แนวทางการพัฒนาหลักสูตรการพัฒนาทักษะและเทคนิค การแกะสลักผักและผลไม้อย่างมืออาชีพ

Abstract

          This research aimed to study the development guidelines for professional vegetable and fruit carving skills, using mixed methods as a research methodology. The main informants consisted of 30 carving experts, including gold medalists from international fruit and vegetable carving competitions and carving scholars. The data were collected through interviews and questionnaires. Data analysis employed content analysis, mean, and standard deviation. The research findings revealed that carving skills and techniques can be divided into 5 key areas: (1) training initiation consistent with educational level and development period for competition, (2) knowledge base, skills, techniques, training approaches, and factors supporting competition success, (3) the role of teachers or trainers, (4) obstacles and methods for dealing with challenges, and (5) recommendations for developing key components of the training curriculum. The level of importance toward main components in curriculum development: 1) The level of importance toward knowledge overall was at the highest importance level with a mean of 4.59, 2) The level of importance toward skills overall was at a high importance level with a mean of 4.42, and 3) The level of importance toward attitude overall was at the highest importance level with a mean of 4.66.The research results can be used as guidelines for developing systematic vegetable and fruit carving training curricula to sustainably enhance professional potential.