Culinary and Gastronomy Education

This section focuses on the critical analysis of culinary and gastronomic training from pedagogical, innovation, and sustainability perspectives. Published studies address:

• Didactic innovations: Application of active methodologies (PBL, flipped classroom), integration of digital technologies, and competency assessment in training environments.

• Interdisciplinary approaches: Intersections between education, food science, sustainability, and cultural heritage.

• Curricular challenges: Competency standardization, teacher training, and adaptation to Industry 4.0 demands and SDGs.

• Integration of traditional knowledge systems.

We prioritize methodologically rigorous empirical research, systematic reviews, and comparative studies that contribute to theoretical-practical advancements in the field. This section aims to become a reference for academics, educators, and administrators of gastronomy and culinary education programs.