Italian Three-Course Dinner Workshop Checklist

Use this checklist to organise an Italian three-course dinner workshop from the first menu decision to the final course. Plan the recipes, kitchen layout and participant groups before buying ingredients, then prepare anything that can be done ahead, such as tiramisu. On the day, give each workstation its ingredients and tools, keep drinks chilled, and leave enough time to explain hygiene and cooking rules before the first dish starts.

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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

Record the menu and recipes
Reserve kitchen space
Send invitations
Process registrations
Collect dietary requirements
Confirm participant list
Prepare recipe cards
Make name badges
Check Kitchen Inventory
2 people
Check the shopping list
Do the shopping
2 people
Check fresh ingredients
2 people
Sort dry ingredients
Prepare tiramisu
2 people
Number workstations
Set up worktables
3 people
Set up cooking equipment
2 people
Distribute ingredients per station
3 people
Set out tableware and cutlery
2 people
Chill drinks

Event

Receive participants
2 people
Explain workshop rules
Wash hands and assign stations
2 people
Supervise bruschetta
2 people
Serve bruschetta
2 people
Clean the workstations in between
3 people
Lead the pasta and sauce service
2 people
Refill drinks
Serve the main course
3 people
Clear Break and Tableware
2 people
Finish tiramisu
2 people
Serve dessert
2 people
Moderate the Q&A
See participants off
2 people

Aftercare

Pack leftover food
2 people
Wash dishes and kitchen utensils
3 people
Clean the worktops and floors
3 people
Collect and take away waste
2 people
Switch off and check equipment
2 people
Clear away materials
3 people
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

Confirm dietary requirements before finalising the shopping list. A single missing substitute can hold up an entire workstation, so check the participant list and recipes together at least 5 days before the workshop.
Number every workstation before participants arrive and distribute ingredients by station. Set out one cutting board, chef’s knife, mixing bowl and measuring set per group where possible, rather than making everyone share at the start.
Prepare tiramisu in advance so it has time to chill while the other courses are being cooked. Aim to finish it at least 4 hours before serving, or prepare it the day before if the recipe allows.
Check the kitchen inventory against the recipes, not just against a general equipment list. Count cooking pots, frying pans, baking dishes, portable cooktops and kitchen timers for every group before shopping or renting replacements.
Set up the serving area separately from the cooking stations. Put dinner plates, deep plates, dessert bowls, cutlery, water glasses and wine glasses there, and chill drinks before participants arrive so serving does not interrupt supervision.

Frequently asked questions

How far in advance should I plan an Italian cooking workshop?: Set the menu, reserve the kitchen and send invitations at least 3 to 4 weeks before the workshop. Close registrations and confirm dietary requirements around 5 days before the event so you can finalise quantities and substitutions.
How much time do you need for a three-course Italian cooking workshop?: Allow about 3 to 4 hours for the complete session, including arrival, hand washing, station assignments, cooking and serving. Add 30 minutes before the start for setup and ingredient distribution.
When should I prepare tiramisu for a cooking workshop?: Prepare tiramisu at least 4 hours before it is served so it can chill properly. Making it the day before is usually easier and leaves the workshop team free to supervise the savoury courses.
How many cooking stations should an Italian workshop have?: Create one numbered workstation for each cooking group, then provide enough key tools for that number of groups. Check the quantity of knives, cutting boards, pans, pots, scales and timers at least 2 days before the workshop.

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