What to Buy for a Children’s Cooking Workshop

Use this shopping list to prepare a hands-on cooking workshop for children without missing the small items that slow everything down. You’ll need ingredients for the chosen recipes, child-safe equipment, serving supplies, and enough cleaning materials for several workstations. Plan quantities around your final registration count, then add a small spare allowance for spills, dropped ingredients, and second portions. Check dietary requirements and allergens before buying, not after the food has been portioned.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 24
Waste binsqty 3

Tableware

Reusable platesqty 30
Reusable cupsqty 30
Reusable cutleryqty 30
Bowlsqty 24
Children's cupsqty 24

Kitchen

Child-safe knivesqty 24
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 12
Rolling pinsqty 12
Baking traysqty 6
Oven mittsqty 4
Kitchen scaleqty 2
Apronsqty 24
Name badgesqty 24
Serving spoonsqty 6
Serving plattersqty 6
Fruit skewer sticksqty 50
Crumb brushesqty 2

Equipment

Ovensqty 2
Coolersqty 2
Kitchen timersqty 6
Extension cordsqty 3

Cleaning

Washing-up tubsqty 3
Spongesqty 6
Towelsqty 12
Disinfectant sprayqty 2

Catering

Groceries
- Wheat flour - 4 kilogram
- Dry yeast - 8 packets
- Granulated sugar - 1 kilogram
- Salt - 500 grams
- Olive oil - 1 liter
- Tomato passata - 3 liter
- Tomato paste - 4 cans
- Mozzarella - 2 kilograms
- Shredded cheese - 1 kilogram
- Red peppers - 12 pieces
- Mushrooms - 1 kilogram
- Corn - 6 cans
- Cherry tomatoes - 1 kilogram
- Cucumbers - 6 pieces
- Apples - 24 pieces
- Bananas - 12 pieces
- Grapes - 2 kilogram
- Strawberries - 2 kilograms
- Lemons - 6 pieces
- Natural yogurt - 2 kilogram
- Honey - 500 grams
- Garlic - 3 bulbs
- Basil - 6 bunches
- Oregano - 3 jars
- Paprika powder - 1 jar
- Black pepper - 1 jar
- Mayonnaise - 1 jar
- Ketchup - 1 bottle
- Apple juice - 6 liters
- Orange juice - 6 liters
- Spa Blue - 12 liters
- Sparkling water - 6 liters
- Tea - 1 box
- Coffee - 2 packs
- Milk - 4 liters
- Oat milk - 2 liter
- Paper towels - 6 rolls
- Paper napkins - 100 pieces
- Liquid hand soap - 2 bottles
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Cleaning wipes - 2 packs
- Garbage bags - 30 pieces
- Freezer bags - 1 box
- Aluminum foil - 2 rolls
- Baking paper - 3 rolls
- Cling film - 2 rolls

Tips

Buy ingredients for each registered child plus 10% extra, especially flour, dough ingredients, fruit, and other items that are easy to spill or mismeasure.
Prepare one complete set of measuring cups, measuring spoons, mixing bowls, wooden spoons, cutting boards, and child-safe knives for every 4–6 children sharing a cooking station.
Provide one apron and name badge per child, plus at least 2 spare aprons for accidents. Mark allergen-sensitive ingredients separately before children arrive.
Allow one reusable cup, plate, and set of cutlery per child, with 10% extra for dropped or misplaced items. Keep serving spoons and platters separate from the children’s workstations.
Bring at least one washing-up tub, several sponges, and 2 towels per station, and keep coolers ready for refrigerated products that cannot stay at room temperature during setup.

Frequently asked questions

How much food should I buy for a children’s cooking workshop?: Buy enough for one full recipe portion per child, then add about 10% extra for spills, measuring mistakes, and seconds. For 20 children, plan ingredients for approximately 22 portions.
How many child-safe knives and cutting boards do I need?: Provide one child-safe knife and one cutting board for every 4–6 children if they work in groups. For 20 children, 4–5 of each is a practical starting point, depending on the recipes.
How many aprons and name badges should I buy?: Prepare one apron and one name badge per registered child, plus 2 spare aprons for a group of up to 20 children. Increase the spare supply if the workshop includes wet dough or messy fillings.
When should I buy ingredients for a children’s cooking workshop?: Buy non-perishable ingredients and supplies 2–3 days beforehand. Purchase refrigerated products no more than 24 hours before the workshop, and keep them chilled until they are portioned.

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