CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade: 11 Semester: 1st Semester

Core Subject Title: Food and Beverage Services No. of Hours/Semester: 80 hours
Prerequisites:

Core Subject Description: This curriculum guide on Food and Beverage Services leads to National Certificate Level II (NC II).This course is designed for a high school student to develop
knowledge, skills, and attitude to perform the tasks required. It covers the core competencies of (1) prepare dining room/restaurant area for service; (2) welcome guests and take food and
beverage orders; (3) promote food and beverage products; (4) provide food and beverage services to guest; (5) provide room service; and (6) receive and handle guest concerns. The
preliminaries of this specialization course include the following: (1) core concepts in food and beverage services, (2) the relevance of the course, and (3) exploration of career opportunities as a
Food Attendant or Chef de rang.

Culminating Performance Standard:

Power Standard:

1st Quarter: Prepare The Dining Room/Restaurant Area For Service

Learning Competencies Highest Enabling
Performance Standards Strategy to Use in
Highest Thinking Skill to Assess Developing the
Highest Thinking
Content KUD
Content KUD Skill to Assess
Standards CLASSIF BEYOND
MINIMUM CLASSIF
BEYOND ICATIO MINIMUM
MINIMUM ICATION Enabling
MINIMUM N Assessment Technique Teaching
RBT Level General
Strategy
Strategy
WW QA PC
1. Food Service The learner….. The learner….. 1.1 Answer The learner…..
Operations demonstrates The learner….. demonstrate inquiries promptly,
2. Reservation understanding 1. independent knowledge and clearly and K execute the U Communi
Process of concepts, ly prepares the skills of food accurately taking of table Applying cation/
3. Telephone and principles dining and beverage 1.2 Ask pertinent reservations Connectio
Ethics in preparing room/restaurant service in questions to n
the dining area for relation to complete the
room/restaurant service taking details of the U
area for table reservations
service. 2. demonstrate reservations 1.3 Record
knowledge and reservation data on D
skills of food forms accurately
and beverage based on
service in establishment’s
relation to standards
taking 1.4 Repeat and
confirm details of
 table the reservations
reservations with the customer D
1.5 Provide
additional
information about
the food service
establishments
4. Preparation of 1. demonstrates check the
service knowledge and knowledge and
2.1 Stock supplies
equipment/ skills in food skills in food
necessary for
utensils and and beverage and beverage
service
supplies service related service related
2.2 Clean, wipe
5. Basic Types of to the to the
and put tableware implement food
Tableware preparation of preparation of
and dining room hygiene and
a. Dinnerware/ service station service station
equipment in their Occupational in Applying Communi
chinaware and equipment and equipment
proper places preparing service cation/
b. Beverage ware/ 2. perform
2.3 Check the stations and Connectio
glassware hygiene and
cleanliness and equipment n
c. Silverware/ sanitation in
condition of all
cutlery food and
tables, tableware
6. Station Mise- beverage
and dining room
en-place handling
equipment
7. Cleanliness and
2.4 Fill water
condition of
pitchers and ice
equipment/utensils
buckets
, furniture
2.5 Refill
and supplies U
condiments and
8. Legislation on
sauce bottles and
OH & S and
wipe, clean and
food hygiene
dry the necks and
tops of the bottles
2.6 Promote
special tent cards
and similar special
displays
2.7 Check
equipment and
prepare for service
2.8 Apply food
hygiene and
Occupational
 demonstrates
knowledge and generate
skills in food knowledge and
and skills in food 3.1 Set table
9. General Rules
beverage and according to the
in Laying
service related beverage standards of the
Covers/Table Set-
to table service related food service Problem
Up plan the set-up of
setting, table to proper establishment Solving/
10. Different tables in the D Creating
skirting, and procedures and 3.2 Set covers Reasoning
Napkin Folding dining area
napkin guidelines correctly and Proof
Styles
folding in according to
11. Table Skirting
accordance the predetermined
Styles
with the menu
proper
procedures and
guidelines
12. Banquet Set- LO 4. Set the
Up Styles mood/ambiance
1. demonstrates
of the dining area
knowledge and
4.1 Adjust light
skills in food
according to time
and beverage
of the day
service related
4.2 Arrange tables,
to setting the
chairs and other
mood/ambianc
dining room
e of the dining
furniture to ensure
area
comfort and
2. demonstrates
convenience of the
skills in the
guest
selection of
4.3 Play organize the
appropriate
appropriate music mood/ambiance U Analyzing
type or style of
when applicable of the dining area
table setting
4.4 Clean and dry
with character,
floors/carpets
and right color
4.5 Adjust air
combinations
conditions or
for aesthetic
cooling units for
considerations
the comfort of the
guest
4.6 Set up
decorations
according to theme
or concept of the
dining room
Performance Task:
Literal Transfer Task: