October 1, 2025Open Access

Effects of Blended Learning Culinary Art Course on Students Performance at Guangdong, China

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Quasi-experimental study finds blended learning enhances cooking skills and satisfaction in students.

Students in the blended learning group showed significant improvements in cooking skills and culinary culture, enhancing their overall performance.
The treatment group's satisfaction was significantly higher, indicating a more engaging learning experience compared to traditional methods.
Nutritional quality and culinary creativity did not show significant differences, suggesting limitations in blended learning impact.
The findings highlight the potential of technology integration in vocational training, specifically in culinary education.

Yang et al. (2025) studied this question.

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