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This review investigates how immersive, short-term cooking programs affect cooking skills and self-efficacy in children and adolescents aged 6–18 years.

April 3, 2026

Impact of Immersive Short-Term Cooking Programs outside of the School Curriculum on the Cooking Skills and Cooking Self-Efficacy of Children and Adolescents: A Systematic Review

Key Points

This review investigates how immersive, short-term cooking programs affect cooking skills and self-efficacy in children and adolescents aged 6–18 years.
Systematic review of studies published in English from 2014 to 2024.
Data from 12 studies were analyzed, including 3 randomized controlled trials and 9 quasi-experimental studies.
Participants aged 6–18 years were involved in immersive cooking programs lasting 1–13 weeks.
12 studies included 2,187 participants across 5 countries.
Most studies reported significant improvements in at least one cooking skill or self-efficacy outcome post-program.
Positive outcomes included increased cooking skills and enhanced self-efficacy.

Abstract

Abstract Context Childhood obesity is a public health concern. Poor diet quality, including low vegetable intake and high consumption of processed foods, contributes to excess weight gain. Cooking programs may help mitigate these risks by improving diet quality through increased cooking skills and self-efficacy. Objective The objective of this systematic review was to investigate the impact of immersive, short-term, cooking programs outside of the school curriculum on the cooking skills and self-efficacy of children and adolescents aged 6–18 years. Data Sources Databases (OVID Medline, PubMed, Scopus, and EBSCO CINAHL) were searched for studies published in English between 2014 and 2024 that compared cooking skills and self-efficacy outcomes among children and adolescents aged 6–18 years participating in immersive, short-term (1–13 weeks) cooking programs outside of the school curriculum involving food preparation or cooking by participants. The search identified 648 articles. Data Extraction For each study, data were extracted and quality was assessed using the Cochrane Risk of Bias Tool 2.0 and the Research Triangle Institute Item Bank by 2 authors, independently. Data Analysis This review included 12 studies (3 randomized controlled trials and 9 quasi-experimental studies) with a total of 2187 participants across 5 countries. Most studies reported statistically significant improvements in at least 1 cooking skill or self-efficacy outcome after program completion. The results were synthesized narratively, due to the heterogeneity in the outcome indicators and analytic methods. Statistically significant changes in the expected direction (eg, increased cooking skills or self-efficacy) were classified as positive outcomes. Conclusion Immersive, short-term, cooking programs outside of the school curriculum can improve cooking skills and self-efficacy among children and adolescents. Future research using higher-quality study designs with larger and more diverse samples is needed, including adjustment for potential confounding variables and longer-term follow-up post-intervention. Systematic Review Registration PROSPERO registration No. CRD42024597038.

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