This objectives of this research were to: 1) develop and examine the suitability of a competency-based curriculum on grey oyster mushroom product processing for secondary 3 students, and 2) evaluate the curriculum in use. The sample was a group of 5 experts and 30 secondary 3 students from Bantabchan School, Soi Dao District, Chanthaburi Province in the academic year 2021, and was selected by purposive sampling. The research instruments were: 1) a suitability assessment test of a competency-based curriculum, and 2) a learning achievement test on grey oyster mushroom product processing. Data were analyzed by using: mean, standard deviation and t-test.
