Cooking Class Planning Checklist

A cooking class runs smoothly when the teaching plan, kitchen capacity, ingredients, and participant details are settled in the right order. Start by confirming the date, venue, teacher, assistant, and menu before inviting anyone. Then track registrations and dietary requirements, calculate quantities, and check every workstation and appliance. On the day, allow time for shopping, chilling drinks, dividing ingredients, printing recipes, and welcoming participants before the first demonstration begins.

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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

Confirm date and location
Confirm teacher and kitchen assistant
Set the menu and recipes
2 people
Inventory required kitchen utensils
Send invitations
Process registrations
Collect dietary requirements
Update participant list
Calculate purchase quantities
2 people
Confirm kitchen reservation
Print recipes for participants
Prepare name badges
Set up workstations
2 people
Do the shopping
2 people
Set out non-perishable ingredients
Check fresh ingredients
Chill drinks
Clean work surfaces
2 people
Test kitchen equipment
2 people
Set up tables
2 people
Set up workstations
3 people
Divide ingredients by recipe
3 people
Set up the reception desk

Event

Receive participants
2 people
Serve coffee and tea
Give welcome briefing
Give hygiene instructions
Demonstrate mise-en-place
Guide the starter course
2 people
Refill drinks
Serve the starter
2 people
Guide the main course
2 people
Clear tables in between
2 people
Serve the main course
2 people
Demonstrate dessert
Finish dessert
2 people
Serve dessert
2 people
Give out recipes and leftovers

Aftercare

Turn off kitchen equipment
2 people
Tidy up workstations
3 people
Wash dishes
2 people
Sort and dispose of waste
2 people
Clean the kitchen and floor
2 people
Count and pack materials
2 people
Return borrowed materials
Store leftover ingredients

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Tableclothsqty 3

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert platesqty 24
Bowlsqty 24
Water glassesqty 24
Wine glassesqty 24
Coffee cupsqty 24
Cutlery setsqty 24

Kitchen

Chef jacketsqty 24
Apronsqty 24
Chef's knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Cooking potsqty 6
Frying pansqty 6
Baking dishesqty 6
Colandersqty 6
Ladlesqty 12
Spatulasqty 12
Whiskqty 6
Vegetable peelersqty 6

Equipment

Hot platesqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Oven mittsqty 6
Coolersqty 3
Kettlesqty 2
Coffee machinesqty 2

Presentation

Recipe foldersqty 24
Name badgesqty 24
Pensqty 24

Cleaning

Waste binsqty 4
Dish brushesqty 4
Microfiber clothsqty 12
Kitchen towelsqty 12
Spongesqty 8

Catering

Groceries

Tips

Set the menu before sending invitations. Use the recipes to calculate ingredient quantities, serving sizes, and the equipment needed at each workstation.
Close registration early enough to update the participant list and collect dietary requirements. A final check 3–5 days before the class gives you time to adjust quantities and recipes.
Count equipment by workstation rather than by class size alone. Check that each group has the knives, cutting boards, bowls, measuring tools, pans, and utensils needed for its recipe.
Do the shopping in two stages when possible: buy non-perishable ingredients first, then check fresh ingredients close to the class. Chill drinks and store ingredients according to the recipes.
Arrive early enough to clean surfaces, test hot plates and other equipment, set out divided ingredients, prepare name badges and recipes, and set up the reception desk before participants arrive.

Frequently asked questions

How far in advance should I organize a cooking class?: Confirm the venue, teacher, assistant, and menu at least 4–6 weeks before the class. Send invitations once the date and kitchen capacity are fixed, then close registrations several days before the event.
When should I collect dietary requirements for a cooking class?: Ask for dietary requirements during registration, not at the door. Review the final list 3–5 days before the class so you can adjust recipes, ingredients, portions, and labels.
How much time do I need to set up a cooking class?: Allow at least 90 minutes for setup, and more if several workstations or hot plates are involved. Use that time to test equipment, clean surfaces, divide ingredients, set tables, and prepare the reception area.
When should I print recipes and prepare name badges?: Print recipes and prepare name badges 1–2 days before the class, using the final participant list. Keep a few blank badges and spare recipe copies available for late changes or walk-in corrections.

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