GRADES 11 to 12 School: ALAMINOS CITY NATIONAL HIGH
DAILY LESSON LOG SCHOOL
& WEEKLY TEACHING
PLAN
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
(Write the LC Code for each)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
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 skill #1
E. Discussing new concepts
and practicing new skill #2
F. Developing mastery (leads
to Formative Assessment
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
* GAD Integration
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
on the formativeassessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other teachers?
Prepared by:
BENZAR C. AMIL
Subject Teacher
Grade Level: 12
Teacher: Benzar C. Amil Learning Area: Home Economics
Teaching Dates & Time: Sept 12-16, 2022 Quarter: 1, Week 4
Subject: Food and Beverage Services
Daily Lesson Log (for Face-to-Face) Weekly Teaching Plan (for Modular)
The learner demonstrates understanding of concepts, and principles in preparing the dining
room/restaurant area for service.
The learner:
1. Demonstrates knowledge and skills in food and beverage service related to the preparation of
service station and equipment
2. Perform hygiene and sanitation in food and beverage handling
1. Fill water pitchers and ice buckets (TLE_HEFBS9-12AS-Ic-d-2)
2. Refill condiments and sauce bottle and wipe, clean and dry the necks and tops of the bottles
(TLE_HEFBS9-12AS-Ic-d-2)
3. Check the cleanliness and condition of all the tables, tableware and dining room equipment
(TLE_HEFBS9-12AS-Ic-d-2)
4. Check equipment and prepare for service (TLE_HEFBS9-12AS-Ic-d-2)
5. Apply food hygiene and occupational health & safety measures (TLE_HEFBS9-12AS-Ic-d-2)
Cleanliness and condition of equipment/utensils, furniture and supplies, Legislation on OH & S and food
hygiene
Teacher-made Activity Sheet
Teacher-made power point presentation, worksheet, pictures, television, laptop
A.1. Ask the students “what are the different table
wares needed in preparing the dining room?”
A.2. Show to the class the different dining room
equipment/ utensils and supplies, ask them what
type of table wares you are showing to them.
B. Video presentation of checking the cleanliness and
conditions of equipment used in dining room
C. Video presentation on Occupational Health &
Safety measures (OH & S)
D. Explaining the methods on checking of cleanliness
and condition of dining room equipment’s
E. Demonstrate the proper refilling of water pitchers
and ice buckets, together with the refilling of the
condiments and sauce bottle and wipe, clean and
dry
F-G. Practice skills on cleanliness and checking of the
condition of equipment/utensils, furniture and
supplies
H. To generalize the lesson, let the students wrap-up
the lesson.
I. Individual demonstration of competencies
discussed
J. Additional activity to be given to students to
master the competencies that involve in food
hygiene and OH & S
*GAD Integration: Equalized Opportunities
Checked by:
LORNA E. CABANAYAN Noted by:
Master Teacher II JOSE RAMIL A. SIBUN
Asst. Principal II - ACAD