The curriculum has the goal of increasing nutritional knowledge and confidence in cooking skills, and it will introduce the fundamentals of cooking techniques in 5 weekly sessions. The curriculum includes introductions to cooking equipment and safety in the kitchen (basic knife skills), carbohydrate dishes, seasonal vegetables and making simple salad dressing and salads, cooking techniques (grilling, baking, and pan-frying), cooking with varying proteins, the importance of timing and organization in the kitchen, bite-size desserts, the importance of small portions, and different cultural cuisines. Additionally, the curriculum will help participants establish goals related to incorporating new ingredients.

The Abbreviated Dietary Screener Questionnaire (DSQ) asks how often in the past month different foods were eaten, for each of 9 different types of foods. For each of the 9 types of foods, data are reported categorically as follows: Never; 1 time per month; 2-3 times per month; 1 time per week ; 2 times per week; 3-4 times per week; 5-6 times per week; 1 time per day; 2 -3 times per day; 4-5 times per day; or 6 or more times per day.

Total score on the Regulation of Eating Behavior Scale (REBS) Adapted ranges from 12 to 84, with a higher score indicating greater motivation to eat healthy foods.

Total score on the Culinary Efficacy Scale ranges from 24 to 120, with a higher score indicating greater confidence in performing cooking skills.

Body mass index will be measured using a bioelectrical impedance analysis (BIA) device designed for use with children and adults.