Describe the Issue or Situation.

Cooking classes for youth have surged in popularity for several reasons including interest in culinary skills, independence, and hands-on experience. Cooking is essential to learn at a young age for nutritional awareness, creativity, problem-solving skills, and career exploration. Junior Chef has been offered at the Fayette County Extension office for six weeks from September 4th to October 9th for youth ages 9-13. This club offered cooking skills, kitchen safety, and socialization. 

Describe the Outreach or Educational Program Response (and Partners, if applicable).

NA

Provide the Number and Description(s) of Participants/Target Audience.

Junior Chef was offered to youth in Fayette County ages 9-13 years of age. 16 (5 males and 11 females) youth signed up to participate in the weekly program.

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

Following the Junior Chef club gained confidence in the kitchen skills:

100% of youth agreed that they could help make a family meal.

100% of youth agreed that they could cut up food using a knife.

100% of youth agreed that they could measure ingredients correctly.

100% of youth agreed that could follow recipe directions.

100% of youth agreed that they could use a recipe with help.

Several of the parents have commented that their child feels more confident in the kitchen and have offered to help with meals. One parent said, " Olivia has not only enjoyed trying new foods (she is extremely picky) but also making friends, she loves helping in the kitchen now."