The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.

The purposes of this study were (1) to improve the integrated lesson plans according to the Philosophy of sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School (2) to compare the achievement before and after using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School and (3) to study the pleasure of the students towards using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School It was one Group experiment research with pre-test and post-test. The samples consisted of 40 mathayom 4 students at Debsirin Nonthaburi School studying Garland subjectsemester 2/2560 The samples were selected by Purposive Sampling The instruments were 3 integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject 30 item’s for achievement-test : Garland Subject for Mathayom 4 students and the questionnaires measuring the student pleasure towards using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School The statistical procedure employed were percentage mean standard deviation and the t-test. The finding showed that the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School in the aspects of moderation reason good immunity knowledge condition and moral were significantly different at the .05 level the practical skill was increased and the students’pleasure on the questionnaires of using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School were at the high level ( X =4.38 S.D.=.26)

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

The purposes of this research follow as 1) the creating of learning package : How to Make the National Flowers of Asean Using Kohyor Fabric effectively 2) comparing pre and post learning activement 3) studying student’s satisfactory to teaching medhods by the creating of learning target group 20 students used for purposing sampling. The results of research that The Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric are more effective than criteria (E1/E2 80/80) The Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric higher than significance at .05 and students are satisfied at Tthe Creating of Learning Package : How to Make the National Flowers of Asean Using Kohyor Fabric at the high level (x ̅= 4.35 S.D. = .60)

The purposes of this research were to study the education model and express the guidelines of education management of work-integrated learning (WiL) for tourism industry model. The research method was used by quantitative approach and qualitative approach by studying relevant approaches and theories including the synthesis of documents and researches. Data were collected by questionnaires in-depth interview and group discussion with target persons who are from academic institution business sectors and organization profession of tourism industry. The research findings showed as follows. First the highest level of learners’ work experience benefits and challenge of work-integrated learning (WiL) is to prepare the learners for work in the future. Secondly the key success factor of education management of work-integrated learning for tourism industry is to establish in education cooperation among academic institution business sectors and organization profession of tourism industry. In the part of the essence of educational cooperation is to develop the curriculum program together by providing the opportunity for learners to practice and work in business sectors in accordance with the authentic learning method and the authentic assessment as well. Moreover there should be sharing the experiential learning among instructors learners and experts from business sectors and organization profession of tourism industry to develop the appropriate and modern education management of work-integrated learning (WiL) for tourism industry model.