Abstract:

The development of ‘transversal competences’ is essential for increasing the weak connection between university and society, especially within the sphere of economic development, with an increase in the productivity of enterprises and improving the employability of workers. In fact, the implementation of the European Credit Transfer System (ECTS) is based on transversal competences such as teamwork, oral and written communication or efficient use of the information resources among others. One of the main deficiencies detected in the development of these competences is the difficulty of students to communicate through their oral expression which involves two types of learning: the correct use of the language and the understanding-expression of the thoughts and feelings to express their ideas and knowledge in an effective form.

This work focuses on training the oral communication transversal competence of first course students of the Degree in Gastronomy and Culinary Arts at the University of Alicante. In particular, two main areas were invested in this sense. Firstly, design the most appropriate educational experiences or actions for the improvement of oral skills. Secondly, research and design of teaching-learning methodologies to be implemented (practical seminars, master classes, video tutorials, inverted class, etc.). Then, the implementation of these novel educational experiences or actions were carried out and, finally, the evaluation of experiences or actions were developed in order to know their impact on students, as well as the detection of improvements for future academic courses.

Keywords:

Degree Students, Gastronomy, Oral Communication, Transversal Competences, Transversal Curriculum.