A Study of the Educational Management Model for Creative Food Education at Phuket Vocational College

Abstract

This study aimed to: (1) examine the components of creative food education management at Phuket Vocational College and (2) develop a creative food education management model for the college. The key informants were nine experts, administrators, entrepreneurs, teachers, and stakeholders selected through purposive sampling.

The findings identified four key management components. Academic management focuses on local food curriculum development and learning processes. Resource management emphasizes the development of teachers, educational personnel, chefs, and local entrepreneurs. Planning and cooperation promote research, educational quality improvement, and community knowledge transfer. Student affairs development supports career guidance and student participation in local food activities.

The proposed management model is based on the New Normal concept, integrating new approaches to learning, communication, practice, and management. It follows the Office of the Vocational Education Commission's Regulation on Educational Administration B.E. 2552 (2009), which organizes institutional management into four divisions: Academic Affairs, Resource Management, Planning and Cooperation, and Student Affairs Development. The integration of these divisions supports curriculum development, personnel development, research, quality assurance, community engagement, and student development. The model provides a practical framework for strengthening creative food education management at Phuket Vocational College.