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
School LINA GAYETA LASQUETY NHS
Teacher JONATHAN CESAR A. MENDOZA
Teaching Dates and Time
Monday
November 19, 2018
The learner demonstrates an
understanding of concepts and
principles in providing a link
between the kitchen and service
area.
The learner independently provides a service link between the kitchen and service area.
Discuss precautionary
measures and observance of
hygiene and sanitation in
food and beverage handling
Cleaning and clearing the
food service areas.
November 19- 22, 2018
Monday - Thursday
2:00 – 4:00 (G11 – TURQUOISE)
Tuesday
November 20, 2018
The learner demonstrates an
understanding of concepts and
principles in providing a link
between the kitchen and service
area.
Attend and monitor kitchen
service points to ensure
efficient pick up of food items
Workflow structures in the
Food and Beverage service.
Grade Level 11 - Turquoise
Learning Area Food and Beverage Services NC II
Quarter
Wednesday
November 21, 2018
The learner demonstrates an
understanding of concepts and
principles in providing a link
between the kitchen and service
area.
Identify traditional items
required from the kitchen
through monitoring of
service areas and
consultation with other
service colleagues
Duties and responsibilities of
the food service personnel.
2nd Quarter
Thursday Friday
November 22, 2018
The learner demonstrates an
understanding of concepts and
principles in providing a link
between the kitchen and
service area.
Advise colleagues promptly
regarding readiness of items
for service
Safety in Food Service.
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 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.
.
Ensuring the safety standard of
service.
How food service employees
should be trained?
Discussion: Different scenarios
on safe food service.
Discussion: Proper lifting
procedure.
Give an example of accidents
happen in a food service.
What will you do if you
experience an accident on food
service?
Recall on previous topic.
Work guide for proper food
service.
Work Group. Show an example
of proper food service base on
experience.
Discussion: Workflow chart.
Discussion: Do’s and Don’ts on
food service.
Create tips on proper food
service from your own words.
Recall on previous topic. Recall on previous topic.
The teacher will give an
overview about the topics to
be discussed
Group Work:
Make a role playing about duties
and responsibilities of a food
personnel.
Discussion: Personnel on Food Discussion: First aid is
service. important.
Organizational chart of a Discussion: Accidents on Food
Restaurant. service.
If you were a manager, how do Personal safety development
you maintain a organized you will share on the class.
restaurant?
Long test from the previous
topic.
Checked by:
SONIA O. ASIS
Principal I