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KMID : 0665420110260030249
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Korean Journal of Food Culture
2011 Volume.26 No. 3 p.249 ~ p.260
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Application of Distance Learning to Practical Cooking Class - With a Focus on Korean Food Cooking Class in Culinary College Students -
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Kang Jae-Hee
Chong Yu-Kyeong
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Abstract
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The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant’s learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant’s learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.
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KEYWORD
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face to face learning method, distance learning method, practical cooking class
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