Cooking masterclass checklist: what to arrange and when

A cooking masterclass needs more preparation than a menu and a kitchen. You need to secure the venue, build recipes that fit the available equipment, collect dietary requirements and prepare each station before participants arrive. This checklist covers the full sequence, from choosing the theme and calculating the cost per participant to printing recipe cards, shopping for fresh ingredients and setting up the work area. Use it to keep registrations, food safety and timing under control.

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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 theme
Reserve cooking location
Create menu
2 people
Develop recipes
2 people
Calculate cost per participant
Send invitations
Process registrations
Collect dietary requirements
Send confirmations
Set up cooking stations
2 people
Check kitchen supplies stock
2 people
Purchase missing materials
Check the shopping list
2 people
Note allergens per dish
Print participant list
Print recipe cards
Prepare name badges
Do the shopping
2 people
Check fresh ingredients
2 people
Chill drinks
Set out dry ingredients
2 people
Remind participants

Event

Open venue
2 people
Clean work area
2 people
Set up tables and chairs
3 people
Set up cooking stations
3 people
Test cooking equipment
2 people
Distribute ingredients per station
3 people
Prepare mise en place
4 people
Prepare tasting portions
2 people
Set up the reception desk
Receive participants
2 people
Hand out name badges
Serve welcome drinks
2 people
Give hygiene instructions
Demonstrate cooking techniques
Guide the starter course
3 people
Serve starter
3 people
Clean the workstations in between
3 people
Demonstrate main course
Guide the main course
3 people
Refill drinks
Serve the main course
3 people
Demonstrate dessert
Serve dessert
3 people
Serve dessert and coffee
3 people
Answer closing questions
See participants off
2 people

Aftercare

Pack leftovers safely
2 people
Collect tableware
3 people
Clean kitchen equipment
3 people
Wash dishes
3 people
Disinfect work surfaces
2 people
Collect and sort waste
2 people
Clear tables and chairs
3 people
Clean the venue floor
2 people
Return rental items
2 people
Store leftover materials
2 people

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 24
Buffet tableqty 2
Registration desk
Waste binsqty 4

Tableware

Dinner platesqty 30
Dessert platesqty 30
Deep platesqty 30
Coffee cupsqty 30
Water glassesqty 30
Wine glassesqty 30
Coffee spoonsqty 30
Dinner knivesqty 30
Dinner forksqty 30
Tablespoonsqty 30

Kitchen

Chef's knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Mixing bowlsqty 12
Colandersqty 6
Vegetable peelersqty 6
Graterqty 6
Cooking spoonsqty 12
Spatulasqty 12
Pliersqty 6
Whiskqty 6
Ladlesqty 6
Oven glovesqty 6
Tea towelsqty 24
Kitchen scalesqty 6
Frying pansqty 6
Cooking potsqty 6
Baking dishesqty 6
Baking traysqty 6
Serving plattersqty 12
Serving tongsqty 6
Aluminum foilqty 2
Cling filmqty 3
Parchment paperqty 3
Storage binsqty 24
Labelsqty 2

Equipment

Induction hobsqty 6
Immersion blendersqty 3
Hand mixersqty 3
Kitchen ovensqty 3
Refrigeratorsqty 2
Coffee machinesqty 2
Kettlesqty 2
Coolersqty 2
Kitchen timersqty 6
Extension cordsqty 6
Power stripsqty 6

Decorations

Tableclothqty 8
Name badgesqty 24
Menusqty 24
Recipe cardsqty 24

Cleaning

Trash bagsqty 30
Dish brushesqty 4
Spongesqty 12
Microfiber clothsqty 12
Bucketsqty 3
Mopsqty 3
Toilet brushesqty 2

Catering

Groceries

Tips

Set the date, theme and cooking location before sending invitations. Confirm how many work tables, chairs and cooking stations the room can actually accommodate.
Finish the menu and recipes before calculating the participant price. Check each dish for allergens, required quantities and equipment such as chef’s knives, cutting boards, mixing bowls and measuring tools.
Collect dietary requirements during registration, then send confirmations only after you know which adaptations are possible. Print the participant list and allergen notes before the class starts.
Shop in two stages: buy dry goods and missing kitchen materials first, then check fresh ingredients on the day before or the morning of the masterclass. Chill drinks early enough to serve them cold.
Open the venue with enough time to clean the work area, arrange tables and chairs, lay out dry ingredients and test every station. Keep waste bins, oven gloves and serving utensils within easy reach instead of unpacking them during the demonstration.

Frequently asked questions

How far in advance should I organise a cooking masterclass?: Choose the date and reserve the cooking location at least 6 to 8 weeks ahead. Send invitations once the menu, participant limit and estimated cost are clear, then close registrations early enough to order ingredients.
How much time do I need to set up a cooking masterclass?: Allow at least 90 minutes before participants arrive for cleaning, tables and chairs, station setup, ingredient portions and registration materials. Add another 30 minutes if the venue’s kitchen supplies need a full stock check.
How do I plan ingredients for a cooking masterclass?: Base the shopping list on the confirmed number of participants plus a small 5 to 10 percent buffer for spills and tasting. Separate dry ingredients from fresh produce, and check fresh ingredients again on the day before cooking.
What should I print for a cooking masterclass?: Prepare the participant list, name badges, recipe cards and allergen notes before the event day. Print at least one recipe card per participant, plus 2 or 3 spare copies for late changes or damaged pages.

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.