Cooking workshop checklist

A cooking workshop runs smoothly when the menu, ingredients and workstations are ready before participants arrive. Use this checklist to plan registrations, collect dietary requirements, divide people into cooking teams and prepare each station. It also covers the details that are easy to miss, such as allergen information, chilled drinks, printed recipes and portioned ingredients. Work through the plan in order so the first explanation does not compete with last-minute chopping or missing equipment.

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

Set the menu and recipes
2 people
Reserve venue
Send invitations
Process registrations
Collect dietary requirements
Check participant list
Make a shopping list
2 people
Assign cooking teams
Print recipes and worksheets
Do the shopping
2 people
Check fresh produce
2 people
Chill drinks
Portion ingredients
3 people
Wash vegetables
2 people
Pre-cut vegetables
3 people
Set up cooking stations
3 people
Set up tables and chairs
3 people
Lay out crockery and cutlery
2 people
Lay out worktops
Hang up allergen information
Set up the reception table

Event

Receive participants
2 people
Explain the program
Give hygiene instructions
Seat cooking teams at workstations
2 people
Cut vegetables and herbs
4 people
Prepare curry
4 people
Prepare rice and naan
3 people
Make salad and yogurt sauce
3 people
Clear away worksheets during the event
3 people
Finish dishes
4 people
Set up the buffet and drinks
3 people
Serve the meal
4 people
Refill drinks
Serve dessert and coffee
2 people
Hand out feedback and recipes

Aftercare

Collect tableware
3 people
Turn off kitchen equipment
2 people
Wash dishes
3 people
Clean work surfaces
3 people
Sort and remove waste
2 people
Clear tables and chairs
3 people
Mop the floor and kitchen
2 people
Check stock and fridge
Return materials
2 people
Send thank-you message 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 racksqty 2

Tableware

Dinner platesqty 24
Bowlsqty 24
Dessert platesqty 24
Drinking glassesqty 30
Coffee cupsqty 24
Dinner cutlery setsqty 24
Serving spoonsqty 8

Kitchen

Cutting boardsqty 12
Chef's knivesqty 12
Paring knivesqty 8
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Colandersqty 4
Ladlesqty 8
Spatulasqty 8
Pliersqty 6
Baking dishesqty 4
Serving plattersqty 8
Apronsqty 24
Oven mittsqty 6
Tea towelsqty 18
Paper towel holdersqty 4

Equipment

Hot platesqty 4
Cooking potsqty 8
Coolersqty 3
Kettleqty 2
Coffee maker
Kitchen scaleqty 4

Decorations

Tableclothsqty 6
Menusqty 6
Name badgesqty 24

Lighting

Table lampsqty 4

Cleaning

Waste binsqty 4

Catering

Groceries

Tips

Set the menu and recipes before sending invitations. This gives participants enough information to report allergies and dietary requirements, and lets you calculate ingredients for the final number of registrations.
Check the participant list and assign cooking teams before the workshop day. Give each team a workstation, then print one recipe or worksheet set per team so nobody has to share instructions while cooking.
Prepare ingredients in stages rather than leaving everything for the last hour. Wash and pre-cut vegetables, portion measured ingredients, and check fresh produce on the day before setting up the stations.
Allow enough space for both cooking and eating. Set up work tables with cutting boards, knives, mixing bowls and measuring tools, while keeping dining tables, serving platters and hot plates separate from the preparation area.
Put allergen information where participants can see it before they start. Keep drinks chilled in advance, and have the reception table ready so arrivals, questions and late dietary checks do not interrupt the opening explanation.

Frequently asked questions

How far in advance should I plan a cooking workshop?: Set the menu and reserve the venue at least 4 to 6 weeks ahead. Send invitations early enough to collect registrations and dietary requirements before you shop or portion ingredients.
How much food should I buy for a cooking workshop?: Base the shopping list on the confirmed participant count plus a small margin for spills and tasting. Finalise quantities after registrations close, ideally 3 to 5 days before the workshop.
What should be prepared on the day of a cooking workshop?: Wash and pre-cut vegetables, portion ingredients, chill drinks and set up each cooking station before participants arrive. Aim to finish the practical setup 30 to 60 minutes before the scheduled start.
How many people should be in each cooking team?: Plan teams of 3 to 5 people when the recipes involve chopping, mixing and cooking at the same time. Give every team enough worktop space and its own basic utensils so participants are not waiting for knives or bowls.

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.