Gastronomy education is relatively new in the university environment. Practical classes in kitchen laboratories are strategic in development the segment. A practical class demands that students mobilize a wide range of skills, assimilate visual cues, information about products and utensils, and critical points of preparation, in a dynamic process in which, besides cooking, students must also practice teamwork, clean the space, manage several activities, and commit to the deadlines and objectives set by the teacher. There are several gaps highlighed in the literature regarding educational practices in hands-on cooking laboratories. Based on this premise, this research aimed to identify enablers and hindrances to hands-on learning in cooking classes, from the perspective of students, in a higher education institution in Portugal. To reach this goal, a structured questionnaire was applied to students of two higher education programmes in the area. Bardin’s content analysis model (2006) was used to analyze the results. The results indicate that the interaction between teachers and students in all stages of a practical class is fundamental for the success of the teaching-learning process.