1 |
Park SH, Lee SB (2009). A study on goal-based scenario(GBS) learning process for enhancing students' problem solving: In social study. The Journal of Elementary Education 22(4):379-403.
|
2 |
Kang IA, Lee MS (2008). A study on how to apply GBS(goal-based scenario) to 'ecology & environment' education in high school. The Environmental Education 21(4):94-110.
|
3 |
Cho YS, Lee SJ (2007). Design and implementation of a GBS theory-based RPG edugame for low-achieved students in mathematics. The Journal of Education 27(1):171-184.
|
4 |
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. The Korean Journal of Culinary Research 19(4):77-93.
|
5 |
Kang KS (2011). A study on the method to vitalize culinary education based on recognition survey of culinary practice: Focused on universities located in Daejeon․ Chungnam areas. The Korean Journal of Culinary Research 17(2):126-139.
|
6 |
Na TK, Lee DK(2010). Culinary art students' adaptation to college life according to their satisfaction with a culinary laboratory and their educational experience: Focus on the universities in Chungcheong province. The Korean Journal of Culinary Research 16(2): 185-198.
|
7 |
Park ES, Kim YN (2006). A study on stage of concern, level of use, innovation configuration, and intervention demand of teachers in culinary practice education. Journal of Korean Home Economics Education Association 18(3):41- 60.
|
8 |
Cho KL, Cho YH, Kim MK, Sung BS (2004). Design and development of WBI contents: A goalbased scenarios(GBS) model approach. The Journal of Korean Association of Computer Education 7(5):9-21.
|
9 |
Lee MS (2007). Ecology & environment learning case by GBS(goal-based scenario). The Environmental Education 20(3):31-44.
|
10 |
Guion AL, Diehl CD, McDonald D (2011). Triangulation: Establishing the Validity of Qualitative Studies. Florida: University of Florida Cooperative Extension Service.
|
11 |
Kim GR (2010). The Effects of Practical Training in the Construction Technology Lesson in the Technology and Home Curriculum of the High School on Learning Performance. Seoul: Kyonggi University.
|
12 |
Jung YI (2006). The Effects oF Practical Training in the Automobile Management Lesson on Learning Performance. Seoul: Kyonggi University.
|
13 |
Paik EJ (2009). A Satisfaction Survey on Handson Cooking Education by e-learning. Seoul: Sookmyung Women's University.
|
14 |
Jeon YH, Chung HM (2014). Developing an instructional design guideline for goal-based scenario in classroom settings. The Journal of Educational Information and Media 20(3):373-397.
|
15 |
Schank RC, Fano A, Bell B, Jona M (1993). The design of goal-based scenarios. Journal of the Learning Sciences 3(4):305-345.
DOI
|
16 |
Lee JH (2011). A study on student satisfaction with educational environment in a cooking and food service program. The Korean Journal of Culinary Research 17(2):74-84.
|
17 |
Min HR (2012). Perception and need assessment of faculties on faculty development program: Focusing on faculties of S university. The Journal of Korean Teacher Education 29(3):95-219.
|
18 |
Kim TH, Kim WM (2005). A study on the learning model for efficient culinary practice. The Korean Journal of Culinary Research 11(1):1-17.
|
19 |
Jeong HJ, Cho HH (2012). An exploratory case study on satisfaction of culinary practicum using gamification program. Journal of Hospitality and Tourism Studies 14(4):173-186.
|