OUTCOMES OF PROJECT-BASED LEARNING FOR THE THAI COOKING UNIT FOR HIGHER VOCATIONAL CERTIFICATE STUDENTS

Abstract

This research aimed to 1) compare the cooking skills of higher vocational certificate students studying in the Thai Cooking Learning Unit using project-based learning after the study with the criteria of 80%; 2) compare the creativity of higher vocational certificate students studying in the Thai Cooking Learning Unit using project-based learning after the study with the criteria of 80%; 3) compare the project management ability of higher vocational certificate students studying in the Thai Cooking Learning Unit using project-based learning after the study with the criteria of 80%. The target group consisted of 5 students studying in the Higher Vocational Certificate Program at Ban Phai Vocational College in the first semester of the academic year 2024. They were selected by a purposive sampling method. The research tools included 1) a project-based learning plan for the Thai Cooking Learning Unit, 2) a cooking skills assessment form, 3) a creativity assessment form, and 4) a project management ability assessment form. The statistic methods used for analysis were percentage, mean, and standard deviation.  

          The findings were as follows.  

1. The students who learned through project-based learning demonstrated cooking skills exceeding the criteria of 80%, achieving a very good level.


2. The students who learned through project-based learning exhibited creativity above the criteria of 80%, achieving a very good level.


3. The students who learned through project-based learning showed project management ability surpassing the criteria of 80%, achieving a very good level.