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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

By Christopher A. Brisbin, Julian R. Raxworthy and Mark Taylor
Topics: 130200 CURRICULUM AND PEDAGOGY
Year: 2007
OAI identifier: oai:eprints.qut.edu.au:20667
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