A STUDY OF ACADEMIC ACHIEVEMENT AND SATISFACTION IN FOOD PRESERVATION AND PROCESSING USING COOPERATIVE LEARNING, LT TECHNIQUE, AND TEACHING KITS OF VOCATIONAL CERTIFICATE STUDENTS, YEAR 3

Abstract

This research aimed to 1) compare the academic achievement using cooperative learning, LT technique with teaching packages, Career and Technology of third-year vocational certificate students before and after studying and 2) study the satisfaction towards cooperative learning, LT technique with teaching packages, Food Preservation and Processing of third-year vocational certificate students. The sample group was 34 third-year vocational certificate students, Amata Technology College, Nong Song Hong District, Khon Kaen Province, second semester, academic year 2024, obtained by selecting the sample group by random sampling. The research instruments included 1) learning management plan, 2) academic achievement test, 3) satisfaction questionnaire. The statistics used in data analysis were mean, standard deviation, and t-test dependent sample. The research results found that 1) academic achievement using cooperative learning, LT technique with teaching packages, Food Preservation and Processing. The satisfaction of the third year vocational certificate students after studying was significantly higher than before studying at the statistical level of .05. 2) The satisfaction with the collaborative learning management, LT techniques, together with the teaching kit, food preservation and processing of the third year vocational certificate students was overall at a high level.