School Bataan National Highschool SHS
Teacher JONI MITZCHELLE R. PUNZALAN
I OBJECTIVES
A. Content Standard
B. Performance Standards
C. Learning
Competencies/Objectives
I. CONTENT
II. LEARNING RESOURCES
A. References
1. Learner’s Materials
pages
2. Textbook pages
3. Additional Materials
from Learning Resource
(LR) Portal
B. Other Learning Resources
III. PROCEDURE
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose for
the lesson
C. Presenting
Examples/Instances of
the new lesson
D. Discussing new concepts
and practicing new
skills#1
E. Discussing new concepts
and practicing new
Grade Level Grade 12
Learning Area Food and Beverage Services
Teaching Dates and Time Quarter 1st
Session 1 Session 2 Session 3 Session 4
The learner demonstrates understanding of concepts, and principles in preparing the dining room /restaurant area
for service.
The learner:
1. Perform hygiene and sanitation in food and beverage handling.
1. Apply food hygiene and Occupational Health and safety measures
TLE_HEBP9-12PB-Ia-f-1
1. Cleanliness and condition of equipment/utensils, furniture and supplies
2. Legislation on OH & S and food hygiene
Manual p.34
Curriculum Guid for Food and Beverage services
https://www.youtube.com/watch?v=DymOqv1AV2E, Jollibee Foods Corporation Orientation Guidelines
Review the previous practice of mis-en-place and cleanliness and condition of equipment/utensils, furniture and
supplies.
Video presentation: Eating a sandwich
Motive question:
Is that sandwich safe to eat?
Video presentation: Welcome to food safety
Video presentation
Teacher will explain and give examples of:
 Food borne Illness
Teacher will discuss:
 How Does Food Become Unsafe
Students will give more examples of food borne illness.
Video presentation
Teacher will explain the following:
 skills#2
F. Developing Mastery
G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning
J. Additional activities for
application or
remediation
a) Potentially Hazardous Foods
b) Contamination
c) Cross Contamination
d) Factors that favor Bacterial Growth
e) Controlling Bacterial Growth
f) Others Factors
Class will be asked to give examples by demonstrating how food becomes unsafe, how cross contamination takes
place and how bacterial growth can be controlled.
Teacher will ask students to evaluate their habits when it comes to handling food and eating. What can they say and
ask them to describe them, what have they realized?
We should always find ways to innovate and make our own version of what are ordinary and making them
extraordinary and special especially when it comes to something that we take in our bodies.
Our souls also need to be cleansed, that is by feeding our souls with the bead of life which is the word of God.
Video presentation of the recap of the lesson.
Teacher will ask the students to:
• Discuss how the factors given favor bacterial growth.
• Why food safety should be seriously observed especially in restaurants.
• How they will prevent food contamination.
Quiz: 5pts.
1. What is food borne illness?
2-4.What are the kinds of food contaminants? 3pts.
5. Give one factor that favor bacterial growth.
Students will present their final output
Rate project through:
Rubrics:
Students will be graded according to this rubric:
5 POINTS- Advance, can demonstrate their given examples without supervision and with initiative
4 POINTS- proficient , can demonstrate their given examples without assistance
POINTS- can demonstrate their given examples satisfactory but with assistance
2 POINTS- Basic can demonstrate their given examples but with considerable assistance
Assignment:
1. What is the proper way of washing the hands?
2. What are General Rules of Good Employee Personal Hygiene?
3. What are the Prohibited Personal Habits?
IV. REMARKS

V. VI. REFLECTION
VI. No. of learners who
earned 80% in the
evaluation
VII. No. of learners who
require additional
activities for
remediation who
scored below 80%
VIII. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
IX. No. of learners who
continue to require
remediation
X. Which of my teaching
strategies worked well?
Why did these work?
XI. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
XII. What innovation or
localized materials did I
use/discover which I
wish to share with
other teachers?

Prepared by:

JONI MITZCHELLE R. PUNZALAN