Creative Process on Food Culture by Accounting Students, Chiang Rai Rajabhat University

Abstract

This research aims to study on the activity result of Creative Process on Food Culture by Accounting students, Chiang Rai Rajabhat University. Group discussion was used as research instrument. Data collection was conducted according to Action Workshop process. Target study group consisted of 268 accounting students, studying in the 3^rd year, Chiang Rai Rajabhat University. Qualitative data analysis was conducted using Content Analysis technique.

Results from the activity on creative thinking activity of Food Culture show that, students participated in the activity, reinforced relationship and practiced on Experiential learning. They planned the activity by brainstorming and created work flow from start to finish, utilized their creativity, expanded their thinking with breakthrough ideas, exchanged knowledge, analytical thinking process and created group work, with flexibility. It was an opportunity for them to practice problem solving skills, create learning atmosphere along with conducting group activities, applying technology appropriately. They showed accountability of their own tasks, bringing life skills and profession skills to adapt during the activity by using locally available material to cook and invent new food variety, yet still preserving local food culture of local wisdom, making the food presentable and added value to the local food. Through this joint activity, they integrated their knowledge in several modules as well as accounting modules to calculate cost, as part of 21^st century curriculum. Moreover, they utilized their free-time, encourage the virtues on diligence, patience, and commitment aspects which will beneficial for them to work efficiently in the future.