GRADES 11
DAILY LESSON LOG
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
School LINA GAYETA LASQUETY NHS Grade Level 11 - Turquoise
Teacher JONATHAN CESAR A. MENDOZA Learning Area Food and Beverage Services NC II
November 12 - 15, 2018
Monday - Thursday
Teaching Dates and Time Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)
Monday Tuesday Wednesday Thursday Friday
November 12, 2018 November 13, 2018 November 14, 2018 November 15, 2018
 The learner Concepts and principles in Concepts and principles in Concepts and principles in
demonstrates an providing a link between the providing a link between the providing a link between the
understanding basic kitchen and service area. kitchen and service area kitchen and service area
concepts and
underlying theories
in FBS.
The learner independently provides a service link between the kitchen and service area.
Advise colleagues promptly Attend and monitor kitchen Identify traditional items Check quality of food in
regarding readiness of items service points to ensure required from the kitchen. accordance with customer’s
for service. efficient pick up of food items request.
Development of present day Types of Restaurant. Kitchen to dining service. Proper handling of food.
food service.
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson.
B. Establishing a purpose for
the lesson.
C. Presenting
examples/instances for the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Leads
to Formative Assessment 3)
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 for remediation.
V. REMARKS:
Prepared by:
JONATHAN CESAR A. MENDOZA
SST – I
Recall on previous topic.
History of Food service.
Brainstorming about knowledge
in food service.
Present the topics about FBS.
Discussion: History of food
service.
Discussion: Brief History of Food
Service.
Give at least 3 restaurant and
tell your experience about their
service.
Do you experience to eat in a
restaurant with a food server?
Can you share your
experiences?
Recall on previous topic.
The teacher will give an
overview about the topics to
be discussed.
Work Group. Show report about
food service.
Discussion: Types of Restaurant
Discussion: Different kinds of
restaurant in the Country.
Name some basic restaurant in
the Philippines.
Recall on previous topic.
The teacher will give an
overview about the topics to
be discussed
Group Work:
Role playing on how to manage
a kitchen.
Discussion: Kitchen to Dining
Service.
Checked by:
Recall on previous topic.
Discussion: Proper Handling
and Serving of Food.
Discussion: Personal Hygiene of
a Food Server.
Personality Development by a
Food Server starts on their own
way.
Long test from the previous
topic.
SONIA O. ASIS
Principal I