THE DEVELOPMENT OF COMMUNICATION ENTERPRISE IN SCHOOL

Abstract

The study of community enterprise development in schools has the objectives of 1) To study the needs of the community enterprise management in schools, 2) To develop the community enterprises in schools, and 3) to design creative products based on the production of communities to develop the community enterprises by using research and development.  The research period was from January 2019 to January 2020, the research target groups were divided into 2 groups as follows The first one were network partners consisted of 24 school administrators, teachers, district agriculture offices, farmers, communities, academics, and the second one were mango entrepreneurs. The sample consisted of 12 Mathayom 3 students selected by purposive sampling. Tools used in this research were structured interview forms and Community Enterprise Curriculum. The definition of the 4 research steps are as follows: 1) The study of Basic information 2) The development of the innovation 3) The experiment and development and 4) the measurement and evaluation. The statistics used in data analysis were mean, percentage and standard deviation.

The result of the research are as follow.

1. The learning of Community Enterprise Development in school requires these 5 aspects as follows: 1) Policies of the Educational Service Area Office 2) Mango, economic plant of the province 3) The need for community enterprise development in the school 4) Skill preparation for occupations  and 5) the situation of schools and community enterprises
2. There has been a community enterprise learning center in the school and the community enterprise curriculum in the school had the quality of the curriculum under Puisance Analysis Technique equal to 14.38, indicating that the community enterprise curriculum was of high quality.
3. The creative products that can be extended from community production to develop community enterprises, are these 4 products consisting of Light mango jelly Mango with fresh milk jelly, dried mango and solar-dried banana.