NATIONAL TRAINING FOR SENIOR HIGH SCHOOL ON COMPETECY-BASED LEARNING

November 20 – 26, 2017

Specialization: Food and Beverage Services NCII Grade Level: 11

Date: November 25, 2017 Section: Careme
DLP No.: Quarter: 1st Quarter Duration: 2 hrs.
Content Standard The learner demonstrates understanding of concepts, and principles in Code: TLE_HEFBS912AS-Ie-f-3
preparing the dining room/restaurant area for service.
Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to table setting, table skirting,
and napkin folding in accordance with the proper procedures and guidelines
Lesson 1 PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
Learning Competencies: LO 3. Set-Up tables in the dining area
LO 3.1 Set table according to the standards of the food service establishment
Concept: General Rules in Laying Covers/Table Set-Up
Resources: CG,TR, CBLM, Food Service and Bartending revised edition – 2008 by Amelia Samson Roldan and Benito Tangonan
Edica, WASEAN NOTES
LEARNING OBJECTIVES
Knowledge: Identify all the needed materials in setting up tables with an a’ la carte cover
Skills: Demonstrate a Table Setting following the a’ la carte cover
Attitude: Take corrective actions when required by the a’ la carte services
PROCEDURES
Preparatory 1. Prayer
Activities 2. Greetings
5 minutes 3. Checking of Attendance
4. Review the past lesson on Tablewares
5. State the objectives of the lesson to the class.
Activity 1 1. Allow the class to proceed to their group.(LMNOP)Leader, Material manager, Note-taker, Observer, Presenter
15 Minutes 2. Show a video clip about Table Setting.
3. After viewing, list all the materials used in the ala carte cover using the Metacards provided.
Materials needed for the ala carte cover:
Center piece, Condiments
Dinner plate, Bread plate
Dinner knife, salad knife, bread knife, soup spoon, cocktail fork
Dinner fork, salad fork, table napkin, table cloth
Water goblet, Wine glass
Table and chair
Activity 2 (I DO)
30 minutes Teacher demonstrates the following while the students are observing;
1. Mise en place. (Putting everything needed for set-up).
2. Ala carte cover
3. Each group will list down the steps observed during demonstration process in proper order.
4. Post your output.
(WE DO)
Each group demonstrates the following with the assistance of the teacher;
1. Mise en place. (Putting everything needed for set-up).
2. Ala carte cover
Analysis The teacher asks the students the following questions:
15 minutes 1. What is the importance of setting up an ala carte cover?
2. What are the steps you identified? What are your basis for it?
3. Why is it necessary to follow these steps?
4. How does it affects your final output?
Abstraction Ask:
10 minutes 1. How does an a la carte cover contributes to quality customer service?
Benefits of setting up an A’ la carte Cover;
a. It allows the guests to choose their food preferences.
b. It is less expensive and affordable.
c. It has less preparations and showmanship.
d. It is casually or commonly done by restaurants.
Application (YOU DO)
40 minutes Each group will independently set an ala carte cover;
1. Mise en place. (Putting everything needed for set-up).
2. Ala carte cover
3. Submit all Assessment Rubrics
Rubric of Formative Assessment:
Assessment Did I...? Yes No
2 minutes 1. Check the tables and chairs if it is not wobble and unstable
2. Lay a place mat, If not using a table cloth, in front of each chair where your guests will sit
3. Place the center piece and the condiments.
4. Place the primary dinner plate in the center of the table exactly 1 inch from the edge of the table
5. Place the bread plate on the top left side of the dinner plate
6. Set the dinner fork immediately to the left of the plate
7. Lay the salad fork just to the left of the dinner fork
8. Place the dinner knife to the immediate right of the plate
9. Lay the soup spoon directly next to the knife
10. Lay down the cocktail fork alongside of the soup spoon.
 11. Place the water goblet 1 inch above the dinner fork
12. Set in place the wine glass 1 inch above the soup spoon
13. Lay the dessert spoon and fork above the dinner plate
14. Place a folded table napkin appropriate to the set up
15. Take a final quick look.
Total
Rating C NYC

Rubric of Assessment for the final Output

Instruction: Encircle the appropriate score and sum up to get the total score.
Name and Section: ________________________________ Date: ____

Standards of Table Setting (Formal and Informal Dining)

All Some Less

Highest
Score

1. COMPLETENESS (20 pts)

a. All needed utensils and other equipment are set up on the table
prior to serving orders. 5 5 4 3
b. Placemat is set up when the table cloth is not used. 5 5 4 3
c. Coffee/ tea must go with sugar and milk/creamer. 5 5 4 3
d. Required condiments are set up before service. 5 5 4 3
2. CLEANLINESS AND CONDITION OF EQUIPEMENT (20 pts.)
a. All pre-set equipment must be immaculately clean, sanitized with
sanitizing detergent, wiped dry, and free of spots and watermarks. 3 3 2 1
b. There are no wobbly tables and chairs. 3 3 2 1
c. There are no chipped and stained glasses. 3 3 2 1
d. No damaged, broken or distorted cutleries are set up on the table. 3 3 2 1
e. Linen is fresh, clean and without spots or stains and not wrinkled. 4 4 3 2
f. Placemats are clean and without spots. 4 4 3 2
3. BALANCE and UNIFORMITY (20 pts.)
a. There is even spacing between chairs and covers.
5 5 4 3
b. Cutleries are spaced at least ½ inch from each other. 5 5 4 3
c. For the same order of drink and food, the same glasses and
cutleries in all tables are set up. (optional) 5 5 4 3
d. Cutleries are aligned properly with the same distance from the
edge of the table. 5 5 4 3
4. ORDER (20 pts.)
a. The glasses, cups with saucers, spoon and knives and cocktail fork
are on the right side. 3 3 2 1
b. Fork and side dishes are on the left side except the cocktail fork. 3 3 2 1
c. When used folded paper napkin should be placed underneath the
dinner knife. (optional) 2 2 1 0
d. Water goblet is set up on the right side, about 1 inch on the top of
the dinner knife. 3 3 2 1
e. Red wine glass is also set up on the right side about 1 inch on the
top of the soup spoon. 3 3 2 1
f. Required condiments as well as flower vase are placed on the
center of the table. 3 3 2 1
g. The cutleries are arranged in proper sequence following the order
which they will be served. 3 3 2 1
5. EYE APPEAL (10 pts)

a. Appropriate color combinations are used.

4 4 3 2
b. No eyesore is seen on the table.
2 2 1 0
c. Appropriate centerpiece and other decors are provided for.
4 4 3 2
6. TIMELINESS (10 pts.)
a. Set-up is completed on time at least 30 minutes to the start of
operations or banquet functions 5 5 4 3
 Subtotal

Total 100 pts.

Checked by: ___________________________________________

Legend: C- Competent ( 12 steps and above)

NYC – Not yet Competent ( 11 steps and below performed)

Reinforcing the day’s

lesson
Assignment Enriching the day’s
1 minute lesson
Enhancing the day’s
lesson
Preparing for the new
lesson
Concluding “You never fail until you stop trying” Albert Einstein
Activity Closing Prayer
2 minutes
Remarks:

Reflection:

Prepared by:

Name: JAPETH N. MAG-ASO School: Toledo National Vocational School

Position/Designation: Teacher I Division: Toledo City
Contact Number: 09978372004 Email Address: japwhen@yahoo.com

Checked By:

ERNANI O. JAIME
BLD-TLD, SVEPS