How to organize a nutrition workshop

A nutrition workshop needs more than recipes and a few worktables. Start by fixing the venue, session format, recipes, and participant numbers, then build registration around dietary requirements and allergies. Prepare recipe cards and worksheets before shopping, and separate shelf-stable ingredients from refrigerated products. On the day, allow time for washing and cutting ingredients, setting up tasting stations, checking equipment and power, and registering participants before the first demonstration.

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 the venue and hall
2
Set program and recipes
2 people
3
Send invitations
4
Open the registration form
5
Process registrations
6
Collect dietary requirements
7
Confirm participants
8
Check dietary requirements
2 people
9
Prepare recipe cards
10
Print worksheets
11
Make name badges
12
Do the shopping
2 people
13
Set out non-perishable groceries
14
Check refrigerated products
15
Wash and cut ingredients
3 people
16
Prepare tasting stations
2 people
17
Chill drinks
18
Set up tables and chairs
3 people
19
Set out worksheets and materials
2 people
20
Set up the presentation table
21
Set up registration desk
22
Set up the handwashing station
23
Check safety and allergens
2 people

Event

24
Receive participants
2 people
25
Register attendance
26
Explain the workshop and hygiene
27
Give a nutrition presentation
28
Give a cooking demo
2 people
29
Divide participants into groups
2 people
30
Guide participants during preparation
4 people
31
Refill drinks and ingredients
2 people
32
Clean workstations in between
2 people
33
Serve dishes
3 people
34
Tasting together
2 people
35
Handle questions and feeding advice
2 people
36
Hand out worksheets and recipes
37
See participants off
2 people

Aftercare

38
Package leftover food
2 people
39
Wash dishes and kitchen utensils
3 people
40
Clear tables and chairs
3 people
41
Thoroughly clean the workspace
2 people
42
Sort and dispose of waste
2 people
43
Check and store the materials
2 people
44
Leave the venue tidy
2 people

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 36
Presentation table
Registration desk
Waste binsqty 4

Tableware

Platesqty 40
Bowlsqty 40
Drinking glassesqty 40
Mugsqty 36
Cutlery setsqty 40

Kitchen

Cutting boardsqty 8
Paring knivesqty 12
Mixing bowlsqty 8
Measuring cupsqty 6
Measuring spoonsqty 6
Serving plattersqty 8
Serving spoonsqty 8
Whiskqty 6
Vegetable peelersqty 6
Cutting board matsqty 12

Equipment

Hot platesqty 4
Kettlesqty 2
Immersion blendersqty 3
Coolersqty 3
Extension cordsqty 4
Power stripsqty 4
Flip chart
Flipchart markersqty 8

Stationery

Name badge holdersqty 36
Pen setsqty 36
Sticky notesqty 4
Allergen cardsqty 36

Cleaning

Washing-up bowlsqty 3
Reusable clothsqty 12
Bucketsqty 3
Broom setsqty 2
Mop headsqty 2

Catering

Groceries

Tips

Set the program and recipes before opening registration. For each recipe, note the preparation method, tasting time, required equipment, and whether participants work in pairs or individually.
Close registration early enough to check dietary requirements properly. Aim to review every response at least 5–7 days before the workshop and contact anyone whose needs are unclear.
Shop in two stages: buy non-perishable groceries first, then purchase refrigerated products close to the workshop. Check chilled items again on the day and keep them in coolers until setup is complete.
Prepare workstations in the order people will use them. Put cutting boards, knives, bowls, measuring tools, and recipe cards at each table, while keeping hot plates, kettles, and immersion blenders near suitable power points.
Do a safety check before participants arrive. Keep handwashing supplies, waste bins, allergen information, and clean serving utensils visible, and test extension cords and power strips before food preparation begins.

Frequently asked questions

How far in advance should I plan a nutrition workshop?: Reserve the venue and set the program at least 4–6 weeks ahead. Open registration once the recipes, capacity, and dietary information process are ready, then use the final 5–7 days for confirmations and ingredient checks.
How do I collect dietary requirements for a nutrition workshop?: Add a required dietary-requirements question to the registration form, including allergies, intolerances, and preferences. Review the answers 5–7 days before the workshop and confirm any unclear information directly with the participant.
When should I prepare ingredients for a nutrition workshop?: Wash and cut ingredients as close to the workshop as practical, usually on the same day or the evening before if storage is safe. Keep refrigerated products chilled and set out shelf-stable groceries separately so nothing is overlooked.
How early should I set up a nutrition workshop?: Allow at least 90 minutes for tables, chairs, registration, handwashing, presentation materials, ingredients, tasting stations, and equipment checks. Finish the safety and allergen review before participants begin arriving.

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!