A Curriculum Development on the Topic Entitled, “Steamed Riceberry and Cereal Wrapped in a Lotus Leaf”, Career and Technology Strand Group, for Matthayomsuksa 3 Student

การพัฒนาหลักสูตรสาระการเรียนรู้เพิ่มเติม เรื่อง ข้าวไรซ์เบอร์รี่ห่อใบบัวธัญพืช กลุ่มสาระการเรียนรู้การงานอาชีพและเทคโนโลยี สำหรับนักเรียนชั้นมัธยมศึกษาปีที่ 3

Abstract

The purposes of this research were to 1) develop the riceberry rice wrapped in lotus leaf courseand technology careers for Mattayomsuksa 3 students and 2) evaluate and to ameliorate the riceberry rice wrapped in lotus leaf course. The30 Mattayomsuksa 3/1 participants of the study were randomly selected from the students of Samchukrattanapokaram School. The research instruments included: 1) The riceberry rice wrapped in lotus leaf course, 2) Achievement test in the riceberry rice wrapped in lotus leaf with a reliability of 0.706,3) Evaluation activity of riceberry rice wrapped in lotus leaf, and 4) Attitude questionnaires aboutthe riceberry rice wrapped in lotus leaf with a reliability of 0.940.Data were analyzed in terms of mean, standard deviation, and T-test. The findings in this study revealed that: 1. The structures of riceberry rice wrapped in lotus leaf course development were consisted of principle, objectives, course structure, period of study, instruction media, course activity, and the course evaluation. 2. From the course evaluation and the course amelioration were found that 2.1 The riceberry rice wrapped in lotus leaf course achievements and technology career tests for Mattayomsuksa 3 were increased at the 0.05 level of significance. 2.2 The students’ riceberry rice wrapped in lotus leafs skills were excellent. 2.3 The students’ attitudes about making riceberry rice wrapped in lotus leafs were highly positive. 2.4 The course period, activities and the descriptions were improved for appropriation