Vocational curriculum development of a specialized course in vegetable and fruit carving

Abstract

The purpose of this research aimed to 1) study the basic data for the development of specialized professional course on vegetable and fruit carving 2) design and examine the quality of specialized profession course on vegetable and fruit carving 3) try out specialized profession course on vegetable and fruit carving and 4) improve and revise specialized profession course on vegetable and fruit carving. The samples were 3 key respondents and 20 attendees. The instruments included an indepth interview form and evaluation form. The data was analyzed by descriptive and inferential statistics. The findings revealed that the current patterns used for teaching carving (2019) included fruits for consumption, perforated leaves, grooved leaves, closed-carpel roses, dahlia, zinnia, and plumeria for decoration and food works. The most popular kinds of vegetables and fruits for carving were cantaloupes, long cucumbers, and carrots. The most popular pattern was rose. The duration for vegetable and fruit carving per 1 piece was 5 minutes. The results of course design and quality examination showed the highest IOC (0.82). For course try-out, the values of evaluator confidence index came out as follows, i.e., RAI of Unit Plan 1 = 0.85, RAI of Unit Plan 2 = 0.94, RAI of Unit Plan 3 = 0.92, RAI of Unit Plan 4 = 0.89, RAI of Unit Plan 5 time 1 = 0.82, and RAI of Unit Plan 5 time 2 = 0.79; implying that skill evaluation, action, and carvings went in the same direction.