SAMPLE DIARY CURRICULUM MAP

SUBJECT: Food & Beverages Services

GRADE LEVEL: 9

COMPETENCIES ACTIVITIES
Quarter/ UNIT TOPIC: CONTENT PERFORMANCE INSTITUTIONAL
CONTENT STANDARD STANDARD SKILLS CORE VALUES
Month ASSESSMENT RESOURCES
OFFLINE ONLINE

Acquisition

https://www.gl
oriafood.com/h
ow-to-take-
A.1 Identify the table-
steps in taking table Sequencing Pictionary reservations
The learner The learner Labeling Creativity
reservations
demonstrates independently
Media Literacy
prepares the
understanding of TLE_HEFBS9-
Preparing for dining
concepts,
the Dining room/restauran 12AS-Ia-b-1
Area for and principles in t area for
QUARTER Service preparing service

1 the dining
room/restaurant A.2 Enumerate https://znnhs.z
the process in dnorte.net/wp-
area for service.
preparing service content/upload
stations and s/2020/10/TLE_
 equipment Enumeration Flow Chart Sequencing 9_10-F-and-B-
Q1M1W1.pd
Cooperation

https://www.re
stobiz.ca/five-
ways-to-
A.3 Describe the improve-the-
mood/ambiance of Compare &
Picture Analysis 1- ambiance-of-
Minute Speech Creativity
the dining area Contrast your-
restaurant/

https://www.u
en.org/lessonpl
an/view/17714
A.1 Food #:~:text=The
Service %20way
A.4 State the Critical Thinking
Operations %20you%20set
importance of
%20your,appea Open-
setting up tables in
rance%20of Mindedness
the dining area Modified True
%20the
or False
Frayer Model %20food
%20served.

Make Meaning
M1. Discuss the
A.2 relationship https://www.yo
Reservation between good Situational Analysis Video utube.com/wat
CER
Process ambiance and good Analysis ch?
service to a v=bSixV6_baas Critical Thinking
successful food
establishment.
Transfer
T1. Demonstrate the skills in https://www.yout
preparing dining room or ube.com/watch?
restaurant area for service Performance Task Scaffolding
v=AC2PEW6_Xrc Media Literacy
Offline: Collage Making
Competence
Online: Vlog Presentation