Vegetarian Cooking Workshop Checklist

Use this checklist to organise a vegetarian cooking workshop from the first booking to the welcome drinks. Start by confirming the date and venue, recording the menu, and collecting registrations and dietary requirements. A few days before the workshop, check equipment, print recipes, shop for ingredients, and prepare the fresh produce. On the day, allow enough time to set up workstations, chill drinks and ingredients, and divide everything between stations before participants arrive.

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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

Confirm date and location
Record the menu and recipes
2 people
Send invitations
Process registrations
Collect dietary requirements
Update participant list
Coordinate allergies with participants
Check required materials
2 people
Print recipes and worksheets
Set up workstations
2 people
Do the shopping
2 people
Check fresh produce
2 people
Keep chilled products cool
Wash vegetables in advance
2 people
Open venue
2 people
Set up tables
3 people
Set up chairs
2 people
Set up cooking stations
3 people
Connect equipment
2 people
Distribute ingredients per station
3 people
Set out tableware and cutlery
2 people
Chill drinks
Set up the reception table

Event

Receive participants
2 people
Serve welcome drinks
2 people
Give hygiene instructions
Demonstrate cooking techniques
Prepare bruschetta
4 people
Serve bruschetta
2 people
Clean workstations in between
2 people
Prepare vegetable curry
5 people
Prepare rice and naan
3 people
Prepare roasted vegetables
4 people
Prepare dessert
4 people
Set tables for dinner
3 people
Serve curry and side dishes
3 people
Refill drinks
Serve dessert
2 people
Give out recipes and leftovers
2 people
See participants off
2 people

Aftercare

Wash Tableware and Cookware
3 people
Clean workstations
3 people
Sort and dispose of waste
2 people
Put the tables and chairs back
3 people
Switch off equipment
2 people
Clear away decorations and materials
2 people
Check the venue and lock up
2 people
Return borrowed materials

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Serving trolley
Coat racksqty 2

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert platesqty 24
Glassesqty 30
Coffee cupsqty 24
Cutlery setsqty 24
Serving plattersqty 10
Serving tongsqty 6

Equipment

Induction hobsqty 6
Ovensqty 2
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 2
Kitchen thermometersqty 3
Kitchen scalesqty 6

Kitchen

Cutting boardsqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Pansqty 8
Cooking potsqty 6
Baking dishesqty 6
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spatulasqty 12
Crowd controllersqty 6
Colandersqty 4
Vegetable peelersqty 6
Can openersqty 3

Decorations

Tableclothsqty 6
Menusqty 24
Table decorationsqty 6

Lighting

String lightsqty 2

Cleaning

Waste binsqty 4
Washing-up bowlsqty 3
Reusable dish towelsqty 12
Spongesqty 8
Hand soap dispensersqty 3
Kitchen glovesqty 6

Catering

Groceries

Tips

Collect allergies and dietary requirements when people register, then confirm any unclear details at least 5 days before the workshop. Mark which recipes or ingredients need changing for each participant.
Shop for fresh produce 1–2 days before the workshop, but check quantities against the final participant list first. Wash vegetables in advance only when this will not affect their texture or storage life.
Open the venue at least 2 hours before the start time. This gives you time to arrange work tables, chairs and cooking stations, connect induction hobs and ovens, and test the available equipment.
Divide ingredients and printed recipes by workstation before participants arrive. Include the correct knives, chopping boards, bowls, pans and measuring tools at each station instead of leaving participants to collect them.
Keep chilled products in coolers until they are needed and chill welcome drinks before guests arrive. Set up the reception table, tableware and serving equipment separately so the cooking stations stay clear.

Frequently asked questions

How far in advance should I plan a vegetarian cooking workshop?: Confirm the date, venue and menu at least 3–4 weeks ahead. Send invitations early enough to collect registrations and dietary requirements, then finalise shopping quantities 2–3 days before the workshop.
How long does it take to set up a vegetarian cooking workshop?: Allow about 2 hours for setup before participants arrive. Use this time to arrange tables and chairs, connect equipment, prepare workstations, distribute ingredients and check that chilled products are stored safely.
How do I manage allergies at a vegetarian cooking workshop?: Ask for allergies during registration and confirm unclear answers at least 5 days before the event. Keep allergen-free ingredients and utensils separate, and label any adapted recipe or workstation clearly.
When should I buy ingredients for a vegetarian cooking workshop?: Buy most ingredients 1–2 days before the workshop, with delicate fresh produce as close to the event as practical. Check the final participant count first and keep chilled products cool from purchase until use.

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