Cooking Workshop Checklist

A cooking workshop runs smoothly when the menu, kitchen and participant groups are decided before anyone arrives. Use this checklist to work from registrations and dietary requirements to shopping, station setup and the welcome briefing. Plan ingredient quantities by recipe and participant, then divide them between workstations before the session starts. Fresh groceries, chilled items and working equipment are the details most often left until the last minute.

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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

Record the menu and recipes
Reserve venue and kitchen
Send invitations
Process registrations
Collect dietary requirements
Confirm participant list
Set up workstations
Print recipe cards
Check the shopping list
Do non-perishable shopping
Buy fresh groceries
2 people
Check refrigerated products
Chill drinks
Wash vegetables in advance
2 people
Set up tables and chairs
3 people
Set up workstations
3 people
Test equipment
2 people
Distribute ingredients per station
3 people
Lay out crockery and cutlery
2 people
Set up the reception area
2 people

Event

Receive participants
2 people
Explain hygiene and safety
Explain the workstations and menu
Prepare bruschetta
3 people
Serve bruschetta
2 people
Prepare pasta with sauce
4 people
Serve pasta
2 people
Prepare dessert
3 people
Refill drinks
Serve tiramisu
2 people
Tidy up workstations
3 people

Aftercare

Wash dishes
3 people
Clean the kitchen
3 people
Collect and take away waste
2 people
Put furniture back
2 people
Package leftover food
2 people
Return materials
Send a thank-you gift to participants

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 16
Buffet table

Tableware

Dinner platesqty 16
Dessert platesqty 16
Soup bowlsqty 16
Water glassesqty 20
Wine glassesqty 16
Coffee cupsqty 16
Cutlery setsqty 16
Serving spoonsqty 8

Kitchen

Paring knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Colandersqty 6
Frying pansqty 6
Cooking potsqty 6
Baking dishesqty 6
Wooden spoonsqty 12
Spatulasqty 6
Ladlesqty 6
Pliersqty 6
Vegetable peelersqty 6
Graterqty 6
Can openersqty 3

Equipment

Hot platesqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Coolersqty 3

Cleaning

Dishpanqty 2
Cleaning spongesqty 6
Hand soap dispensersqty 3
Towelsqty 12

Catering

Groceries

Tips

Set the menu and recipes before sending invitations, so participants can register with a clear idea of the dishes and you can collect dietary requirements early.
Confirm the participant list several days before the workshop and assign people to workstations in advance. This makes it easier to divide ingredients, knives, boards and equipment without creating queues.
Buy non-perishable ingredients first, then fresh groceries and chilled products as close to the workshop as practical. Check the shopping list against every recipe before leaving the store.
Prepare vegetables and other ingredients that can be washed ahead of time, but keep foods that affect texture or freshness for the station setup. Label each station so participants know which ingredients belong there.
Test cooking plates, stick blenders, scales and other equipment before participants arrive. Set out recipe cards, cookware, tableware and serving utensils, then leave enough time for the hygiene and safety briefing.

Frequently asked questions

How far in advance should I plan a cooking workshop?: Set the menu, recipes and location at least 3 to 4 weeks ahead. Send invitations early enough to collect registrations and dietary requirements, then confirm the final participant list several days before the workshop.
When should I buy ingredients for a cooking workshop?: Buy non-perishable ingredients several days in advance and purchase fresh groceries 1 to 2 days before the session. Check chilled products again on the day, and prepare vegetables only as far ahead as their freshness allows.
How do I set up cooking stations for a workshop?: Create one station per working group and assign the participants, recipe card, ingredients and tools before the workshop begins. Allow at least 30 minutes for arranging tables, dividing ingredients and testing equipment.
What should I prepare before cooking workshop participants arrive?: Have the workstations, recipe cards, ingredients, cookware, tableware and drinks ready before the reception starts. Reserve 10 to 15 minutes for welcoming participants, explaining hygiene and safety, and introducing the menu and stations.

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