A Cookery Study of Students with Intellectual Disabilities at Panyawuthikorn School Using Davies' Instructional Model for Psychomotor Domain

Abstract

This research aimed to 1) analyze cooking skill abilities of students with intellectual disabilities in preparing equipment, raw material ingredients, and cooking method before and after using Davies’ performance skill teaching model and 2) compare the cooking abilities of students with intellectual disabilities before and after using Davies’ performance skill teaching model.

The results of the research found that before using Davies’ performance skill teaching model, the mean score () of the students cooking abilities with intellectual disabilities at Panyawuthikorn School was 29.89 or 46.70 of percentile which was at repairable level.  When 

considering each ability, the result found that the mean score of preparing equipment was 32.50 or 59.78 of percentile, the mean of preparing raw material ingredients was 28.83 or 45.05 of percentile and the mean score of cooking method was 28.33  or 44.27 of percentile. On the contrary, after using Davies’ performance skill teaching model, the results were the mean score       () of the student cooking abilities with intellectual disabilities at Panyawuthikorn School was 53.89 or 84.20 of percentile which was at good level. When considering each ability, the result found that the abilities of preparing equipment, preparing raw material ingredients and cooking method, all were at passing the criteria level.

            The analysis of comparing the cooking abilities of students with intellectual disabilities by Wilcoxon Signed Ranks Test found that the cooking skill abilities of students with intellectual disabilities at Panyawuthikorn School after using Davies’ performance skill teaching model was different from their cooking skill abilities before using Davies’ performance skill teaching model at the statistical significance of .05 (p-value = .028) in accordance with the defined assumption.