earticle

영어

We investigate the impact of online culinary education programs on learners' self-efficacy and educational satisfaction, focusing on a comparative analysis with offline culinary education. While prior studies have explored online learning in general education or theoretical disciplines, few have examined its effectiveness in hands-on, skill-based fields such as culinary arts. To address this gap, we apply a big data-driven approach that integrates text mining, sentiment analysis, and network analysis—methods rarely used in existing culinary education research. We collected data from diverse online sources, including blogs, news articles, academic papers, and community forums, to uncover patterns in learners’ perceptions and experiences. Our findings reveal that online culinary education offers flexibility and accessibility, which enhance self-directed learning. However, challenges such as limited hands-on practice and reduced interaction with instructors negatively affect learners' self-efficacy and satisfaction. We contribute to the field by identifying the key factors—content quality, technological infrastructure, and interaction design—that significantly influence online learners’ outcomes. Furthermore, we propose pedagogical strategies, such as the integration of virtual simulations and blended learning models, to bridge the gap between online and offline education. Through this study, we offer a new analytical perspective and practical implications for enhancing the quality of online culinary education and advancing digital learning in skill-based disciplines.