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Escuela de cocina CINAIC. Receta: aula invertida en salsa de metodología activa

Ángel Fidalgo-Blanco; María Luisa Sein-Echaluce; Francisco José García-Peñalvo


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    "description": "<p><em>La idea principal es establecer una analog&iacute;a entre el resultado de una innovaci&oacute;n educativa y, por ejemplo, una experiencia realizada con algo comestible, como una tortilla de patata. Tanto en la tortilla de patata como en el resultado de la innovaci&oacute;n, se trata de algo que nos gusta, que es tangible y que nos puede llamar la atenci&oacute;n. Sin embargo, para entender c&oacute;mo desarrollar y aplicar la innovaci&oacute;n educativa en mejor no centrarse en la tortilla, sino en la forma de hacerla.</em></p>\n\n<p><em>En la Escuela de Cocina ense&ntilde;amos a preparar y aplicar la innovaci&oacute;n educativa docente mediante recetas. En este caso la receta es para aplicar el Aula Invertida.</em></p>", 
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