Objective : This study was conducted to investigate the effects of occupation-based group cooking program on executive function for children in community children's center. Methods : The children who participated in the study were 7 to 9 years old. This study was based on a one-group pre-posttest design, which the group cooking program included making of sandwiches, frog-shaped hamburgers, patbingsu, sausage gimbap, and flowerpot cupcake. This study consisted of five activity sessions, which each session lasted for 120 minutes. Effectiveness of the program was measured by using the STROOP Color and Word Test, Children's Color Trails Test and Assessment of Motor and Process Skills. Results : The differences between pre and posttest scores on STROOP Color and Word Test and the process skill score of Assessment of Motor and Process Skills were statistically significant. There was no difference significantly between pre and posttest scores in Children's Color Trails Test-2. Conclusion : This study demonstrated that the group cooking program intervention has effects on cognitive inhibition executive function and performance executive function of children in the community children's center. This study suggests that occupation-based intervention can be applied to various clients in the community setting.