What you need for a cooking masterclass

A cooking masterclass needs more than ingredients and recipes. You will need enough tools for each cooking station, tableware for tasting or serving, and a clear way to handle dietary requirements and allergens. Check kitchen supplies before you shop, then buy missing equipment and fresh ingredients close to the event. Use the participant count to size plates, glasses, ingredients, and recipe cards, with a small spare quantity for breakage or last-minute attendees.

Organize this event for free with Lizzt

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
- Baguettes - 6 pieces
- Cherry tomatoes - 3 kilograms
- Garlic - 8 bulbs
- Fresh basil - 12 bunches
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 1,5 kilogram
- Olive oil - 3 liters
- Balsamic vinegar - 1 liter
- Salt - 1 kilogram
- Black pepper - 250 grams
- Dried oregano - 100 grams
- Wheat flour - 4 kilogram
- Semolina flour - 2 kilograms
- Eggs - 36 pieces
- Gluten-free pasta - 1 kilogram
- Diced tomatoes - 12 cans
- Tomato paste - 6 tubes
- Onions - 3 kilograms
- Carrots - 2 kilogram
- Celery - 1 kilogram
- Courgettes - 3 kilograms
- Mushrooms - 2 kilogram
- Spinach - 1.5 kilograms
- Cooking cream - 3 liters
- Plant-based cooking cream - 1 liter
- Vegetable stock - 6 liters
- Red wine - 2 bottles
- Chili flakes - 100 grams
- Nutmeg - 1 jar
- Ladyfingers - 6 packs
- Mascarpone - 2.5 kilograms
- Whipped cream - 2 liters
- Coffee beans - 1.5 kilograms
- Cocoa powder - 250 grams
- Granulated sugar - 2 kilograms
- Vanilla sugar - 6 sachets
- Lemons - 12 pieces
- Apple juice - 6 liters
- Orange juice - 6 liters
- Sparkling water - 12 liter
- Still water - 12 liters
- Cola - 4 liters
- Cola Zero - 4 liters
- White wine - 6 bottles
- Red wine - 6 bottles
- Non-alcoholic beer - 24 bottles
- Herbal tea - 2 boxes
- Black tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Coffee sugar - 1 kilogram
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Hand soap - 4 bottles
- Dish soap - 3 liters
- Dishwasher tablets - 40 pieces
- All-purpose cleaner - 3 liters
- Disinfectant - 2 liters
- Hand sanitizer - 4 bottles
- Kitchen gloves - 2 boxes
- Napkins - 100 pieces
- Food storage bags - 2 boxes

Tips

Plan one complete set of essential tools for each cooking station, including a chef’s knife, cutting board, mixing bowl, measuring tools, spatula, whisk, and cooking spoon. If stations share equipment, keep at least one spare knife and cutting board available.
Buy ingredients only after registrations and dietary requirements are confirmed. Check fresh produce one day before the class, and leave enough time to replace items that are bruised, unavailable, or unsuitable for an allergy.
Count tableware by participant, then add 10% spare pieces. Include dinner, dessert, or deep plates as needed for the menu, plus forks, knives, tablespoons, water glasses, and coffee cups.
Set aside separate labels or storage containers for allergen-sensitive ingredients and note allergens on every recipe card. Do this before shopping so substitutions are purchased rather than improvised during the class.
Do not leave drinks and chilled ingredients until the last hour. Chill drinks several hours ahead, set out dry ingredients before participants arrive, and bring oven gloves, colanders, peelers, a grater, ladles, and tongs to the station check.

Frequently asked questions

How much tableware do I need for a cooking masterclass?: Count one required plate, glass, and cutlery set per participant, then add about 10% spare. For 20 participants, that means preparing 22 of each frequently used item, allowing for breakage and last-minute additions.
When should I buy ingredients for a cooking masterclass?: Buy dry goods and longer-lasting ingredients 2 to 3 days before the class. Purchase fresh produce 1 day before, then check quality again on the event day before setting up the stations.
How many kitchen tools are needed per cooking station?: Prepare one complete working set per station for the tools participants use simultaneously. For four stations, start with four chef’s knives, four cutting boards, four mixing bowls, and four sets of measuring tools, plus at least one spare of each critical item.
What should I bring for dietary requirements and allergens?: Confirm requirements before shopping and list allergens for every dish at least 3 days before the class. Buy clearly separated substitute ingredients, label them before setup, and prevent shared utensils from moving between dishes.

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.