Learning Area
Learning Delivery Modality
School: Tanza National Trade
School
Teacher: Julie anne T. Perido
Teaching Date: August 24, 2020
Teaching Time: 8:00-10:00
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Most Essential Learning
Competencies
D. Enabling Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages
c. Textbook Pages
d. Additional Materials from
Learning Resources
B. List of Learning Resources
for Development
and Engagement Activities
IV. PROCEDURES
A. Introduction
TVL Home Economics-Food and Beverage Services
Modular Distance Modality (Learners-Led Modality)
Grade Level: Grade 12
Learning (SHS) – Food and Beverage Services
Area:
Quarter: First Quarter
No. of Days: 4 Days
At the end of the lesson, learners are expected to:
a. Explain core concepts and competencies in food and beverage services
b. Discuss the relevance of the course
c. Recognize food and beverage service opportunities for other related future
careers
The learner demonstrates understanding of the basic concepts, and underlying theories
in food and beverage services
The learner independently demonstrates competencies in food and beverage services
as prescribed in the TESDA Training Regulations.
1. Able to discuss core concepts and competencies in food and beverage services
course as prescribed in the TESDA Training Regulations.
2. Demonstrates knowledge and skills in food and beverage service related to its job
opportunities or future career preparation.
1. Food and Beverage Service Program Overview
2. The course structure for Food and Beverage Services NC II is divided into three
main competencies as prescribed in the TESDA Training Regulations:
 Basic Competencies (18 hours)
 Common Competencies (18 hours)
 Core Competencies (320 hours)
3. Skills, traits and attitude in Food and Beverage Services Industry
3. Career Opportunities for Food and Beverage Services NC II graduates
 F&B service attendant 
 Waiter 
 Dishwasher
 Foodservice Counter Attendant 
 Kitchen Helper
 Room Service Attendant 
 Bar Utility
 Bar Servers 
 Cruiseline staff
 Food Packager 
 Foos and Beverage checker
 Commis
Textbooks
Computer
Powerpoint
Food and Beverage Services Manual Pp. 1-9
Food and Beverage Services Manual Pp. 1-9
http//tesda.gov.ph/TR Food and and Beverage Services NCII
Demonstrates understanding of the basic concepts, and underlying theories in food and
beverage services.
LO. 1. Explain core concepts in food and beverage services
LO. 2. Discuss the relevance of the course
LO. 3. Understand food and beverage service opportunities for other related future
careers
Introduce the new topic to check the prior knowledge of the students.
Direction: Read and analyze the statement carefully. Encircle the correct answer.
 1. Which industry has a basic function in providing food and beverage services?
a. food manufacturing c. food service industry
b. food production d. food marketing industry
2. What are the different competencies of food and beverage services?
a. basic, common and core c. attitude, skills and core
b. attitude, basic and core d. attitude, skills and traits
3. Which skills, traits and attitude will help you succeed in this course?
a. being courteous and polite c. endurance
b. patience d. all of the above
4. Identify the hospitality business that has main aim of providing food?
a. guest house c. hotel
b. membership club d. restaurant
5. Which career opportunities has related in food and beverage services industry?
a. Barista c. Waiter
b. Bartender d. All of the above

Activity 1:
Direction: Read and analyze the statement carefully.

1. Identify the core and concepts of food and beverage services?

2. Explain the different competencies of food and beverage services?
3. Discuss the FBS NCII course?
4. Give example of skills, traits and attitude that will help you to succeed in this course
and justified each of your answers.
5. List some duties or career opportunities waiting for you after graduated in FBS NC
course.

V. REFLECTION The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that _____________.

I realize that __________________.

Prepared by:

Julie Anne T. Perido

Teacher III

Checked by:

Dr. Harold B. Pangilinan

SHS-TVL Coordinator
Master Teacher I