The purpose of this study was to explore therelationships between the self-efficacies and the attitudestoward Web-based Recipe Learning (WRL) of 296 culi-nary college students in Taiwan. Factors of the WRL Self-Efficacy Scale and the WRL Attitudes Scale were identi-fied in this study using exploratory factor analyses. Bothscales showed a good inter-correlation matrix. Correlationand mediational effect analyses were used to examine therelationships between the students’ self-efficacy and atti-tudes, and several significant findings are reported. First,students’ self-efficacies had positive relations with theirattitudes toward WRL. In addition, students’ ‘IngredientRecognition’ self-efficacy was found to significantly pre-dict the other two dimensions of self-efficacy: ‘KnifeSkills’ and ‘Cooking Procedure.’ Moreover, students’ ‘In-gredient Recognition’ self-efficacy was found to signifi-cantly predict their WRL attitudes of ‘Usefulness’ via amediated variable, ‘Cooking Procedure’ self-efficacy. Tosum up, the results suggest that ‘Ingredient Recognition’ isa fundamental level of WRL self-efficacy, while both‘Knife Skills’ and ‘Cooking Procedure’ are advanced levelsof WRL self-efficacies. And, when considering the medi-ational effect, culinary college students’ self-efficacy forcooking procedure is an important mediator between thefundamental self-efficacy and attitudes in web-based culi-nary learning

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• Students’ Self-Efficacy and Attitudes Toward Web-Based RecipeLearning in Taiwan Culinary Education