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

Abstract<bold>Objective:</bold> To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. <bold>Participants:</bold> University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention<bold>. Methods:</bold> A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention. Paired <italic>t</italic>-tests or Wilcoxon test were used (<italic>p</italic> < 0.05). <bold>Results:</bold> 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 <italic>vs.</italic> 3.93 ± 0.76; <italic>p</italic> = 0.032). <bold>Conclusions:</bold> 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. [ABSTRACT FROM AUTHOR]