Development of Short-term Professional Courses for Healthy Halal Food Course, Bangnara Technical College, Narathiwat Province
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Abstract
This article aims to 1) develop a short-term vocational course on Halal food for health using the concept of Tyler, Bangnara Technical College, Narathiwat Province, and 2) study the results of implementing a short-term vocational course on Halal food for health at Bangnara Technical College, Narathiwat Province. The research design is a qualitative research using the concept of developing a short-term vocational course on Halal food for health using the concept of Tyler, Bangnara Technical College as the research framework. The research area is Mueang District, Narathiwat Province. The villagers in Mueang Narathiwat District will have knowledge and skills that can be applied to their professions. The sample group is 400 villagers in Mueang Narathiwat District. The selection method is simple random sampling using Crazy & Morgan's table. The instruments used are 1) a survey on the needs of developing a short-term vocational course, 2) a short-term vocational course on Halal food for health, 3) an evaluation form for the appropriateness of a short-term vocational course on Halal food for health, 4) a practical skill test for Halal food for health, and 5) a questionnaire on the satisfaction with learning the short-term vocational course. The statistics used are mean, percentage, and standard deviation. The research results found that 1. The curriculum with the highest level of demand was Halal food for health from the Khok Khian community, accounting for 96.00 percent, with the need for benefits and application (=4.71, S.D.= 0.41) 2. The results of using the short-term vocational curriculum, Halal food for health, Bang Nara Technical College, Narathiwat Province, with the highest average value, was a quality and efficient curriculum that was appropriate for use in teaching.
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