How to organize a baking workshop for 20 participants

Start by fixing the recipes, group size and timetable before buying ingredients or inviting anyone. For 20 participants, plan shared workstations, enough oven capacity and a clear system for dietary requirements. Prepare ingredients by recipe and group, print recipe cards, and set up coffee, tea and serving areas before people arrive. The workshop runs more smoothly when registration, safety instructions and the first demonstration happen before anyone starts mixing.

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

1
Reserve venue
2
Record recipes and schedule
2 people
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Confirm participant list
7
Record allergies per participant
8
Check the shopping list
2 people
9
Do the shopping
2 people
10
Sort non-perishable ingredients
2 people
11
Chill fresh ingredients
12
Print recipe cards
13
Prepare ingredients for each recipe
3 people
14
Create allergen cards
15
Set up tables and chairs
3 people
16
Set up workstations
3 people
17
Preheat the ovens
2 people
18
Set up the coffee and tea station
2 people
19
Lay out crockery and cutlery
2 people

Event

20
Receive participants
2 people
21
Register attendance
22
Explain the workshop and safety rules
23
Distribute aprons and workstations
2 people
24
Demonstrate dough preparation
25
Prepare dough per group
4 people
26
Let the dough rise
2 people
27
Prepare fillings and toppings
4 people
28
Serve coffee and tea
2 people
29
Refill drinks
30
Shape and finish baked goods
4 people
31
Fill baking trays
3 people
32
Supervise baking rounds
3 people
33
Clean tables in between
2 people
34
Let pastries cool
2 people
35
Apply glaze and decorations
3 people
36
Serve pastries
3 people
37
Pack leftover products
2 people

Aftercare

38
Collect tableware and cutlery
3 people
39
Wash the kitchen utensils
3 people
40
Clean work tables
2 people
41
Clean ovens and equipment
2 people
42
Collect and remove waste
2 people
43
Sweep and mop the floor
2 people
44
Put furniture back
3 people
45
Inventory materials
46
Return borrowed materials
2 people
47
Send thank-you email with recipes

What to bring

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

Furniture

Work tablesqty 5
Chairsqty 22
Serving buffet
Tableclothsqty 6

Tableware

Platesqty 24
Coffee cupsqty 24
Glassesqty 24
Forksqty 24
Knivesqty 24
Teaspoonsqty 24

Equipment

Ovensqty 3
Hand mixersqty 4
Kitchen scalesqty 6
Kitchen timersqty 6
Kettlesqty 2
Coffee maker
Extension cordsqty 4
Power stripsqty 4

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Baking traysqty 12
Baking pansqty 10
Rolling pinsqty 10
Spatulasqty 12
Whiskqty 10
Dough scrapersqty 10
Baking racksqty 8
Chef’s knives and paring knivesqty 12
Cutting boardsqty 6
Ingredient binsqty 20
Apronsqty 22
Oven mittsqty 8
Coolersqty 2

Decorations

Name badgesqty 24
Allergen cardsqty 30
Recipe card holdersqty 6

Cleaning

Waste binsqty 4
Bucketsqty 2
Mopsqty 2
Broom and dustpanqty 2
Spongesqty 6

Catering

Groceries

Tips

Choose recipes that fit your oven capacity and timetable. Allow time for preheating, baking trays to be unloaded, and finished items to cool on baking racks before the next batch.
Divide 20 participants into small groups and assign each group a workstation. Give every station the bowls, scales, measuring tools, trays, pans, utensils and ingredients needed for its recipe.
Collect allergies and dietary requirements during registration, then record them per participant. Place allergen cards beside the relevant ingredients or finished bakes so information is visible throughout the workshop.
Prepare non-perishable ingredients ahead of time, chill fresh ingredients as required, and portion ingredients by recipe before the workshop starts. This prevents one missing ingredient from stopping an entire group.
Set up and test the practical details before opening the doors: preheat the ovens, check extension cords and power strips, place timers at the workstations, and prepare aprons and safety instructions for arrival.

Frequently asked questions

How many people should work at one baking station?: For 20 participants, groups of 4 to 5 people are usually manageable. This gives each group enough space around a work table while keeping shared equipment, such as hand mixers and ovens, practical to use.
How much time do I need to prepare a baking workshop for 20 people?: Allow at least 2 to 3 hours for on-site setup, including workstation preparation, ingredient checks, oven preheating and printing or placing recipe and allergen cards. Complete shopping and dietary checks several days earlier.
How do I handle allergies at a baking workshop?: Collect allergy information when participants register and confirm it again before the workshop. Record each allergy against the participant, label relevant ingredients and finished bakes, and keep separate utensils or work areas where cross-contact is a concern.
How many ovens do I need for a baking workshop for 20 people?: The number depends on the recipes and tray capacity, but plan the baking schedule around the actual number of trays each oven can hold. Add buffer time for loading, unloading and cooling instead of scheduling batches back-to-back with no gap.

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.

Organize this event for free with Lizzt

Organize for free and invite your contacts!