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The Impact of Culinary Virtual Reality Curriculum on Students' Learning Outcomes and Acceptance
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Meng-Lei Monica Hu; Hao-Chiang Koong Lin; Yu-Hsuan Lin; Yu-Hsi Yuan – Innovations in Education and Teaching International, 2025
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…
Descriptors: Computer Simulation, Technology Uses in Education, Outcomes of Education, Cooking Instruction
Complex Factors and Educational Tools for Social Change and Empowerment for Severely Marginalized Nepalese Women Working in Hospitality and Tourism
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Deagon, Jay R.; Ham, Miriam; Hillman, Wendy – Empirical Research in Vocational Education and Training, 2021
Educated and skilled women are active change agents. This paper focuses on informal hospitality education as a tool for social change and empowerment for severely marginalized Nepalese women. Studied over 18 months, a small group of women cooking for a boutique local and international tourist market in Kathmandu participated in cookery skills…
Descriptors: Social Change, Empowerment, Disadvantaged, Females
An Exploratory Case Study of Hospitality Students' Perceptions of Experiential Learning
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Askren, Joe – ProQuest LLC, 2017
The purpose of this study was to explore how students described the curriculum in the Introduction to Food Production class and how they perceived the curriculum prepared them for their future in the hospitality industry. The exploratory questions that guided the study were how do students describe the experiential learning curriculum in the…
Descriptors: Case Studies, Hospitality Occupations, Curriculum, Guidelines
Project-Based Learning Involving Sensory Panelists Improves Student Learning Outcomes
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Lee, Yee Ming – Journal of Food Science Education, 2015
Project-based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students…
Descriptors: Student Projects, Cooperative Learning, Teaching Methods, Instructional Effectiveness
Food Production, Management, and Services. Reference Book, Student Activity Book, Student Aid Book.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1986
This document includes three of a set of four components covering the food service occupational cluster. The reference book (1985) provides information needed by employees in this occupational area, concentrating on the skills and attitudes needed for successful employment in the food service industry. It provides basic and current information on…
Descriptors: Advance Organizers, Behavioral Objectives, Competency Based Education, Cooking Instruction
Food Production, Management, and Services. Curriculum Guide.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1986
This curriculum guide is one of a set of four components covering the food service occupational cluster, developed for use in occupational home economics courses. Teaching strategies, teaching aids, laboratory management plans, and test questions are coordinated with the chapters in the related reference book. A variety of teaching strategies is…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction