october 2012 - TOJET the Turkish online journal of educational ...

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TOJET: The Turkish Online Journal of Educational Technology – October 2012, volume 11 Issue 4 us to understand the underlying nature of interactive learning Retrieved 16, May, 2012, from http://home.capecod.net/~tpanitz/tedsarticles/coopdefinition.htm Prince, M. (2004). Does active learning work? A review of the research. Journal of Engineering Education, 93(3), 223-231. Sife, A. S., Lwoga, E. T., & Sanga, C. (2007). New technologies for teaching and learning: challenges for higher learning institutions in developing countries. International Journal of Education and Development using Information and Communication Technology, 3(2), 57-67. Silén, C., & Juhlin, L. (2008). Self-directed learning - a learning issue for students and faculty. Teaching in Higher Education, 13(4), 461-475. Silva, B. D. d., Gomes, M. J., Oliveira, L. R., & Blanco, E. (2002). The use of ICT in higher education: work in progress at the University of Minho. Paper presented at the Use of ICT in Education in Southern Europe: research and reflections, part of the 2002 European Conference on Educational Research (ECER, 2002), Lisbon. http://www.uoc.edu/dt/20137/index.html Stahl, G., Koschmann, T., & Suthers, D. (2006). Computer-supported collaborative learning: an historical perspective. In S. R. K. (Ed.), Cambridge handbook of the learning sciences (pp. 409-426). Cambridge, UK: Cambridge University Press. Vajargah, K. F., Jahani, S., & Azadmanesh, N. (2010). Application of ICT in teaching and learning at university level: the case of shahid beheshti university. The Turkish Online Journal of Educational Technology - TOJET, 9(2). Yukselturk, E. (2010). An investigation of factors affecting student participation level in an online discussion forum. The Turkish Online Journal of Educational Technology - TOJET, 9(2). Copyright © The Turkish Online Journal of Educational Technology 389
TOJET: The Turkish Online Journal of Educational Technology – October 2012, volume 11 Issue 4 DEVELOPMENT OF ONLINE COURSEWARE ON THAI FOOD GOOD HEALTH Narong Sompong Faculty of Education, Kasetsart University, Bangkok 10900. Thailand fedunrs@ku.ac.th Cherdpong Kheerajitt Faculty of Agriculture, Kasetsart University, Nakornprathom ABSTRACT The objectives of this research were to1) develop the online courseware on Thai Food Good Health to support the Thai Kitchen to the world project; 2) evaluate the courseware by the learners toward the courseware integrated using in aboard. The research sample were sampling for chefs, Thai restaurant owners, and the students who were studying at the TAFE culinary school in Sydney. The research instruments were a questionnaire to find out the needs and readiness to attend the online learning, and a questionnaire for the learners. Courseware was designed and developed on website www.thaifoodtolearn.com by applying the 5 steps model. Firstly, the synthesis of the research results done by the researcher team. Secondly, organizing focus group of the experts in food and nutrition and public relation field discussion on the essential contents and courseware format which would be used to develop the lessons. Thirdly, the survey of needs and readiness of the respondents. Fourthly designing the media in the courseware. Fifth, testing the courseware at TAFE Northern Sydney College in Sydney, Australia. The participants registered and studied from online courseware on thaifoodtolearn.com website as well as the set of multimedia “Thai food good health distributed to the participants with the learner’s active participation in demonstration and practices. The research result found that the respondents were readiness to study online courseware. They needed to learn as 1-2 weeks short course in the morning and evening. The topics they needed to learn were Thai food ways, Thai food cooking techniques, Thai healthy food such as Thai herb, fruit and vegetable, the characteristics of Thai food, safety Thai food, and basics knowledge of Thai food respectively. After learning online courseware, the learners’ opinion mostly showed that the lessons were totally good level. In case of the contents and presentation of video, image, graphics, hyper media links in each pages, the usefulness and benefit of the lessons mostly showed in very good level. INTRODUCTION Thai government launched the new policy called “Thai Kitchen to the World Project” in 2004 upon 2008 with the aim of increasing the number of Thai restaurants aboard and to make Thailand the largest food exporter in the world. In this regard, Kasetsart University, under the support of National Research Council of Thailand was given a research grant to study the “Development of Thai Food Products and Proactive Promotion of Thai Food to the World”. The researchers studied about the standards and characteristics of Thai food, the product status and taste of foreigners, production process for export and extending the reach of Thai food restaurants to the owners and consumers abroad (Varanyanond, 2008). The research was also found the significant of Thai food promotion to the government sectors. The research project investigated the model of multimedia integration. This study concluded that the next step of technology transfer could be implemented under an online study for target audiences in any part of the world, so Thais and foreigners would be able to access this information anywhere and anytime. Moreover, an online study would be cost effective because there would be no need for researchers or learner to travel (Sompong, 2010). For these reasons, the researcher then continuingly study furthermore on the development and testing the Courseware through internet on Thai food to the target audiences aboard who were the Thai restaurant owners, Thai and foreigner chefs and the instructors and students who were involved Thai cuisine. THE STUDY This study focused to the develop the online courseware on Thai Food Good Health to support the Thai Kitchen to the world project by using purposive sampling of Thais and foreigners who were the owners of Thai restaurant, chefs, instructors and students of culinary institute aboard. The sample of this study was purposive sampling at TAFE Northern Sidney Institute in Australia. The contents composed of 5 topics which were synthesized from the result of Thai food research under the project of Thai government on “Thai Kitchen to the World” Project. The lessons composted of 5 chapters: 1) Thai cuisine overview, 2) basic knowledge about Thai cuisine, 3) Thai food for health, 4) food safety and 5) the way of Thai cuisine. Objectives The objectives of this research were to: 1) develop the online courseware on Thai Food Good Health to support the Thai Kitchen to the world project; 2) evaluate the courseware by the learners toward the courseware integrated using in aboard. Copyright © The Turkish Online Journal of Educational Technology 390
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