Many youth today lack basic cooking skills due to limited opportunities for hands-on learning at home or in school. As a result, they may rely heavily on processed foods, contributing to poor dietary habits and reduced confidence in the kitchen. At Western Kentucky 4-H Summer Camp, the need for food and nutrition education was evident, especially in a fun, supportive environment where youth could build life skills alongside their peers. To address this gap, the Ohio County Family and Consumer Sciences Extension Agent taught an indoor cooking program  and as part of the camp classes experience.

A total of 146 youth ages 9–18 participated in the indoor cooking classes, which were held daily throughout the four day camp. The program included lessons on basic kitchen safety, food preparation techniques, and nutrition, with hands-on cooking activities that allowed campers to prepare simple, healthy recipes from our Nutrition Education Program like Sheet Pan Dinner, Enchilada Rice, Apple Salsa, and Ramen Bowls. Participants practiced reading recipes, measuring ingredients, and using stovetops and kitchen tools under supervision. Evaluation data showed that 94% of participants reported learning at least one new cooking skill, and 89% said they feel more confident cooking at home. One camper shared, “I didn’t know I could actually cook something by myself, but now I want to help make dinner at home.” This program not only improved food literacy and confidence among campers but also helped plant the seeds for lifelong healthy eating habits and self-sufficiency in the kitchen.