Stratégies d’enseignement des techniques de cuisine : étude de la contribution des NTIC à l’ISP/Gombe

Cet article analyse la contribution des Nouvelles Technologies de l’Information et de la Communication à l’amélioration des stratégies d’enseignement des techniques de cuisine à l’Institut Supérieur Pédagogique de la Gombe. L’étude montre que l’intégration des outils numériques, notamment les vidéos pédagogiques, les plateformes numériques, Internet et les vidéoprojecteurs, peut renforcer l’apprentissage, améliorer la motivation des étudiants et moderniser la formation en restauration.

This article analyses the contribution of the new information and communication Technology (NICT) ; This technology improves the teaching strategies for cooking techniques at the Teacher Training College of Gombe in KinshasaDRC(ISP Gombe). It started on the observation that this teaching remains largely theoritical and faced several difficulties, mainly no sufficient infrastructure, the lack of suitable teaching materials and no strong integration of digital tools into the learning process. The main objective of this research is to evaluate the contribution of NITC in improving the the teaching cooking techniques. That is to say, the aim is to identify the difficulties encountered in teaching this training, to determine the digital resources likely to improve its quality and to facilitate the discovery of ingredients and materials used in the catering professions. On the other hand, the study is part of a descriptive and analytical approach based on constructivist and socio-constructivist theories of learning . We collected data through literature aproach and we administered questionnaire to 100 ISP Gombe catering students. We processed the result by using the descriptive method. The results reveal that 81% of surveys consider that the teaching of cooking techniques is too theoretical while 89% is favorable for the integration of NITIC into this teaching. Furthermore, 72% believe that the use of digital tools improve the quality of learning, 92% agree that educational videos make teaching easier, more effective and more attractive; and 90% confirm NITC as real teaching material. The result confirm that NICT constitute an important factor in modernizing the teaching of cooking techniques . The integration of this new technology appears to be a relevant solution to strengthen the quality of restaurant training at the teacher training college of Gombe (ISP GOMBE). This technology contributes to the training of future qualified teachers of catering domaine and improves the professional skills of learners.