scope of the discipline "Integrating Topics II". Students were assessed based on
their previous knowledge of the PANC under study. An analysis of the student's
creative process was carried out in the form of interviews to analyze their innovative
and creative recipes made from red nettle. The research data shows that the learning
trail contributed to the objectives it proposed, such as promoting creativity in students'
activities and promoting the gastronomic exhibition.
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