The Effect of Practicum in Food Service Management, Clinical Nutrition and Community Nutrition on Learning Competencies of Students in Nutrition and Dietetic Program, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus

Abstract

The aim of this study was to investigate the effect of practicum in food service management, clinical Nutrition and community nutrition on learning competencies of students in nutrition and dietetic program. In addition, the student's opinions about self and curricular development were surveyed. All of 92 register students, the second and third year of Nutrition and Dietetics Program, Department of Food Science and Technology, Faculty of Science and Technology, Prince of Songkla University, Pattani campus, were subjects of this study. The study was performed by two online evaluation forms, evaluating by students. The study revealed that the student gained more remembering, understanding, applying, analyzing and creating, but not evaluating, after attending the practicum in professional area. Furthermore, there were 4 main points for student to improve; self-confidence, communication, planning and preparing their own knowledge. For curriculum development, students recommended to add some more details/subjects, extend long period of practicum, practice with a clear plan and support some budget. All suggestions will be useful for subjects/curriculum development in the future.