Italian Dinner Cooking Workshop Checklist for 20

Use this checklist to organise an Italian dinner cooking workshop for 20 participants without leaving key details until the last minute. Start by confirming the venue, menu and dietary requirements, then divide participants into cooking teams and assign each team a complete workstation. The final setup depends on more than ingredients: you also need enough knives, boards, pans, serving dishes, seating and waste points. Work through the plan in order so shopping, printing, kitchen checks and the welcome run smoothly.

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

Confirm date and location
Define menu and recipes
2 people
Send invitations
Register sign-ups
Collect dietary requirements
Confirm participant list
Print recipes and worksheets
Inventory cooking equipment
Reserve missing supplies
Assign participants to cooking teams
Check the shopping list
2 people
Buy non-perishable groceries
2 people
Buy fresh groceries
2 people
Chill drinks
Check ingredients
2 people
Clean the venue
2 people
Set up tables and chairs
3 people
Set up workstations
4 people
Test kitchen equipment
2 people
Divide ingredients among teams
4 people
Set up supply and waste points
2 people
Set up the reception desk

Event

Receive participants
2 people
Welcome and explain the program
Explain handwashing and safety
Guide cooking teams to workstations
2 people
Prepare focaccia and bruschetta
5 people
Bake focaccia
2 people
Serve bruschetta
3 people
Make fresh pasta
5 people
Prepare tomato sauce
4 people
Wash and cut salad
3 people
Cook and finish the pasta
5 people
Serve the main course
4 people
Refill drinks
Clean the workstations in between
3 people
Finish tiramisu
4 people
Serve dessert
3 people
Serve coffee and tea
2 people
See participants off
2 people

Aftercare

Pack leftover food
2 people
Wash Tableware and Cookware
4 people
Clean work surfaces and equipment
3 people
Collect and take away waste
2 people
Put the tables and chairs back
3 people
Lock up the venue
Return borrowed materials
Store leftover stock
Perform final venue check

What to bring

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

Furniture

Work tablesqty 5
Dining tablesqty 3
Chairsqty 24
Waste binsqty 4

Tableware

Dinner platesqty 24
Dessert platesqty 24
Bowlsqty 24
Water glassesqty 30
Wine glassesqty 24
Coffee cupsqty 24
Knivesqty 24
Forksqty 24
Spoonsqty 24
Serving spoonsqty 8

Kitchen

Chef's knivesqty 10
Cutting boardsqty 10
Mixing bowlsqty 10
Measuring cupsqty 5
Measuring spoonsqty 5
Rolling pinsqty 5
Colandersqty 5
Graterqty 5
Vegetable peelersqty 5
Pansqty 8
Frying pansqty 5
Baking dishesqty 5
Baking traysqty 5
Kitchen tongsqty 5
Wooden spoonsqty 10
Ladlesqty 5
Oven mittsqty 5
Serving boardsqty 8
Serving bowlsqty 8
Food containersqty 10
Labelsqty 30
Markersqty 5

Equipment

Hot platesqty 5
Ovensqty 2
Kitchen scalesqty 5
Immersion blendersqty 2
Coffee maker
Kettlesqty 2
Coolersqty 3

Cleaning

Dish spongesqty 10
Tea towelsqty 20

Catering

Groceries

Tips

Confirm dietary requirements before finalising recipes or buying fresh ingredients. Give participants a clear deadline for responses, then check the final list against every dish.
Set up four or five cooking workstations for 20 people, with ingredients and tools divided before guests arrive. Count knives, chopping boards, mixing bowls, pans and measuring equipment rather than assuming the kitchen has enough.
Buy shelf-stable ingredients first and fresh ingredients closer to the workshop. Check every recipe against the shopping list, then inspect the ingredients again when they are divided among teams.
Test ovens, hobs and other kitchen equipment before setup is complete. A missing baking tray, unsuitable pan or faulty appliance is much harder to replace once participants are waiting.
Prepare the room for both cooking and eating: allow space between work tables, provide waste bins, and set out dinner plates, dessert plates, glasses and cutlery before the welcome. Keep printed recipes and worksheets at the reception table.

Frequently asked questions

How many people should be in each cooking team for 20 participants?: Plan for four or five teams, with roughly four to five people per team. This gives each participant a practical role without crowding the workstations.
When should I buy ingredients for an Italian cooking workshop?: Buy shelf-stable ingredients several days before the workshop and purchase fresh ingredients as close to the event as practical, usually one day beforehand. Check quantities again after collecting dietary requirements.
How early should I set up the cooking workshop?: Allow at least 2 hours for room setup, workstation preparation, ingredient division and equipment testing. Add extra time if the venue kitchen is unfamiliar or needs cleaning first.
How many kitchen tools are needed for 20 workshop participants?: Provide enough core tools for every team rather than only one set for the room. For four teams, aim for at least four chopping boards, mixing bowls, measuring sets and basic cooking tools, then add shared serving utensils.

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.