Impact of cooking knowledge refresher classes on improving the cooking skills of university students

Abstract

Objective: To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. Participants: University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention. Methods: A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention. Paired t-tests or Wilcoxon test were used (p < 0.05). Results: Of the 33 students who answered the survey, 13 participated in the CKRC intervention. Participants reported increased interest in learning how to prepare snacks. Their Self-Efficacy for Using Fruits, Vegetables, and Seasonings (while cooking) increased after the intervention (3.63 ± 0.65 vs. 3.93 ± 0.76; p = 0.032). Conclusions: Even among students who have improved their cooking skills through a cooking intervention program, participation in refresher cooking classes tailored to their needs can reinforce positive outcomes.

Keywords: Cooking recipes; behavior change; cooking education; hands-on cooking class; healthy eating.