A Study of Using The 3DH To Achieve the Required Bakery Skills Among Students at A Private University in Bangkok

Abstract

The traditional teaching methods incorporated with 3D Hologram technology are being analyzed in this experiment to get the desired student outcome and to see how much knowledge is retained using the 3DH teaching method. Even though there is a lot of work published in this field, the 3DH teaching approach has not fully developed in the culinary area. Students from the International Hotel Management program that are enrolled in the Culinary Arts subject have been used as the sample for the experiment. Through quasi-experimental research, the effectiveness of the 3DH teaching approach was tested by comparing pre-test and post-test results. At the end of the experiment period, a satisfaction survey was administered to determine the learning experience and adaptiveness of the learning approach. Results revealed that there was a statistically significant difference in the pre-test scores (M = 42.67, SD = 6.28) and post-test scores (M = 50.23, SD = 6.44); t(29) = -7.72, p <.001. These results of the pre-test and post-test indicated that the hologram used as the treatment had a significant effect in favor of the experiment, suggesting that the hologram condition increases performance in bakery skills, and this improvement is statistically significant. Based on the analysis of the Satisfaction Survey, the data suggests that the students were prone to technology and that they were able to adapt themselves to the way in which they were being instructed in performing the required bakery skills. The criteria that were used to describe their experience included the skills required for the production of bakery products. The experiment revealed that there were some limitations to the learning approach, but overall proved that this method of intervention can improve students’ practical performance in the kitchen.