School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level 12

Teacher Michelle P. Comapon Learning Area FBS

Teaching Dates and Time July 1-, 2019 Quarter Quarter 1

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
A. Content Standards The learner demonstrates will become aware of precautionary measures and observance of hygiene and sanitation in food and beverage handling.
B. Performance Standards The learner:
1.Demonstrates knowledge and skills in food and beverage service related to the preparation of service station and equipment.
2. Perform hygiene and sanitation in food and beverage handling.

C. Learning Competencies Set-up tables in the dining area

Objectives The learners are expected to: The learners are expected to: The learners are expected to: The learners are expected to: The learners are expected to:
3.1 Set table according to the 3.1 Set table according to the 3.1 Set table according to the 3.1 Set table according to the 3.1 Set table according to the standards of
standards of the food service standards of the food service standards of the food service standards of the food service the food service establishment.
establishment. establishment. establishment. establishment.

TLE_HEFBS9-12AS-Ie-f-3
TLE_HEFBS9-12AS-Ie-f-3 TLE_HEFBS9-12AS-Ie-f-3 TLE_HEFBS9-12AS-Ie-f-3 TLE_HEFBS9-12AS-Ie-f-3
II. CONTENT 9. General Rules in laying 9. General Rules in laying 9. General Rules in laying 9. General Rules in laying 9. General Rules in laying covers/table
covers/table set up covers/table set up covers/table set up covers/table set up set up

III. LEARNING RESOURCES

A. References Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services
CBLM CBLM CBLM CBLM CBLM
1. Teachers Guide
2. Learners Guide Pages
3. Textbook Pages
4. Additional Materials from television television Television television television
Learning Resource (LR) laptop laptop Laptop laptop laptop
portal
B. Other Learning Resources Internet Internet Internet Internet Internet
IV. PROCEDURES
A. Review previous lesson or Leaners will review the proper Learners will recall what they Review of the previous lesson Review of the previous lesson Review of the previous lesson
presenting the new lesson handling and storage of have learned from yesterday.
equipment and tableware
B. Establishing a purpose for Inform the learners the skills and Individual performance of table Individual performance of table Individual performance of table Individual performance of table setting.
the new lesson knowledge they will gain from the setting. setting. setting.
lesson.
C. Presenting examples Gallery Walk Did you experience eating in a fine Teacher will explain the rubrics Teacher will explain the rubrics for Teacher will explain the rubrics for the
instances of the lesson Pictures of different styles of table dining restaurant? How was your for the learners demonstration. the learners demonstration. learners demonstration.
service will be posted on the walls experience?
for the learners to differentiate
one from the other.
D. Discussing new concepts
and practicing new
skills#1
E. Discussing new concepts
and practicing new skills#
F. Developing mastery
(Lead to formative
assessment)
G. Finding practical
application of concepts
and skills in daily living.
H. Making generalization
and abstraction about
the lesson
I. Evaluating Learning
J. Additional activities for
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned in the evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
works? No of learners
who have caught up with
the lesson
Differentiate and compare the
French, Russian and American
Table setting.
Determine the proper
procedure for French, Russian
and American Table setting.
Learners will identify the
tableware and equipment
used in these table settings.
Learners will explain how
these lesson can help them
Table service is much more than
food being brought to your table
for a "sit down" meal. Table
service is the type of service a
restaurant adopts, trains its
employees to facilitate, and
requires that everyone use the
procedures established. This
ensures that a uniform standard
of service will be used
Individual demonstration of
competencies discussed
Continue to practice the
different table set up.
Students should be able to get
80% level of mastery
Learners will demonstrate
French, Russian and American
table setting.
Learners are given enough time
to practice for their individual
performance.
Learners may assess each other
performance before their final
demonstration with the teacher.
Learners will realize the
importance of the activity.
The way you welcome a guest
influences the totality of the food
establishment. It is as important
at the arrival of the customer, as
it is during his(her) meal, or as
when he goes away. The dress,
the behavior, the attitude of the
staff but also the cleanliness of
the premises, and the orderliness
of the table appointments are
going to be important elements
to successfully welcome a guest.
Individual demonstration of
competencies discussed
Continue to practice the different
table set up.
Students should be able to get
80% level of mastery
Learners will demonstrate
French, Russian and American
table setting.
Procedure in
ROLE PLAYING:
Prepare a short presentation about
seating a guest/guests
Explain the procedures to be followed
in the assessment for seating
guest/s.
Learners may assess each other
performance before their final
demonstration with the teacher
Learners will realize the
importance of the activity.
Why do we need to familiarize the
types of table service?
How important is your knowledge of
the procedures in welcoming the
guest?
Why the different components of the
table appointments and the styles of
service need to be known perfectly?.
Individual demonstration of
competencies discussed
Review the script in
welcoming and serving
the guests.
Students should be able to get
80% level of mastery
Learners will demonstrate French,
Russian and American table
setting.
Learners are given enough time to
practice for their individual
performance.
Learners may assess each other
performance before their final
demonstration with the teacher
Learners will realize the
importance of the activity.
Learners will realize the
importance of the activity.
Individual demonstration of
competencies discussed
Continue to practice the different
table set up.
Students should be able to get 80%
level of mastery
Learners will demonstrate French,
Russian and American table setting..
DEMONSTRATION:
Each learner will perform table setting
based from the type of table service
assigned to them.
Identify the components of table
appointments for American Service. Set
the table accordingly.
Learners will realize the importance of
the activity.
Learners will realize the importance of
the activity.
Individual demonstration of
competencies discussed
Continue to practice the different table
set up.
Students should be able to get 80%
level of mastery
 D. No. of learners who
continue require
remediation
E. Which teaching strategies
worked well? Why this
these work
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials dis I
use/discover which I wish
to share with other
learners?

Prepared by: Checked and noted by:

MICHELLE P. COMAPON MERCEDES G. CABEROS

Teacher 1 Principal 1

Rubrics:

Each learner must demonstrate the different styles of table service

Criteria for Evaluation:
Criteria Points
Presentation 5
Techniques 5
Accuracy 5
Speed 5
TOTAL 20