LESSON 1

ASSIGNMENT

(Reflection or Learning)

Compile illustration for

American Service,
Russian Service, French
Service, Chinese Service
and Filipino Service.
AMERICAN SERVICE

DEFINITION
● The food is plated in the kitchen and served individually to
the guests.
● A method of serving hotel or restaurant food, in which
portions of food are placed on plates in kitchen (except for
bread and butter and salads which are served on the table)
by the establishment's employees and served to each guest
by a waiter or waitress.

HISTORY
 ● Restaurants were concentrated around those areas with the
largest populations in the early 19th century.

ADVANTAGES
● It is a fast and simple service.
● It is inexpensive. One waiter or waitress can serve many
guests and no special service equipment is necessary.
● It does not require highly trained technical staff that
demands for higher pay.
● Quality control of food from kitchen can be excellent.
● More dining room space can be allocated to tables and
guests

DISADVANTAGES
● Less showmanship
● Reduced personalized attention
● Guests cannot choose the portion
● Service is not elaborate as French or Russian
RUSSIAN SERVICE

DEFINITION
 ● The food is served at the guests’ table on platers and serving
dishes. Guests can either be served or are allowed to serve
themselves.
● Similar to (but faster and less expensive than) French
service.
● The food is completed in the kitchen and only one waiter is
used.

HISTORY
● Originated from the era of Tsars of Russia who believed in
ceremony and ritual.
● 1850's: Russian Service was introduced to France and soon
spread to other countries.

ADVANTAGES
● Only one waiter is needed to each station Advantages
● Elegant Faster Less expensive
● No extra space is needed for the equipment
● It guarantees equal portion because the food is pre-cut and
already served
● Giving the guests personal attention
Conclusion:
Useful at banquets where every guest receives the same
food selection.
DISADVANTAGES
● Big initial investment in silver equipment
● If many guests are served from one platter, the last one to
be served may see a rather less attractive display.
 ● If every guest in a party orders a different dish like steak or
fish, the waiter must carry very heavily loaded tray to the
dining room.

FRENCH SERVICE
French Service History
● The first real restaurant in France appeared about twenty
years before the French Revolution.
Two types of French service:
Cart French Banquet French

NOTE
● Plated entrees are served from the right, all other courses
from the left.
● Beverages are served from the right.
● All courses are removed
ADVANTAGES
● French service can be very impressive and distinctive.
● Part of the preparation of the dish, or at least the finishing
of it, is done in the dining room.
 ● The food is brought on silver platters, carefully arranged
and suitably garnished, and presented to the guest for his
inspection.
DISADVANTAGES
● Very expensive if executed properly and a high menu price.
● Need a large space between tables for carts.
● The service requires highly skilled staff so difficult to find
staff and waste to must time for training.
● Need many staff to service for a dinner table so send to
must

CHINESE SERVICE
DEFINITION
● Foods are elaborately dished on platters and served in the
center of the table. Guests then help themselves to select
their own food. In Chinese service, sweet foods are often
served at the beginning of and during the meal and Rice or
soup is served at the end of the meal.
Chinese Service includes certain unique characteristics which
make it traditional and sophisticated service. Here are the
followings:
● In Chinese service, chopsticks are served with all foods,
except soup and dessert spoons.
● Foods are presented and served attractively into large
platters, bowls, and other containers and brought to the
table so that guests can choose food according to their taste
since often there’s a large selection of different foods.
 ● Chinese service is less labor intensive but the amount of
service ware is quite extensive since foods are served in
individual dishes.

CHINESE TABLE SETTING

FILIPINO SERVICE

DEFINITION
● This is used by many Filipinos. It is a table service without a
waiter/waitress. All courses are served on the table with
serving spoon for each course. Diners remain seated
throughout the meal and are expected to serve themselves.
FILIPINO BUFFET STYLE

Here's some things you should know when dining with

Filipinos:
● Spoon and fork are the usual eating utensils.
● Chatting while eating is normal.
● Don't leave the table until everyone else is finish with their
food.
● Here's a fun thing after eating: you would want to get used
to burping!
● Don't refuse a packed meal.

LESSON 2
 Motivation/
Prompting
Questions

Question:
Say something about the picture below. How will you
relate the pictures of the topics entitled “The Kitchen Details”?
● This picture shows the kitchen work triangle it is a concept
used to determine efficient kitchen layouts that are both
aesthetically pleasing and functional. The primary tasks in a
home kitchen are carried out between the cook top, the sink
and the refrigerator. These three points and the imaginary
lines between them, make up what kitchen experts call the
work triangle. The idea is that when these three elements
are close (but not too close) to one other, the kitchen will be
easy and efficient to use, cutting down on wasted steps.

● I would relate the pictures of the topic entitled “The Kitchen

Details” by the layout of the kitchen itself because the
segments of the triangle represent traffic flow within a
kitchen, ideally creating a rotational movement between the
tasks of cooking (stove), chopping/peeling (sink), and
storage (refrigerator). So, it is also important that no
element, such as a kitchen island, block the flow. The
kitchen details defined as general and if your kitchen is
clean and the utensils, silverware, napkins and etc. are well
organized you are comfortable to work in the kitchen.
 LESSON 2

Student Activity 7

Collect all catering

equipment, tools and
accessories needed for
the Catering Service.
Label it with its names
and purposes.
CATERING EQUIPMENTS, TOOLS AND ACCESSORIES IN
CATERING SERVICE

Cooking equipment in the kitchen

Cooking equipment depends on the type of catering service or
specialization you do (children’s parties, fiesta celebrations,
weddings, etc.). These pieces of paraphernalia are what you need
in the kitchen.
NAME PURPOSE PICTURE

Gas or electric Gas ranges offer more

range for precise heat control
general for searing meats or
purpose stir-frying veggies,
cooking while the dry, even
heat of electric ranges
works better for
baked goods.
Cooking oven Ovens are often used
for baking for cooking, where
they can be used to
heat food to a desired
temperature. Ovens
are also used in the
manufacturing of
ceramics and pottery;
these ovens are
sometimes referred
to as kilns.
Grill for A barbecue grill is a
barbecue device that cooks
food by applying heat
from below. There
are several varieties of
grills, with most
falling into one of
three categories: gas-
fueled, charcoal, or
electric.
Ice machine ice machine may
for mass refer to either a
serving of cold consumer device for
drinks and making ice, found
juices inside a home
freezer; a stand-alone
appliance for making
ice, or an industrial
machine for making
ice on a large scale.
Deep-fryer for deep fryers let you
french fries, cook foods in deep
tempura, oils or fats heated to
calamari, high temperatures.
mozzarella They make crispy
sticks, churros, chicken fingers, fish,
donuts, etc French fries and
other foods quickly
and easily.
Freezer / having a refrigerator
refrigerator for is to keep food cold.
storing meat, Cold temperatures
fish and other help food stay fresh
perishable longer. The basic idea
goods behind refrigeration
is to slow down the
activity of bacteria
(which all food
contains) so that it
takes longer for the
bacteria to spoil the
food.
Sauté pans This pan is designed
to cook a larger
volume of ingredients
without
overcrowding. A sauté
pan is used by tossing
ingredients back and
forth into the air and
is used on high heat
with oil or fat.
 Chopping Cutting boards are
boards often made of wood,
plastic or cork. Glass
cutting boards are
also available, and
although easy to
clean, may dull or
damage a knife
during use.
Aluminum foil Aluminum foil
provides a complete
barrier to light,
oxygen, moisture and
bacteria. For this
reason, foil is used
extensively in food
and pharmaceutical
packaging. It is also
used to make aseptic
packaging that
enables storage of
perishable goods
without refrigeration.
Cling wrap Food plastic wrap,
also known as cling
film, food wrap, and
saran wrap, is a thin
plastic film
commonly used for
sealing and securing
food items in
containers to keep
fresh. Food Plastic
 wrap is sold in
individual rolls or
more typically sold
with a roll in a box
that has a cutting edge
on it.
Stock/soup A stock pot is a large,
pots deep pot that is
usually used for
making stock and
cooking healthy
meals. Stock is used as
a base of soups and
sauces. Broth contains
no bones, whereas
stock does. A decent
stock pot is designed
so it heats quickly and
simmer for a long
time evenly.
Saucepans A saucepan is perfect
for boiling water. A
saucepan excels at
cooking anything
that's mostly liquid.
This means it's great
for stewing,
simmering, making
soups and,
unsurprisingly,
making sauces like
pasta sauce.
Baking sheets A flat pan or sheet of
metal that is used to
bake products that are
thick or stiff enough
to stand on their own,
such as cookies,
freestanding breads,
biscuits, pastries, and
meringues.
Pizza screens The advantage of
pizza disks is that the
crust bakes more
evenly by allowing air
to circulate beneath
the crust. Because of
the airflow and the
limited amount of
metal that heat has to
transfer through,
pizzas cook faster on
a screen and result in
a crispier crust.
Baking pans Baking pans are used
to hold runny batters,
such as cake batter
and thick solid masses
of food, such as
savory hot dish
recipes. The foods are
placed in the pan and
the baked in the oven.
Baking pans are
available in a variety
 of sizes, materials,
surface textures, and
colors.
 Tongs Tongs are a type of
tool used to grip and
lift objects instead of
holding them directly
with hands. There are
many forms of tongs
adapted to their
specific use.
Spatulas A spatula is a broad,
flat, flexible blade
used to mix, spread
and lift material
including foods,
drugs, plaster and
paints.
Ladles ladle has a long
handle terminating in
a deep bowl,
frequently with the
bowl oriented at an
angle to the handle to
facilitate lifting liquid
out of a pot or other
vessel and conveying
it to a bowl.
Chef’s knives Chef's knives are used
for cutting meat,
dicing vegetables,
disjointing some cuts,
slicing herbs, and
chopping nuts, but
there are a number of
different varieties for
separate purposes,
including carving,
slicing and bread
knives for specific
ingredients.
Pizza paddle A pizza peel is a tool
you use to place
pizzas in the oven
without spilling any
of the ingredients off
the top of your pizza.
Some describe this
nifty tool as a giant
spatula upon which
you can build your
pizza then place it in
the oven.
Slicers Slicers provide
buttons that you can
click to filter tables, or
PivotTables. In
addition to quick
filtering, slicers also
indicate the current
filtering state, which
makes it easy to
understand what
exactly is currently
displayed. You can
use a slicer to filter
data in a table or
PivotTable with ease.
Food A food processor is a
processors versatile kitchen
appliance that can
quickly and easily
chop, slice, shred,
grind, and puree
 almost any food.
Some models can also
assist the home cook
in making citrus and
vegetable juice,
beating cake batter,
kneading bread
dough, beating egg
whites, and grinding
meats and vegetables.
Whisks A whisk is a cooking
utensil which can be
used to blend
ingredients smooth
and to incorporate air
into a mixture, in a
process known as
whisking or
whipping. Most
whisks consist of a
long, narrow handle
with a series of wire
loops joined at the
end.
Mixing bowls Mixing bowls are
used for storage,
working doughs,
mixing dry
ingredients, mixing
salads, organizing,
and more. The
kitchen needs several
bowls in different
 sizes.
Plastic inserts Plastic insert plugs
for coolers keep all types of
things out including
insects, water, dirt,
and debris.
Entrée plates It may be the first
dish served, or it may
follow a soup or other
small dish or dishes.
In the United States
and parts of Canada,
the term entrée refers
to the main dish or
the only dish of the
meal.
Pasta bowls pasta bowl keeps it
tidy (no stray kale
curls on my desk)
while providing
plenty of surface area
for crunchy salad
seeds, cheesy bits, and
croutons. Pasta bowls
are great for kids, too.
Appetizer An appetizer plate is a
plates dish that can be used
to serve an appetizer
such as cheeses or
fruits.
 Salad plates a small plate used
chiefly for serving an
individual portion of
salad. a selection of
salad ingredients
served cold, often on
a bed of lettuce.
Dessert Plates Dessert plates are
usually used at formal
and informal
banquets. Dessert
plate is usually called
the luncheon plate by
craftsmen. The
function of this plate
is quite diverse. You
can use it for snacks,
appetizers, and
desserts.
Metal or plastic walk-in cooler shelves
shelves for are used inside walk-
walk-in cooler in coolers and
freezers to help store
food and beverage
items above the
ground and keep
them clean and
sanitary.
Cleaning rags Cloth rags are rags
made from unwanted
clothing, household
fabric items and
similar sources. They
are useful for
cleaning, mopping up
messes, trade uses
(plumbing, car repair,
washing windows,
etc.), craft projects,
gardening (such as
tying up stakes),
garden fill, and much
more.
Rubber floor Rubber matting is
mats mostly used as
essential safety
flooring equipment to
increase comfort
underfoot, provide
relief from fatigue,
prevent slipping and
absorb impact.
Rubber matting can
be used in a number
of different locations
and applications,
from factory matting
to stable flooring.
Hand soap/ An automatic soap
sanitizer dispenser is a device
dispenser that dispenses a
controlled amount of
soap solution (or a
similar liquid such as
a hand sanitizer).
They are often used
in conjunction with
automatic faucets in
public restrooms.
They function to
conserve the amount
of soap used and stem
infectious disease
transmission.
Aprons Aprons are used to: to
keep clothes clean &
tidy. for added
protection from
things like spills, food,
dirt, germs, hazards,
hair, chemicals, paint,
art materials. to hold
pens, tablets, tools of
the trade in easily
accessible pockets.
Fire Fire extinguisher,
extinguisher portable or movable
apparatus used to put
out a small fire by
directing onto it a
substance that cools
 the burning material,
deprives the flame of
oxygen, or interferes
with the chemical
reactions occurring in
the flame.

Buffet table equipment

If your catering package involves a buffet meal arrangement, this
is the checklist you need. This is a crucial part of the operation as
both taste and presentation of your food gets into the
microscope. Sanitation, food quality and service by your staff —
filling in the items that run out — counts a lot. And if you’re into
buffet experience, setting it right always gets rave reviews from
both guests and clients.
NAME PURPOSE PICTURE
Warming to keep the food
trays: warm and
appetizing during
dining period.
Have enough trays
to accommodate
different varieties
of food you are
serving that require
heating.
Serving Containers and
containers serving ladles,
and tongs, spoons,
associated spatulas and
utensils: scissors as needed.
 Plates, These will be
bowls and placed in areas
cutlery: strategically located
from the food and
drinks to avoid
overcrowding and
manage flow of
guests picking up
food.
Long tables: Sturdy enough to
carry all food,
containers and
cutlery. Also comes
with table cloth and
fabric to both
complement
decors and help
maintain a clean
look of the venue.
Food labels: Includes name of
dish, allergy
warning (if any)
and other
information such
as ingredients,
spicy/non-spicy,
etc.
Juice/soda Placed next to
dispensers: glasses, they hold
drinks (cocktail,
sodas, juices or cold
water) for guest’s
convenience.

The table setup

If you are not opting for a buffet arrangement, this is the

way to go. Having sufficient supply of items in the table is a
must; breakage, request for replacement, and other
instances, extra plates or utensils could come handy. As a
caterer, having a complete table arrangement generates a
positive first impression. Otherwise, it’ll leave guests a bad
reputation not only for you as a caterer but also for the
client who could end up badmouthing you and drag down
the business. This checklist considers both decorative and
functional elements in a buffet or a la cart setting.

With the right tools and equipment, the event will look
stunning, and guests will have all they need for a
comfortable dining experience. Here’s a breakdown of the
most important table settings to have on your checklist for
an event.
NAME PURPOSE PICTURE
Salad plates a small plate used
chiefly for serving an
individual portion of
salad. a selection of
salad ingredients
served cold, often on
a bed of lettuce.

Dinner plates The dinner plate is

and saucers used more than any
other plate. It is used
to serve the main
course at all meals,
formal and informal.
The saucer is useful
for protecting
surfaces from
possible damage due
to the heat of a cup,
and to catch
overflow, splashes,
and drips from the
cup, thus protecting
both table linen and
the user sitting in a
free-standing chair
who holds both cup
and saucer.
Bread plates Baskets are used the
and baskets world over for
serving dry food,
such as fruit and
bread, and they are
also used as plates
 and bowls.
Tablecloths A tablecloth is a
and linen cloth used to cover a
table. Some are
mainly ornamental
coverings, which
may also help
protect the table
from scratches and
stains.
Fabric napkins Linen napkins have
been used for
centuries as an
important part of a
home's table linen.
And for good reason:
they absorb
moisture instantly,
are soft and pleasing
to touch, they are
easy to care for and
come in a huge array
of colors and
patterns.
Centerpieces centerpiece plays an
important part in the
reception is because
most of the time, the
guests will be staying
on their designated
tables. With the help
of the centerpiece,
they are able to have
 a comfortable stay at
the table.
Glassware: Glassware is a key
keep those element for creating
that are the complete
versatile and tableware. Its utility
can be used is both functional
across and decorative and
different there is no table
occasions. arrangement
without some kind
of glassware.
Spoon, knife, great benefits of
forks and silverware is that it
other can enhance the look
silverware: and feel of a meal. A
most meal can be seen as
occasions casual or formal for
don’t really many different
need them all; reasons, but
Filipinos are silverware gives a
more into table a unique form
spoon and of elegance that is
fork. difficult to replicate.
Wine glasses A wine glass is
normally narrower
at the top for two
reasons: so, the wine
doesn't end up on
the floor when
swirling. it helps
collect the unlocked
aromas and makes it
 easier for us to smell
them.
Coasters Coasters protect the
surface of a table or
any other surface
where the user
might place a
drink. Coasters place
d on top of a
beverage can also be
used to show that a
drink is not finished
or to prevent
contamination
(usually from
insects). Coasters can
also stop hot drinks
burning the table
surface.
Water glasses glassware is used to
serve water,
cocktails, beer,
liquor, wine, coffee,
tea and other
beverages. With a
wide variety of sizes
and shapes, each one
has a purpose.
Sugar The lightweight,
containers unbreakable,
recyclable plastic of
our 4
lb. canister offers the
 ultimate in
convenience. It's
easy to handle, and
includes an airtight,
easy-to-open lid.
That means
scooping out sugar is
simple, and you
won't have to worry
about excess spills or
messes.
Salt and Salt and pepper
pepper shakers or salt and
shakers pepper pots, of
which the first item
is normally called a
salt cellar in British
English, are
condiment
dispensers used in
Western culture that
are designed to allow
diners to distribute
grains of edible salt
and ground
peppercorns.

One-off catering items

These are disposables but your event won’t be complete without
them. Having them handy completes your catering service, from
venue decorations to rubbish disposal, these are what you need.
NAME PURPOSE PICTURE
Rubbish Very handy in
bags: keeping the venue
clean and tidy,
before and after
the event has
concluded.

Pins: Used in stage

decorations, table
skirting and
sticking things
together.

Hand For guests who

sanitizers: might look for
them.

Hand If venue runs out

wash: of them, it’s good
to have a backup.

Food bags: For guests to take

away food;
running out of
them on every
occasion is a good
sign visitor like
the menu
Toothpick A must-use items
s: for certain guests

Teabags If venue gets cold

and instant and visitors start
coffee: looking for hot
beverage, these a
good bet they’ll
be looking for.
 LESSON 2

Student Activity 8

Plan a 1-Day menu for

Breakfast, Lunch, and
Dinner following the
order of courses to be
served (8 courses)
1-Day menu for Breakfast, Lunch, and Dinner

DAY BREAKFAST LUNCH DINNER

(8:00 am) (12:00 pm) (6:00 pm)
1 ● Fried ● Releve ● Cold
eggs ● Cheese hors
● Sausages ● Sorbet d’oeuvres
● Back ● Vegetabl ● Soup
bacon e Dish ● Fish or
● Tomatoe ● Soups Sea Food
s ● Chicken Dish
● Mushroo Salad ● Entrée
ms ● Farinace ● Cold dish
● Fried ous Dish or Salad
bread ● Juice ● Dessert
● Often a ● Fruit
slice of ● Coffee
white or
black
pudding
 (similar
to blood
wurst)
● Coffee

LESSON 2
 Practice
Task/Assessment

Understanding the topic

presented: Discuss the
following

1. Discuss the different types of kitchen layout.

These are the most common types of kitchen layouts:
● One Wall – these are common in smaller spaces like
apartments or small townhouses. The kitchen is
literally against one wall in one straight line.
● Galley Kitchen – these are usually small kitchens
located in narrow rooms. The kitchen counters would
be against two walls parallel to each other
● L-Shape Kitchen – this is a common kitchen layout in
both traditional kitchens and modern kitchens. The
kitchen counters form an L-shape and are placed
against walls perpendicular to each other.
● U-Shape Kitchen – the kitchen counters form a U-
shape, occupying 3 walls perpendicular to each other.
● Peninsula – this type of kitchen layout is common in
open-plan spaces. 3 sides of the kitchen counters are
against the wall, and one counter extends
perpendicularly, in which the additional counter acts
as a space divider or a counter dining/bar area.
● Island Kitchen – if any of the above kitchen layouts
add a kitchen island to the design (it should be
detached from any walls), it can be considered an
island kitchen.
2. What is the importance of banquet sanitation?
● Banquet sanitation is very important because if guests
see any leftover food on the plate or remnants and
stains on the glass or utensils, they get upset. Any trace
of dirt will give an interpretation that the catering
company is dirty. We have to sanitize our things so
that our guests would not be angry and create a
negative feedback in our business or company.

3. What is meal planning?

●
● Meal planning is the simple act of taking some time to
plan any number of your meals for the week. Plan for
yourself or plan for your family. Plan to eat healthy,
and plan a night out. Plan every snack and meal, or
simply plan your lunches so you don't spend money
on restaurant food during the week.
 LESSON 2

ASSIGNMENT

(Or: Reflection or
learning / Insights or
Exit Prompts)
Make one (1) Menu Card
of any type based

FRONT VIEW
 BACK VIEW

Party Trays

Chicken Pork
Chicken Fajita Braised Short Ribs
………………899 ……….849
Chicken Curry Glazed Pork
………………849 ………………..949
Chicken Bleu Sweet and Sour
………………999 …………….849
Chicken Teriyaki Pine-Orange Riblets
………....899 ……..999
Honey Lemon Baby Back Ribs
Chicken…949 ……………999
Buttered Chicken Letchon Kawali
…………849 …………....949
Chicken Kebab Dinadakan
……………899 ……………………949
Shanghai Rolls
Beef ………………899
Lengua Pork BBQ
…………………….1049 ……………………949
Beef Caldereta ………. Pork Kebab
….999 ………………….949
Beef with Broccoli ….
….1099 Seafood
Kare Kare ……….……. Fish fingers with Dip
….1049 ……...899
Beef Teriyaki ……. Sweet and Sour Fish
……...1099 Fillet.999
Beef Tagine Kinilaw ………………….……