School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level 12

Teacher Michelle P. Comapon Learning Area FBS

Teaching Dates and Time July 8-12, 2019 Quarter Quarter 1

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
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:
1.Demonstrates knowledge and skills in food and beverage service related to table setting, table skirting, and napkin folding in accordance with the proper procedures and guidelines.
C. Learning Competencies Set-up tables in the dining area

Objectives The learners are expected to:
3.2 Set covers correctly according
to the predetermined menu.
3.3 Wipe and polish tableware
and glassware before they are set
up on the table.
TLE_HEFBS9-12AS-Ie-f-3
II. CONTENT 9. General Rules in laying
covers/table set up
The learners are expected to:
3.4 Fold properly and laid cloth
napkins on the table appropriately
according to napkins folding style.
TLE_HEFBS9-12AS-Ie-f-3
10. Different Napkin Folding
The learners are expected to:
3.4 Fold properly and laid cloth
napkins on the table appropriately
according to napkins folding style.
TLE_HEFBS9-12AS-Ie-f-3
10. Different Napkin Folding
The learners are expected to:
3.5 Skirt properly buffet or display
tables taking into account symmetry,
balance and harmony in size and
design.
TLE_HEFBS9-12AS-Ie-f-3
11. Table skirting Styles
The learners are expected to:
3.5 Skirt properly buffet or display tables
taking into account symmetry, balance and
harmony in size and design.
TLE_HEFBS9-12AS-Ie-f-3
11. Table skirting Styles

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 From the displayed table Learners will recall what they Review of the previous lesson Learners will recall what they have Review of the previous lesson
presenting the new lesson appointments, each student have learned from yesterday. learned from yesterday.
will name and identify the use
of each table appointments.
B. Establishing a purpose for Inform the learners the skills and Video presentation about napkin Individual performance of table Inform the learners the skills and Video presentation about table skirting.
the new lesson knowledge they will gain from the folding will be shared to the students napkin folding. knowledge they will gain from the
lesson. https://www.youtube.com/watch?v= lesson.
vGPUh3LzDx0
C. Presenting examples Name Game Show samples of different napkin Teacher will explain the rubrics Show samples of different table Teacher will explain the rubrics for the
instances of the lesson Pictures of table appointments folds. for the learners demonstration. skirting. learners demonstration.
will be flashed on the screen to be
named by the students in random.
D. Discussing new concepts
and practicing new
skills#1
E. Discussing new concepts
and practicing new skills#
F. Developing mastery
(Lead to formative
assessment)
1. How will you prepare the dining
area for the guests?
2. What are the things you are
going to consider to please your
guests?
List down things you have to do
and remember when preparing
the dining area for service.
Name Game
Each student will show the class
his/her knowledge and mastery of
the different table appointments
by naming and giving its function
once they are called through draw
lots.
Cite examples of napkin folds that
you know. Discuss your own
procedures.
Learners are given enough time
to practice for their individual
performance.
Practice the different styles of napkin
folding (10 napkin folds in 3 minutes)
Presentation & Discussion Presentation and discussion Learners will demonstrate table
1. How to use a table napkin? skirting.
2. The placement of the table
napkin
3. Formal points of the
napkin folds
4. The basic folds
a. Lily/crown
b. Bishop’s hat
c. Fancy napkin folding
d. Candle
Learners are given enough time Learners are given enough time to DEMONSTRATION:
to practice for their performance. practice for their performance. Each learner will perform table skirting.
Group Activity Practice the different styles of table Practice the different styles of table skirting.
The students will be grouped and will skirting.
practice the different napkin folds.

G. Finding practical Learners will explain how Why do we need to fold the table Learners will realize the Learners will realize the Learners will realize the importance of
application of concepts these lesson can help them napkins creatively? importance of the activity. importance of the activity. the activity.
and skills in daily living. How important are the table napkin
in setting the table?

H. Making generalization
and abstraction about
the lesson
How can you make a presentable
and attractive table setting?
A neatly folded napkin adds a
touch of elegance to your dining
table -- for a special occasion or
the everyday. It can both serve a
practical purpose -- tucking in
utensils, completing the theme in
the place setting –- and offer
decorative flair.
Napkin folding is a form of art. It may a table skirt is a way to dress up a Different Kinds of Table Skirting
not be as deeply appreciated as paper table.  Gathered or Shirred.
origami, but it is a type of origami.
This is a type of art that every dinner  Knife Pleat.
host needs to learn. What better way  Box Pleat.
to impress the dinner guests than
with fancy plating and folded napkins  French Box Pleat.
to match it? Not only that, but the
 Plastic.
detailed folding is a lot easier than
you think.  Fringe.
 Swag.

I. Evaluating Learning Hands on activity through Individual demonstration of Individual demonstration of Hands on activity. Individual demonstration of
mastering the names, competencies discussed competencies discussed competencies discussed
classifications and uses of the
different table appointments

J. Additional activities for Search for more pictures of a fine Continue to practice the different Scrap Book Making Continue to practice the different Continue to practice the different table
application or dining restaurant. List down good table napkin folding. Different Napkin Folds table skirting.. skirting.
remediation points to remember when setting
up dining area.
V. REMARKS Students should be able to get Students should be able to get Students should be able to get Students should be able to get 80% Students should be able to get 80%
80% level of mastery 80% level of mastery 80% level of mastery level of mastery level of mastery
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
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