Cooking workshop checklist

A cooking workshop runs smoothly when the food, equipment and people are coordinated before anyone starts chopping. Use this checklist to work from registrations and dietary requirements through shopping, workstation setup and participant check-in. Plan the menu early enough to calculate ingredient quantities and print recipes or worksheets. On the day, allow time to connect induction hobs, distribute ingredients and give hygiene instructions before preparing bruschetta and fresh pasta.

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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

Send invitations
Process registrations
Reserve venue
Collect dietary requirements
Finalize the participant list
Print recipes and worksheets
Calculate ingredient quantities
Do non-perishable shopping
Confirm participants again
Buy fresh groceries
2 people
Store ingredients chilled
2 people
Pack equipment and materials
2 people
Lay out worksheets and name cards
Open venue
2 people
Set up tables and chairs
3 people
Set up workstations
3 people
Connect equipment
2 people
Distribute ingredients per workstation
3 people
Chill drinks

Event

Participant check-in
2 people
Serve coffee and tea
2 people
Give hygiene instructions
Explain the menu and method
Prepare bruschetta
5 people
Prepare fresh pasta
5 people
Prepare pasta sauce
5 people
Prepare tiramisu
5 people
Clean the workstations in between
3 people
Set up the dinner buffet
3 people
Serve dishes
3 people
Refill drinks
Serve dessert
2 people
See participants off
2 people

Aftercare

Collect tableware and cutlery
3 people
Switch off equipment
2 people
Clean kitchen and workstations
4 people
Collect and remove waste
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 5
Dining tablesqty 3
Chairsqty 24

Tableware

Dinner platesqty 24
Small platesqty 24
Dessert bowlsqty 24
Cutlery setsqty 24
Water glassesqty 30
Wine glassesqty 24
Coffee cupsqty 24
Serving plattersqty 8
Serving bowlsqty 8

Equipment

Induction hobsqty 5
Hand mixersqty 5
Kitchen scalesqty 5
Kitchen timersqty 5
Extension cordsqty 5
Power stripsqty 5
Coolersqty 3

Kitchen

Chef's knifeqty 10
Cutting boardsqty 10
Mixing bowlsqty 15
Cooking potsqty 5
Frying pansqty 5
Rolling pinsqty 5
Colandersqty 5
Measuring jugsqty 5
Vegetable peelersqty 5
Graterqty 5
Kitchen tongsqty 5
Ladlesqty 5
Spatulasqty 10
Whiskqty 5
Measuring spoonsqty 5
Baking traysqty 5
Baking dishesqty 5
Oven mittsqty 10
Apronsqty 24
Kitchen towelsqty 20
Food storage containersqty 15
Labelsqty 30
Waterproof markersqty 5

Catering

Groceries

Tips

Close registrations before buying fresh groceries. Finalize the participant list first, then calculate quantities for each workstation and check every dietary requirement against the menu.
Do non-perishable shopping several days ahead, but buy fresh groceries as late as practical. Store chilled ingredients in coolers or refrigeration as soon as they arrive, rather than leaving them at the venue.
Prepare one workstation per cooking group and test every induction hob, hand mixer, kitchen scale and timer before participants arrive. Check extension cords and power strips so equipment is not sharing an overloaded connection.
Print recipes and worksheets before the event and lay them out with name cards. Keep measuring jugs, kitchen scales, knives, cutting boards and mixing bowls at the stations instead of making participants search for them.
Open the venue early enough to set up tables, chairs and workstations before check-in. Chill drinks, serve coffee and tea, and give the hygiene briefing before explaining the menu and method.

Frequently asked questions

How far in advance should I plan a cooking workshop?: Start invitations and venue arrangements at least 3 to 4 weeks before the workshop. Confirm registrations and dietary requirements before you finalize the participant list and calculate ingredient quantities.
When should I buy ingredients for a cooking workshop?: Buy non-perishable ingredients several days in advance and purchase fresh groceries 1 day before the workshop when possible. Keep chilled items cold immediately after shopping and during transport.
How much equipment does each cooking workstation need?: Plan one complete set of essential tools per workstation, including a cutting board, chef’s knife, mixing bowl, measuring jug and kitchen timer. Test the equipment at least 30 minutes before participants arrive.
How early should I arrive to set up a cooking workshop?: Arrive at least 90 minutes before participant check-in. This gives you time to arrange tables and chairs, connect equipment, distribute ingredients, lay out worksheets and resolve power or equipment problems.

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