The use of video to maximise cooking skills

Abstract

Purpose

The aim of this research is to examine the impact of video-based learning on the cooking skills development of students. More specifically, exploring the first stages in the learning process through embedding declarative knowledge utilising both video content and learner profiles, with the purpose to make teaching practice more effectively and efficiently targeted.

Design/methodology/approach

A quantitative social experimental approach was employed. The sample consisted of 414 students from three post primary schools in Northern Ireland. Students were randomly allocated into both control and experimental video content groups. All participants were made aware of ethical procedures and the nature of the study.

Findings

Through the application of latent class analysis (LCA), three distinct types of students were classified. Class one (n = 250) students were termed independent learners, class two (n = 88) students were motivated and benefited from video-based learning and class three (n = 52) students demonstrated an inability to apply information because video did not assist in embedding declarative knowledge.

Research limitations/implications

Implications from this research inform content generation for video-based cooking skills.

Practical implications

Given the unprecedented move towards online teaching in 2020 due to coronavirus disease 2019 (COVID-19) restrictions, there is increasing interest in targeting resources effectively to meet the requirements of all learning groups. This paper fulfils an identified need to study how video impacts on skills development and learning within specific learning typologies.

Originality/value

This research will be of interest to educationalists in promoting a cost-effective resource in line with constructivist values to streamline and meet the needs of individual learners.

Citation

Surgenor, D., McLaughlin, C., McMahon-Beattie, U. and Burns, A. (2021), "The use of video to maximise cooking skills", British Food Journal, Vol. 123 No. 12, pp. 3918-3937. https://doi.org/10.1108/BFJ-04-2020-0317