Thailand has become a member of the Association of South East Asian Nations (ASEAN) which aims to stimulate economic growth social progress sociocultural evolution and also cooperation among its members. The main goal of ASEAN Economic Community (AEC) is to transform the region into a single market and production base to become more stable and prosperous. Hence in order to prepare ourselves to the changes in a very near future it is essential to encourage and support students to improve their working skills and knowledge to enter the ASEAN community confidently. In order to examine on the acknowledgement and the preparation in terms of working skill for ASEAN undergraduate students in the first year of Food Service Industry Program were chosen by using purposive sampling. Fifty-five questionnaires were collected. The result shows that most of the students at 75.47 percent are female 52.83 percent of them are eighteen years old and 43.39 percent use internet regularly. The evaluation on students’ knowledge capability and working experience which are considered to be beneficial for entering the ASEAN community shows that most of the students are very well prepared in both personality and potential. Moreover the majority are also very well educated about ASEAN in terms of economic growth social progress sociocultural evolution. The research also analyzed on the differences on gender of the students and channel of the resources about ASEAN that may have an impact on their knowledge and potential. The result shows that there are no significant differences between each gender and channel (P ≤ 0.05).

Ice cream is a kind of sweets that is popular worldwide. For years ice cream has been continuously developed to meet various consumer satisfactions. Nowadays people are more concerning about health. Ice-cream is then added with some herb into ingredients to build more nutrition and to be healthy. Aloe Vera is a plant full of water containment. It also heals wound of fire hot water scalds persistent wound and appetite wound. Moreover Aloe Vera has its potential to instant product development in the forms of medicine food and cosmetics. The development purpose of yogurt ice cream with Aloe Vera added is to study the proper quantity of Aloe Vera in the yogurt ice cream along with the quality of Yogurt ice cream with Aloe Vera added product throughout the consumer’s satisfactions of the product as well. After the study of Aloe Vera chemical properties it indicates that each 100 grams of Aloe Vera has 3.20 kcal of energy 0.80 percent of carbohydrate less than 1.25 percent of protein 0.20 percent of ashes 99.0 percent of humidity and 0.64 percent of fiber. The study of production process indicates that the proper quantity of yogurt and Aloe Vera to add in the product of yoghurt ice cream with Aloe Vera added are yogurt at 60 percent and Aloe Vera at 50 percent. The study of physical side of quality indicates that the yogurt ice cream with Aloe Vera added has an increasing viscosity rate up to 1525 cps. color level at L* 91.98 a* -0.48 b* 14.28 infusible solid at 26.4 brix degrees. The melting rate of yoghurt ice cream with Aloe Vera added is at 67.90 and overrun rate is at 72.76. The study of chemical properties show that each 100 grams of yogurt ice cream with Aloe Vera added gives 147 kcal of energy 15.4 percent of carbohydrate 2.04 of protein 8.55 percent of fat 73.6 percent of humidity 0.42 percent of fiber and 0.46 percent of ashes. After proceeding yoghurt ice cream with Aloe Vera added to consumer test to research consumer’s satisfactions and to study marketing tendency for sale the target group is general amount of 200 persons. The study shows that the acceptance of consumer is in the level of high to highest.

This study a knowledge formation research had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity and (2) the occupational training curriculum for the retired. The elderly that retired for Fiscal Year B.E. 2555 be affiliated with Rajamangala University of Technology in Bangkok and its vicinity such as Rajamangala University of Technology Thanyaburi Rajamangala University of Technology Krungthep Rajamangala University of Technology Tawan-ok Rajamangala University of Technology Phra Nakhon Rajamangala University of Technology Rattanakosin and Rajamangala University of Technology Suvarnabhumi Nontraburi Center were the population of this research. Sample consisted of 65. A questionnaire was used to collect data and statistical software was used to compute the percentage. The experimental results showed that the most of the respondents were not self- employed after retirement (9.385 %) but they wanted to be self- employed (69.25 %). The aims of training were adding new experience real-life applications and self- employment respectively. The training courses which the retired needed were “Dim sums” “Cookies” and “Thai crafts” respectively. The most of subjects wanted to make field trips at the interesting business (58.33 %) and take training courses about E-commerce (31.25 %) and marketing knowledge (10.41 %). The training courses would operate four days between 8.30 am and 16.30 pm and take three days for training activities and one day for field trip. Training locations were the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and the business respectively. For expense factors it would charge the cost of materials but not training fee. For the factors promoting to achievement the most of respondents wanted to have the distributors (39.85 %) the source of investment funds (22.91 %) and the counseling agencies (10.41 %). The retired of six universities were interested in 3 occupational training courses namely the culinary job training courses for “Dim sums” “Cookies” and “Flower works and Banana Leaf Crafting for business” respectively. The complete training curriculum was organized by developing structures and elements of the training curriculum which comprised principles objectives aims duration structures explanation of each subject training guidelines devices result measurement and evaluation model and curriculum application guidelines.

The Development of KhanomLeumKleun byusing 5 different colors of fruits and vegetables is aimed to study the consumption of fruits and vegetables 5 colors including mall berry beetroot spinach. Pumpkin and millet in different KhanomLeumKleun3 levels.Planning of randomized complete block (Randomized Complete Block Design RCBD) applied to the evaluation of sensory quality in appearance. Color smell taste texture and overall by means of taste was rated as 9 level (9 - Point Hedonic Scale) analyzed the average. Analysis of variance Analysis of Variance ANOVA and compared the difference of the average by statistical software. The study of the mulberry supplementinKhanomLeumKleun at the level of 10% weight of pastry. Recognized in the appearance color smell taste and preference by the overall average score 7.80 7.70 and 7.58 7.56 7.56 respectively. The texture the taste the level of 5% by the score 7.36 when analyzing variance. Comparison and contrast it was found that the appearance of color smell taste texture overallno statistically significant difference at the 0.05 The study of usingbeetroot supplement in KhanomLeumKleunat the level of 15% residuary bequest weight of pastry. Recognized in the appearance color smell taste texture and overall by the score 8.24 7.89 7.90 and 8.00 8.00 8.24 respectively. When analyzing the differences found in the appearance color smell taste texture and overall liking. The difference is statistically significant at 0.05. The study of usingspinach supplement in KhanomLeumKleunat the level of 10% residuary bequest weight of pastry.Recognized in the manner of appearance texture smell The taste and preference for overall scores 7.41 7.05 preference and 7.51 7.55 7.58 Respectively and the panelists accepted in color at the level of 15% average 7.21 preference when used to analyze the variance and compared the difference in statistics. It was found that the texture taste and preference overall. There were significant differences at the level of 0.05.

Development of Liquid Soap with Banana Peel Pulp. We have studied the process of developing a recipe and product processing pulp peel bananas: banana peel and pulp of 3levels which take data from a survey of consumer behavior to suit the application. Andhave studied the sensory quality of the products liquid soap mixed pulp banana peel on 3 levels 5: 48.6 10 43.6 and 15 38.6% indicated that test scores give the formula 2 (20:10). in terms of color homogeneity. And texture (thick) overall. Levels like moderately to like verymuch. In terms of cleansing and smell no different at a statistically significant (p> 0.05) werethen tested for quality physical found that Liquid Soap with Banana Peel Pulp Formula 10:43.6% of the color. lightness (L *) was 59.6 ± 0.01 redness (a *) was -0.42 ± 0.01 andyellowness (b *) were 1.31 ± 0.01 which liquid soap is opaque. Because of the banana pulp is mixed in liquid viscosity in the 2584 Point Centrino bubble volume 370 ml and the water chemistry. The pH value of 6.52 ± 00.1 in the pH range 5-8 Thai Community Product Standard. Microbiological quality The shelf life of the product liquid membrane banana: banana peel and pulp. Store in a sealed jar per piece. Kept at room temperature The products were analyzed analyzed microbiological quality. Therefore the total plate count And yeast and mold By sampling every 1 week for a period of 8 weeks the total plate count<10 (CFU / g) Clostridium spp. Was not found Staphylococcus aureus None Streptococcusspp. Did not find Salmonella spp. Did not find Pseudomonas aeruginosa is found Coliform bacteria less. 3 MPN per gram Escherichai coli has been found safe for consumption. The resort complying with (TCPS. 95/2552) is to be a Thai Community Product Standard LiquidSoap of bacteria must be less than 1000 colonies per gram. Or cubic centimeters Meet ThaiCommunity Product Standard Liquid Soap education acceptable to the liquid membranebanana: banana peel and pulp were found to have a moderate satisfaction. Irritation andfeeling 100 percent.