Directorate: Curriculum FET

SUBJECT and GRADE Hospitality Studies Grade 12

TERM 1 Week 4
TOPIC Nutrition and Menu Planning
AIMS OF LESSON Cocktail functions and finger lunches
Paper based Digital resources
resources
Master Pg. 66 – 75 PPTs and YouTube videos.
Pg. 170 – Chapter (1) https://www.youtube.com/watch?v=YWuBCqH9nQc&t=20s
18 (2) https://www.youtube.com/watch?v=G5_V7tyzW3Q
INTRODUCTION You should already know from previous lessons:
- Food and Nutrition lessons - All the previous lessons will assist you in understanding and being able
to understand week 4’s lessons.
The purpose of this lesson (further learning and/or functioning in the world) is to be able to apply the
knowledge of what a cocktail function is; what finger foods are and how to prepare the venue for
serving guests opting to have such a style of service and menu.

CONCEPTS AND SKILLS Explain/describe the key concepts / definitions that you need to know o

r be able to do with the necessary detail:

1. Cocktail Functions:
- Cocktail functions – also known as “cocktail party”; semi-formal to formal get-togethers where light
hors d’oeuvres, a variety of drinks and cocktails are usually served. Guests have an opportunity to
mingle and do not sit down with people whom they do not feel comfortable with.
- Finger lunch: Offers finger foods which are often eaten as a quick snack. This snack may substitute a
luncheon that is in a rush or while on the run.
1.2. Why are cocktail functions served:
- Cocktail functions is a superb way of entertaining guests or CAN YOU?
large groups of people for occasions such as New Year’s Eve
party, or a casual get-together after work. Identify the concepts/skills that
- Finger lunch is a quick and effective way of serving large learners should be able to do.
groups of people attending a conference or a workshop. 1. Hors d’oeuvres – small savoury
and well garnished , bite sized
Both can be used for the following: finger food that is served as a
- Product or media launches starter course, served
- Fundraising events 2. Cocktail dinatoire – “dinner
- Business liaison cocktail” consist of substantial
- Prize-giving functions finger food and canapes
- Celebrations 3. Finger food – bit-size
- Social events appetizers or entrees that are
intended to be eaten with
2. Advantages and Disadvantages of cocktail functions and your hands. The use of place
finger and napkins is optional.
lunches:
2.1 Advantages This is a form of informal
- no utensils needed to eat hors d’oeuvres assessment
- guests prefer a variety of food that can be eaten easily
- finger food can be inexpensive
- less space is needed as you do not need many tables
- a special atmosphere can be created as the guests can mingle with everyone.
- a wide variety of style and flavours can be served – satisfying different cultural groups
- finger foods allow more creativity than formal meals
- a table plan is not necessary
- one needs fewer serving staff
2.2 Disadvantages
- finger food requires a lot of preparation
- guests might be uncomfortable to stand for the duration of the party
- guests will dirty their fingers.
3. Preparing venues for cocktail functions and finger lunches:
- This section is subdivided into various sections, some have references for You tube links for
explanation and insight.
- General restaurant environment
Ref: https://www.thespruce.com/how-to-host-a-flawless-cocktail-party-1196838
- Food Service special equipment
Ref: https://www.webstaurantstore.com/blog/2852/restaurant-table-settings.html
- Opening mise-en-place for formal dinners, cocktails, and lunches
Ref:https://www.youtube.com/results?search_query=buffet+table+setting+presentation&sp=eAE%253D
- Setting tables for formal four course dinners, cocktail functions and finger lunches
Ref: https://www.youtube.com/results?search_query=general+restaurant+environment+
Ref:
https://www.youtube.com/results?search_query=buffet+table+setting+presentation&sp=eAE%253D

Closing mise-en-place
Choice of suitable snacks for cocktail functions and finger lunches:

4.1 Cold Hors d’oeuvres –

- Crudités are platters of raw vegetables that are cut into smaller portions and served served with a
flavoured dip.
- Single hors d’oeuvres are comprised of a single item with a garnish or sauce, e.g., salmon and
melon skewer
- Composite dressed hors d’oeuvres are comprised of three or more ingredients e.g., melba toast,
foie gras and prune compote.
- Cocktail canapes bite sized savoury snacks which are attractively garnished. Consist of three parts:
a base, a spread, and a garnish.
-
4.2 Hot Hors d’ oeuvres
- Hot hors d’oeuvres are small savoury items that are prepared from a wide range of foods. These
foods are cooked and presented in a variety of ways e.g., chicken fritots, deep fried goujons,
cheese croquettes, asparagus bouchées and sausage rolls to name but a few.
Ref: https://oureverydaylife.com/list-of-hot-cold-hors-doeuvres-12495320.html

5. Planning menus for cocktail functions

- When planning menus for cocktail functions , all the elements of menu planning in the lesson 2 and
3 are relevant.
- make sure you include items that can be served hot or cold baked or fried
- keep flavor, colour, texture and temperature in mind
- keep seasonal food in mind: it is fresh, tastes best and is cheaper
- religious and cultural beliefs, food allergies and dietary limitations should be considered when
planning a cocktail menu
- make sure 20 – 30 % of the menu is meatless.
- the host can experiment with a wide variety.
- the type of menu is influenced by the time, duration, and purpose of the function
- most dishes can be made into finger food e.g a cold soup into a shot glass etc.
- dessert finger food may be served at the end of the cocktail party
- a variety of coffee drinks such as Irish Coffee and a selection and a selection of desserts e.g.,
macaroons, truffles, petit fours, tartlets, tartlets, cupcakes, cake pops, and chocolate dipped fruit
are options to serve.

Ref: https://www.youtube.com/watch?v=CPRqbNC3sRA
Ref: https://www.youtube.com/watch?v=yVicSz8jgWc
https://drive.google.com/file/d/1Owm5_jQPjELTEYJ2UJvehyd2jx6_b_RL/view?usp=sharing

6. Guidelines for planning cocktail functions and finger lunches

Guideline for planning cocktail functions and finger lunches

7. Number of snacks per guest

The amount of food to be served will depend on the following:
Type of function Duration of function Time of function
Variety of food Number of guests Type of guests
Pg. 74 expands more on this aspect
How many appetizers are needed from a recipe, the following standard formula applies:
 Number of pieces per person x number of people
Number of hors d’oeuvres per recipe
8. General guidelines for preparation, presentation and serving
Preparation Presentation Service
Hors d’oeuvres are to be bite Do not put too much food onto platters
sized
Must be visually attractive Place hors d’oeuvres diagonally in neat,
evenly spaced rows or in a pattern that is
pleasing to the eye.
Must be tasty & well-seasoned Consider a mixture colours, tastes and
textures
Must include a wide variety of Different heights may add to the
flavours excitement
Ingredients should be easily Provide enough space around the tables
recognizable
Food should be properly Pack out plates etc. in a logical order
prepared and made of high-
quality ingredients
Personal hygiene is essential Provide for practicalities such as food name
cards, place to discard toothpicks, skewers,
and napkins
ACTIVITIES/ASSESSMENT Refer to activities/assessment and complete it in your workbooks.
Complete activity: Pg. 77 Activities and Pg. 182 Activities
Can be served plated, on a tray, trolley
or according to silver service
Make sure that all trays are clean
Half a citrus fruit can be placed cut side
down, so that guests can stick skewers in
afterwards
Place a thin slice of citrus under a sauce
cup if dips are served, this will prevent
the bowl from sliding around.
Mirrors can be used as trays – should be
lightweight to carry easily.
When serving drinks remember men
consume 2 -4 alcoholic drinks while
women 1 – 3
Place the drinks in an accessible spot
with someone to serve
You do not need to serve cocktail at
your party
Allow twice as many glasses as guests
Make sure you have plenty of ice
CONSOLIDATION In recapping the essence of the lesson:
- Draw on the knowledge gained from previous lessons dealing with the food groups, guidelines for
menu planning and dietary guidelines.
- In this lesson all the knowledge can be applied to satisfy your main goal: To satisfy your guests and
create a spectacular cocktail party considering everything you have learnt.

VALUES The manner in which a restaurant is prepared as well as the food served, service provided by the
waiters all add up to the successful dining experience for the guests. This will satisfy if not exceed the
guests first impression and determines whether a guest will return.