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

• Autores: Meng-Lei Monica Hu, Hao-Chiang Koong Lin, Yu-Hsuan Lin, Yu-Hsi Yuan
• Localización: Innovations in education and teaching international, ISSN 1470-3297, Vol. 62, Nº 2, 2025, págs. 462-476
• Idioma: inglés
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• Resumen

  • 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.