Abstract
This study explores the factors involved in developing the competency of female university students for preparing meals. We conducted six focus group interviews of 40 female students. Three of these groups were of students who were good at cooking; the other three groups comprised students who were bad at cooking. Compared to the groups that were bad at cooking, the groups that were good at cooking displayed the following characteristics:
1. They had gained more experience in meal preparation during the period from elementary school to high school. They became more proactive towards meal preparation with advancing developmental stages.
2. They had more opportunity for observational learning with their family, and positive reinforcement from their family as well.
3. They had more family members besides their mother who cooked at home. They generally had a more supportive family for developing their competency in meal preparation.
