The Development of Multimedia Teaching Materials for Basic Course of Cooking Massaman Curry and Soup for Students of Thai Professional Vocational Certificate Program, MSC Thai Culinary School

Journal Of Technical Education Development Pub Date : 2023-09-19 DOI:10.14416/j.ted.2023.09.005

Teerapat Butkrut, Chayapat Kee-ariyo

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Abstract

The purposes of this research were: 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School and 3) to study the students' satisfaction towards multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials, practical test, appropriateness assessment form, the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, the efficiency was 80.70/89.75, which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students ,MSC Thai Culinary School Overall, it was at the highest level, and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, it was at the highest level.

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MSC泰国烹饪学院专业职业证书课程学生烹饪马萨曼咖喱汤基础课程多媒体教材的开发

本研究的目的是:1)确定多媒体教材在“基础烹饪、咖喱和汤”课程中对泰国专业证书课程学生“马萨曼咖喱”主题的有效性。2)评估多媒体教材在“基础烹饪、咖喱和汤”课程中对泰国专业证书课程学生“马萨曼咖喱”主题的适用性和益处。3)研究学生对基础烹饪，咖喱和汤课程的多媒体教材的满意度，主题为“马萨曼咖喱”，泰国MSC烹饪学院专业证书课程的学生。人口是20名来自MSC泰国烹饪学校的泰国专业职业证书课程的学生，他们在初级阶段注册了泰国专业证书课程。研究工具为多媒体教材、实践测试、适宜性评估表、多媒体效益和满意度评估表。用于分析数据的统计量为平均值和标准差。结果表明:1)多媒体教材在MSC泰国烹饪学院泰国专业证书课程学生“马萨曼咖喱”主题“基础烹饪，咖喱和汤”课程中的有效性。总体而言，效率为80.70/89.75，高于规定标准。2)专家对MSC泰国烹饪学院泰国专业证书课程学生“马萨曼咖喱”主题的多媒体教材在基础烹饪，咖喱和汤课程中的适用性评估和效益的意见总体上处于最高水平，3)学生对基础烹饪课程的多媒体教材感到满意。咖喱和汤的主题为“马萨曼咖喱”为泰国专业证书课程的学生，MSC泰国烹饪学校。总的来说，这是最高水平。

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Journal Of Technical Education Development

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