The Development of a Stir-fry Cooking Skills Reusable Learning Object (RLO) for Distance Education in Asian Culinary Arts instruction

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Strickland, J. & Wang, P. (2009). The Development of a Stir-fry Cooking Skills Reusable Learning Object (RLO) for Distance Education in Asian Culinary Arts instruction. In T. Bastiaens et al. (Eds.), Proceedings of World Conference on E-Learning in Corporate, Government, Healthcare, and Higher Education 2009 (pp. 728-736). Chesapeake, VA: AACE.
Retrieved from http://www.editlib.org/p/32541.

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Conference Information

World Conference on E-Learning in Corporate, Government, Healthcare, and Higher Education (ELEARN) 2009
Vancouver, Canada
October 26, 2009
ISBN 1-880094-76-2
  Theo Bastiaens, Jon Dron & Cindy Xin
AACE

More Information on ELEARN
Table of Contents

Authors

Jane Strickland, Paohsi Wang, Idaho State University, USA

Abstract

The purpose of this study is to determine how much learners will gain in knowledge and skills after using the researcher-created stir-fry RLO in an online delivery system. The researchers will seek to determine the learners’ attitude toward Asian stir-fry cooking using an online delivery system. An RLO is defined as a linkage of small units that can be fitted together in a number of ways to produce customized experiences. The ‘material’ in a learning object can be documents, pictures, simulations, movies, and sound. Structuring these in a meaningful way implies the materials are related and are arranged in a logical order. The main features of the RLO in this research are images of stir-fry depicting the five cooking procedures. Although there are numerous cooking methods, many follow the some events. Thus, an RLO may be a very useful teaching method for developing a cooking curriculum. The ability to incorporate similar RLOs may streamline instructional design.

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