The impact and perspectives of a capacitating culinary awareness program, in the knowledge development of culinary identity, nutrition, hygiene, meal planning and culinary techniques applications in the community “El Progreso” situated in Pedro Vicente Maldonado Province of Pichincha Ecuador

Abstract

The purpose of this development project is to settle a Culinary Capacitating program along the community “El Progreso”, located in Pedro Vicente Maldonado, Province of Pichincha, Ecuador, in order to analyze the impact and perspectives that culinary knowledge can rapport. It has been taken in consideration the daily habits of the community, thus to improve their daily life of the people, to make them understand the importance of culinary knowledge and identity and portrait the richness and natural diversity of their area. To accomplish this awareness, program a deep research project has being made: the territory, the history of the culinary culture and development of the community, the creation of the outline of the capacitation program, which follows a logical order to achieve the capacitation: objectives, activities, results and indicators. For the investigation of the research, we have reached different sources such as interviews to important representatives of the community, the opinion of the community, research of the local area about natural resources and social development history and the analysis of various Literary and technical processes that allowed this project to be issued. After analyzing the feasibility and setting the invitation to the community in order to set the capacitation, it was concluded that certainly a culinary capacitation program in the community “El Progreso” could improve its habitant’s lifestyle and develop a complementary value for the community. Once this capacitation has been implemented, the lifestyle of each of the members of the community “El Progreso” will be improved, it can rapport a new understanding of culinary habits that will rapport them a better management of the natural resources, will strengthen their gastronomical identity, improve their health, and rapport economically to the household.