SAMPLE DIARY CURRICULUM MAP

SUBJECT: Food & Beverages Services

GRADE LEVEL: 9

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

Acquisition

https://www.gl
oriafood.com/h
A.1 Identify the ow-to-take-
Labeling Exercise
The learner The learner steps in taking table Labeling table- Creativity
demonstrates independently reservations reservations Media Literacy
Preparing for understanding of prepares the
the Dining concepts, dining
QUARTER Area for and principles in room/restauran TLE_HEFBS9-
1 Service preparing t area for 12AS-Ia-b-1
the dining service
room/restaurant https://znnhs.zdnorte.n
et/wp-
area for service. A.2 Enumerate content/uploads/2020/
the process in 10/TLE_9_10-F-and-B-
Q1M1W1.pd
preparing service Enumeration Flow Chart TLE_PECS9-0k-1
stations and Technology
Cooperation
equipment &
Livelihood
Education
(Cookery) 9
by
Sumisim
et. al. pg’s 2-7
 https://www.re
A.1 Food stobiz.ca/five-
Service A.3 Describe the ways-to-
Picture Analysis 1-
Operations mood/ambiance of Compare & improve-the- Creativity
Minute Speech
the dining area Contrast ambiance-of-
your-
restaurant/

Module
Curriculum
A.2 Guide
Reservation
Process
https://www.u
en.org/lessonpl
A.4 State the an/view/17714 Open-
importance of Frayer Model #:~:text=The Mindedness
setting the tables in True or False %20way
the dining area. %20you%20set
%20your,appea
rance%20of
%20the
%20food
%20served.

Make Meaning
M1. Discuss the Article #1
relationship Article #2
between good C-E-R Table https://www.you
Situational Analysis
ambiance and good tube.com/watch Critical Thinking
service to a ?v=bSixV6_baas
successful food
establishment.
Transfer
T1. Demonstrate the https://www.yout
skills in preparing dining Performance Task Scaffolding ube.com/watch? Media Literacy
room or restaurant area v=AC2PEW6_Xrc
for service Competence