THE EFFECTS OF COOKING ACTIVITIES USING THE PICC PROCESS ON THE EXPLORATION SKILLS OF EARLY CHILDHOOD STUDENTS OF SCHOOLS UNDER UBON RATCHATHANI PRIMARY EDUCATIONAL SERVICE AREA OFFICE 1

Abstract

The objective of this research was 1) to examine the effects of cooking activities using the PICC process on the development of exploration skills among early childhood students and 2) to compare their exploration skills before and after the activities. The sample group consisted of 15 boys and girls aged 4–5 years, enrolled in kindergarten 2 during the second semester of the 2024 academic year at Ban Kham Yai School, Ubon Ratchathani Province. Cluster sampling was used to select the sample. The research employed a one-group pretest-posttest design. The research instruments included 24 cooking activity sessions using the PICC process and an observation checklist assessing exploration skills across four dimensions: selection, inquiry, analysis, and discovery. The statistical methods used to analyze the data included the mean, standard deviation, and dependent samples t-test.

The results revealed that 1) Before the implementation of Cooking Activities Using the PICC Process on the Development of Exploration Skills in Early Childhood demonstrated an overall low level of exploration skills. Following participation in the cooking activities using the PICC Process, their overall exploration skills were found to be at a high level 2) the post-activity exploration skills were significantly higher than the pre-activity scores at the .05 level. These findings indicate that cooking activities using the PICC process effectively enhance exploration skills in early childhood students and provide a practical approach for early childhood educators to implement in developmentally appropriate practices.