SCHOOL: LAMON BAY SCHOOL OF FISHERIES GRADE LEVEL: TWELVE (12)

GRADE 12 DAILY TEACHER: LEAH C. VILAR LEARNING AREA: FOOD AND BEVERAGE SERVICES
LESSON TEACHING DATES & TIME: JULY 16-20, 2018 QUARTER: FIRST QUARTER
LOG 3:00 – 4:00 & 4:00 – 5:00
MONDAY TUESDAY WEDNESDAY THURSDAY
I. OBJECTIVES 1. Define Russian Table Setting, French Table Setting, American and English Table Setting.
2. Perform Russian, French, America, and English Table Setting.
3. Realize the importance of assessing each others work/performance.
4. Appreciate the importance of the demonstration activity as FBS student.

A. Content Standards: The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standards: The learner demonstrates knowledge and skills in food and beverage service related to table setting, and napkin folding in accordance with the proper procedures and guidelines.

C. Learning Competencies/ TLE_HEFBS912AS-Ie-f-3 LO 3. Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment
Objectives: Write the LC code for 3.2 Set covers correctly according to the predetermined menu
each
II. CONTENT Table Setting Table Setting Demonstration Table Setting Demonstration Table Setting Demonstration
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Text book Pages
4. Additional Materials from Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment Pictures, Tablewares and Equipment
Learning resources(LR)Portal
B. Other Learning Resources TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations

IV PROCEDURES
A. Reviewing Previous Lesson or
Presenting New Lesson
B. Establishing a Purpose for the
Lesson
1. Presenting
Examples/Instances of the
Lesson
2. Discussing New Concepts
and Practicing New Skills#1
3. Discussing New Concepts
and Practicing New Skills#2
4. Developing Mastery
(Leads To Formative Assessment 3)
5. Finding Practical
Application of Concepts
and Skills in Daily Living
v. PROCEDURES
Learners will review the Proper Handling and
Storage of Equipment and Tablewares.
Inform the learners what skills and knowledge
they will gain from the lesson.
Ask “What specialty restaurant they want to
try?”
Differentiate and compare Russian, French,
American, and English Table Setting.
Determine the proper procedure of Russian,
French, American and English Table Setting
Learners will identify the tablewares and
equipment used in these table settings.
Learners will explain how these lesson can help
them.
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Teacher will explain the scoring rubrics for
the learners demonstration.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice
for their individual performance.
Learners may assess each others
performance before their final
demonstration with the teacher.
Learners will realize the importance of the
activity.
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Teacher will explain the scoring rubrics for the
learners demonstration.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice for
their individual performance.
Learners may assess each others performance
before their final demonstration with the
teacher.
Learners will realize the importance of the
activity.
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Teacher will explain the scoring rubrics for the
learners demonstration.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice for
their individual performance.
Learners may assess each others performance
before their final demonstration with the
teacher.
Learners will realize the importance of the
activity.
H. Making Generalization and Learners will generalize what they have learned Learners will explain the importance of Learners will explain the importance of Learners will explain the importance of
Abstractions about the lesson from the lesson. assessing each other work. assessing each other work. assessing each other work.
I. Evaluating Learning Teacher-made short quiz. Individual Demonstration. Individual Demonstration. Individual Demonstration.
J. Additional Activities for Learners will search for other table napkin
Application or Remediation styles on the internet.
VI- REMARKS
VII - REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who required
additional activities for remediation
C. Did the remedial lessons work?
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
work well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by:

LEAH C. VILAR MARY ANN M. BISCOCHO GLORIA M. LICAS

Subject Teacher Master Teacher II, SHS Coordinator Principal II