A Comparison of Learning Outcomes in Culinary Education: Recorded Video vs. Live Demonstration

• Jeffrey N. Brown ^[1] ; Zhenxing Mao ^[1] ; Jerald W. Chesser ^[1]
  1. [1] California State Polytechnic University, Pomona

     California State Polytechnic University, Pomona

     Estados Unidos

     
• Localización: Journal of hospitality and tourism education, ISSN 1096-3758, Vol. 25, Nº. 3, 2013, págs. 103-109
• Idioma: inglés
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• Resumen

  • This study examined learning outcomes for students who were enrolled in an introductory cooking course that used online taped videos. The study sample was composed of 206 students enrolled in online taped video classes and 184 enrolled in traditional live classes. The students in both groups received the same teaching instructions except for the demonstration delivery methods. A 2-way mixed design was used to test for significant differences in student performance between 2 instructional delivery methods (i.e., online taped video and live class demonstration) for both individual and team tasks. The results indicated that both delivery methods produced similar student performance levels when individual and team tasks were considered together. However, students taught by the online delivery method had better group performance than students taught by the traditional method. The findings suggest that the online delivery method should be utilized in culinary arts education; however, efforts to enhance group synergy could enhance group performance in educational environments that use this delivery method.