RVS ACHIEVERS ACADEMY, INC.

Block 9 lot 1 Europe St. Harmony Hills 1

Muzon, city of San Jose Del Monte City, Bulacan
Tel. Nos. (044) 307-25-69

CURRICULUM MAPPING
Technology and Livelihood Education
First Grading Grade 7 Food and Beverages

Month Unit Topic/ Content Performance Competencies Assessment Activitie Resources Institutional
s Content Standard Standards s Core Values

1. Food Service Pictionary Integrated Value the

August
Operations The learner 1. independently prepares the Know the different Self-check approach in importance of
demonstrates dining room/restaurant area development of the food TLE knowing the
understanding of for service service operations Self-explanatory Quartet
exploratory lessons/topics
concepts, and activity with activity
phase for about food and
principles in Identify the characteristics of guide sheet
2. characteristics of preparing the food service junior high beverages
food service dining Multiple choice Illustration school services that shall
room/restaurant graph improve the
area for service. Pictograph capability of the
analysis students to
Jot down acquire and
activity LADDERIZED become more
your skills 10 skillful and reflect
Practice skills in responding to Identify the basic menu types Video Reflection TLE for kto12 unto the reality
3. Basic Menu Types customers’ needs in terms of with in lined with the food presentation activity compliant or in the real
taking down correct menus, preparation
world setting or
and special food preparations
4. Select appropriate as requested. Performance task Scaffold 1.1
even in this time
tableware and cutlery Create and of pandemic.
for the chosen menu 3. Respond effectively and Choose appropriate tableware Self-check make menu YouTube
 efficiently to customers’ special and cutlery for making up the card
requests’ that are within the menu.
bounds of the service Identification test Other
guidelines of the resources and Bear in minds the
establishment.
materials may importance of
Dining room
be taken on dining
September preparation Identify the basic types of Practical
tableware, beverageware, assessment websites. preparations
Basic Types of glassware, silverware, and etc. Scaffold 1.
Tableware a. 1. demonstrates knowledge Self-research Demonstrati
Dinnerware/ chinaware and skills in food and beverage on of the
b. Beverage ware/ service related to the basic types of Appreciate the
glassware c. preparation of service station Perform the mise-en-place Checklist preparation types of
Silverware/cutlery and equipment procedure test service for tableware and
Perform the cleaning food and etc.
6. Station Mise-en-place 3. perform hygiene and conditions standards and OS Pictograph beverages
sanitation in food and beverage and S, and food hygiene. through with
7. Cleanliness and handling. Demonstrations home
condition of resources.
equipment/utensils, Self-check
furniture and supplies analysis Scaffold 2.
8. Legislation on OH & S 3.1 Set table according to the
and food hygiene standards of the food service Create and Value the
establishment Self-assessment make proper importance of
General Rules in Laying The learner demonstrates table set-up knowing the
Covers/Table Set-Up knowledge and skills in food 3.2 Set covers correctly and napkins different table
and beverage service related to according to the Practical with bt6he skirting and
10. Different Napkin table setting, table skirting, and predetermined menu assessment available making up with
Folding Styles napkin folding in accordance resources at table napkins
with the proper procedures home.
11. Table Skirting Styles and guidelines
True or false
FOOD AND BEVERAGE
PRODUCTS 1.1 Master the names of past Pictionary
The learner 1. Update oneself on the and current trends of dishes in Identification
Value the
Past and Current Trends demonstrates current food menus, the menu Quartet
importance of
in Food and Beverage understanding on and service trends Practical
identifying the
promoting food Graphic
types of menus
25. Types of Menus and beverage 2. Identify possible food Self-assessment organizer
offered in food and
products. sources based on activity
26. Types of food and acceptable cultural norms Of types of beverages
beverages and wants menus
Know the principle in food and
a. Special dietary 3. Demonstrate beverages Self-check
requirements appreciation for new analysis
trends in food and Survey Appreciates the
b. Special cultural needs beverage service principle in food
The learners and beverages
32. Principles in Food demonstrates 1. demonstrates Identify the different food Demonstrate services and its
and Beverage Service understanding of knowledge and skills on the service styles Pictionary the different styles.
concepts and proper way of giving food service styles
33. Different Food principles in and beverage services to Practical and make a
Service Styles providing food and guests assessment video caption
beverage services on it.,
to guests in various
types of dining Video
venues and diverse presentation.
styles of service

PROJECT BASED – PERFORMING FOOD AND BEVERAGES APPLICATION OF LEARNING