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

To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention. Paired -tests or Wilcoxon test were used ( < 0.05). 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 3.93 ± 0.76;  = 0.032). 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.