Content Knowledge Competency according to Standards of Knowledge for Teaching Profession of Students in Physical Education Program, Thailand National Sports University Krabi Campus

Abstract

This study aimed to evaluate the content knowledge according to standards of knowledge for teaching profession of students in Physical Education (PE) Program, Thailand National Sports University (TNSU)–Krabi Campus. The population was 68 fifth-year students in PE Program, TNSU–Krabi Campus. The research instrument was a 5-level rating scale questionnaire for assessing the students’ content knowledge competency according to standards of knowledge for teaching profession. The statistical analysis of the data was conducted using frequency distributions, percentages, means, and standard deviations.

               The results revealed that the content knowledge competency according to standards of knowledge for teaching profession of the students in PE Program, TNSU–Krabi Campus was classified into 3 aspects: the well-rounded knowledge base on science of being a professional teacher, the well-rounded knowledge base on the learners and the well-rounded knowledge base on the context. The overall competency of the students was found at the good level. In respect of individual aspect analysis, it was found that all of the three aspects of the competency were at the good level. The degree of the competency on the well-rounded knowledge base on science of being a professional teacher was the highest, followed by the well-rounded knowledge base on the context, and the well-rounded knowledge base on the learners, respectively. As for the competency on the well-rounded knowledge base on science of being a professional teacher which was divided into 4 areas, namely innovation and technological knowledge, pedagogical knowledge, content knowledge, and pedagogical content knowledge, the findings showed that the students’ overall competency was at the good level, and the highest degree of competency among them was pedagogical content knowledge.