Improving the Methodology of Developing Students' Culinary Skills on the Basis of Multimedia

Authors

  • Jamilova Dilrabo Muxiddinovna Bukhara State Pedagogical Institute Theory of education (technological education) I-stage master
  • Rustamov Erkin Tohirovich Tashkent Irrigation and Agriculture Assistant of the Bukhara branch of the Institute of Mechanization

Keywords:

Cooking skills, cooking confidence, technology, mobile digital technology, video, cooking demonstration

Abstract

The word multimedia, originating from the Latin words “multum” and “medium”, means combination of multiple media contents. It is a technology that, even today after two decades of explosive growth, means different things to different people. It might be an artistic medium or a communication tool or a teaching and learning tool for some, while it might be a way to complete a business transaction for others. In general, multimedia includes a combination of text, audio, still images, animation, video, and interactive content. The integration of multimedia technology into the communication environment has the potential to transform an audience from passive recipients of information to active participants in a media-rich learning process. The term “rich media” is synonymous for interactive multimedia. Currently multimedia is widely used as a computer-based interactive communications process that includes any combination of static (text, graphics, and still images, etc.) and active (sound, animation, and video, etc.) media. Inclusion of more than one media with at least one of them as active media is required to preserve the definition of multimedia. Most current day Web pages are examples of use of multimedia. Multimedia provides a real world feeling by incorporating a multi-sensory experience.

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Published

2022-05-19

How to Cite

Muxiddinovna, J. D. ., & Tohirovich, R. E. . (2022). Improving the Methodology of Developing Students’ Culinary Skills on the Basis of Multimedia. International Journal of Development and Public Policy, 2(5), 39–41. Retrieved from https://openaccessjournals.eu/index.php/ijdpp/article/view/1295

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