DAILY LESSON LOG

School Grade Level

Teacher Learning Area TLE

Date Quarter FOURTH

I. OBJECTIVES
1. Content Standards The learner demonstrates an understanding of the concepts and principles in
providing food and beverage services.
2. Performance Standards The learner updates oneself on the current food menus, and service trends.
3. Learning Competencies LO 1. Research general information on food and beverage products (TLE_HEFB9-10BK-IVa-e-12)
Classifies different types of food products.

KBI: Uses careful judgment in evaluating information.

Integration: Araling Panlipunan: Kultura at Pagkakakilanlan ng Iba’t-Ibang Bansa
Contextualization: Popular & favorite food from Abuyog.
II. CONTENT Past and current trend in food and beverage
III. LEARNING RESOURCES
A. References
1. TG pages
2. LM pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Develop & maintain food & beverage product knowledge D1.HBS.CL5.02
Resources / Materials Trainer Guide pp. 32-53
https://www.webstaurantstore.com/blog/2578/full-course-meal.html
https://www.nationalgeographic.com/travel/top-10/national-food-dishes/
Pictures, PowerPoint presentation, laptop, projector, smartphone as presenter
IV. PROCEDURES
A. Review Give an example of operating hours of a fastfood restaurant.
B. Purpose of the lesson Determine the word described in pictures.
C. Presenting examples/
Give the categories of food products.
instances of the lesson
D. Discussing new concepts
Group each food product as appetizer, soup, salad, pasta, entrée, dessert.
and practicing new skills #1
E. Discussing new concepts Identify which food product is an appetizer, soup, salad, pasta, entrée, dessert
and practicing new skills #2 in pairs.
F. Developing mastery
(Leads to Formative Assessment 3) Categorize pictures of food as an appetizer, soup, entrée, dessert, or salad.

G. Finding practical applications of

Classify the special food product of Abuyog.
concepts and skills in daily living
H. Making generalizations and Give example of local food items that are appetizer, soup, entrée, dessert, or
abstractions about the lesson salad.
I. Evaluating learning Classify the following food products as
a. Appetizer b. Soup c. Entrée d. Dessert e. Salad f. Pasta
1. Vegetable Lumpia
2. Shrimp Barbecue
3. Lasagna
4. Cassava Cake
5. Chicken Stew
J. Additional activities for 1. Give an example of Filipino snack.
application or remediation 2. Which food item is a dessert?
a. unicorn cupcake b. Chinese sweet & sour pork
V. REMARKS PL =
VI. REFLECTION
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