Cooking Class Shopping List
A cooking class needs more than ingredients. You also need enough knives, cutting boards, pans, plates and measuring tools for people to work without waiting. Start by fixing the menu and number of participants, then calculate ingredients recipe by recipe. Check dietary requirements before shopping, and separate fresh ingredients from shelf-stable items so nothing is missed or bought too early.
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
- Ciabatta - 6 pieces
- Butter - 500 grams
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Garlic - 8 bulbs
- Onions - 3 kilograms
- Red onions - 1 kilogram
- Spring onions - 3 bunches
- Winter carrots - 2 kilograms
- Celery - 2 heads
- Zucchini - 8 pieces
- Bell peppers - 12 pieces
- Cherry tomatoes - 2 kilograms
- Tomatoes - 2 kilograms
- Spinach - 1.5 kilograms
- Arugula - 500 grams
- Basil - 6 bunches
- Parsley - 4 bunches
- Rosemary - 3 bunches
- Thyme - 3 bunches
- Lemons - 12 pieces
- Oranges - 8 pieces
- Mushrooms - 2 kilogram
- Chicken thighs - 3 kilogram
- Vegetable stock - 4 liters
- Diced tomatoes - 8 cans
- Tomato paste - 4 tubes
- Passata - 3 liters
- Risotto rice - 2 kilograms
- Pasta - 2 kilograms
- Pine nuts - 400 grams
- Parmesan cheese - 1 kilogram
- Mozzarella - 1 kilogram
- Cream - 2 liters
- Mascarpone - 1,5 kilogram
- Eggs - 30 pieces
- Flour - 1 kilogram
- Granulated sugar - 1 kilogram
- Powdered sugar - 500 grams
- Vanilla extract - 1 bottle
- Gelatin - 2 packs
- Sea salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 1 jar
- Chili flakes - 1 jar
- Oregano - 1 jar
- Dried basil - 1 jar
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sugar - 500 grams
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- White wine - 8 bottles
- Red wine - 8 bottles
- Non-alcoholic beer - 24 bottles
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Trash bags - 2 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 3 rolls
- Hand soap - 3 bottles
- Paper towels - 4 packs
Tips
- Calculate ingredients per recipe and add a small buffer of about 5–10% for spills, trimming and second portions. Do this only after registrations and dietary requirements are up to date.
- Plan one complete workstation for every 3–4 participants when possible. This reduces queues for chef’s knives, cutting boards, mixing bowls and measuring equipment.
- Buy fresh ingredients no more than 1–2 days before the class. Check them again on the day, especially vegetables, herbs, dairy and other ingredients that affect the finished dish.
- Do not leave drinks and serving items until the final shopping run. Allow 2–3 drinks per person for the first hour, plus water glasses, coffee cups and enough plates for every course.
- Test hot plates, immersion blenders and other kitchen equipment at least 24 hours beforehand. A missing adapter, dull knife or faulty appliance is much harder to replace on the day.
Frequently asked questions
- How much food should I buy for a cooking class?
- Calculate the quantity for each recipe using the confirmed participant count, then add roughly 5–10% for waste and tasting. Keep separate totals for the main dish, side dishes, dessert and any dietary alternatives.
- How many kitchen tools do I need per cooking class participant?
- Aim for one basic workstation per 3–4 participants, with enough knives, cutting boards and mixing bowls for each group to work at the same time. Provide shared specialist equipment only when the recipe schedule allows groups to take turns.
- When should I buy ingredients for a cooking class?
- Buy shelf-stable ingredients 3–7 days ahead and fresh ingredients 1–2 days before the class. Check the fresh items again on the event day before setting them out by recipe.
- How many plates and glasses do I need for a cooking class?
- Provide at least one plate or bowl for each participant for every course being served, plus 10% spare tableware. For drinks, prepare one water glass per person and enough coffee cups and wine glasses for the planned service.
Plans a lot like this one
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.
Organize this event for free with LizztOrganize for free and invite your contacts!