| Item | Quantity | Unit Cost | Total Cost | Notes |
|---|---|---|---|---|
| Venue Rental | 1 | $200 | $200 | Kitchen facility with workstations |
| Ingredients | 20 pax | $15 | $300 | Pasta, cream, cheese, flour, butter, etc. |
| Utensils & Cookware | 20 pax | $5 | $100 | Shared pots, pans, individual tools |
| Instructor Fee | 1 | $150 | $150 | Professional chef/experienced cook |
| Marketing & PR | 1 | $50 | $50 | Social media boosts, printing |
| Disposable Aprons | 20 | $2 | $40 | For participants |
| Cleaning Supplies | 1 | $30 | $30 | Post-event cleanup |
| Total | $870 |
The venue will be set up with 10 individual cooking stations, each accommodating two participants. Each station will have a shared induction cooktop, a large pot, a saucepan, cutting board, and a set of basic cooking utensils. Central ingredient tables will be arranged for easy access to pre-portioned ingredients. A main demonstration area with a larger cooktop and overhead camera (if available) will allow the instructor to showcase techniques. Dining tables will be set up nearby for participants to enjoy their creations immediately after cooking. Handwashing stations and waste disposal bins will be clearly marked and easily accessible.