Ninth International Conference on Food Studies

Abstract

Massive Open Online Courses (MOOCs) have brought a disruptive innovation idea to teaching and learning methods for the last ten years. On the other hand, traditional food production teaching method focused on the physical advising between teachers (masters) and students at the kitchen. In order to spread the food production knowledge and skills, National Kaohsiung University of Hospitality and Tourism have constructed seventeen culinary art teaching online courses, and won many excellent awards for the last six years. This study tried to explore the important factors and skills of constructing successful culinary art teaching MOOCs from the cases study of these online courses. Interview and observation methods will be used to discover the facts during the development and management of these online courses. Important features of course design plan, course filming, film post processing, course propagation and course operation will be revealed at this study. Results of this study will provide the reference practices to the practical operation courses in the future.