The purpose of this study was to examine the educational effect of the cooperative cooking activities for young children. For this purpose, this study was focused on learning how effects cooperative cooking makes on young children s scientific attitudes and prosocial behavior. The subjects in this study were 40 of four-year-old child from two of classes of S kindergaren in Chung-ju, Chung-buk. 20 young children’s(13 boys and 7 girls) were put in the experimental group and the rest of children(13 boys and 7 girls) from the other were put in Control Group for study. The instruments used in this study were a scientific attitudes test and a prosocial behavior test. Researcher used ‘Instrument for Scientific Attitude Test’, Lee, Kyoung-min had made in 2000 on the basis of Yoo, Kyung-sook’s scientific attitude evaluation benchmark in 1999. And for the prosocial behavior test, Researcher used ‘Prosocial Behavior Instrument for Young Children’(Kim, 2003) which is based upon the scale developed by Babcock, Hartle and Lamme(1995). The results of study are as follows: First, there was an meaningful difference between two groups of experimental and control in scientific attitude. This showed the cooperative cooking activities had positive effects on young children’s scientific attitude. Second, there was an meaningful difference between two groups of experimental and control in scientific attitude. This showed the cooperative cooking activities had positive effects on young children’s scientific attitude.