Abstract
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.
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Acknowledgment
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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Papachristos, N.M., Ntalakas, G., Vrellis, I., Mikropoulos, T.A. (2018). A Virtual Environment for Training in Culinary Education: Immersion and User Experience. In: Mikropoulos, T. (eds) Research on e-Learning and ICT in Education. Springer, Cham. https://doi.org/10.1007/978-3-319-95059-4_22
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