A peer-led cultural culinary nutrition program, Global Kitchen, was developed and implemented for college students at the University of Florida. The aim was to explore participants’ (n=57) perceptions of their culinary knowledge, skills, confidence and attitudes and feasibility of offering this program. Only 4 out of the 8 classes were able to be offered due to COVID-19. Participants’ culinary skills and confidence were associated with cooking frequency (r=.39, p<0.003; r=.29, p<0.03) and abilities (r=.63, p<0.000; r=.58, p<0.000). Evaluations demonstrated that on average participants would prepare these dishes over the next 30 days, 3.5/5.0 and that they improved their culinary knowledge, 4.1/5.0. Strengths of the program were socialization, culinary techniques and using different spices and herbs. Improvements for the program were accommodating all culinary skill levels, reducing class time, and increasing the frequency of the classes offered. Overall, a peer-led culinary program can be incorporated on campus.