School: Macasandig National High School
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
(Write the L Ccode for
each)
II.CONTENT
(Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
Grade Level: Grade 9 and 10
Teacher: Ma. Dorothy G. Royo Learning Area: Food and Beverage Services
Teaching Dates and Time: Week 1 Quarter: 1ST Quarter
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
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
Prepare Service Stations Prepare Service Stations Prepare Service Stations The learners will be able to:
The learners are expected The learners are expected The learners will be able to: 2.7 Check equipment and
to: to: 2.5 Refill condiments and prepare
2.1 Stock supplies 2.3 Check the cleanliness sauce for service
necessary for and bottles and wipe, clean and 2.8 Apply food hygiene and
service condition of all tables, dry Occupational Health &
2.2 Clean, wipe and put tableware the necks and tops of the Safety
tableware and dining room equipment bottles measures
and dining room equipment 2.4 Fill water pitchers and 2.6 Promote special tent
in ice cards and
their proper places buckets similar special displays TLE_HEFBS9-12AS-Ic-d-2
TLE_HEFBS9-12AS-Ic-d-2 TLE_HEFBS9-12AS-Ic-d-2
TLE_HEFBS9-12AS-Ic-d-2
4. Preparation of service 5. Basic Types of Tableware 6. Station Mise-en-place 7. Cleanliness and condition
equipment/utensils and a. Dinnerware/ chinaware of
supplies b. Beverage ware/ equipment/utensils, furniture
glassware and supplies
c. Silverware/cutlery 8. Legislation on OH & S
and
food hygiene
Food and Beverages Food and Beverages Food and Beverages Food and Beverages
Services Services Services Services
By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas
 4. Additional Materials from
Learning Resource LR
portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous Lesson
or presenting new lesson
B. Establishing a purpose for
the lesson
a. Presenting examples/
instances of the new lesson.
b. Discussing new concepts and
practicing new skills. #1
c. Discussing new concepts and
practicing new skills #2.
d. Developing Mastery
(Lead to Formative Assessment
3)
e. Finding practical application of
concepts and skills in daily
living
f. Making Generalizations and
Abstraction about the Lesson.
g. Evaluating Learning
h. Additional Activities for
Application or Remediation
LCD Projector
Computer
Projector, ppt, materials for
activity
Review of the previous
lesson
Video presentation of tools
and equipments necessary
in the service stations
Video presentation on
stocking supplies and
cleaning dining room
equipments
Explaining the methods on
preparation of service
equipment/utensils and
supplies
Demonstrate the proper
method on preparing food
service
equipment’s/utensils and
supplies
Practice skills on stocking
supplies and cleaning
dining room equipments
Individual demonstration of
competencies discussed
LCD Projector
Computer
Projector, ppt, materials for
activity
Review of the previous
lesson
Video presentation showing
tablewares
Video presentaiton on Basic
Types of Tableware
Discuss the basic types of
tablewares
Differentiate every type of
basic tablewares
Practice skills on identifying
each tablewares rightfully
Individual demonstration of
competencies discussed
LCD Projector
Computer
Projector, ppt, materials for
activity
Review of the previous
lesson
Video presentation on food
preparation and sanitation
Video presentaiton on
stations mise-en-place
Explain the methods of
stations mise-en-place
Demonstrate the proper way
stations mise-en-place
Practice skills on the proper
station mise-en-place
Individual demonstration of
competencies discussed
LCD Projector
Computer
Projector, ppt, materials for
activity
Review of the previous
lesson
Video presentation of bad
habits in food hyience
Video presentation OH and S
and food hygiene
Discuss Occupatonal Health
and Safety and food hygiene
Demonstrate the
competencies learned with
the right OH & S and food
hygienic practice
Practice skills on OH&S and
food safety
Individual demonstration of
competencies discussed
 V. REMARKS Students should be able to Students should be able to Students should be able to Students should be able to get
get 80% level of mastery get 80% level of mastery get 80% level of mastery 80% level of mastery
VI. REFLECTION

A. No. of learners earned 80%in

the evaluation.
B. No. of learners who required
additional activities for
remediation who scored
below 80%

C. Did the remedial lesson work?

No. of learners who have
caught up with the lesson.

D. No. of learner who continue to

require remediation

E. Which of my teaching
strategies worked 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?

Checked by:

Maria Louella Roz de Gracia-Raut

JHS- Department Head