The Local Curriculum Development Entitled Processing Santol Products in Career and Technology Subject Areas for Mattayomsuksa 1 Students Winitsuksa School Under Patronage of Her Royal Highness Princess Maha Chakri Sirindhorn Lopburi Province การพัฒนาหลักสูตรท้องถิ่น เรื่อง กระท้อนแปรรูป กลุ่มสาระการเรียนรู้การงานอาชีพ และเทคโนโลยี สำหรับนักเรียนชั้นมัธยมศึกษาปีที่ 1 โรงเรียนวินิตศึกษาในพระราชูปถัมภ์ฯ จังหวัดลพบุรี

Abstract

The purpose of this study were 1) to develop the local curriculum of santol processing lesson of the Department of Career and Technology for Matthayom 1 students Lopburi province. 2) to compare the achievement of santol processing lesson of Matthayom 1 students. 3) to study the practical skill of santol processing lesson of Mathayom 1 students, and 4) to study the satisfaction of the local curriculum of santol processing lesson. The participants were the students from Matthayom 1 who enrolled in the first semester of academic year 2017 using simple random sampling. The instrument were the achievement test with the reliability of 0.897, pratical skill test, and questionnaire of satisfaction of the local curriculum. The data collected were analyzed using percentage mean (), standard deviation (S.D), T-test  The result indicated that 1) The local curriculum of santol processing lesson of the department of Career and Technology for Matthayom 1 students in Lopburi province consisted of principle, aim, competencies of learners, desirable characteristics, curriculum structure, course description, learning management, learning material, assessment, learning unit compring concept, objective , content , competencies of learners , desirable characteristics, learning activities, learning materials, and assesm. 2) The students had the achievement of the local curriculum of santol processing lesson at hight level. 3) The students had the practical skill at the highest level. When each item was analyzed, it was found that the practical skill of santol in syrup was at the highest score, santol with sweet spicy sauce and pickled santol respectively whereas that the practical skill of crystallized santol was at very good scored and 4) The satisfaction of the local curriculum of santol processing lesson was at high level.When each item was analyzed, it was found that the students attended the participation, the students knew about santol processing and knowledge of santol accordingly whereas the taste of santol processing was at the good score