A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based Culinary Nutrition program at an area university. A service-learning program consists of three groups: faculty facilitating the experience, students enrolled in the class offering a service-learning experience, and a community partner who hosts the experience. Integration of the service-learning component into this lab course allowed university students to apply skills from their academic and culinary classes in a real-world setting by designing culinary and nutrition education demonstrations for students at an area middle school. This article focuses on the impact of student learning evaluated in spring and fall of 2014. The implementation of this service-learning experience created permanent changes in the course's curriculum, which now serves as a model for other service-learning programming conducted at the university. This article addresses the reflection strategies, the evaluation process and the impact this experience had on student-learning outcomes.