THE DEVELOPMENT OF LEARNING ACHIEVEMENT IN COOKING CLASS BY USING WEDPAC TEACHING MODEL FOR PRIMARY 6 STUDENTS OF DEMONSTRATION SCHOOL OF SUAN SUNANDHA RAJABHAT UNIVERSITY.

Abstract

The development of the learning achievement on the cooking by using the WEDPAC teaching and learning management to organize the learning process for Prathom Suksa 6 students, Suan Sunandha Rajabhat University Demonstration School, to study the home economics on the cooking with the objectives 1. To measure the academic achievement in the home economics on the cooking of Prathom Suksa 6 students, Suan Sunandha Rajabhat University Demonstration School before and after learning management. 2. In order to measure the satisfaction of learning in the home economics on the cooking by using the WEDPAC teaching techniques in the teaching and learning management of Prathom Suksa 6students, Semester 2, the academic year 2018, Suan Sunandha Rajabhat University Demonstration School by using a sample of all 3 classrooms, 78 students. Statistics used for data analysis were the Mean (), the Standard Deviation (S.D.), and the T-test for dependent sample statistics.
The results showed that
The development of the learning achievement on the cooking by using the WEDPAC teaching technique of Prathom Suksa 6 students, Suan Sunandha Rajabhat University Demonstration School, with the academic achievement before and after using the WEDPAC teaching technique learning management was equal to 3.96, and after learning was 8. 47. When comparing before and after learning, it was found that the post-test scores of students were higher than before learning statistical significantly .05.
The results of the satisfaction evaluation form revealed that the opinions of students towards in the home economics on the cooking by using the WEDPAC teaching technique found that most of the students had the highest level of opinions, namely, understanding of cooking, contributing to participate in learning about cooking, gaining knowledge of food preservation and storage, able to flavor the food appropriately. The food color was beautiful. The creativity in food arrangement and cleanliness, the mean was 4.92, and the standard deviation was 0.27.