LYCEUM-NORTHWESTERN UNIVERSITY

URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COURSE PLAN
Subject: Food and Beverage Services TVL 12 A.Y. / Semester: 2020-2021
Name of Faculty: Johnson M. Fernandez Class Schedule: Monday – Thursday (10:00am – 12:00pm)
Instructor’s Email: fernandez.jhonson22@gmail.com Schedule of Online Distance Learning: Monday/Wednesday 10am-12pm

COURSE DESCRIPTION: This course 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.

FIRST QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
The Learners… The learners will The learners The learners shall
value… demonstrate an be able to...  Individual  Oral  Food and  Laptop
1.1 Prepare service stations, table understanding discussion recitation Beverage  Power
setting, and setting the ambiance of of… Independently Services point
the foodservice facility. prepares the dining
Preparation for food By asking  Cooperative ( First presentati
service operations. pertinent question Concepts and room/restaurant
learning  Quizzes Edition)by: on
1.2 Asking pertinent questions to principles in area for service and
to complete the
table reservations.
Leonora D.  Google
complete the details of the details of the preparing the dining
Basbas classroom
reservations. room/restaurant
reservations.  Periodic
area for service.
1.3 List reservation data on forms exam
accurately based on
establishment’s standards.

2.1 Prepare the service

equipment/utensils and supplies.
2.2 Identify the basic types of Preparing of service And apply food Checking and Demonstrates  Formative  Laptop
tableware needed for the station and hygiene and cleaning the knowledge and  Brainstorming assessmen Food and  Power
preparation of service station and equipments. Occupational condition of all skills in food and t Beverage point
equipment. Health & Safety tables, tableware beverage service  Periodic Services presentatio
n
2.3. Discus the legislation on OH & S measures by and dining room related to the exam ( First
 Google
and food hygiene. cleaning and equipment preparation of Edition)by:
classroom
wiping service station and Leonora D.
equipments/utens equipment. Basbas
ils and supplies.
3.1. Discuss the implementation of The safe handling
mise-en-place needed in food Implementing Mise – The checking of of foods during Perform hygiene  Demonstratio  Questionin  Food and  Laptop
preparation. en-Place. equipment and preparation, and and sanitation in n on how to g Beverage  Power
3.2. Demonstrate how to clean, wipe prepare for clean utensils, food and beverage wash food, techniques Services point
and put tableware and dining room service. equipment, handling. equipment  Periodic ( First presentatio
exam n
equipment in their proper places. appliances, /utensils Edition)by:
 Google
3.3. Enumerate the importance of storage facilities, properly. Leonora D.
meet app
mise-en-place in the service. kitchen and dining Basbas

4.1. Demonstrate the different table Set-Up tables in the On how to laid On how to arrange demonstrates  Fold properly  Practicu  Food and  Laptop
napkin folding styles. dining area cloth napkins tables, chairs and knowledge and skills and laid cloth Beverage  Power
4.2. Explain General Rules in Laying in food and m/Labor
properly on the other dining room napkins on Services point
Covers/Table Set-Up. beverage service atory presentatio
table furniture to the table ( First
4.3. Evaluate their performance in related to table  Oral n
making styles for table setting.
appropriately ensure comfort setting, table appropriately Edition)by:
according to and convenience
recitatio
skirting, and napkin according to Leonora D.
napkins folding of the guest. napkins n Basbas
folding in
style accordance with the folding style.  Periodic
proper procedures exam
and guidelines 

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS) A.EXPLORE: Prepares the dining room/restaurant area for service
August 24 – 28, 2020 Competencies/Outcomes: and table reservations.
1. Prepare service stations, table setting, and setting the ambiance of the foodservice facility. B.ENGAGE: Understanding of concepts, and principles in
2. Ask pertinent questions to complete the details of the reservations. preparing the dining room/restaurant area for service.
3. List reservation data on forms accurately based on establishment’s standards. C. EXPLAIN: Explain the reservation process based on
establishment’s standards.
 D. EXTEND: Make a simple reservation card/forms based on
establishment’s standards.
E. EVALUATE: Test for Food Service Operations; Prepare the
dining room operation for service

Week 2 Topic: Preparation of service station and equipments A.EXPLORE: Create a virtual discussion on how to clean, wipe,
August 31- September 4, 2020 Competencies/Outcomes: and put tableware and dining room equipment in their proper
1. Prepare the service equipment/utensils and supplies. places
2. Identify the basic types of tableware needed for the preparation of service station B.ENGAGE: Demonstration on how to refill condiments and
and equipment. sauce bottles and wipe, clean and dry the necks and tops of the
3. Discus the legislation on OH & S and food hygiene bottles.
C. EXPLAIN: Explain the hygiene and sanitation in food service
industry.
D. EXTEND: The learners will enumerate the basic types of table
ware needed in food service operations.
E. EVALUATE: The learners will have an oral recitation regarding
how to apply food hygiene and Occupational Health & Safety
measures.
Week 3 Topic: Implementing Mise –en-Place. A.EXPLORE: identify the basic types of table ware needed in the
September 7-11, 2020 Competencies/Outcomes: preparation for service station.
1. Discuss the implementation of mise-en-place needed in food preparation B.ENGAGE: Demonstration on how to wipe and polish
2. Demonstrate how to clean, wipe and put tableware and dining room equipment in tableware and glassware before they are set up on the table.
their proper places. C. EXPLAIN: Virtual discussion about the importance of mise-en-
3. Enumerate the importance of mise-en-place in the service. place in the service.
D. EXTEND: Enumerate the classification of table ware and give
their uses.
E. EVALUATE: The learners will have an oral recitation about
implementing mise-en=place.
Week 4 Topic: Set-Up tables in the dining area A.EXPLORE: The learners will make the different table napkin
September 14-18,2020 Competencies/Outcomes: folding styles.
1. Demonstrate the different table napkin folding styles. B.ENGAGE: Virtual demonstration on table setting, table
2. Explain General Rules in Laying Covers/Table Set-Up. skirting, and napkin folding in accordance with the proper
3. Evaluate their performance in making styles for table setting. procedures and guidelines.
C. EXPLAIN: Discuss the proper procedure and guidelines in
setting the table.
D. EXTEND: Enlist how to fold properly and laid cloth napkins on
the table appropriately according to napkins folding style.
E. EVALUATE: Perform the different napkin folding styles.
 SECOND QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
1.1. Discuss the Sequence of Food The learners will The learners The learners:
Service. value… demonstrate an  Demonstra  Oral  Food and  Power
1.2. Demonstrate the principles in Welcome guest and understanding tion in recitation Beverage Point
welcoming guests and taking take food and How to greet the of… welcoming Services  Youtube
food and beverage orders. beverage orders guests with an Concepts and Demonstrate guests and  Quiz ( First
1.3. Explain procedure and rationale appropriate principles in the proper way taking food Edition)by:
in seating the guests. welcome welcoming guests of receiving and  Periodic Leonora D.
and taking food customers. beverage exam Basbas
and beverage orders. 
orders

 Demonstra
Practice skills in tion on  Oral
2.1.Discuss the Order Taking How to be Knowledge and responding to how to recitation  Power
Procedures Order Taking effective and skills in food and customers’ present  Food and Point
2.2. Identify and explain the basic Procedures efficient in taking beverage service needs in terms menu to Beverage  Youtube
menu types. orders and special related to taking of taking down customers, Services
2.3. List select appropriate request to the food and beverage correct menus, take orders ( First
tableware and cutlery for the chosen customer. orders. and special food completely Edition)by:
menu. preparations as , and take Leonora D.
requested. note of the Basbas
special
requests

3.1. Explain the Suggestive Selling Promote Food and On how to offer Appreciation and Demonstrate  Discussion  Oral  Food and  Power
Techniques and Procedures. Beverage Products items on specials promote new knowledge and recitation Beverage Point
3.2. List past and current trends in or promos to trends in food and skills in food and  Cooperativ  Sit work Services  Google
Food and Beverage. assist guests with beverage service beverage service e learning ( First classroom
3.3. Discuss the Up selling food and beverage related to Edition)by:  Google
Techniques selections. suggestive and Leonora D. meet
up selling Basbas
strategies.
 Provide Food and The sanitation and Concepts and Demonstrates  Demonstra  Practicum/  Food and  Power
4.1. Discuss the Principles in Food Beverage Services to hygiene practices principles in knowledge and tion to Laboratory Beverage Point
and Beverage Service Guest in dealing with providing food skills on the serve food Services  Google
4.2. Make a different food service guests, and in and beverage proper way of orders in ( First classroom
styles providing food and beverage responding to services to guests giving food and accordanc Edition)by: Google
services to guest. their food and in various types of beverage e with the Leonora D. meet
4.3. Demonstrate the Techniques in beverage service dining venues and services to enterprise Basbas
Carrying plates and ashtrays. needs diverse styles of guests serving
service. style
standards

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Welcome guest and take food and beverage orders A.EXPLORE: Cite an observation on how to present menu to
Competencies/Outcomes: customers, take orders completely, and take note of the special
1. Discuss the Sequence of Food Service. requests
2. Demonstrate the principles in welcoming guests and taking food and beverage B.ENGAGE: Bridge the concepts and principles in welcoming
orders. guests and taking food and beverage orders
3. Explain procedure and rationale in seating the guests. C. EXPLAIN: Explain procedure and rationale in seating the
guests.
D. EXTEND: List the proper way of receiving customers.
E. EVALUATE: Demonstrate how to great guest with an
appropriate welcome.
Week 2 Topic: Order Taking Procedures A.EXPLORE: Give customers’ needs in terms of taking down
Competencies/Outcomes: correct menus, and special food preparations.
1. Discuss the Order Taking Procedures B.ENGAGE: Bridge the concepts and principles in welcoming
2. Identify and explain the basic menu types. guests and taking food and beverage orders
3. List select appropriate tableware and cutlery for the chosen menu. C. EXPLAIN: Explain procedure and rationale in seating the
guests.
D. EXTEND: List the proper way of receiving customers.
E. EVALUATE: Demonstrate how to great guest with an
appropriate welcome.
Week 3 Topic: Promote Food and Beverage Products A.EXPLORE: Give the current food menus, and service trends
Competencies/Outcomes: and dishes.
1. Explain the Suggestive Selling Techniques and Procedures. B.ENGAGE: Discuss an understanding on promoting food and
2. List past and current trends in Food and Beverage beverage products.
3. Discuss the Up selling Techniques C. EXPLAIN: Virtual discussion on how to suggest name of
specific menu items to guests to help them make the choice and
know what they want.
D. EXTEND: Let the learners demonstrate on how to be efficient
to customers’ query on foods and drinks with courtesy.

Week 4 Topic: Provide Food and Beverage Services to Guest
Competencies/Outcomes:
1. Discuss the Principles in Food and Beverage Service
2. Make a different food service styles providing food and beverage services to guest.
3. Demonstrate the Techniques in Carrying plates and ashtrays.
E. EVALUATE: Test on how to Promote Food and Beverage:
Suggestive selling.
A.EXPLORE: The learners will watch the techniques in carrying
plates and ashtrays.
B.ENGAGE: Incorporation the various types of dining venues
and diverse styles of service
C. EXPLAIN: Virtual discussion on the Different Food Service
Styles
D. EXTEND: Enlist the proper way of giving food and beverage
services to guests
E. EVALUATE: Test for Provide food and Beverage to Guest.

Grading System: NOTE: Rubrics have to be provided to the

Learners prior to the giving of
Written Works 20%
Activities /written works.
Performance Task 60%
Exam 20%

Prepared by: Checked & Reviewed by: Approved by:

Johnson M. Fernandez. LPT Leandro D. Gonzalez.LP ________________________

Subject Teacher OIC Principal SHS Academic Coordinator
 LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COURSE PLAN
Subject: GENERAL BIOLOGY 1 STEM 12 A.Y. / Semester: 2020-2021
Name of Faculty: Johnson M. Fernandez Class Schedule: Monday – Thursday (8:00 am – 9:00am)
Instructor’s Email: fernandez.jhonson22@gmail.com Schedule of Online Distance Learning: Monday/Wednesday (8:00 am –9:00am)

COURSE DESCRIPTION: This subject is designed to enhance the understanding of the principles and concepts in the study of biology, particularly life processes at the cellular and
molecular levels. It also covers the transformation of energy in organisms.

FIRST QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
The learner’s… The learners will The learners The learners  Individual  Oral
value…. demonstrate should be able discussion recitation ● General  Laptop
1.1. Explain the postulates of the an understanding to... biology 1 by  Power
cell theory. Knowing the structure And trace he of…  Coopera Catherine b. point
1.2 Describe the structure and of the cell and development 1. Construct a tive Pascual presentatio
function of major and sub functions and describe the The cell structures 3D model of a learning n
cellular organelles assumptions given and its functions. plant/animal/  Google
1.3 Distinguish prokaryotic and about the theory bacterial cell classroom
eukaryotic cells of cell. using recyclable
according to their distinguishing materials
features  Individual  Oral  Laptop
2.1 Describe the structural Transport discussion recitation General  Power
components of the cell Describing the The structure of Mechanism Construct a cell biology 1 by point
Membrane. structure for transport the cell s membrane Catherine b. presentatio
 Coopera
2.2 Describe the structural of mechanism in cell. membrane or a. Simple Diffusion model from Pascual n
b. Facilitated tive
components of the cell plasma indigenous  Google
membrane membrane and its Transport learning
classroom
role in cell c. Active
Transport • Watching
d. Bulk/Vesicular video
Transport
3.1. Outline the processes involved The transport Make a  Individual  Oral General  Laptop
in genetic engineering. Knowing the transport mechanism in Recombinant DNA research discussion recitation biology 1 by  Power
3.2. Discuss the applications of mechanism in cell. cells such as paper/case • Watching Catherine b. point
recombinant DNA. passive and active study/poster video Pascual presentatio
3.3. Describe general features transport. on genetic n
of the history of life on Earth, diseases
including generally accepted
dates and sequence of the Plant and Animal The importance of how an organism
geologic time scale and Organ Systems immune systems, maintains Develop a
and their and sensory and homeostasis presentation  Individual  Oral  Laptop
4.1. Compare and contrast the Functions motor through the (e.g. role- discussion Power point
recitation
following processes in plants and mechanisms interaction of playing, • Watching General presentation
animals:reproduction, the various Dramatization video biology 1 by
development, nutrition, gas organ systems in and other Catherine b.
exchange,transport/circulation, the body forms of Pascual
regulation of body fluids, chemical multimedia) to
and nervous show how an
4.2. control, immune systems, and organism
sensory and motor maintains
Mechanisms homeostasis
4.2. Explain how some through the
organisms maintain steady interaction of
internal conditions (e.g., the various
temperature regulation, organ systems
osmotic balance and in the
glucose levels) that possess body
various structures and
processes.

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Knowing the structure of the cell and functions
August 24 – 28, 2020 Competencies/Outcomes:
1. Explain the postulates of the cell theory.
2. Describe the structure and function of major and sub cellular organelles
3. Distinguish prokaryotic and eukaryotic cells
according to their distinguishing features
Week 2 Topic: Describing the structure for transport of mechanism in cell
September 1 – 4, 2020 Competencies/Outcomes:
1. Describe the structural components of the cell
Membrane.
2. Describe the structural components of the cell
Membrane.
3. Outline the processes involved in genetic engineering.
Week 3 Topic: Knowing the transport mechanism in cell
September 7– 11, 2020 Competencies/Outcomes:
1. Outline the processes involved in genetic engineering
2. Discuss the applications of recombinant DNA
3. Describe general features of the history of life on Earth, including generally
accepted dates and sequence of the geologic time scale and
Week 4 Topic: Plant and Animal Organ Systems and their Functions
September 14– 18, 2020 Competencies/Outcomes:
1.Compare and contrast the following processes in plants and
animals:reproduction, development, nutrition, gas exchange,transport/circulation,
regulation of body fluids, chemical and nervous
2. Control, immune systems, and sensory and motor
Mechanisms
3. Explain how some organisms maintain steady internal
conditions (e.g., temperature regulation, osmotic balance and glucose levels) that
possess various structures and processes
A.EXPLORE Create an interactive virtual discussion on the
learners regarding the postulates of the cell theory.
B.ENGAGE Bridge the structure and function of major sub
cellular organelles
C. EXPLAIN Virtual discussion on the structure and functions oc
the cell.
D. EXTEND list the scientist who contributes the discovery of
the cell theory.
E. EVALUATE Test for the development of the cell theory.
A.EXPLORE The learners will watch the transport mechanism of
the cell.
B.ENGAGE Bridge the structural components of the cell
membrane
C. EXPLAIN Virtual discussion on the transport mechanism in
the cell.
D. EXTEND The learners will construct a cell membrane model
from indigenous materials.
E. EVALUATE Test for transport mechanism in cell.
A.EXPLORE The learners will watch a video regarding
recombinant of DNA.
B.ENGAGE Presentation of the lesson regarding processes in
genetic engineering using PowerPoint
C. EXPLAIN Virtual discussion on the history of life on earth
D. EXTEND The learners will make a research paper/case
study/poster on genetic diseases.
E. EVALUATE. The learners will have a test for relevance,
mechanisms and Theories of Evolution.
A.EXPLORE Give the functions of Plant and Animal Organ
Systems.
B.ENGAGE Bridge interaction of the various organ systems in
the body
C. EXPLAIN Virtual lecture on how some organisms
maintain steady internal conditions (e.g., temperature
regulation, osmotic balance and glucose levels) that
possess various structures and processes
D. EXTEND Develop a presentation (e.g. role-playing,
Dramatization and other forms of multimedia) to show how
an organism maintains homeostasis through the interaction
of the various organ systems in the
body
E. EVALUATE Test for The importance of immune systems, and
 sensory and motor
Mechanisms

SECOND QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
1.1Explain coupled reaction processes The learners will The learners The learners  Individual  Oral General  Laptop
and describe the role of ATP in value…. demonstrate should be able discussion recitation biology 1 by  Power
energy coupling and transfer. Energy an understanding to... • Watching Catherine b. point
1.2Explain the importance of Transformation The role of ATP in of… Prepare simple video Pascual presentatio
chlorophyll and other pigments. energy coupling 1. ATP- ADP fermentation  Quizzes n
1.3Describe the patterns of and transfer. Cycle setup using
electron flow through light 2. Photosynthesi common fruits
reaction events s to produce wine
2.1 Distinguish major features Respiration or vinegar via
of glycolysis, Krebs prepare microorganisms
cycle,electron transport system,
and chemiosmosis The role of ATP in Prepare simple Prepare simple  Individual  Oral General
2.2 Describe the role of oxygen in Understanding of: energy coupling fermentation fermentation discussion recitation biology 1 by  Laptop
respiration and describe pathways and transfer. setup using setup using Catherine b.  Power
of electron flow in the absence Energy Transform common fruits to common fruits Pascual point
of oxygen ation produce wine or to produce wine • Watching presentatio
2.3 Explain the advantages and vinegar via or vinegar via video n
disadvantages of fermentation and microorganisms microorganisms
aerobic respiration
3.1. characteristics of major groups
of organisms present
during these time periods
3.2 Explain the mechanisms that  Oral
Knowing the major groups of Relevance, Make a  Individual General  Laptop
produce change in populations from evolutionary organisms Mechanisms diagram discussion recitation biology 1 by  Power
generation to generation (e.g., relationships among present Evidence/Bases (e.g., Catherine b. point
artificial selection, natural organisms during these time and Theories of pictogram, • Watching Pascual presentatio
selection, genetic drift, using the evidence of periods Evolution poster) showing video n
mutation, recombination) evolution the evolution of
3.3 Explain evidences of Biological Molecules a domesticated
evolution (e.g., biogeography, crop
fossil record, DNA/protein
sequences, homology,
and embryology)
4.1 Explain how the structural the biological  Oral General
and developmental The importance of molecules(lipids,  Individual recitation biology 1 by  Laptop
characteristics and relatedness of each biological carbohydrates, Show and Catherine b.
discussion  Power
DNA sequences are molecule in proteins, and explain the Pascual point
used in classifying living things specific metabolic nucleic acids) oxidation/reduc • Watching presentatio
4.2 Structures and Functions of processes according to their tion reactions video n
Biological Molecules - Carbohydra tes structure and
- Lipids - Proteins - Enzymes - Nuclei function

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Energy Transformation A.EXPLORE Create an interactive virtual discussion on the
September 21-25,2020 Competencies/Outcomes: learners regarding the energy transformation in cell.
1. Explain coupled reaction processes and describe the role of ATP in energy coupling B.ENGAGE Bridge importance of chlorophyll and other
and transfer pigments in plants.
2. Explain the importance of chlorophyll and other pigments C. EXPLAIN Virtual discussion on the role of ATP in energy
3. Describe the patterns of electron flow through light reaction events coupling and transfer
D. EXTEND Prepare simple fermentation setup using common
fruits to produce wine or vinegar via microorganisms
E. EVALUATE Test for ATP – ADP cycle

Week 2 Topic: Energy Transformation ( ATP – ADP) A.EXPLORE Create an interactive virtual discussion advantages
September 28-October 2,2020 Competencies/Outcomes: and disadvantages of fermentation and aerobic respiration
1. Distinguish major features of glycolysis, Krebs cycle,electron transport system, and B.ENGAGE Bridge the role of oxygen in respiration and
chemiosmosis pathways of electron flow in the absence of oxygen
2. Describe the role of oxygen in respiration and describe pathways of electron flow C. EXPLAIN Virtual discussion on the role of ATP in energy
in the absence coupling and transfer
3. Explain the advantages and disadvantages of D. EXTEND Prepare simple fermentation setup using common
fermentation and aerobic respiration fruits to produce wine or vinegar via microorganism
E. EVALUATE Test for fermentation and aerobic
respiration for ATP – ADP.
Week 3 Topic: Recombinant DNA A.EXPLORE major groups of organisms present during the
October 5-9,2020 Competencies/Outcomes: geologic times.
1. Characteristics of major groups of organisms present during these time periods. B.ENGAGE Bridge evolutionary relationships among organisms
2. Explain the mechanisms that produce change in populations from generation to Using the evidence of evolution.
generation (e.g.,artificial selection, natural selection, genetic drift, mutation, C. EXPLAIN discussion on the Relevance, Mechanisms
recombination) Evidence/Bases and Theories of Evolution
3. Explain evidences of evolution (e.g., biogeography, fossil record, DNA/protein D. EXTEND Make a diagram (e.g., pictogram, poster) showing
sequences, homology, and embryology) the evolution of a domesticated crop
E. EVALUATE Test for general features of the history of life on
Earth, including generally accepted dates and sequence of the
geologic time scale

Week 4 Topic: Biological Molecules A.EXPLORE Structures and Functions of Biological Molecules -
October 12-16,2020 Competencies/Outcomes: Carbohydra tes - Lipids - Proteins - Enzymes - Nucleic
1. Explain how the structural and developmental characteristics and relatedness of B.ENGAGE Bridge of DNA sequences in classifying living
DNA sequences are thing
used in classifying living things C. EXPLAIN Virtual discussion on the importance of each
 2. Structures and Functions of Biological Molecules - Carbohydra tes - Lipids - biological molecule in specific metabolic processes
Proteins - Enzymes - Nucleic D. EXTEND Show and explain the oxidation/reduction reactions
E. EVALUATE Test for biological molecules.

Grading System: NOTE: Rubrics have to be provided to the

Written Works 25% Learners prior to the giving of
Performance Task 50% Activities /written works.
Exam 25%

Prepared by: Checked & Reviewed by: Approved by:

Johnson M. Fernandez. LPT Leandro D. Gonzalez.LP
________________________
Subject Teacher OIC Principal SHS Academic Coordinator

LYCEUM-NORTHWESTERN UNIVERSITY
 URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COURSE PLAN
Subject: Food and Beverage Services TVL 11 A.Y. / Semester: 2020 – 2021
Name of Faculty: Johnson M. Fernandez Class Schedule: Mon/Tues/Wed/Thursday 1:00-3:00pm
Instructor’s Email: fernandez.johnson.m@lyceum.edu.ph Schedule of Online Distance Learning: Mon/Wed 1-3 pm

COURSE DESCRIPTION: This curriculum guide on Food and Beverages leads to a National Certificate Level II (NCII). This course is designed for the Grade 12 student to develop the
knowledge, skills, and attitude to perform the tasks required by the Food and Beverage service. It covers the core competencies of (1) planning the food and beverage program of
client/s, (2) providing preliminary services to client/s, (3) applying food and beverages techniques, and (4) providing advice on food and beverage services. 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.

FIRST QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
1.1 Identify traditional items Providing link between The learners will The learners The learners  Oral  Food and
required from the kitchen service and kitchen value…. demonstrate should be able  Individual recitation Beverage  Laptop
through monitoring of service area. The workflow an understanding to... discussion  Quizzes Services  Power
areas and consultation with structures within of… Provides a  Periodic ( First point
other service colleagues the food and the concepts and service link  Coopera exam Edition)by: presentatio
beverage service principles in between the tive Leonora D. n
1.2 Discuss the monitoring kitchen
service points to ensure efficient
location providing a link kitchen and learning Basbas  Google
between the service area. classroom
pick up of food items
kitchen and
1.3 Explain the quality of food in service area
accordance with customer’s request.

 Individual  Oral
Hygienic and Cleanliness and Hygiene and become aware discussion recitation  Food and  Laptop
2.1 Demonstrate how dispose of appropriate personal condition of sanitation in food of precautionary Beverage  Power
leftover food and disposable service  Quizzes
presentation in the equipment / and beverages. measures and Services point
ware to the appropriate receptacles  Coopera  Periodic
2.2 Discuss the precautionary kitchen utensils and observance of tive exam ( First presentatio
measures and sanitary practices in supplies hygiene and learning Edition)by: n
handling food and beverage. sanitation in Leonora D.  Google
food and Basbas classroom
2.3 Show how used items efficiently
beverage
from service areas and transfer
handling.
safely to the appropriate location for
cleaning

3.1 1 Prepare and adjust dining On how to The concepts and Demonstrates  Individual  Oral  Food and
environment to provide comfort and Preparation of service Prepare principles in an discussion recitation Beverage  Laptop
ambience to customers equipment/utensils dining/restaurant providing food understanding  Quizzes Services  Power
and supplies area for service and beverage of the concepts  Coopera  Periodic ( First point
3.2 Demonstrate how to set up services. and principles tive exam Edition)by: presentatio
furniture in accordance with behind the learning Leonora D. n
standard requirements, and based correct Basbas  Google
on bookings, customers’ requests, preparation of classroom
the dining area
3.3 list the menu variations and daily
and other
specials with kitchen staff based on
related services
standard policy and guidelines
Understanding
4.1 Demonstrate Remove, clean and Completeness of table The appropriate How to Prepare
replace items that are below setup and balance and type or style of and set tables  Laptop
standard based on relevant
guidelines
uniformity of utensils table setting, and Demonstrates  Individual  Oral  Food and  Power
right color the skills in the discussion recitation Beverage point
4.2 Show how dress tables according combinations for selection of  Quizzes Services presentatio
to standard procedures and/or any aesthetic appropriate  Periodic ( First n
Cooperativ
approved special requirements considerations. type or style of
e learning exam Edition)by:  Google
table setting, Leonora D. classroom
4.3 Demonstrate how to set tables
and right color Basbas
within the required timeframes in
combinations
accordance with the standards
for aesthetic
and/or customer’s special requests
considerations.
STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Providing link between service and kitchen area. A.EXPLORE Create a virtual discussion on how liaise between
Competencies/Outcomes: kitchen and service areas
1. Identify traditional items required from the kitchen through monitoring of service B.ENGAGE Bridge the concept of providing service link between
areas and consultation with other service colleagues the kitchen and service area.
2. Discuss the monitoring kitchen service points to ensure efficient pick up of food C. EXPLAIN Virtual discussion on workflow structures within the
items food and beverage service location.
3. Explain the quality of food in accordance with customer’s request. D. EXTEND List duties and responsibilities of food service team.
E. EVALUATE Test concepts and principles in providing a link
Week 2 Topic: Hygienic and appropriate personal presentation in the kitchen. between the kitchen and service area
Competencies/Outcomes A.EXPLORE Identify the list of menu variations and daily
1. Demonstrate how dispose of leftover food and disposable service ware to the specials within kitchen.
appropriate receptacles B.ENGAGE Link the precautionary measures and sanitary
2. Discuss the precautionary measures and sanitary practices in handling food and practices in handling food and beverage.
beverage. C. EXPLAIN Virtual lecture on Hygiene and sanitation in food
3. Show how used items efficiently from service areas and transfer safely to the and beverages.
appropriate location for cleaning D. EXTEND List precautionary measures and sanitary practices
in handling food and beverage
E. EVALUATE Test on legislation on OHS and food hygiene.

Week 3 Topic: Preparation of service equipment/utensils and supplies A.EXPLORE Give the proper qualification standards regarding
Competencies/Outcomes: the condition of dining/restaurant hall or space, amenities,
1. Prepare and adjust dining environment to provide comfort and ambience to furniture, equipment’s, supplies, and materials.
customers B.ENGAGE Bridge the concepts and principles in providing food
2. Demonstrate how to set up furniture in accordance with standard requirements, and beverage services.
and based on bookings, customers’ requests, C. EXPLAIN Virtual lecture on the concepts and principles in
3. list the menu variations and daily specials with kitchen staff based on standard providing food and beverage services.
policy and guidelines D. EXTEND List on how to prepare the menu suitable for a
specific event.
E. EVALUATE Test for the correct preparation of the dining area
and other related services.
Topic: Understanding Completeness of table setup and balance and uniformity of A.EXPLORE Create a virtual discussion don how to dress tables
Week 4 utensils according to standard procedures and requirements.
Competencies/Outcomes: B.ENGAGE Bridge the on how Set tables within the required
1. Demonstrate Remove, clean and replace items that are below standard based on timeframes in accordance with the standards and/or
relevant guidelines customer’s special requests
2. Show how dress tables according to standard procedures and/or any approved C. EXPLAIN Virtual lecture on appropriate type or style of table
special requirements setting, and right color combinations
3. Demonstrate how to set tables within the required timeframes in accordance with D. EXTEND List all table wares needed in the preparation for
the standards and/or customer’s special requests formal service.
E. EVALUATE Test for preparing and setting tables.
 SECOND QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
1.1 Discuss the Sequence of Food Welcoming guest and The learners will The learners The learners  Individual  Oral  Food and  Laptop
Service. take food and value… demonstrate an shall be able discussion recitation Beverage  Power
1.2 Demonstrate the principles in beverage orders On how to greet understanding to...  Quizzes Services point
welcoming guests and taking the guests with an of… Demonstrate  Cooperati  Periodic ( First presentatio
food and beverage orders. appropriate How to greet the the proper way ve exam Edition)by: n
1.3 Explain procedure and rationale
welcome guests with an of receiving learning Leonora D.  Google
appropriate customers. Basbas classroom
in seating the guests.
welcome
2.1.Discuss the Order Taking  Food and
 Individual  Oral  Laptop
Procedures
discussion recitation Beverage  Power
2.2. Identify and explain the basic Understanding Order On how to be Knowledge and Practice skills in Services point
menu types.  Quizzes
Taking Procedures effective and skills in food and responding to ( First presentatio
Cooperative  Periodic
2.3. List select appropriate efficient in taking beverage service customers’ Edition)by: n
learning exam
tableware and cutlery for the chosen orders and special related to taking needs in terms Leonora D.  Google
menu. request to the food and of taking down Basbas classroom
customer. beverage orders. correct menus,
and special food
preparations as
requested
 Individual  Oral
On how to offer The new trends in Demonstrate  Food and  Laptop
Promoting Food and items on specials food and knowledge and discussion recitation
3.1. Explain the Suggestive Selling Beverage  Power
Techniques and Procedures. Beverage Products or promos to beverage services. skills in food and  Quizzes Services point
assist guests with beverage Cooperative Periodic ( First presentatio
food and The safe handling service related learning exam Edition)by: n
3.2 Demonstrate how to clean, wipe beverage of foods during to suggestive Leonora D.  Google
and put tableware and dining room Implementing Mise – selections. preparation, and and up selling Basbas classroom
equipment in their proper places en-Place. clean utensils, strategies. Demonstrati
3.3. Enumerate the importance of The checking of equipment, on on how to  Laptop
mise-en-place in the service. equipment and appliances, Perform hygiene wash food,  Oral  Food and  Power
prepare for storage facilities, and sanitation equipment recitation Beverage point
4.1. Demonstrate the different table
napkin folding styles.
Set-Up tables in the service. kitchen and dining in food and /utensils  Quizzes Services presentatio
dining area beverage properly. Periodic ( First n
4.2. Explain General Rules in Laying On how to laid On how to handling. exam Edition)by:  Google
Covers/Table Set-Up. cloth napkins arrange tables,  Watching Leonora D. classroom
4.3. Evaluate their performance in properly on the chairs and other demonstrates video on  Practicum Basbas
making styles for table setting. table dining room knowledge and different /Laborator
 appropriately furniture to skills in food and napkin y  Food and  Laptop
according to ensure comfort beverage service folding  Oral Beverage  Power
napkins folding and convenience related to table techniques. Services point
setting, table
recitation
style of the guest. ( First presentatio
skirting, and
Edition)by: n
napkin folding in
accordance with Leonora D.  Google
the proper Basbas classroom
procedures and
guidelines

STUDY SCHEDULE
WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS) A.EXPLORE: Prepares the dining room/restaurant area for service
Competencies/Outcomes: and table reservations.
1. Prepare service stations, table setting, and setting the ambiance of the foodservice facility. B.ENGAGE: Understanding of concepts, and principles in
2. Ask pertinent questions to complete the details of the reservations. preparing the dining room/restaurant area for service.
3. List reservation data on forms accurately based on establishment’s standards. C. EXPLAIN: Explain the reservation process based on
establishment’s standards.
D. EXTEND: Make a simple reservation card/forms based on
establishment’s standards.
E. EVALUATE: Test for Food Service Operations; Prepare the
dining room operation for service
Week 2 Topic: Preparation of service station and equipments
Competencies/Outcomes:
1. Prepare the service equipment/utensils and supplies.
2. Identify the basic types of tableware needed for the preparation of service station
and equipment.
3. Discus the legislation on OH & S and food hygiene
A.EXPLORE: Create a virtual discussion on how to clean, wipe,
and put tableware and dining room equipment in their proper
places
B.ENGAGE: Demonstration on how to refill condiments and
sauce bottles and wipe, clean and dry the necks and tops of the
bottles.
C. EXPLAIN: Explain the hygiene and sanitation in food service
industry.
D. EXTEND: The learners will enumerate the basic types of table
ware needed in food service operations.
E. EVALUATE: The learners will have an oral recitation regarding
how to apply food hygiene and Occupational Health & Safety
measures.

Week 3 Topic: Implementing Mise –en-Place. A.EXPLORE: identify the basic types of table ware needed in the
October 5-9,2020 Competencies/Outcomes: preparation for service station.
1. Discuss the implementation of mise-en-place needed in food preparation B.ENGAGE: Demonstration on how to wipe and polish
2. Demonstrate how to clean, wipe and put tableware and dining room equipment in tableware and glassware before they are set up on the table.
their proper places. C. EXPLAIN: Virtual discussion about the importance of mise-
3. Enumerate the importance of mise-en-place in the service. en-place in the service.
D. EXTEND: Enumerate the classification of table ware and give
their uses.
E. EVALUATE: The learners will have an oral recitation about
implementing mise-en=place.

A.EXPLORE: The learners will make the different table napkin

Week 4 Topic: Set-Up tables in the dining area
Competencies/Outcomes:
1. Demonstrate the different table napkin folding styles.
2. Explain General Rules in Laying Covers/Table Set-Up.
3. Evaluate their performance in making styles for table setting.
folding styles.
B.ENGAGE: Virtual demonstration on table setting, table
skirting, and napkin folding in accordance with the proper
procedures and guidelines.
C. EXPLAIN: Discuss the proper procedure and guidelines in
setting the table.
D. EXTEND: Enlist how to fold properly and laid cloth napkins
on the table appropriately according to napkins folding style.
E. EVALUATE: Perform the different napkin folding styles.

Grading System: NOTE: Rubrics have to be provided to the

Written Works 20% Learners prior to the giving of
Performance Task 60% Activities /written works.
Exam 20%

Prepared by: Checked & Reviewed by Approved by:

Johnson M. Fernandez. LPT Leandro D. Gonzalez.LP ________________________
Subject Teacher OIC Principal SHS Academic Coordinator
 LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COURSE PLAN
Subject: Technology and Livelihood Education A.Y. / Semester: 2020-2021
Name of Faculty: Johnson M. Fernandez Class Schedule: 3:00 – 4:00 pm
Instructor’s Email: Schedule of Online Distance Learning: 3-4/Wednesday

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

FIRST QUARTER
Competencies Content Valuing Content Standard Performance Learning Assessment Reference Instructional
Standard Activities Materials
 Identify an egg’s The learners will The learners The learners  Individual  Oral  Technology  Power
components and its nutritive Preparing and value…. demonstrate should be able discussion recitation and point
value cook egg dishes an understanding to...  Brainstorm  Quizzes livelihood presentatio
 identify and prepare The cooking techniques of… Bring eggs and ing  Periodic education by n
ingredients according to in preparing eggs. show or test exam Josephine C.  Google
standard recipes How to cooked the freshness  Short Bernardino meet
 prepare tools, utensils, and and prepare egg in class. activities  Google
equipment needed in dishes.  laboratory classroom
preparing egg dished practicum
 Identify the market forms of  Technology  Power
eggs. Presenting egg On how to present egg How to present -  Individual  Oral and point
 Explain the uses of eggs in dishes dishes hygienically and egg dishes. independently discussion recitation livelihood presentatio
culinary arts attractively prepare and  Brainstorm  Quizzes education by n
 Present egg dishes cook egg and ing  Periodic Josephine C.  Google
hygienically and attractively dishes exam Bernardino meet
using suitable garnishing and  Short  Google
side dishes sequentially activities classroom
within the required time
frame Methods of The quality of cereals How to Preparing Perform mise  Individual  Oral  Technology  Power
cooking starch and starch dishes starch and cereal en place in discussion recitation and point
and cereal dishes dishes preparing  Brainstorm  Quizzes livelihood presentatio
 Determine the sources and cereals. ing  Periodic education by n
kinds of starch and cereals exam Josephine C.  Google
 Short Bernardino meet
 Prepare the tools, activities  Google
equipment, and ingredients  laboratory classroom
needed in preparing cereals practicum
based on prescribed
standards Principles of Various vegetable preparing and independently  Individual  Oral
preparing dishes. cooking vegetable prepare and discussion recitation  Technology  Power
 Identify the ingredients in vegetables dishes cook vegetable  Brainstorm  Quizzes and point
the preparation of various dishes ing  Short livelihood presentatio
types of starch and cereal activities education by n
 laboratory Josephine C.  Google
 .Identify market forms of Preparing and identify ingredients preparing independently  Individual practicum Bernardino meet
vegetables cooking vegetable according to standard ingredients prepare and discussion  Google
dishes recipe according to a cook vegetable  Brainstorm  Technology classroom
 Select various kinds of given recipe, dishes and
ing
vegetables according to a required form, livelihood  Power
given menu and timeframe education by point
Josephine C. presentatio
 Prepare suitable sauces and  Short Bernardino n
 Individual  Technology
accompaniment in serving Give the various Identifying market identifying variety demonstrate activities  Google
kinds of forms of vegetables of vegetable how to make discussion  laboratory and meet
vegetable dishes
vegetables dishes following sauces and  Brainstorm practicum livelihood  Google
according to a appropriate accompanimen education by
 Identify the Market forms of ing classroom
vegetables given menu cooking methods t in serving Josephine C.
to preserve vegetable Bernardino
optimum quality dishes
 Give the factors in the
and nutrition
selection of vegetables used
for culinary arts  Oral  Technology  Power
Demonstrate.  Brainstorm recitation and point
Presentation of Presenting vegetable vegetable storage plating  laboratory livelihood presentatio
 Explain the Methods of ing
prepared recipes with in accordance vegetable practicum education by n
cooking vegetables dishes
vegetables dishes appropriate sauces and with FIFO dishes Josephine C.  Google
accompaniments operating  Individual  Oral Bernardino meet
 Identify Types of Seafood procedures Demonstrate discussion recitation
how to cut fish
 Brainstorm  laboratory  Technology  Power
 Differentiate fish from Preparing and properly
ing practicum and point
shellfish cooking seafood livelihood presentatio
dishes education by n
 Give the Varieties of Fish Josephine C.  Google
Bernardino meet
 Distinguish fin fish from flat
fish .
 Individual  Oral  Power
  Identifying Market forms of Prepare and cook Enumerate the market identify types, independently discussion recitation  Technology point
fish and fish products seafood dishes forms of fish varieties, market prepares and  Brainstorm and presentatio
forms, nutritive cooks seafood ing livelihood n
value, and dishes education by  Google
 Enumerate the Composition Identifying assemble ingredients composition of  Oral Josephine C. meet
and nutritive value of fish nutritive value of fish and seafood  Individual recitation Bernardino  Power
 Differentiate canning from fishes discussion  Technology point
scaling  Brainstorm and presentatio
 Explain the Methods in Handle fish and proper thawing demonstration ing livelihood n
thawing frozen ingredients Store fish and seafood frozen seafood on how to education by  Google
seafood correctly to thaw fish  Individual  Oral Josephine C. meet
 Discuss Principles of cooking
ensure maximum properly discussion recitation Bernardino
fish and sea food dishes
Identifying various methods of cooking quality and  Brainstorm  laboratory
 Differentiate moist heat methods of fish and shellfish maintain ing practicum  Google
method from dry heat cooking fish and nutritional value  Technology meet
method shellfish Demonstration  Individual  Oral and  Power
 List Variety of shellfish and on how to cook discussion recitation livelihood point
fish dishes fish and selfish  Brainstorm  laboratory education by presentatio
 Presentation of fish and Plate/Present fish garnishing of fish and preparing and properly. ing practicum Josephine C. n
seafood dishes and seafood seafoods presenting fish  Individual Bernardino  Google
 Identify Factors in storing and seafood discussion  Oral  Technology meet
and handling seafood dishes perform  Brainstorm recitation and
guidelines in ing  laboratory livelihood  Google
serving fish and practicum education by meet
seafoods Josephine C.  Power
Bernardino point
presentatio
n
 Google
meet

STUDY SCHEDULE
 WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: Preparing and cook egg dishes A.EXPLORE: Prepares egg components and its nutritive value
Competencies/Outcomes: B.ENGAGE: Understanding of concepts, and principles in
1. Identify an egg’s components and its nutritive value preparing egg dishes.
2. identify and prepare ingredients according to standard recipes C. EXPLAIN: Explain the standard preparation of egg dishes
3. prepare tools, utensils, and equipment needed in preparing egg dished D. EXTEND: Make a simple recipe for egg dishes
E. EVALUATE: Test for egg preparations

Week 2 Topic: Presenting egg dishes A.EXPLORE: Create a virtual discussion about parts of egg
Competencies/Outcomes B.ENGAGE: Demonstration on how to distinguish chicken egg
1. Identify the market forms of eggs. from duck eggs.
2. Explain the uses of eggs in culinary arts C. EXPLAIN: Explain the culinary use of egg
3. Present egg dishes hygienically and attractively using suitable garnishing and side D. EXTEND: The learners will enumerate the basic parts of egg.
dishes sequentially within the required time frame E. EVALUATE: The learners will have an oral recitation regarding
the on how to identify fresh egg.

Week 3 Topic: Methods of cooking starch and cereal dishes A.EXPLORE: The learners will differentiate cereals from starch
Competencies/Outcomes B.ENGAGE: Virtual demonstration in preparing cereals on
1. Determine the sources and kinds of starch and cereals prescribed standards
2. Prepare the tools, equipment, and ingredients needed in preparing cereals based C. EXPLAIN: Discuss the proper procedure in preparing cereals
on prescribed standards D. EXTEND: Enlist how the tools and equipments in preparing
3. Prepare the tools, equipment, and ingredients needed in preparing cereals based cereals .
on prescribed standards E. EVALUATE: Perform the different cereal dishes.

Week 4 Topic: Principles of preparing vegetables A.EXPLORE: Create a virtual discussion on how to prepare
Competencies/Outcomes vegetables properly.
1. .Identify market forms of vegetables B: Demonstration on how to wash, peel , and cook vegetables.
2. Select various kinds of vegetables according to a given menu C. EXPLAIN: Explain the hygiene and sanitation in vegetables
3. Prepare suitable sauces and accompaniment in serving vegetable dishes preparations.
D. EXTEND: The learners will enumerate the market forms of
vegetable
E. EVALUATE: The learners will have an oral recitation regarding
on how to suitable sauces and accompaniment in serving
vegetable dishes
Week 5 Topic: Preparing and cooking seafood dishes
Competencies/Outcomes
1. Differentiate fish from shellfish
2. Give the Varieties of Fish
3. Distinguish fin fish from flat fish
Week 6 Topic: Storing fish and seafood
Competencies/Outcomes
1. Explain the Methods in thawing frozen ingredients
2. Discuss Principles of cooking fish and sea food dishes
3. Differentiate moist heat method from dry heat method
Week 7 Topic: Identifying various methods of cooking fish and shellfish
Competencies/Outcomes
1. List Variety of shellfish and fish dishes
2. Presentation of fish and seafood dishes
3. Identify Factors in storing and handling seafood
A.EXPLORE: The learners will differentiate fish from shellfish
B.ENGAGE: Virtual demonstration on how to prepare fish and
shellfish.
C. EXPLAIN: Explain how to choose fresh fish and shellfish
D. EXTEND: Enlist the varieties of fish
E. EVALUATE: Perform the different fish dishes
A.EXPLORE: Create a virtual discussion on how to identify
types, varieties, market forms, nutritive value, and composition
of fish and seafood
B.ENGAGE: Demonstration the methods in thawing frozen fish
C. EXPLAIN: Explain the hygiene and sanitation in seafood
dishes
D. EXTEND: The learners will enumerate the basic cuts of fish
E. EVALUATE: The learners will have an oral recitation regarding
how to apply cooking methods in cooking seafood.
A.EXPLORE: identify the varieties of fish and shellfish
B.ENGAGE: Demonstration on how cook seafood properly
C. EXPLAIN: Virtual discussion on how to cut fish properly
D. EXTEND: Enumerate the classification of fish
E. EVALUATE: The learners will have an oral recitation about
the storing and handling seafood.

Prepared by: Checked & Reviewed by: Approved by:

JOHNSON M. FERNANDEZ.,LPT SHERYL M. DELA REYNA.,LPT PRISCILLA R. CASTRO Ed.D

Subject Teacher OIC-JHS PRINCIPAL Managing Director
 Prepared by: Checked & Reviewed by:
Approved by:
Subject Teacher Academic
Coordinator Principal

SECOND QUARTER
Competencies Content Valuing Content Standard Performance Learning Instructional
Standard Activities Materials
1.1

STUDY SCHEDULE
 WEEK TOPIC/ COMPETENCIES/OUTCOMES ACTIVITIES
Week 1 Topic: A.EXPLORE (Motivation Part)
Competencies/Outcomes: B.ENGAGE (Presentation of the lesson)
1. C. EXPLAIN (Discussion)
2. D. EXTEND (Application/Enrichment/Assignment/
3. Research Activities)
E. EVALUATE (Assessment)

Grading System: NOTE: Rubrics have to be provided to the

Learners prior to the giving of
Written Works
Activities /written works.
Performance Task
Exam

Prepared by: Checked & Reviewed by: Approved by:

Subject Teacher Academic Coordinator Principal