Lesson Exemplar in Personality Development

School BUNGGO Integrated School Grade Level 11

LESSON Teacher Learning Area Personality
MILAGROS M. LLARENA
EXEMPLA Development
R Teaching Date Quarter / No.
Week 1 First Quarter
and Time of Days

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of… himself/herself during middle
and late adolescence
B. Performance Standard The learners shall be able to... conduct self-exploration and simple disclosure
C. Most Essential Learning a. explain that knowing oneself can make a person accept his/her strengths
Competencies (MELC) and limitations and dealing with others better
(if available write the indicated MELC)as per the
Curriculum guide in Food and Beverage Services b. share his/her unique characteristics, habits, and experiences
NC II

D. Enabling Competencies
(if available write the attached enabling
competencies)
II. CONTENT Knowing and Understanding Oneself during Middle
and Late Adolescence
III. LEARNING RESOURCES
A. References Self Learning Module
a. Teacher’s Guide Pages
b. Learner’s Guide Pages
c. Textbook Pages
d. Additional Materials from
URL(Google, Youtube)
Learning Resources
B. List of Learning Resources for
Development and
Engagement Activities
IV. PROCEDURES
A. Introduction What I need to know?
The learner will be able to learn about the nature and importance of Self-development
and help them thorough understanding about the characteristics, strengths, and
weaknesses of a research.

Task#1 Let’s explore!

The teacher will be presenting the activity to the learner to check if they knew something
already about the lesson to be discussed.

What’s new?
Task # 2
Activity: SELF-CONCEPT INVENTORY Take a look at your own self-concept and
answer the following self-concept inventory in your journal.
B. Development What I know?
Task #3
Select the letter of the correct answer. Write your answer in your notebook.
1. A self that you hope will possess characteristics like the mentor or the self you aspire
to be.
A. Actual self C. Self-concept B. I deal self D. Self-Knowledge
2. It refers to your awareness of yourself.
A. Actual self C. Self-concept B. I deal self D. Self-Knowledge
3. The self that has the characteristics that you were nurtured or, the self you see.
A. Actual self C. Self-concept B. I deal self D. Self-Knowledge
4. It is derived from social interactions that provide insight into how others react to you.
A. Actual self C. Self-concept B. I deal self D. Self-Knowledge
5. It is derived from social interactions that provide insight into how others react to you.
A. Actual self C. Self-concept B. I deal self D. Self-Knowledge
  After answering the questions, they may check their answers to determine their
background knowledge about the given topic reflected in the MELC.

What’s in?
Read the given texts about SELF CONCEPT and do what is being asked.

Task# 4 Let’s do it, Mate!

Act 1. Write your insights and realizations in your journal. Insights must be balanced
with both positive and negative observations about self. But most importantly, you must
have at least 3 things that you can do in order to improve yourselves.
Ac t2. SEARCH FOR OUTSTANDING QUALITIES. This activity is a showcase of talents
of students which they previously planned and prepared.
Task #5- Portfolio Output No. 1:
Talent/Variety Show Presentation.

What is it?
The learners study the difficult words taken from the lesson ( unlocking of difficulties)
SELF-CONCEPT- refers to your awareness of yourself.
Ideal self – is the self you aspire to be.
Actual self- is the one you see in the mirror.
Self-knowledge- is derived from social interactions that provide insight into how others
react to you.
Talent- a natural ability to be good at something especially without being taught.
Experience- includes knowledge and skills that we acquire in the process of cognitive
and practical activities.
Knowledge- is the condition of knowing something with familiarity gained through
experience. Skills – The ability to use one’s knowledge effectively and readily in
execution or performance.
C. Engagement What’s more?
The Learners identify the following;
PERSONAL EFFECTIVENESS
 Experience
 Knowledge
 Skills ; determination, self-confidence, persistence, managing stress, problem
solving skills, creativity and generating ideas
What I can do?
 The learners will perform real-life tasks identified in the module.

In the spaces indicated by numbers, write the following:

1 and 2 two things I do very well
3 and 4 my two greatest achievements in life
5 what in myself am I proudest of
6 my happiest moment
7 positive words that my friends use to describe me
8 a personal goal that I have already achieved
9 three blessings for which I am most thankful to God
10 three of my positive qualities
11 difficulties, challenges, and problems that I was able to solve and overcome

What else I can do

 The learners expected to give their reflection;
: BUILD ON YOUR STRENGTHS AND WORK ON YOUR WEAKNESSES

D. Assimilation What I have learned?

 Task # 6 -Portfolio Output No. 2: Journal Reflection from My Banner.

Write something about your banner.

1. What do you consider as your weaknesses, abilities, and talents?
2. What are the remedies you will take to improve or compensate for your Weaknesses?
3. How can you further enrich your assets and strengths?
4. Where and how do you use it to your best advantage?

What I can achive? (Assessment)

 The learners will answer the questions provided.
 They may check their answers using the key answer found at the latter part of the
module.

Tas#8 Gets Me, Answer Me!

The learner will be asked to answer those questions to be written in a piece of paper.
After they answer, they can also check their answers with the answer key to be given by
the teacher, then they will show in the screen their scores.

V. REFLECTION
 The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson discussed.

Prepared: Checked:

Milagros M. Llarena LOLITA C. MAIQUEZ

Teacher Principal
 Republic of the Philippines
Department of Education
Region IV—A CALABARZON
Division of Rizal

PRE-TEST in FOOD AND BEVERAGE SERVICES NC II

S.Y. 2020 – 2021

Name:
_________________________________Date:_____________Yr.&Sec::___________Score:_____

TEST I. TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if it is incorrect. Write your
answer on the space provided for each number.
_____ 1. Reservations are advanced bookings by customers to hold a table (table bookings).
_____ 2. An advantage of taking reservations is that you know already exactly the number of people
you need to feed at a specific or given time.
_____ 3. Every food service establishment accepts reservations.
_____ 4. A no show upon reservation increases revenue.
_____ 5. Credit cards are used to guarantee table reservations.
_____ 6. Having a designated person responsible for taking reservations decreases the chances of a
table being “double booked”.
_____ 7. Table setting refers to the process of setting table with table ware.
_____ 8. The set-up of table ware should be 3 inches from the edge of the table.
_____ 9. Set knives are placed on the left side of the cover.
_____ 10. Coffee spoons are placed to the right of the knives.
_____ 11. Appropriate linen should be according to the size of the table.
_____ 12. A cover is one place setting, which means the space required on a table for laying cutlery,
crockery and glassware for one person.
_____13. Water goblet should be kept to the right of the cover and at the tip of the knife.
_____14. The wine should be served to complement the main dish.
_____15. Before serving the dessert, everything should be bussed out except water goblet, dessert
spoon and fork and condiments.
TEST II. Identification:
Directions: Fill in the blanks with the correct word. Choose from the word pool below.

Mis-en-place Buffet Service

French service Cover
Russian service Efficiency
American Service Sensitivity
Banquet Service Dependability

__________ 16. This is also called a plated service.

__________ 17. A platter service wherein the food is served at the left side of the guest.
__________ 18.The most extravagant type of service wherein it requires showmanship in front of the
guest.
__________ 19. This is called a self- service style of service. It requires long table wherein the food is
arranged in a chafing dish.
__________ 20. This service is entitled for big occasion/event.
__________ 21. It means” you can read the guest needs”.
__________ 22. Refers to one place of a diner in a table.
__________ 23. It means everything should be ready for the service.
__________ 24. This is called a self- service style of service. It requires long table wherein the food is
arranged in a chafing dish.
__________ 25. This service is entitled for big occasion/event.
__________ 26. It means” you can read the guest needs”.
__________ 27. Refers to one place of a diner in a table.
__________ 28. It means everything should be ready for the service.
__________29. It means ”no empty hands”.
__________ 30. It means that your employer can count on you.

TEST III. MULTIPLE CHOICE.

Directions: Read the statement carefully. Choose and encircle the letter of the best answer.

31. You are the assigned receptionist in the restaurant, a male customer is coming as the first costumer
on that day, what will you do first?
a. approach the customer and lead the way to his table.
b. open the door and greet him with a pleasant smile.
c. welcome him with a smile and call a waiter.
d. wave your hand and point where to go.
32. A young lady entered the restaurant, however, all tables are already occupied, as a receptionist,
what will you say to the lady?
a. “ I am sorry, Miss. All seats are occupied at the moment, would you mind waiting at the
lounge?”
b. “ I am sorry, Ma’am. All seats re full at this time, would you want to have a drink while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment, Would you mind waiting at the
lounge for about 5 minutes?”

d. “I am sorry Miss. All seats are occupied at the moment. Would you want to wait or not?”

33. Which of the following should be done prior the arrival of a customer who has made a reservation?
a. place the food on the table c. prepare the food
b. prepare the table d. cook the food
34. Which of the following is appropriate to say if the customer has no reservation?
a. May I know how many we are expecting, Sir/Ma’am?
b. Table for how many persons, Sir/Ma’am?
c. How many are you, Sir/ Ma’am?
d. Table for two or three?

35. What will you say to the customers or guests if you think or feel that they are now ready to order?
a. May I take your order now, Sir? c. Are you ready to order, Sir?
b. Do you want to order now, Sir? d. What is your order, Sir?

36. If you have four customers and one of them is a senior citizen who is physically weak, where should
he or she be seated in the restaurant?
a. in the corner or side of the wall c. against the wall
 b. close to the hostess station d. near the door
37. What will you do after escorting and seating the guest at their table?
a. unfold the napkins and place them gently on each of the guest’s lap.
b. present the menu with a pleasant smile.
c. take order cautiously
d. make suggestive selling
38. Why do we need to lead or guide the two customers to a two sitters table?
a. because there would be no space for four customers.
b. because there could be space enough for them
c. because it may affect the profit of the day.
d. because they are only two.
39. Which of the following is the list of all the foods and drinks being presented to the guests for their
food selection.
a. electronic tablet order c. menu
b. order slip d. POS
40. Which of the following Type of Menus offers a complete meal with a fixed price?
a. Table d’ hote c. Du Jour Menu
b. A la carte d. Cycle menu
41. Which of the following Type of Menus offers an individual order with an individual price.
a. Table d’ hote c. Du Jour Menu
b. A la carte d. Cycle menu
42. What kind of food will you offer to a customer who is in a hurry to take his/her lunch because of a
very important appointment after a very short break?
a. highly profitable food c. specialty of the day
b. ready to cook food d. ready to serve food
43. Which of the following is not included in preparing a triplicate docket system form?
a. waiter’s code identification number c. table number
b. waiter’s signature d. date
44. Which of the following is included in presenting the menu to the guest?
a. present the menu to the guest’s left side c. present the menu in front of the guests.
b. present the menu to the guest’s right side d. present the menu at the back of the guest
45. Which of the following is the standard sequence in serving food to the guest?
a. appetizer, soup, salad, main course, dessert c. main course, desert, appetizer, soup, salad
b. soup, salad, main course, dessert d. salad, soup, main course, dessert

TEST IV. Matching Type.

Directions: Write in the corresponding columns the different table appointments.

46-60

Soup spoon condiments

Consommé escargot
Brandy snifter collins napkin holder
Bread and butter spreader Bread and butter plate
water goblet Table cloth
table napkin table runners
Flower vase dessert plate
 Dinnerware Silverware Flatware

Linen Glassware

Preapred By: Checked by: Noted:

CHARING P. REAL JENNIFER T. PAREDES TERESITA A. CRUZ,

Ph. D
TVL-HE, Teacher II SGH-TVL HE, MT I Principal II