School College of Research & Technology
1A, 1B & 1C
Teaching Dates and Time Week 5
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies /
Objectives Write the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
Grade Level 11- HE1A, 1B & 1C/ GAS
Teacher Mr. Jason T. Montes Learning HE 05/ Bartending NC II
Area
Quarter 3rd Quarter
Session 1 Session 2
 To know the different types of ten basic napkin folding.
 To know classify the different types of table skirting and
 Perform the ten basic napkin folding and basic table skirting.
The learners will have an understanding for:
 General Rules in Laying Covers/Table Set-Up
 Different Napkin Folding Styles
 Table Skirting Styles
 Banquet Set-Up Styles
The learners shall be able to:
 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.
 Demonstrates knowledge and skills in food and beverage service related to setting the mood/ambiance of
the dining area
 Demonstrates skills in the selection of appropriate type or style of table setting with character, and right
color combinations for aesthetic considerations
3.1 Set table according 3.3 Wipe and polish 4.1 Adjust light according 4.4 Clean and dry
to the standards of the tableware and to time of the day floors/carpets
food service glassware before they 4.2 Arrange tables, chairs 4.5 Adjust air conditions or
establishment are set up on the table and other dining room cooling units for the comfort
3.2 Set covers correctly 3.4 Fold properly and furniture to ensure comfort of the guest
according to the laid cloth napkins on and convenience of the 4.6 Set up decorations
predetermined menu the table appropriately guest according to theme or
according to napkins concept of the dining room
folding style
3.5 Skirt properly buffet
or display tables taking
into account symmetry,
balance and harmony
in size and design
Title: CBLM & Training regulations by TESDA Food & Beverages Services NCII
 1. Teacher’s Guide
pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/ instances of
the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
Laptop, whiteboard and marker.
What do you mean by What is menu card? What is table napkin What is SOP or Standard
prepare room dining/ What is the food folding? Operation Procedure of
service area? sequence of menu card? What is table skirting? preparing dining room
Importance of knowing the service/ table set-up to the
What are the proper various types of table guests?
tools to be used when napkin folding & table
setting up the table? skirting.
What is the proper food Teacher explained The teacher will discuss Applying proper hygiene and
sequence? briefly the different uses the proper use of lighting uses of clean and dry floors.
of table napkin folding on different types of table
according to special or set-up.
basic napkin folding.
Preparations of tables.
Explain the different Chairs, glassware,
uses of table skirting. chinaware & cutleries.
Teacher will show an Teacher will show some Teacher will discussed the Appropriate Tools and
example (realia/ replica basic table napkin & proper use of lighting when equipment used in cleaning
of food menu according table skirting with the it comes to lightning and the floor. ?
to the food sequence.) use of multimedia days.
learning materials
(Laptop).
Teacher will discuss the Teacher will Power Point Presentation Lecture/ Discussion
proper food sequence demonstrate the proper
and its types. 10 basic napkin folding
Appetizer according to the
Soup training regulations of
Salad TESDA as prescribes to
Main course Food & Beverages
Dessert Services NCII.
Students explained Teacher will BRAINSTORMING PASS THE MESSAGE
briefly the proper food demonstrate the proper Students must be able a. Floor map
sequence and its basic table skirting form an idea with regards b. Liquid agent

F. Developing mastery (Leads to
Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require
additional activities for remediation.
C. Did the remedial lessons work? No.
of learners who have caught up with
the lesson.
D. No. of learners who continue to
require remediation
definition. according to the of preparations of table c. Solid agent
training regulations of setting using appropriate d. Cleaning agent
TESDA as prescribes to chinaware, glassware & e. Wipe cloth
Food & Beverages cutleries. f. Centerpiece/ Mantle
Services NCII.
Students will have to Return Demonstration Students will make their Student must be able to
make or draft their of After demonstration table set-up given by their perform the proper sequence
food sample menu card. given by the teacher teacher at a most given of cleaning the dining room
each student must be enough time. area as prescribed to TESDA
able to perform the 10 Training Session Plan.
basic table napkin
folding & basic table
skirting at a most given
enough time.
Teacher will assess the Teacher will assess the Teacher will assess the Teacher will assess the
output/ work of his output/ work of his output/ work of his output/ work of his students
students with the use of students with the use of students with the use of with the use of scoring
scoring rubrics. scoring rubrics. scoring rubrics. rubrics.
ASSIGNMENT
1. Taking order script.
2. Table set-up
a. American/ Breakfast set-
up.
b. Russian set-up
c. French set-up.
.
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers

Prepared by: Mr. Jason T. Montes

(Home Economics Instructor)