Cooking workshop checklist: plan it from menu to cleanup

A cooking workshop runs smoothly when the menu, teams, equipment and ingredients are decided before participants arrive. Start by recording the recipes and reserving a kitchen space, then collect dietary requirements and confirm registrations. In the final week, check every workstation, print the recipes, shop for ingredients and prepare anything that can be done ahead. On the day, set up one complete station per team, mark allergens clearly and leave enough time for the safety briefing and cooking demonstration.

Organize this event for free with Lizzt

The plan, step by step

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

Preparations

Record the menu and recipes
2 people
Reserve kitchen space
Send invitations
Process registrations
Collect dietary requirements
Confirm participants
Assign cooking teams
2 people
Check equipment and tableware
2 people
Print recipes and worksheets
Do the shopping
2 people
Set out non-perishable ingredients
Chill drinks
Thoroughly clean the kitchen
2 people
Pre-cut vegetables and herbs
3 people
Divide ingredients among teams
3 people
Set up workstations
3 people
Set up tables and chairs
3 people
Set out tableware and cutlery
2 people
Place allergen cards
Test cooking equipment
2 people

Event

Receive participants
2 people
Give safety instructions
Explain recipes and teams
Demonstrate pasta
Guide the cooking teams
4 people
Refill drinks
Finish dishes
3 people
Serve dinner
3 people
Prepare and serve dessert
3 people
Serve coffee and tea
2 people
Pack leftovers safely
2 people

Aftercare

Wash dishes and kitchen utensils
3 people
Clean workstations
3 people
Sort and dispose of waste
2 people
Put furniture back
3 people
Clean the kitchen and floor
3 people
Pack equipment
2 people
Return borrowed items
Email recipes to participants

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Buffet table
Coat rack

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Glassesqty 40
Coffee cupsqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30

Kitchen

Chef's knifeqty 8
Cutting boardsqty 8
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 8
Spatulasqty 8
Whiskqty 6
Colandersqty 6
Vegetable peelersqty 6
Graterqty 4
Pasta drying racksqty 6

Equipment

Induction hobsqty 6
Cooking potsqty 8
Frying pansqty 6
Pasta machinesqty 6
Immersion blendersqty 4
Coolersqty 3
Coffee maker
Kettlesqty 2
Kitchen scaleqty 6
Oven mittsqty 8

Catering

Serving plattersqty 8
Serving tongsqty 6
Water jugsqty 4
Label holdersqty 12
Groceries

Decorations

Tableclothqty 9
Menusqty 24
Name badgesqty 24

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Tea towelsqty 20
Cleaning spongesqty 8

Tips

Choose recipes that fit the available cooking equipment and session length. Test each induction hob, pasta machine, blender and other shared equipment before participants arrive.
Collect dietary requirements when people register, then place an allergen card at each relevant dish or ingredient station. Do not rely on verbal reminders during a busy cooking session.
Assign cooking teams before the event and divide ingredients into labelled portions. This prevents several teams from reaching for the same herbs, vegetables, pots or measuring equipment.
Set up one workstation per team with a cutting board, chef’s knife, mixing bowl, measuring tools and utensils. Add shared equipment such as pasta machines, colanders and pasta drying racks only after checking where power and counter space are available.
Finish the kitchen setup before guests arrive: chill drinks, set out non-perishable ingredients, pre-cut vegetables and herbs, arrange tableware, and print enough recipe copies for every participant or team.

Frequently asked questions

How far in advance should I plan a cooking workshop?: Choose the menu and reserve the kitchen at least 4–6 weeks ahead. Send invitations early enough to collect registrations and dietary requirements, then confirm the final participant count about 7 days before the workshop.
How many people should be in each cooking team?: Plan for 3–4 people per cooking team so everyone has a practical task without crowding the workstation. Use the confirmed participant count to assign teams before the day rather than grouping people at the door.
When should I buy ingredients for a cooking workshop?: Buy shelf-stable ingredients 2–3 days beforehand and fresh produce as close to the workshop as practical, usually 1 day before. Pre-cut vegetables and herbs on the day, while keeping ingredients chilled until the workstations are ready.
How long before the workshop should participants arrive?: Ask participants to arrive 10–15 minutes before cooking starts. Use that time to receive them, check attendance, direct them to their teams and complete the safety instructions before explaining the recipes.

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.