OVERVIEW and CLASS #1 : 

WINE AND BEVERAGE KNOWLEDGE

Wine expert or not, any hostess can confidently choose a wine that complements her menu if she knows the basics. The presentation covers a range of topics: matching wines with foods; the order in which wines are served; the kinds, shapes, and sizes of wine glasses; and bottle recognition (knowing the shapes associated with special regions). Having examples of the regional wine bottles and the differing wine glasses displayed for the class is an obvious help. In the discussion period, you may cover questions on serving temperatures, bottle opening know-how, and price vs. budget, along with requests for wine recommendations from the speaker.

CLASS #2: 

MAKING HORS D’OEUVRES

An in-the-kitchen demonstration with lots of hands-on time, this session shows attendees a wide variety of hors d’oeuvres and how to make and/or to present them. Recipes may be prepared using various cheeses in combination with nuts, meat, fish, bread, vegetables, and jam. It includes advice on the serving sizes and quantities per guest as well as useful suggestions for an appealing presentation.

CLASS #3: 

GRACIOUS HOSTING

Being conversant with the duties of a hostess certainly adds the smooth functioning of any social gathering….and to its enjoyment by all. These welcoming details put guests at ease from start to finish: warm greetings at the door; pleasant and inclusive conversation at the table; helpful assistance from family members; and timely departures. Knowing what makes for a relaxing and enjoyable time with guests often takes the young hostess (and host!) some time to learn. The presenter should explain the underlying reasons for opening our homes to friends and family, and practical advice for successful entertaining.

CLASS #4:

SETTING UP FOR A FORMAL DINNERS AND BUFFETS

Learning to set up for a sit-down dinner or for a buffet-style meal is a requisite skill for any hostess. This class involves learning to set up both. It can be as formal or as casual as appropriate, given a few changes.  Luncheon can be served as a buffet or on the table. Give the class a central visual in showing how to make a tablescape. The talk covers and reinforces by the hand-outs a basic table setting, an informal place setting, and the formal place setting.