Introduction: Educational excellence assigns a series of priorities that can be fulfilled in various approaches, through the realization of the plans required by the educational procedures, considered in the teaching-learning process of the agricultural technical baccalaureate, and the competency-based curriculum in secondary education is a considerable factor to improve the professional balance in students. Objectives: The objective proposed in the research is to design a competency-based syllabus for the Agricultural Technical Baccalaureate of the Logroño Educational Unit to implement a change in the professional profile, contributing to the work competence of students. Methodology: the design of the research adopted a systemic character, taking into consideration graduates, students of the agricultural technical high school and professionals linked to the career, developing under an exploratory approach with quantitative and qualitative methods, the data collected from the directed surveys were tabulated with the statistical program IBM-SPSS in its version 25.0 taking into consideration the descriptive statistics,  the validation method was guaranteed by Cronbach's coefficient. Results: A one-syllabus format proposed as a pedagogical tool for the specialty areas was developed, providing the units by competence for the training modules taking into reference the activities of agricultural companies according to the job offers in Ecuador. Conclusions: The results showed that the implementation of curricular adaptations by competence generated greater interest in students in continuing their studies in the agricultural sector, in addition to presenting greater mastery and motivation in the activities of professional technical projects. General area of study: Education. Specific area of study: Technical training education. Type of study: Original articles.

Introduction. Traditional foods in Mexico are a pillar of cultural identity and economic development, especially in the eastern part of the State of Mexico. To understand their true value, it is essential to analyze the social representations (SR) that people construct around them. Objective. Identify the core and peripheral elements of consumers' social representations of traditional foods, as well as the hierarchy of the categories that make up these representations. Methodology. A qualitative descriptive study was conducted using prototypical and categorical analysis of social representation, content analysis, lexicographic analysis, and free word association techniques. A questionnaire was administered to 356 consumers in the eastern part of the State of Mexico. Results. SRs are sets formed by central cores and peripheral elements. The core constitutes a stable structure that is more resistant to transformations or changes, which strengthens these SRs, becoming a “common basis” among individuals. In this case, it was identified that the central nodes of traditional foods are “flavor,” “culture,” and “food.” On the other hand, the peripheral components are located between the represented object and the central nodes, becoming more susceptible to modifications in the representation of an object, although this does not alter the RS. Conclusion. For consumers, traditional foods represent much more than nutrition. Their perception is based on taste, culture, home, and quality. Sensory and cultural aspects are more important, surpassing factors such as cost or accessibility. This is because these foods evoke emotions, memories, and social interaction. Therefore, it is important to promote their cultural value and the multi-sensory experience they offer, rather than just highlighting their health benefits. General Area of Study: Scientific/Industrial. Specific area of study: Natural Anthropology. Type of study: Original article.