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

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