A PBL no ensino de química : avaliação da aprendizagem usando o tema da fabricação de queijos.

Abstract

The present work proposes the use of cheese as an element of contextualization for the teaching of Chemistry in high school, from an elective high school subjec. The cheese manufacturing process is a socio-scientific macro-theme, which permeates a series of aspects, such as historical, scientific, technological, cultural, social, ethical, political, economic and environmental. When examining the panorama of science (biology, chemistry and physics) and mathematics teaching, it is perceived that the classroom work profile in these disciplines is strictly marked by conteudism, excessive requirement of memorization of algorithms and terminologies, decontextualization and absence of articulation with the other disciplines of the curriculum. The methodology adopted to the execution of the work is quali-quantitative research, with didactic approaches aimed at the treatment of a practice to analyze the PBL (Project-Based Learning) in chemistry teaching, so when developing debates in the classroom from the theme of cheese making, one can approach conceptual contents of Chemistry, such as filtration process, separation of mixtures, solubility, pH, inorganic functions, organic functions, fermentation, vitamins among others. In addition, aspects of regionality can be brought from the perspective of Liberating Pedagogy, which from the theme of cheese production covers locality issues, which give greater meaning to the content of Chemistry, especially when learning is inserted in their daily lives. To materialize the confluence of different theoretical perspectives in the classroom, we used a pedagogical intervention planning based on Project-Based Learning (PBL), the object of our study. In this case, because it is an active methodology, which seeks to promote collaborative learning, creativity, problem solving capacity, connection between different knowledge, among other skills and competencies, and thus, the results suggest a potential favorable to the educational process based on innovative strategies that work projects such as and for the formation of teaching. Keywords: Cheese Production; Chemistry; Project-Based Learning; Sciences.