Background: The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive infuence on children’s diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention efectiveness. Therefore, this research aimed to assess the efectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing. Methods: The efective theory-driven and co-created ‘Cook Like A Boss’ was adapted to a virtual fve day camp-styled intervention, with 248 children across the island of Ireland participating during the pandemic. Pre- and post-intervention assessments of perceived cooking competence, perceived movement competence and wellbeing using validated measurements were completed through online surveys. Bivariate Correlations, paired samples t-tests and Hierarchical multiple regression modelling was conducted using SPSS to understand the relationships between the variables and the efect of the intervention. Results: 210 participants had matched survey data and were included in analysis. Signifcant positive correlations were shown between perceived cooking competence, perceived movement competence and wellbeing (P<0.05). Children’s perceived cooking competence (P<0.001, medium to large efect size), perceived movement competence (P<0.001, small to medium efect size) and wellbeing (P=0.013, small efect size) all signifcantly increased from pre to post intervention. For the Hierarchical regression, the fnal model explained 57% of the total variance in participants’ post-intervention perceived cooking competence. Each model explained a signifcant amount of variance (P<0.05). Pre-intervention perceived cooking competence, wellbeing, age and perceived movement competence were signifcant predictors for post-intervention perceived cooking competence in the fnal model.