Development of “little chef” club curriculum for enhancing the ability to cook Thai food and nutritional knowledge for grade 9th students

Abstract

The objectives of this study were 1) to study of basic information which is important for the development of the “little chef” club curriculum, 2) to create and find the quality of the “little chef” club curriculum, 3) to try out the “little chef” club curriculum, 4) to assess the “little chef” club curriculum for improving Thai food cooking ability and nutritional knowledge for grade 9th students. The research method consisted of 4 steps as follows: Step 1: Study of basic information for the development of the “little chef club” curriculum by interview and questionnaire. Step 2: Create and check the quality of the “little chef club” curriculum. Research tools were curriculum, lesson plan of the “little chef club” curriculum and an assessment form of the curriculum and the lesson plan. Step 3: Try out the “little chef club” curriculum with twenty samples who were in 9^th grade at Nakhonthai School, Phitsanulok Province in the second semester of the academic year 2022 and attended the “little chef club” by One-Group Posttest Design. The research instruments were an evaluation form on Thai cooking ability and a nutrition knowledge test. Step 4: Assess the opinions of students and an educational institution administrator towards learning through the “little chef club” curriculum. The statistics used in the analysis were percentage, mean and the standard deviation.

The results showed that 1) The results of the study of basic information for developing the “little chef club” curriculum resulted in the important information for curriculum development on content, teaching activity and measurement and evaluation. 2) The result of creating and checking curriculum resulted in the curriculum which there were background and importance of the curriculum, principles, objectives, structure, teaching guidelines media and learning source and approaches to measure and evaluate learning outcomes at a high level of appropriateness (𝑥̅ = 4.36, S.D. = 0.70) and the appropriateness of the lesson plan was at a high level of appropriateness (𝑥̅ = 4.30, S.D. = 0.20).The result of the pilot study of the curriculum showed that the curriculum was practical. 3) The result of trial of the curriculum found that the students’ posttest on Thai cooking ability was 86.14 percent and students’ posttest on nutritional knowledge was 88.25 which was higher than the criterion with a statistically significant difference at .05 level.  4)The results of evaluation of the little chef club curriculum found that students' opinions and school an administrators' opinions toward the curriculum were the highest (𝑥̅ = 4.83 and 4.80).