Studies exist on the effectiveness of learning in a flipped classroom learning setting; however, there is limited research available regarding the success or failure rates of flipped classroom learning in technical culinary arts programs. This study, using an action-based research approach, was designed to gather evidence from a technical education program to determine if students perform better in the flipped classroom or traditional classroom. Multiple instruments were designed to gather information about the culinary flipped classroom format. Instructor and student perceptions about the learning in each type of classroom were explored, levels of student engagement were recorded, and final course grades for the culinary classroom were gathered. Perceptions of the students and instructor indicated engagement in the flipped classroom were higher in the flipped classroom than the traditional classroom. The analysis of final course grades did not indicate a significant difference between the two teaching formats. While the focus of the study was on one culinary arts technical education program and cannot be generalized to other technical education programs, future research suggestions included conducting studies where the data are disaggregated to provide more specific answers. In addition, the suggestion was made to conduct further studies using more traditional research methods such as quantitative, qualitative, and mixed methods.
|Commitee:||DeVore, Sherry, Washer, Bart|
|School Location:||United States -- Missouri|
|Source:||DAI-A 78/01(E), Dissertation Abstracts International|
|Keywords:||Culinary arts, Student engagement|
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