Setting guidelines of training in food for members of cha-am municipality, phetchaburi province setting guideline

Abstract

The main purposes of setting up food vocational training guidelines for members of Cha-am Municipality, Phetchaburi province are: 1) to study needs for food vocational training; 2) to compare different status among group members, as well as opinion about food vocational training; and 3) to set up food vocational training guidelines for members of Cha-am Municipality, Phetchaburi province. A total of 224 populations in the stud y consist of 5 groups of housewives who are members of food product processing group in Cha-am Municipality, Phetchaburi province: Huay Sai Nue Chili Paste Elderly Group, Huay Sai Tai Housewife Community Group, Ban Yai Cha-am Dried Fish Chili Paste Elderly Group, Ban Sapan Hin Group, and Look Phra Mae Phosop Vocational group of Cha-am Market community. Tool used in the survey study are questionnaire and interview. Data are analyzed for percentage, mean, standard deviation, F-test, ANOVA (One-Way analysis of variance) and the Scheffe method for paired mean comparison. Results of the study show that members of Cha-am Municipal housewi fe community group need to have a place for group training for the duration of 3 days in March , particularly in the morning section (09.00-12.00am) of Monday to Friday. They also need public relation of training through broadcasting tower, self-application method, site study tour, and certificates ceremony. The benefit gained is harmony among group members. Training courses of their interest are chili paste making, ready-to-drink juice, and food processing, respectively. Members with different status in group show statistical difference in opinion towar ds needs for food vocational training at significant level of 0.05.