O chefe de cozinha surdo: linguagem e inclusão profissional

Abstract

The inclusion and accessibility of deaf people is a contemporary issue, but we can realize that the laws that ensure their rights are not as much effective as expected. In order to change the social paradigms it is necessary that work targeting these issues be done in order to make a clearly reflection about the subject.This work aimed to investigate how are the inclusion and the accessibility of deaf chefs in the academic and professional environment according to academic coordinators of gastronomy courses in colleges / universities, deaf chefs and hearing chefs, all in the national territory. Questionnaires were formulated and sent for each sphere investigated. Coordinators of seventy colleges / universities received an email with ten questions and fourteen returned with the answers. Ten deaf chefs received an email with thirteen questions and three questionnaires were filled. Finally, ten hearing chefs were requested to answer nine questions and eight of them returned with their feedback.After analyzing the speech of each sphere investigated we concluded that the deaf reported difficulties in inclusion and accessibility both in academic as in professional areas. There were many different arguments, but those that were more prominent in the responses received were: the difficulty of communication between the deaf person and the hearing individual, the lack of guidance, training and mastery of Libras by professionals dealing with deaf individuals, and misconceptions about the role of interpreter of Libras in the academic sphere.It could be of big utility the direct work of the Language Therapy professionals on the formation of deaf chefs in the universities and on the working place with hearing chefs, orientating and capacitating the kitchen team to receive the deaf individual in order to achieve the inclusion of the deaf professional on the kitchen in a real way and not just as it is put on the laws