Óleo residual de cozinha e impacto ambiental: educação para sustentabilidade no ensino profissionalizante

Abstract

The current research project intends the enforcement of the Educational Unit (EU) about the teaching physical properties of triglycerides by using an environmental approach focused on the impact of unsuitable disposal of oily kitchen waste and its recycling to assuage related to environmental impacts. It still intends analyse the contribution of this (EU) in promoting significant learning of the physical properties of triglycerides in addition in the training of students of the Vocational Course in Hospitality at State Vocational School Prof. Marly Ferreira Martins, at Caucaia – Ce, an integrated vocational high school. The chosen methodological approach, was qualitative action-research which seeks to understand the reality based on the participant´s acuity. Focused on environmental impact, it encompasses the application of the teaching entitled “Understanding the Physical Properties of Triglycerides from Waste Cooks Oils and The Impact of Their Disposal on the Environment”. Containing activities such as problem of improper disposal of oil kitchen waste, expository-dialogue classes, discussion groups and workshops to relate the topic of conscious waste disposal with the contents of the physical properties of the chemical compounds present into the triglycerides. The aim is to involves students in a practical and meaningful way in order to prepare them as agents of changing in the environmental management of the companies where they will work providing them with more competent professionals environmental management and promoting sustainable and contextualized education. The finding shows that 90% of students are unaware of the correct destination for discarding frying oil, and almost half of them dispose of it improperly. Many are not familiar with the physical properties of substances, and the majority do not recall or confuse these concepts. Although they can observe the effects of physical properties, such as the non-miscibility of both water and oil, they cannot explain the cause, as a result a simply mechanical learning. Regarding to professional training, students face difficulties in the subjects of Natural Sciences and Mathematics, even when they recognize their significance. However, few are able to connect the contents learned in the subjects with their future profession. It is therefore concluded that the work helped students develop new skills and recognize their prior knowledge to building new ones, giving them meaning and thus using them as tools in order to transform the social context in which they find themselves.