A Virtual Environment for Training in Culinary Education: Immersion and User Experience

  • Nikiforos M. PapachristosEmail author
  • Giorgos Ntalakas
  • Ioannis Vrellis
  • Tassos Anastasios Mikropoulos


Although virtual environments (VE) with various levels of immersion have been used and evaluated in vocational and adult training with positive results, no such environments exist for culinary education. The aim of this study was to design a VE for culinary education and evaluate it in terms of user experience with two different levels of immersion: low (desktop) and high (head-mounted display—HMD). Twenty-four students and graduates of an Institute of Vocational Training specializing in either ICT or culinary arts participated in this study. Results showed no significant differences in terms of spatial presence, usability, and workload between the two groups. Nevertheless, participants using the HMD interface needed more time to complete a recipe and experienced much higher simulator sickness. It seems that the lower immersion interface is more appropriate for this specific  VE.


Virtual environments Vocational training Culinary education Immersion User experience 



The authors would like to thank the students and graduates and the administration of the Private Institute of Vocational Training “IEK DELTA,” for their help and collaboration during the study. The design and development of the “Virtual Chef” VE was funded by “IEK DELTA.”


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Nikiforos M. Papachristos
    • 1
    Email author
  • Giorgos Ntalakas
    • 1
  • Ioannis Vrellis
    • 1
  • Tassos Anastasios Mikropoulos
    • 1
  1. 1.The Educational Approaches to Virtual Reality Technologies Lab, Department of Primary EducationThe University of IoanninaIoanninaGreece

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