How to organise an Italian three-course cooking workshop

Start by fixing the three-course menu and testing every recipe before inviting participants. Then reserve a kitchen with enough workstations, confirm dietary requirements and divide the shopping list by station. Prepare anything that benefits from chilling, such as tiramisu, in advance. On the day, set up numbered stations, portion ingredients and equipment, and leave time for a short safety briefing before cooking begins.

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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

1
Record the menu and recipes
2
Reserve kitchen space
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Confirm participant list
7
Prepare recipe cards
8
Make name badges
9
Check Kitchen Inventory
2 people
10
Check the shopping list
11
Do the shopping
2 people
12
Check fresh ingredients
2 people
13
Sort dry ingredients
14
Prepare tiramisu
2 people
15
Number workstations
16
Set up worktables
3 people
17
Set up cooking equipment
2 people
18
Distribute ingredients per station
3 people
19
Set out tableware and cutlery
2 people
20
Chill drinks

Event

21
Receive participants
2 people
22
Explain workshop rules
23
Wash hands and assign stations
2 people
24
Supervise bruschetta
2 people
25
Serve bruschetta
2 people
26
Clean the workstations in between
3 people
27
Lead the pasta and sauce service
2 people
28
Refill drinks
29
Serve the main course
3 people
30
Clear Break and Tableware
2 people
31
Finish tiramisu
2 people
32
Serve dessert
2 people
33
Moderate the Q&A
34
See participants off
2 people

Aftercare

35
Pack leftover food
2 people
36
Wash dishes and kitchen utensils
3 people
37
Clean the worktops and floors
3 people
38
Collect and take away waste
2 people
39
Switch off and check equipment
2 people
40
Clear away materials
3 people
41
Return borrowed materials

What to bring

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

Furniture

Work tablesqty 6
Participant chairsqty 22
Buffet tablesqty 2
Stoolsqty 4

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert bowlsqty 24
Water glassesqty 24
Wine glassesqty 24
Cutlery setsqty 24

Kitchen

Chef's knifeqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 12
Whiskqty 6
Spatulasqty 6
Colandersqty 6
Serving tongsqty 6
Cooking potsqty 6
Frying pansqty 6
Baking dishesqty 6
Muffin tinsqty 2

Equipment

Portable cooktopsqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Coolersqty 3
Kitchen timersqty 6

Catering

Drink dispensersqty 2
Serving traysqty 6
Apronsqty 22
Recipe cardsqty 22
Name badgesqty 22

Cleaning

Waste binsqty 4
Dish brushesqty 4
Microfiber clothsqty 12
Bucketsqty 3
Floor squeegee
Hand soap dispensersqty 3

Groceries

Groceries

Tips

Finalise the menu and recipes at least 2 weeks before the workshop, so you can identify ingredients, equipment and timing problems before invitations go out.
Close registrations 5–7 days beforehand and confirm the participant list and dietary requirements before buying fresh ingredients. Keep one printed copy of the requirements in the kitchen.
Prepare tiramisu the day before if the recipe needs chilling, and label it clearly. This prevents the dessert from competing with the other two courses for workspace and attention.
Set up one numbered workstation per group and portion ingredients before participants arrive. A kitchen timer at each station helps groups stay aligned when bruschetta and the following courses have different cooking times.
Allow 30 minutes before the start for tables, cooktops, utensils, plates and glasses, then reserve another 15 minutes for hand-washing, station assignments and workshop rules.

Frequently asked questions

How far in advance should I plan an Italian cooking workshop?: Begin 2–3 weeks ahead by recording the menu, testing recipes and reserving the kitchen. Finish registrations and dietary checks 5–7 days before the session.
How do I organise ingredients for a cooking workshop?: Check the shopping list after registrations close, then separate dry ingredients and portion ingredients by workstation. Buy fresh ingredients 1–2 days before the workshop and check them again on the day.
What should I prepare the day before an Italian cooking class?: Prepare tiramisu if it needs time to chill, print recipe cards and make name badges. You can also check the kitchen inventory and group the equipment needed at each station.
How long before the workshop should I set up the kitchen?: Start the physical setup at least 30 minutes before participants arrive. Keep an additional 15 minutes for receiving guests, hand-washing, assigning stations and explaining safety rules.

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