1 |
Bloom BS. 1971. Mastery Learning-Mastery Learning. Theory and practice. pp.47-63
|
2 |
Carroll J. 1963. Amodel of school learning. The Teachers College Record 64:723
|
3 |
Cha JA. 2012. Content analysis on the curricula for the culinary art & science department of 4-year universities in Korea. J Tourism Sci 99:319-340
|
4 |
Choi YG. 2016. A research on the effect of cooperative learning in NCS-based accounting lecture: An application of student team achievement division method. Commercial Education Res 29:25-48
|
5 |
Choi JW, Kim TH. 2014. Comparative analysis of the educational service quality of domestic and foreign culinary schools using the Kano model. Korean J. Food & Nutr 27: 630-640
DOI
|
6 |
Jang MH. 2005. Current state of the management of culinary education and measures to educate human resources in the culinary field. Korean J Culinary Res 11:16-18
|
7 |
Jung HJ. 2016. The development and effects of nursing simulation program based on the mastery learning model and peer feedback debriefing methods. Journal of Learner-Centered Curriculum and Instruction. 16:29-57
|
8 |
Kim TH, Kim WM. 2005. A study on the learning model for efficient culinary practice. Culinary Science & Hospitality Res 11:1-17
|
9 |
Kim TH. 2002. A study on the semester and block system in education and training of culinary school. Korea J Culinary Res 8:59-76
|
10 |
Kim TH, Kim TH. 2013. A study on the classification of quality attributes in culinary education based on the Kano model. Korea J Culinary Res 19:170-183
|
11 |
Kim KY, Kang KS. 2006. Instructional media exploitation and application for efficient culinary practice. Korean J Home Economics 44:73-83
|
12 |
Lee HN. 2016. Operating the instruction of sign design based on NCS. Korea J Institute of Spatial Design 11:139-150
|
13 |
Lee IY, Lee JH, Kim MH. 2015. The effect of nutrition education based on theory of multiple intelligence in elementary school students. Korean J. Food Nutr 28:134-142
DOI
|
14 |
Lee JA. 2013. A study on student satisfaction with educational environment, innovation configuration and intervention demand of students in culinary practice education - Focusing on university students majoring in culinary arts -. Korea J Culinary Res 19:77-93
|
15 |
Lee JH, Bae GS, Gwang DH. 2008. Commercial and specialized vocational high school tudents' basics kills improvement and conditions, accounting association fall onference on competition. Journal of Fall Conference for Korean Academic Society of Accounting pp.292-308
|
16 |
Lee SJ. 2016. The effect of culinary education service on selfefficacy, education satisfaction, and recommendation intention: Focusing on university students majoring in food service industry. Northeast Asia Tourism Research. 12:257-275
|
17 |
Lee SM, Park HS. 2016. NCS course design and result analysis of class application. Korea J Society of Computer and Information. 21:157-163
|
18 |
Lim YS. 2009. The importance and satisfaction of food stylist training curriculum. MS Thesis, Sejong Univ. Kwanhwang. Korea
|
19 |
Ministry of Education. 2015. National competence standard based curriculum guidelines - Development, operation and evaluation, quality management
|
20 |
Ministry of Employment and Labor. 2015 Nnational competence standard, standard and application package
|
21 |
Oh WK, Lim HC, Kim JH. 2012. Development and application effect analysis of C(Cook)P(Patisserie)C(Certificate)-mentoring program. Korean J. Food & Nutr 25:999-1007
DOI
|