Seven adults between the ages 27 and 65 with Developmental Disabilities (DD) (Intellectual Disability-ID, Down syndrome-DS, Autism Spectrum Disorder-ASD-with ID) were selected to be taught basic cooking skills, such as material identification, measuring, mixing, and sequencing when making bread. The purpose of this qualitative study is to investigate the efficacy of an intervention program that combined a natural pattern, a visual recipe, a task analysis, modeling, indication, feedback and reinforcement as well as the ability of individuals with DD to preserve and retrieve the recipe details when visual and verbal assistance is withdrawn. A quasi-experimental baseline design was implemented to show the acquisition of cooking skills through conditions of baseline, training and probe/evaluation. The results indicated that each participant acquired the targeted skills, and was able to complete the task independently. A social validity measure affirmed these improvements in their cooking skills. Aside from the obvious benefits of being able to cook, these skills can be an important aspect of self-sufficiency.