The purposes of this research were 1) to determine the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. 2) to assess suitability and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School and 3) to study the students satisfaction towards multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. The population is 20 students in the Thai Professional Vocational Certificate Program from MSC Thai Culinary School who registered for the Thai Professional Certificate Program at the beginning level. The research tools were multimedia teaching materials practical test appropriateness assessment form the benefits of multimedia and the satisfaction assessment form. The statistics used to analyze the data were mean and standard deviation. The results showed that 1) the effectiveness of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School. Overall the efficiency was 80.70/89.75 which was higher than the specified criteria.2) The experts have opinions on the suitability assessment and the benefits of multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program Students MSC Thai Culinary School Overall it was at the highest level and 3) students were satisfied with multimedia teaching materials in the course of Basic Cooking Curry and Soup on the topic “Massaman Curry” for Thai Professional Certificate Program students MSC Thai culinary school. Overall it was at the highest level.

The purposes of this research were : 1) to study the conditions of business operation of traditional cake products of entrepreneurs in Trang Province.2) To study the problems in business operation of traditional cake products of entrepreneurs in Trang Province. 3) To compare the level of problems in business operations of traditional cake products of entrepreneurs in Trang Province classified by business conditions and 4) to present guidelines for the development of business operations of traditional cake products of entrepreneurs in Trang Province. The population is 25 traditional cake products business entrepreneurs in Trang Province. The research instrument was a questionnaire. The statistics used for data analysis were frequency percentage mean standard deviation. One way ANOVA and analyze descriptive data. The results showed that 1) The results showed that: 1) the traditional type of cake in the business is three flavor cakes which has been in business for more than 31 years with a marketing channel as a point of sale. The business has an estimated daily production about 51 100 boxes or more than 151 boxes earning approximately about 100001 200000 baht from product distribution and most of the businesses are located in the commercial area in the city. 2) Entrepreneurs have a high level of business problems. When considering each aspect in descending order it was found that the aspect with the highest mean was finance followed by sales and the least was management.3) Comparison of the level of problems in business operations of traditional cake products of entrepreneurs in Trang province classified by business conditions found that entrepreneurs with different business conditions had no different problems in operating the traditional cake products business in Trang Province except for entrepreneurs with a period of business and the location of the businesses were statistically different at the .05 level. and 4) the guidelines for the development of traditional cake products business of entrepreneurs in Trang Province are entrepreneurs should pay attention to the selection of raw materials that are of constant quality. There should be more beautiful cake designs and more variations. There should be an online ordering channel such as ordering through the website or an application and has a delivery service. There should be a concise accounting of income and expenses and sales are monitored regularly. Employees are encouraged to be professional and able to sustain and maintain their own business values.

This research applied the qualitative research methodology which used in‐depth interviews. A purposive sampling was selected to find 40 people who related to the activities. The results of the research are as follows: 1. Students who organized the freshmen welcoming activities did not have a risk assessment plan. They had only simple action plan. There were not only freshmen welcoming activities but also welcoming activities for sophomore entering to their majors. Senior students only from the Technology in radio and television program (RT) appeared to have SOTUS system behind. 2. The freshmen academic year 2020 wanted to participate in the activities because they want to make friends and want to be familiar with senior friends. Freshmen also wanted sophomore guide them about their studies and university lives. Freshmen understood their rights and knew how to protect themselves from uncreative activities. They thought that appropriate activities such as faculty sports career guidance activities recreational activities singing and games. 3. Faculty members staffs of the Faculty of Mass Communication Technology andoutsiders expected that the creative model for freshmen welcoming activities should organize sport games recreational activities. Professional activities should be benefit to the communities and public service activities should build good image of the profession.

This project was created to sort bottles automatically. By specifying 3 types of bottles which are plastic bottles glass bottles and cans To help facilitate the separation of the bottles and then recycle the extracted bottles as needed. The organizer has studied the use of the Arduino program to control the operation of the sorting bottles according to the specified category. Studied the microcontroller system operation Control system And how to use the Arduino program The operating system is divided into 2 parts namely the metal detection sensor section And weight sensor and then send data to the sensor receiver Arduino And the sensor will detect the object all the time in the empty bottle compartment The results showed that the operation of the automatic bottle sorter system When throwing the bottle through the sensor compartment. The performance of the Arduino program that has been written to define the classification of the bottles. Have the percentage of work as specified by 90% and the error percentage of 10%

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.