The Effects of Using the Practical Skill Instructional Model Based on Davies’ Concept in the Topic of Food Processing on Learning Achievement and Practical Skill of Grade 10 Student in Schools under the Secondary Education Service Area Office 9

Abstract

The purposes of this research were to (1) compare grade 10 student’s knowledge about Food processing after learning through Davie’s Instructional Model and Normal teaching styles; (2) Compare food processing skills of grade 10 students studying with a skill teaching model following Davies' concept and a normal teaching style; and (3) study students’ satisfaction on learning through Davie’s Instructional Model on the topic of Food processing.

The sample was grade 10 students in Bangli Witthaya School under the Secondary Educational Service Area Office 9 offering Occupations Education in food processing for 2 classrooms had a total of 90 students; obtained by multi-stage randomization. The instruments of this research were lesson plan achievement test assessment form and questionnaire survey. The statistics used in the data analysis were mean, standard deviation and t-test (independent t-test).

The result of the research had shown that the mean learning achievement of students with Davies' Conceptual Skills Teaching Model was significantly higher than Normal teaching styles at .01 level. (2) The mean between the scores of practice skills group learned with Davies' Conceptual Skills Teaching Model was significantly higher than Normal teaching styles at a .01 level. And (3) The students' satisfaction with Davies' style of teaching practical skills was at a high level.