UNIVERSITY OF THE VISAYAS

Corner Colon & Jakosalem Streets, Cebu City

BASIC EDUCATION DEPARTMENT

S.Y. 2018 - 2019

VISION

By 2019, the University of the Visayas (UV) is a research-driven university geared towards the development of human capital imbued with social conscientiousness.

MISSION

The University of the Visayas (UV) builds and embraces a sustainable research culture while harnessing the talents and potentials of its stakeholders and promoting cultural,
environmental, spiritual and societal responsibility.

With this commitment, the University capacities students, faculty, and staff with research skills. While espousing scholarly inquiry in both academic and non-academic endeavours,
it utilizes and communicates results to produce principled professionals who are responsible to the demands of time.

GOALS

1. Produce, present, and publish cutting-edge multidisciplinary research outputs.

2. Provide competent professionals relevant to the demands of the local, national and global markets.
3. Equip the faculty with the necessary competencies to effectively transfer knowledge and technology.
4. Enable stakeholders to live-up to the Visayanian spirit, beneficial to the community

OBJECTIVES

1. To come-up with an outcomes-based and research-oriented academic resources across all disciplines.
2. To increase faculty and student involvement in research undertakings.
3. To raise the number of published research outputs.
4. To bridge the gap between students’ career choice and their aptitudes.
5. To provide functional learning experiences congruent to industry needs and community services.
6. To maximize exposure of faculty to relevant professional experiences to enhance delivery of instruction.
 CORE VALUES

Workmanship Leadership Achievement Wisdom Service Responsibility Equality

Efficiency Endurance Diversity Enthusiasm Empathy Virtuousness

BASIC EDUCATION DEPARTMENT-SENIOR HIGH SCHOOL

VISION

The Basic Education Department envisions “a fully developed individual”.

MISSION

The mission of the Basic Education Department is to equip the learners with knowledge, skills, attitudes, appreciation and values that make them GOD loving,
functionally literate, productive and motivated to serve the community.

OBJECTIVES

1. Enhance self-reliance in seeking holistic growth and preserving the integrity of human person;
2. Further equip the learners with the functional and relevant skills attuned to the need of time;
3. Continue to develop and enhance the students’ ability to showcase his intellectual prowess;
4. Inculcate further the values of patriotism and nationalism; social consciousness and sense of common good;
5. Further improve communication skills as means of achieving common understanding in various facets of life;
6. Widen opportunities for development of scientifically attuned persons capable of effecting positive societal change;
7. Strengthen opportunities for personal and spiritual growth and development.
8. Continue to develop personal discipline and initiative among students to exemplify morally and intellectually sound standards of behavior.
 I. COURSE FRAMEWORK

SUBJECT: FOOD AND BEVERAGE SERVICES SCHOOL YEAR: 2018 - 2019

Credit Point Value : Grade Level:

4 units Grade 12 TVL

Contact Hours Per Week:

4 hrs.

Course Description: Course Outcome:

This course is designed for Grade 12 students to enhance the At the end of the semester, students are expected to learn the general
knowledge, skills and attitudes in Food and Beverage Services NCII in guidelines and principles in food and beverage services. Understand the
accordance with industry standards. It covers the basic, common importance of best services and achieve career professionalism.
and core competencies required in the delivery of food and
beverage service in various food service facilities. It covers the core
competencies on preparing the dining room for service, welcoming
guests and taking food and beverage orders providing room service
and receiving and handling guest concerns.

This will possess the knowledge including right attitude to understand

and perform all the hands in competencies as prescribed in this
course, and at the same time qualify to a National Certificate II
granted by TESDA.
 LEARNING CONTENT INTENDED LEARNING ACTIVITIES TEACHING LEARNING ASSESMENT STRATEGIES TASK EVIDENCES OF
( ILA ) ACTIVITIES (TLA) (AT’S) OUTCOMES

PRELIMINARY

LESSON 1
PROVIDING LINK
BETWEEN KITCHEN AND
 Explain the concepts and The Teacher will present a The learners are assessed on Learner’s scores on
SERVICE AREAS
principles in providing a video clip of the different the following tasks: designed written
link between the kitchen hotel restaurant all over the examinations
LO1: Liaise between
and service areas; world for motivation and 1. Group presentation on
Kitchen and Service
introduction of the subject. the workflow structures Learner’s ratings on
Area
in a hotel restaurant performance using
 Cite the importance of The learners: operation. performance rubric
 Workflow Structures in
the Food and communication and 2. Simulation and Role
Beverage Service interpersonal skills 1. Illustrates the workflow play on the different Learner’s scoresheet on
 Communication and between and among structures of food and duties and oral questioning
Interpersonal Skills food service personnel; beverage services. responsibilities of a
 Duties and 2. Discuss the relevance of food personnel Learner’s rating on
Responsibilities of the the course 3. Individually portfolio or group
Food Service  Enumerate the duties and 3. Understand the familiarizing the table project
Personnel responsibilities of the food significance of food and appointments
service personnel; beverage service in today’s 4. By pair presentation on
LO2: Clean and Clear market job demands table set-up for
Food Service 4. Shows the duties and different services
 Discuss precautionary responsibilities of the food
 Cleaning and measures and service personnel
Clearing the Food
observance of hygiene 5. Perform strictly the
Service Areas
and sanitation in food sanitation and hygiene
 Precautionary and
Sanitary Practices in and beverage handling practices in dealing with
Handling Food and guests, and in responding to
Beverage their food and beverage
 Major Points in service needs
Sanitation of the
 Kitchen and Other
Service Areas
 Safety in Food
Service

MID-TERM
INTENDED LEARNING ACTIVITIES TEACHING LEARNING ACTIVITIES ASSESMENT STRATEGIES TASK EVIDENCES OF OUTCOMES
( ILA ) (TLA) (AT’S)

LESSON 2

PROVIDING The Teacher will show a

FOOD AND BEVERAGE video clip on the proper The learners are assessed on Learner’s scores on
SERVICES  Prepare the dining area of handling of food servicing in the following designed written
a food service a restaurant and follow up demonstrations: examinations
LO1: Prepare Dining or establishment for service demonstration on providing
Restaurant Area for food and beverage services 1. 10 napkin folding in 2 Learner’s ratings on
Service minutes performance using
 Prepare and set the The learners: 2. Changing of table performance rubric
 Preparing the Dining dining tables clothes
Room for Service 1. Independently prepares 3. Table set-up for either Learner’s scoresheet on
 Guides in Preparing the dining room/restaurant American Service; oral questioning
an Ideal Dining  Welcome customers in the area for service Russian Service; and
Room
food service outlet 2. Demonstrate knowledge French Service
 Maintaining
and skills of food and 4. Table Service (Starting
Cleanliness and
Orderliness in the beverage service in relation from Welcoming of
Dining Room  Take and process orders to taking table reservations the Guest down to
 Preparing the Dining 3. Demonstrates the proper Clearing of Table)
Room Layout way of receiving customers
 Serve and clear food and 4. Demonstrates knowledge
LO2: Prepare and Set drinks and skills in food and
Tables beverage service related to
taking food and beverage
 Preparing the Table  Close down the dining orders
Appointments area or food service outlet 5. Practice skills in
responding to customers’
needs in terms of taking
LO3: Welcome down correct menus, and
Customers or Guest special food preparations as
requested.
 Table Service and 6. Respond effectively and
Setting efficiently to customers’
special requests’ that are
LO4: Take and Process within the bounds of the
Orders service guidelines of the
establishment.
 Proper Waiting and 7. The learner performs the
Table Service
billing payment procedure
Procedure
with accuracy and
efficiency.
LO5: Serve and Clear
8. Shows skills in table setting
Food and Drinks
appropriately in
accordance with
 Table Etiquette and
Good Manners While establishment standard
Waiting procedure
9. Demonstrates close down
LO6: Close Down restaurant or dining area
Restaurant or Dining according to establishment
Area standard procedure

 Closing Down the

Dining Area

SEMI - FINALS
INTENDED LEARNING ACTIVITIES TEACHING LEARNING ACTIVITIES ASSESMENT STRATEGIES TASK EVIDENCES OF OUTCOMES
( ILA ) (TLA) (AT’S)

LESSON 3
PROVIDING
ROOM SERVICE
 Take and process room The teacher shows a slide The learners are assessed on Learner’s scores on
LO1: Take and Process orders show presentation of the the following designed written
Room Service Orders room service procedure. demonstrations through examinations
simulation:
  Room Service Learner’s ratings on
 Quality Control of  Set up trays and trolleys The learners: 1. Taking room service performance using
Food for Room orders performance rubric
Service  Present room service 1. Demonstrates skills and 2. Serving the room
 Procedure for knowledge in food and
meals and beverages to service meals and Learner’s scoresheet on
Room Service –
guests beverage service related to beverages oral questioning
Taking and
Processing Room
taking and processing room 3. Presenting the room
Orders  Present Room service service orders service account
account 2. Demonstrates the 4. Clearing the room
LO2: Set Up Trays and knowledge and skills in service area
Trolleys  Clear room service area preparing food and
beverage for service in
 Setting Up the accordance to the
Trays and Trolleys establishment standard with
efficiency
LO3: Present Room 3. Demonstrates the
Service Meals and knowledge and skills in the
Beverages practice of food and
beverage delivery to rooms
 Present Room efficiently with courtesy
Service Meals 4. Demonstrates skills in
and Beverage to presenting accounts to the
Guests and clientele/customer within the
Customers appropriate time politely
5. Demonstrates the skills in
LO4: Present Room clearing out the service area
Service Account of used equipment, utensils,
leftovers, and materials’
 Present Room efficiency and with happy
Service Account disposition
 Clear and Clean
Room Service Area
 Table Etiquette and
Good Manners
When Waiting
FINAL TERM INTENDED LEARNING ACTIVITIES TEACHING LEARNING ACTIVITIES ASSESMENT STRATEGIES TASK EVIDENCES OF OUTCOMES
( ILA ) (TLA) (AT’S)

LESSON 4

UPDATING
FOOD AND BEVERAGE  Trace the past and The Teacher shows a video The learners are assessed on Learner’s scores on
KNOWLEDGE current trends in food and clip of a bartender flaring the following tasks: designed written
beverage products and and mixing different drinks. examinations
LO1: Research General services 1. Group with three
Information on Food The learners: members. Present Learner’s ratings on
and Beverage Cocktails  Describe the types of food sample menu for performance using
and beverage such as 1. Draft menu combinations dinner performance rubric
 Past and Current special and dietary of food and beverage 2. By pair and through
Trends in Food and requirements and special 2. Gain knowledge about video presentation. Learner’s scoresheet on
Beverage cultural needs beverages Demonstrate One (1) oral questioning
 Types of Food and mixed cocktail drinks
Beverage  Cite suitable and with the basic rules on
 Sample appropriate combinations mixing drinks and
Combinations of of food and beverages garnishing.
Food and based on customer
Beverage preferences, special
 Update on dietary requirements and
General special cultural needs
Information of
Beverages  Cite information or
knowledge on food and
LO2: Share Information beverage cocktails
with Customers
 Cite examples of menus
with cultural
considerations
III. SUBJECT REQUIREMENTS:

a. Attendance : Students are given 5 points by coming to class on-time and increases his earned points as he/she takes
part in the class discussion. Likewise, tardiness will be dealt with point deductions in his/her deportment
grades that will appear in his/her report card every grading period. Other criteria will be taken as class standing.
b. Class Preparation: Students are expected to read and understand about the topic/lesson before coming to class to actively
participate in the discussion. They are also encouraged to share actual work related experiences in class to further
enrich the learning experience.
c. Subject Evaluation: Quizzes and summative evaluations of the subject content and its relevance to the students’ field of work.
This must be submitted and recorded before the end of every grading period.
d. Major Examinations: 1 , 2 , 3rd , 4th
ST nd

Faculty Requirements References:

Teacher: Leonora D. Basbas, Food and Beverage Services K-12, Rex Bookstore
Ms. Frangelie R. Batoon
Department Of Education Curriculum Guide
Teaching Facilities and Equipment:
Projector, speaker and Hotel Facilities
Teaching Aids:
Textbooks, hand-outs, power point presentation, video presentations and topic
coverage
IV. GRADING CRITERIA:

CRITERIA FINAL RATING

20%
Knowledge (quizzes, summative evaluation)

60%
Product & Performance (performance and demonstrations)

20%
Major Examination (Process or Skills and Understanding)

100%
Total

V. DATE OF REVISION

_________________

Prepared by: Reviewed by:

Ms. Frangelie R. Batoon ____________________

Approved by:

Lizabeth D. Villamor, MAEd

Principal , Senior High Department