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Using a qualitative approach, the study carried out a theoretical and reflective bibliographical survey covering the historical context of Brazilian confectionery and the importance of maintaining this heritage through the education of market professionals, currently identified as a gap in undergraduate programmes. Based on this, a proposed teaching plan was drawn up for a Brazilian confectionery subject, with pedagogical justifications that subsidise the choices of teaching strategies. The conclusion of this work is a reflection on the importance of the subject of Brazilian confectionery in gastronomy courses in Brazil.
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Sie hat einen Abschluss in Betriebswirtschaft von der ESPM und in Gastronomie von Anhembi Morumbi, eine Spezialisierung in Konditorei und Bäckerei von der École Lenôtre in Frankreich und in Eiscreme von Carpigiani in Italien. Sie hat einen Postgraduiertenabschluss in Hochschullehre von Senac und einen Masterabschluss in Bildung, Kunst und Kulturgeschichte von der Mackenzie Presbyterian University.
