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J. Korean Home Econ. Assoc > Volume 48(9); 2010 > Article
Journal of the Korean Home Economics Association 2010;48(9):113-123. doi: https://doi.org/10.6115/khea.2010.48.9.113
A Study of an Approach to the Development of Web-Based Culinary Practice Education Materials
Keoung Shim Kang
Department of Food Service Management & Nutrition, Kongju National University
Corresponding Author: Keoung Shim Kang ,Tel: +82-41-850-8300, Fax: +82-41-850-8479, Email: kslov@hanmail.net
Received: August 30, 2010; Revised: September 1, 2010   Accepted: October 13, 2010.
This study describes the beginning and further development of a collection web-based materials for an efficient approach to culinary practice education. A database was created using a five-step process of analysis, design, development, operation and evaluation. The menu for the web-based culinary practice educational materials included cooking basics, the real status of cooking, cooking related knowledge, performance evaluation, a data room and a bulletin board. As at 30 July, 2010, the datadase of educational materials, contained a total of 571 items. These comprised 139 cooking pictures, 33 recipes, 22 cooking videos, 74 cooking animations, 57 collections of basic knowledge, 14 evaluation reports, 21 supplementary textbooks, and 211 sets of other related information. The webbased materials are adequate for culinary education purposes, and their use is expected to be very highly valued.
Keywords: culinary practice education, web-based culinary practice education materials, web-based instruction
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