The organizing learning activities using Project Based Learning to develop professional skills on food preservation and food processing for grade 10 students in Wiangchai Witthayakhom School.

Abstract

The purposes of this study were (1) to develop lesson plans using project-based learning on  food preservation and food processing, (2) to compare the students’ learning achievements; before learning and after learning, (3) to evaluate the students’ professional skills, and (4) to assess the students’ satisfaction towards the use of the learning activities. The subjects of this study were 15 students who were studying in grade ten, Wiangchai Witthayakhom School, second semester, academic year 2019. The instruments used included lesson plans, professional skills evaluation forms, tests, and satisfaction surveys. Percentages, Averages, and Standard Deviations were used to analyze the data. Through an analysis, it was found that (1) the created lesson plans were at 91.57/86.15 which were higher than the stated criteria of 80/80, (2) the students’ achievement results, before and after, were at 12.93 and 18.07 respectively, (3) the students’ professional skills results were at 94.47%, which were higher than the stated criteria and the hypothesis, and (4) the students’ satisfactions were found at “high.”