Contact person: PROTOTYPE-VIRTUAL KITCHEN

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Location: Nairobi, Kenya

Budget: Recommended by industry experts

Time to start: As soon as possible

Project description:
"Virtual Kitchen Web/App Design
1. Project Overview
The Virtual Kitchen is an interactive web or mobile application (cookify) designed for TVET students in the Food and Beverage Production (Culinary Arts) program. Its purpose is to simulate a real 5-star kitchen environment where students can learn, practice, and be assessed in various food preparation and cooking methods virtually.
The platform should be simple, engaging, realistic, and educational—combining recipe databases, a 3D/2D interactive kitchen, and automated student performance analysis.
2. Core Features
a) Recipe Upload & Search
- Admin/trainer can upload recipes (meal name, ingredients, utensils, procedure, cooking method).
- Students can search by meal type or name.
- The system displays:
* Recipe procedure step-by-step.
* Ingredients list (with quantities).
* Required utensils & equipment (stored in a “Virtual Store”).
b) 5-Star Virtual Kitchen Environment
- A realistic 5-star kitchen layout with sections such as:
* Cold Kitchen (Garde Manger)
* Hot Kitchen
* Pastry & Bakery
* Butchery
* Scullery/Washing area
* Dry store, fridge, and freezer
* Service area/plating zone
- Students can navigate and interact with the kitchen virtually.
c) Food Preparation Methods (Interactive)
Students should be able to perform preparation tasks virtually:
- Washing
- Peeling
- Cutting (chopping, dicing, slicing, julienne, chiffonade, etc.)
- Grating
- Mixing
- Marinating
- Blending
- Kneading
- Garnishing
d) Cooking Methods (Selectable & Simulated)
Students choose the appropriate method of cooking for the recipe:
- Boiling
- Steaming
- Stewing
- Braising
- Poaching
- Frying (shallow, deep, stir)
- Baking
- Roasting
- Grilling
- Microwaving
The system should include realistic cooking effects (e.g., frying sounds, boiling bubbles, oven timers).
e) Final Presentation
- Students should virtually plate and present the final product.
- Options for garnishing, portioning, and serving should be available.
- Presentation is assessed based on professional standards.
f) Performance Analysis & Assessment
The system will analyze the student’s cooking session based on:
1. Cooking time (undercooked/overcooked).
2. Temperature control (too high/too low/correct).
3. Cutting techniques (speed, accuracy, consistency).
4. Food hygiene and cleanliness (clean workspace, waste management).
5. Food presentation techniques.
The system should generate a score out of 100, broken into categories such as:
- Preparation: 30%
- Cooking: 30%
- Hygiene: 20%
- Presentation: 20%
3. User Interfaces
a) Student Interface
- Dashboard (profile, progress, past performance).
- Virtual Kitchen workspace.
- Recipe search and selection.
- Cooking & preparation simulation environment.
- Performance feedback and score.
b) Trainer/Admin Interface
- Upload/manage recipes.
- Monitor student progress and performance.
- Generate reports/analytics.
- Customize scoring rubrics.
c) Assessment & Report Interface
- Instant feedback after each cooking session.
- Detailed breakdown of errors and strengths.
- Recommendations for improvement.
4. Technical Features
- Platform: Web-based (progressive web app) with option for Android/iOS.
- Graphics: 2D/3D interactive simulation (Unity, Unreal, or WebGL).
- Database: For recipes, student data, performance records.
- Gamification: Badges, levels, or leaderboards for motivation.
- Sound Effects: Realistic kitchen sounds (frying, boiling, chopping).
- Scoring System: Automated with trainer override option." (client-provided description)