Nutrition Workshop Checklist

A nutrition workshop needs more than recipes and a few worktables. This checklist takes you from reserving the hall and opening registration to checking allergies, preparing ingredients, and welcoming participants. Plan dietary requirements early, because they affect recipes, shopping, tasting stations, and safety checks. On the day, allow time for chilled products, handwashing, power connections, worksheets, name badges, and attendance registration before the first activity 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

Reserve the venue and hall
Set program and recipes
2 people
Send invitations
Open the registration form
Process registrations
Collect dietary requirements
Confirm participants
Check dietary requirements
2 people
Prepare recipe cards
Print worksheets
Make name badges
Do the shopping
2 people
Set out non-perishable groceries
Check refrigerated products
Wash and cut ingredients
3 people
Prepare tasting stations
2 people
Chill drinks
Set up tables and chairs
3 people
Set out worksheets and materials
2 people
Set up the presentation table
Set up registration desk
Set up the handwashing station
Check safety and allergens
2 people

Event

Receive participants
2 people
Register attendance
Explain the workshop and hygiene
Give a nutrition presentation
Give a cooking demo
2 people
Divide participants into groups
2 people
Guide participants during preparation
4 people
Refill drinks and ingredients
2 people
Clean workstations in between
2 people
Serve dishes
3 people
Tasting together
2 people
Handle questions and feeding advice
2 people
Hand out worksheets and recipes
See participants off
2 people

Aftercare

Package leftover food
2 people
Wash dishes and kitchen utensils
3 people
Clear tables and chairs
3 people
Thoroughly clean the workspace
2 people
Sort and dispose of waste
2 people
Check and store the materials
2 people
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. Participants need clear information about the recipes, tasting activities, and any ingredients that may affect dietary choices.
Close or review registrations at least 7 days before the workshop, then confirm the final participant count and collect dietary requirements. Check those requirements against every recipe before shopping.
Buy shelf-stable groceries first, but leave refrigerated products until close to the workshop. Wash and cut ingredients on the day, and keep chilled items in coolers until the tasting stations are ready.
Set up worktables, chairs, the presentation table, and the registration desk before placing food or worksheets. Put cutting boards, knives, mixing bowls, measuring tools, and serving utensils at the stations where they will be used.
Check safety and allergens before participants arrive, including handwashing, waste bins, hot plates, kettles, extension cords, and power strips. Keep recipe cards and worksheets together with pens and name badges so registration does not delay the start.

Frequently asked questions

How far in advance should I plan a nutrition workshop?: Reserve the venue and set the program at least 4 to 6 weeks ahead. Open registration early enough to review participant numbers and dietary requirements at least 7 days before the workshop.
When should I collect dietary requirements for a nutrition workshop?: Ask for dietary requirements when people register, then check the final list 7 days before the event. Review each recipe and tasting station before buying ingredients.
What should I prepare the day before a nutrition workshop?: Print worksheets, prepare recipe cards, make name badges, organize non-perishable groceries, and check the equipment. Leave washing and cutting fresh ingredients and checking refrigerated products until the event day.
How early should I arrive to set up a nutrition workshop?: Allow 90 to 120 minutes before participants arrive. This gives you time to arrange tables and chairs, connect hot plates and kettles, set up handwashing and registration, prepare tasting stations, and complete the allergen check.

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