The impact of culinary virtual reality curriculum on students’ learning outcomes and acceptance

Abstract

Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality internship curriculum. The participants comprised 82 undergraduate hospitality management majors. This study collected students’ learning scores and performance data before and after the culinary VR course. Statistical methods were employed to analyse the collected data, aiming to assess the effectiveness of the culinary VR course and differences in students’ technical acceptance. Using t-tests to compare differences in technical acceptance between the two groups, and potentially employing paired-sample t-tests or correlation analyses to evaluate students’ progress in learning. The findings indicate that the two groups did not significantly differ in their acceptance of technology. However, the culinary VR curriculum exhibited a positive impact on students’ learning outcomes. © 2023 Informa UK Limited, trading as Taylor & Francis Group.

Keywords

Author Keywords

Curriculum development Virtual reality Learning performance Technical culinary skills

Index Keywords

Author Affiliations

Jinwen University of Science and Technology, Taipei, Taiwan

Department of Information and Learning Technology, National University of Tainan Taiwan, Tainan, Taiwan

Department of Education Industry and Digital Media, National Taitung University Taiwan, Taitung, Taitung, Taiwan

Department of Labor and Human Resources, Chinese Culture University Taiwan, Taipei, Taiwan

Funding & Acknowledgements

Ministry of Science and Technology, Taiwan, MOST

This work was supported by the National Science and Technology Council, R.O.C. (Taiwan) (109-2511-H-228-001-MY2). This paper is based on work supported by a grant from the MOST, whose financial support is gratefully acknowledged.

National Science and Technology Council, NSTC

Grant: 109-2511-H-228-001-MY2

This work was supported by the National Science and Technology Council, R.O.C. (Taiwan) (109-2511-H-228-001-MY2). This paper is based on work supported by a grant from the MOST, whose financial support is gratefully acknowledged.

National Science and Technology Council, NSTC

This work was supported by the National Science and Technology Council, R.O.C. (Taiwan) (109-2511-H-228-001-MY2). This paper is based on work supported by a grant from the MOST, whose financial support is gratefully acknowledged.

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The impact of culinary virtual reality curriculum on students’ learning outcomes and acceptance

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