Cooking Camp Checklist

A cooking camp runs smoothly when the kitchen, people, recipes, and safety arrangements are prepared in the right order. Start by fixing the date, participant group, program, kitchen, and instructors before opening registration. Then collect dietary and emergency information, assign recipes and workstations, and check every recipe for allergens. In the final week, confirm ingredients, equipment, printed materials, kitchen setup, and the safety briefing so participants can start cooking without delays.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Set the date and program
2 people
Define the target participant group
2 people
Reserve kitchen and dining area
Confirm supervisors and cooking instructors
2 people
Send invitations
2 people
Process registrations
Collect dietary requirements
Check permissions
2 people
Collect emergency contacts
Assign recipes and workstations
2 people
Mark allergens per recipe
2 people
Send cooking schedule to participants
Check stock and shelf life
2 people
Finalize the shopping list
2 people
Do the shopping
3 people
Collect fresh produce
2 people
Chill drinks
2 people
Print participant list
Print worksheets and recipe cards
2 people
Prepare materials
3 people
Prepare kitchen safely
2 people
Set up tables and chairs
3 people
Distribute ingredients per workstation
4 people
Set up the reception desk
2 people
Prepare safety briefing

Event

Receive participants
3 people
Register attendance
2 people
Give kitchen and safety instructions
2 people
Assign cooking groups
3 people
Wash hands and start workstations
4 people
Prepare starter
6 people
Prepare the main course
8 people
Set the tables
4 people
Finish dishes
6 people
Serve dinner
6 people
Refill drinks
2 people
Prepare dessert
6 people
Serve dessert
4 people
Lead the cooking quiz
2 people
Check out participants
2 people

Aftercare

Separate waste
4 people
Wash dishes and kitchen utensils
5 people
Clean workstations
4 people
Clear tables and chairs
3 people
Check the fridge and stock
2 people
Lock up the venue
2 people
Store leftover food safely
2 people
Return borrowed materials
2 people
Check the final bill
Send thank-you message

What to bring

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

Furniture

Tablesqty 8
Chairsqty 30
Buffet tablesqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Mugsqty 30
Cutlery setsqty 30

Kitchen

Cutting boardsqty 12
Chef’s knives and paring knivesqty 24
Mixing bowlsqty 12
Measuring cupsqty 8
Measuring spoonsqty 8
Wooden spoonsqty 12
Spatulasqty 12
Ladlesqty 8
Colandersqty 6
Baking traysqty 6
Baking dishesqty 6
Frying pansqty 6
Cooking potsqty 6
Oven mittsqty 8
Kitchen apronsqty 30
Kitchen scalesqty 6

Equipment

Hot platesqty 6
Immersion blendersqty 4
Hand mixersqty 4
Kettlesqty 2
Coolersqty 4
Extension cordsqty 4

Decorations

Menusqty 8
Name badgesqty 30
Recipe cardsqty 30
Pensqty 30

Cleaning

Waste binsqty 4
Bucketsqty 4
Dishclothsqty 24
Scouring spongesqty 12

Catering

Groceries

Tips

Set the program before sending invitations. Allow time for registration, recipe assignments, a safety briefing, cooking, eating, and cleanup; send the cooking schedule once workstations and recipes are confirmed.
Collect dietary requirements and emergency contacts during registration, not on the first cooking day. Give yourself at least 7 days to adapt recipes, mark allergens, and prepare clear participant information.
Check each workstation against its recipe before shopping. Count cutting boards, knives, mixing bowls, measuring tools, pans, pots, trays, and heat sources so missing equipment is found before setup.
Do the stock and shelf-life check before finalizing the shopping list. Buy shelf-stable ingredients earlier, collect fresh produce close to the camp, and chill drinks before participants arrive.
Prepare the room in working zones: reception, ingredient distribution, cooking stations, dining tables, and cleanup. Print the participant list, recipe cards, worksheets, and safety briefing materials before the final setup.

Frequently asked questions

How far in advance should I plan a cooking camp?: Set the date, venue, program, and instructors at least 4 to 6 weeks ahead. Open registration early enough to collect dietary requirements and emergency contacts before recipes and workstations are assigned.
When should I collect dietary requirements for a cooking camp?: Ask for them when participants register and close the information request at least 7 days before the camp. Use that time to check allergens in every recipe and communicate any necessary substitutions.
When should I do the shopping for a cooking camp?: Check stock and shelf life first, then finalize the shopping list 3 to 5 days before the camp. Buy fresh produce as close to the event as practical, while leaving enough time to portion ingredients by workstation.
What should I prepare the day before a cooking camp?: Set up tables and chairs, organize ingredients and equipment, chill drinks, print participant materials, and prepare the safety briefing the day before. Leave only short-lived food preparation and final kitchen safety checks for the event day.

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.