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SCHOOL: LAMON BAY SCHOOL OF FISHERIES GRADE LEVEL: TWELVE (12)

GRADE 12
DAILY TEACHER: LEAH C. VILAR LEARNING AREA: FOOD AND BEVERAGE SERVICES
LESSON TEACHING DATES & TIME: JULY 16-20, 2018 QUARTER: FIRST QUARTER
LOG 3:00 – 4:00 & 4:00 – 5:00
MONDAY TUESDAY WEDNESDAY THURSDAY
I. OBJECTIVES 1. Define Russian Table Setting, French Table Setting, American and English Table Setting.
2. Perform Russian, French, America, and English Table Setting.
3. Realize the importance of assessing each others work/performance.
4. Appreciate the importance of the demonstration activity as FBS student.
A. Content Standards: The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standards: The learner demonstrates knowledge and skills in food and beverage service related to table setting, and napkin folding in accordance with the proper procedures and guidelines.

C. Learning Competencies/ TLE_HEFBS912AS-Ie-f-3 LO 3. Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment
Objectives: Write the LC code for 3.2 Set covers correctly according to the predetermined menu
each
II. CONTENT Table Setting Table Setting Demonstration Table Setting Demonstration Table Setting Demonstration
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Text book Pages
4. Additional Materials from Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment
Learning resources(LR)Portal
B. Other Learning Resources TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations

IV PROCEDURES
A. Reviewing Previous Lesson or Learners will review the Proper Handling and Learners will recall what they have learned Learners will recall what they have learned Learners will recall what they have learned
Presenting New Lesson Storage of Equipment and Tablewares. yesterday. yesterday. yesterday.
B. Establishing a Purpose for the Inform the learners what skills and knowledge Individual performance of table setting. Individual performance of table setting. Individual performance of table setting.
Lesson they will gain from the lesson.
1. Presenting Ask “What specialty restaurant they want to Teacher will explain the scoring rubrics for Teacher will explain the scoring rubrics for the Teacher will explain the scoring rubrics for the
Examples/Instances of the try?” the learners demonstration. learners demonstration. learners demonstration.
Lesson
2. Discussing New Concepts Differentiate and compare Russian, French, Learners will demonstrate English, America, Learners will demonstrate English, America, Learners will demonstrate English, America,
and Practicing New Skills#1 American, and English Table Setting. Russian, and French table setting. Russian, and French table setting. Russian, and French table setting.
3. Discussing New Concepts Determine the proper procedure of Russian, Learners are given enough time to practice Learners are given enough time to practice for Learners are given enough time to practice for
and Practicing New Skills#2 French, American and English Table Setting for their individual performance. their individual performance. their individual performance.
4. Developing Mastery Learners will identify the tablewares and Learners may assess each others Learners may assess each others performance Learners may assess each others performance
(Leads To Formative Assessment 3) equipment used in these table settings. performance before their final before their final demonstration with the before their final demonstration with the
demonstration with the teacher. teacher. teacher.
5. Finding Practical Learners will explain how these lesson can help Learners will realize the importance of the Learners will realize the importance of the Learners will realize the importance of the
Application of Concepts them. activity. activity. activity.
and Skills in Daily Living
v. PROCEDURES
H. Making Generalization and Learners will generalize what they have learned Learners will explain the importance of Learners will explain the importance of Learners will explain the importance of
Abstractions about the lesson from the lesson. assessing each other work. assessing each other work. assessing each other work.
I. Evaluating Learning Teacher-made short quiz. Individual Demonstration. Individual Demonstration. Individual Demonstration.
J. Additional Activities for Learners will search for other table napkin
Application or Remediation styles on the internet.
VI- REMARKS
VII - REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who required
additional activities for remediation
C. Did the remedial lessons work?
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
work well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by:

LEAH C. VILAR MARY ANN M. BISCOCHO GLORIA M. LICAS


Subject Teacher Master Teacher II, SHS Coordinator Principal II