Learning satisfaction for culinary students: The effect of teaching quality and professional experience

Abstract

This study used questionnaires to explore the correlation between the teaching quality of culinary educators with professional experience and the learning satisfaction of their students. The results indicated that teaching qualification, type and number of professional licenses held, and participation in continuing professional education significantly affected teaching quality, and that educators’ work experience significantly affected students’ learning satisfaction. The professional experience had a moderating effect on the relationship between teaching quality and students’ learning satisfaction. The findings could be applied to culinary educators’ learning and development.   Key words: Teaching quality, learning satisfaction, professional experiences.