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
School LINA GAYETA LASQUETY NHS Grade Level 11 - Turquoise
Teacher JONATHAN CESAR A. MENDOZA Learning Area Food and Beverage Services NC II
January 15 – 18, 2018
Monday - Thursday
Teaching Dates and Time Quarter 2nd Quarter
2:00 – 4:00 (G11 – TURQUOISE)
Monday Tuesday Wednesday Thursday Friday
January 15, 2018 January 16, 2018 January 17, 2018 January 18, 2018
The learner demonstrates an understanding of the concepts and principles in providing food and beverage services.
The learner:
1. independently provides food and beverage services
2. demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and other related
services.
3. observes proper qualification standards regarding the condition of dining/restaurant hall or space, amenities, furniture, equipment’s,
supplies, materials and others.
4. demonstrates the skills and understanding of preparing the menu suitable for a specific event and/or of the preparation needs as
advised to the cooks or kitchen staff.
LO 2. Prepare and set tables
2.1 Set tables within the required timeframes in accordance with the standards and/or customer’s special requests
2.2 Dress tables according to standard procedures and/or any approved special requirements
2.3 Check cleanliness and condition of tables, glassware, service ware, and cutlery prior to service
2.4 Remove, clean and replace items that are below standard based on relevant guidelines
 Completeness of table setup
 Balance and uniformity of utensils
 Order of the utensils
 Eye appeal
 Timeliness
Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services NC Food and Beverages Services Food and Beverages Services NC
II II II NC II II
4. Additional Materials from
Learning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Recall on previous topic.
presenting the new lesson. .

B. Establishing a purpose for Describe some dining setting at

the lesson. home and in some restaurants.

C. Presenting
examples/instances for the
new lesson
D. Discussing new concepts and Kinds of Table Napkin Folding Sequence of menu Setting up linen and its types. Different type of Table
practicing new skills #1 Table Appointments Appointments and settings.

E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Leads to
Formative Assessment 3)
Basic Table Napkin Folding
Perform some basic table napkin
folding.
Perform proper way of installing Perform different table
different types of linen. settings.
Russian, French, American,
English
Enumerate some utensils use in
Table Appointments.

G. Finding practical applications Name some utensils that is also

of concepts and skills in daily present at your home.
living
H. Making generalizations and
abstractions about the lesson.

I. Evaluating learning

J. Additional activities for Long test from the previous

application for remediation. topic.

V. REMARKS:

Prepared by:

JONATHAN CESAR A. MENDOZA Checked by:

SONIA O. ASIS
Principal I