Some Culinary Preparations as a Support to Work in the Chemistry Classrooms

A science education aimed at all audiences to form fully-fledged citizens must take into account meta-scientific content, epistemology, history of science, and sociology of science. In line with the notion of scientific competence, we want to train capable people who know, who can do, who have recognized capacity to face a situation, who possess a certain degree of mastery of skills and resources for action (Quintanilla et al., 2014a). The experience we present identifies a context in which relevant problems are posed that require school scientific activity and consequently scientific competences. That is, the culinary context facilitates the ability to transfer learning, a set of knowledge organized according to the logic of chemistry to respond to real situations and needs (Quintanilla et al., 2014b).