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Creating a Cordon Bleu Gourmet Menu for inter-disciplinary and trans-disciplinary selective studios in design education : a position paper outlining a proposed model for a design research based selective structure in undergraduate and postgraduate design studios

Brisbin, Christopher A., Raxworthy, Julian R., & Taylor, Mark (2007) Creating a Cordon Bleu Gourmet Menu for inter-disciplinary and trans-disciplinary selective studios in design education : a position paper outlining a proposed model for a design research based selective structure in undergraduate and postgraduate design studios. [Working Paper] (Unpublished)

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ID Code: 20667
Item Type: Working Paper
Subjects: Australian and New Zealand Standard Research Classification > EDUCATION (130000) > CURRICULUM AND PEDAGOGY (130200)
Divisions: Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering
Past > Schools > School of Design
Deposited On: 26 May 2009 10:33
Last Modified: 26 May 2009 10:33

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