The purposes of this study were to 1) develop a professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya 2) evaluate the effectiveness of the professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya and 3) the implementation of the effective professional skills course for promoting income of the elderly at the senior people club in Uthai district Ayutthaya with the target group of 60 people. The research instruments were 1) a professional skills course for promoting income of the elderly comprising six units namely 1) The Elder And The Home Economics professions 2) Foods For Being Rich 3) Clothing and Accessories 4) Home Furniture 5) Herbs and Souvenirs and Professional Training for Additional Income. Other research instruments included the assessment forms to seek for 1) for the suitability 2) the association and the satisfaction of the course. The data were analyzed by the percentage distribution mean and standard deviation. The course development was divided into two phases: 1) the course outline which covered the principles objectives contents applications of the course as well as the course assessment; 2) the course assessment concerning its suitability and association. It was found that the suitability was in good level and the course association rate was higher than the expectation. After the course trial in actual situations and some improvement the course was satisfying and adequately appropriate for implementing with the target group which were 60 senior residents in Uthai district Ayutthaya for three days. The satisfaction for the attending the course was measured and the result revealed high satisfaction toward the professional skills course.

The purpose of the application of watermelon rinds for bakery products is to study an appropriate amount of used watermelon rinds in four of bakery products such as cookie bar fruit cake Eclair with vanilla cream and coconut tarte. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed. The use of watermelon rinds in syrup added in cookie bar at 10% 15% and 20% of all total ingredients weight was found that the testing persons favored the cookie bar added watermelon rinds in syrup at 15% of all total ingredients weight. There are of favorite score in appearance color smell taste food texture and overall at 7.70 7.90 7.85 7.90 7.80 and 7.80 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of cookie bar added watermelon rinds in syrup at 100g. were consisting of energy 436 Kcal carbohydrate 57.10g. protein 6.10g. fat 20.40g. moisture 15.20g. and ash 1.24g. physical quality of water activity (AW) as 0.80. The use of watermelon rinds in syrup substitute cherry in fruit cake at 50% 75% and 100% the testing persons favored the watermelon rinds in syrup substitute cherry in fruit cake at 100%. There are of favorite score in appearance color smell taste food texture and overall at 7.40 7.90 7.95 8.00 7.90 and 7.75 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds in syrup substitute cherry in fruit cake at 100g. were consisting of energy 330 Kcal carbohydrate 63g. protein 6.08g. fat 5.93g. moisture 23.70g. and ash 1.31g. physical quality of water activity (AW) as 0.78. The use of watermelon rinds added in Eclair with vanilla cream at 20% 40% and 60% of vanilla cream weight was found that the testing persons favored the Eclair with vanilla cream added watermelon rinds at 20% of vanilla cream weight. There are of favorite score in color smell taste food texture and overall at 8.50 8.40 8.40 8.00 and 8.10 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of Eclair with vanilla cream added watermelon rinds at 100g. were consisting of energy 190 Kcal carbohydrate 28.80g. protein 4.24g. fat 6.40g. moisture 59.70g. and ash 0.82g. physical quality of water activity (AW) as 0.97. The use of watermelon rinds substitute coconut in coconut tarte at 50% 75% and 100% the testing persons favored the watermelon rinds substitute coconut in coconut tarte at 75%. There are of favorite score in appearance color smell taste food texture and overall at 8.05 7.85 7.70 7.65 7.70 and 7.60 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that appearance color taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds substitute coconut in coconut tarte at 100g. were consisting of energy 167 Kcal carbohydrate 27.80g. protein 1.78g. fat 5.38g. moisture 64.30g. and ash 0.69g. physical quality of water activity (AW) as 0.78. This research was found that the appected consumers in four of bakery products because of this products is add-value and using local ingredient from agriculture in this country. From the technology transfer of bakery products from watermelon rinds to community the results showed that the majority of participants were female with an average age ranging from 21 to 30 years old. Overall satisfaction level towards this project was high and respondent opinions towards trainers were high.

The study was aimed to investigate the production of banana fiber that was suitable for decorating handicraft basketry examine its effectiveness develop decorative handicraft materials for basketry from fibrous layer on the trunk of the banana tree and promote the obtained knowledge in the community of Plasticseeroong Baanmor Promburi District Singburi Province. The research result could be summarized that the most appropriate production process of dry fibrous layer on the trunk of the banana tree mixed with fibrous layer of paper mulberry was done through mechanical process. After bleaching the mixed fibrous layer was stirred by Hollander beater with the proportion of wet fibrous layer and water at 1:40; 10% of dry of paper mulberry was boiled for three hours in sodium hydroxide at 100 degree Celsius then bleached with 1.5% of hydrogen peroxide with 4% of the dry fibrous layer weight at 90 to 95 degree Celsius for two hours. The mixture of wet fibrous layer on the trunk of the banana tree with wet fibrous layer of paper mulberry was 70:30 which was considered appropriate for decorating handicraft basketry. Concerning the examination of mechanical properties of banana tree fibrous layer according to the standard of TAPPI T it was found that the folding endurance of paper value was 144 (N. m/g); the tensile strength value was 32.16 (N. m/g); the tear resistance value was 26.56 (mN.m2/g); and the bursting strength value was at 1.94 (KPa.m2/g). The fibrous layer obtained from on the trunk of the banana tree was fabricated into decorative basketry materials for example flowers palm leave hats flower key chains bags and paraffin coated flowers for bamboo boxed. The attendants’ satisfaction on the training of the production of decorative handicraft materials of basketry from fibrous layer on the trunk of the banana tree to 30 members of the community of Plasticseeroong Baanmor Promburi District Singburi Province concerning the training service speakers training procedures facilities and training benefits was at high level (90.67%) and at average level (9.33%).

The research aims to study Motivation of Students to the Chef Occupation School of Culinary Arts Suan Dusit Rajabhat University. The samples were classified from individual of factors of 400 students studying in the first year to the fourth year in the program of Culinary Technology and Service at School of Culinary Arts Suan Dusit Rajabhat University. The tool is used to collect data is questionnaires and data analyze is by means of percentage median and standard deviation. However independent test is used for testing and median differences while one way Anova is applied for analysis of variance and LSD (Fisher’s Least Significant Differences) is used for analysis of double effect by statistical significance at the 0.05 level. The result from the research shows that samples consisting of male 50% and female 50% the most students age are more than 21 have their dominicide in Bangkok with parents of educational background of technical certificate and diploma level working in a private sector. The average family income is among 30000 to 40000 Baht per month. Most samples of students finished high school from the North with an average GPA between 2.51 to 3.00 with the most no experience in culinary lessons and with less than one year experience in food working firld. The students motivation to the chef occupation indicate that most samples in general gives priority to motivational factors to the chef occupation at a high level. The motivational factors has mostly affected to the chef occupation are ability and social respectively. The least effective motivational factors to the chef occupation are the ability. The outcome of motivational analysis is the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University are classified from individual factors point out that of adult students high school location average GPA educational year and parents different educational background have different motivation to the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University by statistical significance at the 0.05 level.

The main purposes of this research are 1) to investigate basic information about attitude towards self-care behavior access to public healt care system of the elderlies at Ban Huay Sai Nue community Phetchaburi province; 2) to study self-care behavior attitude towards self-care behavior and access to public healt care system; 3) to study a relationship between self-care attitude and self-care behavior; and 4) to study a relationship between access to public health service and self-care behavior of the elderlies. Data were collected from a population of 103 elderlies at Ban Huay Sai Nue community with interviewing forms. Data were tatistically analyzed for percentage means standard deviation and a relationship between attitude towards self-care behavior access to public healt care system and self-care behavior using Pearson coefficient correlation. Results of the study showed that the elderlies at Ban Huay Sai Nue Phetchaburi province had overall self-care behavior in nutrition and exercising aspects in high level ( =3.18). That is there was average relationship between attitude towards self-care and self-care behavior (r=.313). There was no significant relationship at .05 level between access to public health care service system and self-care behavior of the elderlies at Ban Huay Sai Nue community Phetchaburi province (r=.153).