SCHOOLS DIVISION OFFICE

MARIKINA CITY
WEEKLY INSTRUCTIONAL PLAN
MODULAR DISTANCE LEARNING
THIRD QUARTER WEEKLY HOME LEARNING PLAN
SCHOOL: NANGKA HIGH SCHOOL
TEACHER: GIRLIE C. CAO
GRADE LEVELS: GRADE 11
Week 1-4: FEBRUARY 7-MARCH 4, 2022
TEACHER SCHEDULE:
NANGKA HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
TEACHER'S LOADING
SY 2021 - 2022
Teacher: Ms. Girlie C. Cao
Official Time: 6:00 - 2:00 P.M.
M T W TH F S

Food and Beverage BREAD AND PASTRY Food and Beverage BREAD AND PASTRY Consultation
6:00 - 9:00 Service PRODUCTION Service PRODUCTION Home Room/CGP (M. ASSESSMENT
(FBS) (BPP) (FBS) (BPP) Cao)

9:00-9:20 BREAK

Work Immersion
9:20 -12:20 Grade 12 FBS ASSESSMENT
Consultation
 BREAD AND PASTRY PRODUCTION

MELC : Week 1 MELC : Week 2 MELC : Week 3 MELC : Week 4

Module 1: Module 2: Module 3: Module 4:

Prepare sponge and cakes Prepare and use fillings Decorate Cakes Present cakes

Learning Competency: Learning Competency: Learning Competency:

Learning Competency: 1. Explain the classification of coatings 1. Enumerate types of icing and frosting; 1. Identify the use of equipment with
and sidings; and service requirements;
1. Discuss the classification of 2. Familiarize filling and assembling 2. Perform steps and procedures in icing
cakes; cakes cake; and 2. Identify the product freshness,
appearance, characteristics of cakes;
2. Demonstrate the mixing 3. Explore opportunities for the cake
and
methods used. Learning Tasks: decorator
3. Familiarize the standard size and
Learning Tasks: ▪ What’s In weight per serving.
Read and analyze the following: ▪ What’s New Learning Tasks:
Learning Tasks:
▪ What’s In ▪ What is It Read and analyze the following:
▪ What’s In
▪ What’s New ▪ Assessment ▪ What’s In
▪ What’s New
▪ What is It ▪ What’s New
▪ What is It
▪ What I Can Do Learning Output: ▪ What is It
▪ Assessment
Answer in ▪ What I Can Do

Learning Output: WHAT’S MORE and ASSESSMENT Learning Output:

Answer in Learning Output:
Answer in
WHAT’S MORE AND Answer in WHAT’S MORE and ASSESSMENT
WHAT’S MORE and ASSESSMENT
ASSESSMENT.

FOOD AND BEVERAGE SERVICE

 MELC : Week 1 MELC : Week 2 MELC : Week 3 MELC : Week 4

Module 1: Module 2: Module 3: Module 4:

Know the Product Undertake suggestive selling Carryout Up-Selling Serve Food order

Learning Competency:

Learning Competency: 1. Describe the food items on the Learning Competency: Learning Competency:
menu;
1. Describe the dishes and 1. Provide several choices or options 1. Name and identify those food
drinks covered in a menu. 2. Explain the standard food and with a menu; service styles
2. Discuss dietary beverage pairings; 2. Cite some up-selling 2. 2. Explain the guidelines/
requirements, special techniques in carrying plates
3. Demonstrate special skills in techniques/strategies;
cultural needs, and food and trays
allergens. suggestive selling 3. Explain the guidelines in promoting 3. Demonstrate the sequence of
3. Indicate details of food and beverage items table service
reservations based on 4. Observe food safety and
established standard sanitation
policy. Learning Tasks:
Learning Tasks: Learning Tasks: ▪ What’s In
Read and analyze the following: Learning Tasks:
Read and analyze the following: ▪ What’s New
▪ What’s In ▪ What’s In
▪ What’s In ▪ What is It
▪ What’s New ▪ What’s New
▪ What’s New ▪ Assessment
▪ What is It ▪ What is It
▪ What is It
▪ What I Can Do ▪ Assessment
▪ What I Can Do Learning Output:
Learning Output:
Answer in Answer in WHAT’S MORE
Answer in WHAT’S MORE and Learning Output: and What I Can Do
Learning Output:
What I have Learned.
Answer in Answer in WHAT’S MORE
Answer in WHAT I CAN DO and
and ASSESSMENT
ASSESSMENT

Prepared by: Checked by: Noted by: Approved by:

GIRLIE C. CAO MARITESS S. ZARA MARIA AMOR R. SOLIS HADJI M. TEJADA
Adviser Year Level Chairperson ASP II Principal II