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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Abordagem cl?nica da atividade de trabalho do cozinheiro: intera??o de saberes, g?nero profissional e inova??o criativa

Oliveira, Samid Danielle Costa de 12 August 2011 (has links)
Made available in DSpace on 2014-12-17T15:38:57Z (GMT). No. of bitstreams: 1 SamidDCO_DISSERT.pdf: 3198329 bytes, checksum: da9e62040622bcdb6874c2a88a51e34d (MD5) Previous issue date: 2011-08-12 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The focus of this dissertation is the study of work activities developed in the context of professional occupations characterized by varied previous schooling levels amongst those that work in them, and, at the same time, a high degree of complexity related to the typical tasks performed in the context of such professional practices. This dissertation intends to investigate the cook s professional activity, based on data from a determined specific professional genre in Natal (RN), in order to establish aspects related not only to the activity performed (activity which manifests itself empirically in registered behaviors), but also related to the real aspects of the work activity, that also compromises the non-realized options of the guiding of professional activity, be it by a matter of choice, be it due to the activity s own impediment. In this context, we tried to evaluate how much the professional activity observed keeps in relation to the reference practices of the professional genre, be it in terms of conformity, be it in terms of innovation (stylization) in relation to this genre. In addition, we tried to verify the contribution of the school and extra-school knowledge to the professional activity observed. Such work plan took on a preliminary step of the description of the socialprofessional profile of a cook in the city of Natal (RN), followed by a step of clinical labor approach, specifically utilizing as a methodological tool the simple and crossed self-confrontation procedure guided by the francophone theoretical referential of the Activity Clinic. The preliminary step in the description of profile of cooks from Natal (RN), of which 138 cooks took part in, evidenced three professional groupings, all predominantly masculine in their composition and fundamentally differentiated amongst each other by the time of professional activity, schooling type and time, work place and salary. The clinical approach step, composed by a pair of cooks, allowed us to verify elements of the cooks subordination to the professional genre, but also evidences of individual innovation (stylization) by these cooks, as well as the predominance of usage of extra-school knowledge when compared to school knowledge. We tried, in this step, to demonstrate how much the inclusion and submission to the genre dynamic, coordinated with the stylization initiatives, was able to contribute to the maintenance and amplification of the cook s power of acting in his professional practice. / A problem?tica geral desta disserta??o ? a explora??o de atividades de trabalho desenvolvidas no contexto de ocupa??es profissionais caracterizadas por n?vel de escolaridade vari?vel dentre aqueles que as exercem, e, ao mesmo tempo, grau de complexidade elevado no que diz respeito ?s tarefas t?picas implicadas em tais pr?ticas profissionais. Assim, esta disserta??o se prop?s a investigar a atividade de trabalho do cozinheiro, a partir dos dados de determinado g?nero profissional em Natal (RN), buscando estabelecer aspectos relacionados n?o somente ? atividade realizada (atividade que se manifesta empiricamente em comportamentos registr?veis), mas tamb?m relacionados ao real da atividade de trabalho, que abarca igualmente as op??es n?o-realizadas de encaminhamento da atividade profissional, seja por simples escolha, seja por impedimento da atividade. Nesse contexto, buscou-se, como objetivo geral, avaliar como a atividade de trabalho observada relaciona-se com as pr?ticas de refer?ncia do g?nero profissional, seja em termos de conformidade, seja em termos de inova??o (estiliza??o) em rela??o a este g?nero, buscando verificar a contribui??o dos saberes escolar e extraescolar para a pr?tica profissional observada. Tal plano de trabalho comportou uma etapa preliminar de descri??o do perfil socioprofissional de cozinheiro na cidade de Natal (RN), seguido da etapa de abordagem cl?nica do trabalho, cuja ferramenta metodol?gica utilizada foi o procedimento de autoconfronta??o cruzada - norteada pelo referencial te?rico franc?fono da Cl?nica da Atividade. A etapa de descri??o do perfil do cozinheiro de Natal (RN), da qual participaram 138 cozinheiros, evidenciou tr?s agrupamentos de profissionais, todos predominantemente masculinos em sua composi??o e diferenciados entre si fundamentalmente pelo tempo de inser??o profissional, tipo e tempo de escolariza??o, local de trabalho e faixa salarial. A etapa de abordagem cl?nica, composta por uma dupla de cozinheiros, permitiu verificar elementos de conformidade dos cozinheiros ao g?nero profissional, mas simultaneamente evid?ncias de inova??o individual (estiliza??o) por parte desses cozinheiros, bem como a predomin?ncia de utiliza??o de saberes extraescolares quando comparados ao saberes escolares. Buscou-se nessa etapa demonstrar o quanto a din?mica da inclus?o e submiss?o ao g?nero, concatenada com as iniciativas de estiliza??o, puderam contribuir para a manuten??o e amplia??o do poder de agir dos cozinheiros em sua pr?tica profissional.

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