Learning from Cooking Club Scientific Process Skills Improvement through Activities in Cooking Club at King Mongkut's University of Technology Thonburi

This research investigates the methodology for organizing activities to promote the training of Science Process Skills through cooking experiments for students. The objectives are as follows: Firstly, to allow students to practice and enhance their Science Process Skills and foster critical thinking through experimentation. Secondly, to cultivate students' observation skills and their ability to summarize experimental outcomes. Thirdly, to develop students' tool usage skills by studying equipment manuals, and to understand the learning outcomes associated with their participation. These objectives aim to enable students to learn scientific thinking processes effectively and to acquire essential skills for future work,referred to as 3R8C. This leads to the establishment of learning outcome frameworks for each 
activity, with
data collection facilitated through observation recording forms. The activities are conducted in 
the form of practical training sessions within a continuous project. Through observation of student 
behavior and evaluation of their learning outcomes during the practical training sessions, it is 
evident that participants achieve the predefined learning outcomes for each activity. Students 
exhibit development in various skills, including: 1) Following scientific procedures. 2) Recording 
observations during cooking and summarizing results. 3) Proper and safe use of tools available in 
the activity. The results of this activity demonstrate the possibility of integrating basic science 
process skill training through engaging activities that students find interesting and enjoyable, 
thereby enabling continuous skill development through repeated practice.