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dc.contributor.authorButkrut, Teerapaten_US
dc.contributor.authorธีรภัทร์ บุตรครุฑen_US
dc.date.accessioned2022-08-01T10:48:03Z
dc.date.available2022-08-01T10:48:03Z
dc.date.issued2022-08-01
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3920
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564en_US
dc.description.abstractThe purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School and 3) to study the students' satisfaction towards multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials, practical test, appropriateness assessment form, the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students, MSC Thai Culinary School. Overall, the efficiency was 80.70/89.75, which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students ,MSC Thai Culinary School Overall, it was at the highest level, and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking, Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students, MSC Thai culinary school. Overall, it was at the highest level.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectMultimediaen_US
dc.subjectสื่อมัลติมีเดียen_US
dc.subjectMassamanen_US
dc.subjectแกงมัสมั่นen_US
dc.subjectTeaching materialsen_US
dc.subjectสื่อการสอนen_US
dc.titleThe development of multimedia teaching materials for basic course of cooking massaman curry and soup for students of thai professional vocational certificate program, MSC thai culinary schoolen_US
dc.title.alternativeการพัฒนาสื่อการสอนมัลติมีเดีย วิชาพื้นฐานการประกอบอาหาร ประเภทแกงและต้ม เรื่อง แกงมัสมั่นสำหรับนักเรียนหลักสูตรประกาศนียบัตรวิชาชีพอาหารไทยมืออาชีพโรงเรียนการอาหารไทยเอ็มเอสซีen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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