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The reason for this project is that adolescents are not being provided with the knowledge surrounding cooking and meal preparation from their household, secondary schooling systems, and/or a lack of culinary programs resulting in a decrease in independence and life skills. Therefore, an additional program needs to be implemented in order to address these barriers.
The purpose of this project was to develop a program to enhance participation of adolescents in the occupation of cooking emphasizing life skills, safety, confidence, and knowledge within the kitchen. The program was completed at The Winston School which had an existing culinary arts program; therefore, enhancements and additions were made to that program. This program worked with students from grades 9-12 and who were 14-18 years of age. After participating in this 3-week program students reported an increase in at least one of the six statements on their outcome measure survey. These results indicate that an occupation-based approach and inclusion of contextual factors is essential to the success of high school culinary arts programs.
University of St. Augustine for Health Sciences
occupation, cooking, food, curriculum, adolescents
Medical Subject Headings
Adolescent, Students, Meals, Cooking, Curriculum, Program Developmentupational Therapy
Curriculum and Instruction | Dietetics and Clinical Nutrition | Occupational Therapy | Secondary Education
Mehus, B., & Park, K. (2022, April 12). Foundational Curriculum to Engage Students in the Occupation of Cooking. Poster presented at the Virtual OTD Capstone Symposium, University of St Augustine for Health Sciences. Retrieved from https://soar.usa.edu/otdcapstones-spring2022/18