The Development of A competency Model in Culinary Preparation According to Nutrition Principles for the Elderly

Main Article Content

Kasaemsook Kiewthong
Theerapong Wiriyanon


This article aimed to 1) synthesize nutritional competency; 2) study and develop a cooking competency model; and 3) study the results of training on cooking competency. The sample used in the study consisted of 13 elderly people in Chonburi province using a voluntary byelective method. The tools used were 1) a public assessment form for considering competency occupation standards, 2) an opinion assessment form on the competency model, 3) a competency training model assessment form, and 4) a cooking competency assessment form according to principles of nutrition for the elderly. Data analysis consisted of qualitative analysis and quantitative data analysis such as frequency, percentage, mean, and standard deviation analysis.

The results of the research were as follows: 1) The results of the synthesis of nutritional competency for the elderly consisted of 9 units of core competence and 18 units of sub-competence.

2) The results of the study and development of nutritional competency for the elderly consisted of (1) competencies and sub-competences as detailed in the competency base module of the training. Increase core competencies to 10 units and sub competencies to 19 units, (2) results of the assessment of behavioral objectives of the Culinary Competency Curriculum and assessment results of performance criteria used in the Culinary Competency Training. It was found that it was at the appropriate level, and (3) results of the assessment of the training management on nutritional competency basis for the elderly. Overall, it was at the highest level.

3) The results of training on nutritional competency education for the elderly found that 13 trainees passed the specified criteria.

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How to Cite
Kiewthong, K., & Wiriyanon, T. (2022). The Development of A competency Model in Culinary Preparation According to Nutrition Principles for the Elderly. Journal of Arts Management, 6(2), 593–605. Retrieved from
Research Articles


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