Development of Learning Activity Packages of Food Processing Using Project Based Learning and Co-operative Learning to Influence Practical Skills, Creative Thinking, and Learning Achievement of Seventh Grade Students

Abstract

The purposes of this study were 1) to develop learning activity packages of food processing using Project Based Learning and co-operative learning to obtain the efficiency of 80/80, 2) to compare the students’ practical skills, creative thinking, and learning achievement before and after learning the packages, and 3) to compare practical skills, creative thinking and learning achievement of the students according to their achievement motive (high, moderate, low). The sample consisted of 35 grade 7 students who were studying in second semester of 2018 academic year at Sonthirajwittaya School under the Office of Secondary Educational Service Area 22. They were selected through cluster random sampling. The instruments used in this study were 1) the learning activity packages of food processing using Project Based Learning and co-operative learning, and 2) the tests to measure students’ practical skills, creative thinking, and learning achievement. The statistics employed for data analysis were mean, standard deviation, t-test (dependent samples), ANOVA, One-way MANCOVA, and One-way ANCOVA. The study revealed the following results: 1) The learning activity packages of food processing using Project Based Learning and co-operative learning contained the efficiency of 81.64/80.15, 2) After the students had learnt through the learning activity packages of food processing using Project Based Learning and co-operative learning, their practical skills, creative thinking and learning achievement were significantly higher than before learning at .05 statistical level, and 3) After students with different achievement motive had learnt through the learning activity packages of food processing using Project Based Learning and co-operative learning, their practical skills, creative thinking and learning achievement were statistically significant difference at .05 level.