What You Need for a Children’s Cooking Workshop

A children’s cooking workshop needs more than ingredients and recipes. You’ll need child-sized tableware, a complete set of measuring and mixing tools, protective clothing, and enough workspace for everyone to work safely. Buy shelf-stable supplies first, then shop for fresh ingredients close to the workshop and keep chilled items refrigerated. Check dietary requirements before portioning ingredients, and have drinks chilled before children arrive.

Organize this event for free with Lizzt

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 4
Beer tablesqty 2
Chairsqty 24
Service table

Tableware

Children's platesqty 24
Bowlsqty 24
Drinking glassesqty 24
Mugsqty 12
Cutlery setsqty 24

Kitchen

Apronsqty 20
Chef hatsqty 20
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Rolling pinsqty 8
Wooden spoonsqty 12
Rubber spatulasqty 12
Kitchen knivesqty 8
Vegetable peelersqty 6
Baking traysqty 8
Oven mittsqty 4
Serving tongsqty 4
Ladlesqty 4

Equipment

Ovensqty 2
Hot platesqty 2
Coolersqty 2
Kitchen scaleqty 2
Timerqty 4

Decorations

Tableclothsqty 6
Paper garlandsqty 4
Name stickersqty 30
Recipe cardsqty 24
Certificatesqty 20

Cleaning

Waste binsqty 3
Hand soap dispensersqty 2
Cleaning bucketsqty 2
Floor mopsqty 2

Catering

Groceries
- Wheat flour - 4 kilogram
- Wholemeal flour - 1 kilogram
- Active dry yeast - 4 sachets
- Granulated sugar - 1 kilogram
- Powdered sugar - 500 grams
- Salt - 500 grams
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Cinnamon - 1 jar
- Olive oil - 1 liter
- Sunflower oil - 1 liter
- Butter - 500 grams
- Eggs - 30 pieces
- Semi-skimmed milk - 4 liter
- Cooking cream - 1 liter
- Shredded mozzarella - 2 kilogram
- Grated young matured cheese - 1 kilogram
- Cream cheese - 500 grams
- Tomato sauce - 2 liters
- Tomato paste - 4 cans
- Mayonnaise - 1 jar
- Ketchup - 1 bottle
- Pesto - 2 jars
- Soy sauce - 1 bottle
- Cucumbers - 6 pieces
- Bell peppers - 8 pieces
- Cherry tomatoes - 1 kilogram
- Zucchini - 4 pieces
- Mushrooms - 1 kilogram
- Red onions - 4 pieces
- Winter carrots - 1 kilogram
- Canned corn - 4 cans
- Pineapple chunks - 3 cans
- Apples - 20 pieces
- Bananas - 20 pieces
- Grapes - 2 kilogram
- Lemons - 6 pieces
- Garlic - 3 bulbs
- Fresh basil - 4 bunches
- Puff pastry - 4 packs
- Wraps - 4 packs
- Oatmeal - 1 kilogram
- Raisins - 500 grams
- Chocolate chips - 500 grams
- Grated coconut - 250 gram
- Baking powder - 2 sachets
- Vanilla sugar - 2 sachets
- Fruit juice - 6 liters
- Spa Blue - 12 liters
- Spa Rood - 6 liter
- Cola - 3 liters
- Cola Zero - 3 liter
- Tea - 1 box
- Coffee - 500 grams
- Tea milk - 2 liters
- Honey - 1 jar
- Stir sticks - 50 pieces
- Paper towels - 6 rolls
- Napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 3 rolls
- Freezer bags - 2 boxes
- Disposable gloves - 1 box
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Sponges - 1 pack
- Microfiber cloths - 2 packs
- Toilet paper - 12 rolls

Tips

Plan one complete place setting and one apron for each child, plus at least two spare aprons. Include extra bowls, measuring tools and utensils so a missing item does not stop a workstation.
Buy fresh fruit, vegetables and other chilled ingredients no more than 24 hours before the workshop. Wash produce before the session, but keep ingredients refrigerated until they are needed.
Allow one cutting board and one mixing bowl per workstation, and provide one rolling pin, measuring cup and set of measuring spoons for each group. Keep kitchen knives and peelers with an adult rather than leaving them at every station.
Prepare one recipe card and one portion of ingredients for every child or cooking group. Weigh dry ingredients in advance when possible; this reduces queues around the kitchen scale and keeps the workshop on schedule.
Test every oven and hot plate before children arrive, and provide oven mitts at each cooking area. Set out a timer for every recipe that cooks, and keep serving tongs and ladles separate from preparation tools.

Frequently asked questions

What ingredients do I need for a children’s cooking workshop?: Buy the ingredients listed on your chosen recipes, then add enough for every registered child plus about 10% extra for spills and mistakes. Check dietary requirements at least 7 days before shopping so substitutions can be included.
How many kitchen tools do I need per child?: Give each child access to a bowl, measuring tools and a mixing utensil; one complete tool set per workstation is usually sufficient for 4 to 6 children. Provide one cutting board per workstation and keep sharp knives and peelers under adult supervision.
When should I buy fresh ingredients for the workshop?: Shop for fresh and refrigerated ingredients within 24 hours of the workshop. Store them in coolers or a refrigerator until preparation, and wash fruit and vegetables before the children start cooking.
How many plates, cups and utensils should I buy?: Plan one plate, drinking glass, mug and cutlery set per child, plus at least 10% spare place settings. If 20 children attend, prepare 22 of each item so replacements are available.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.