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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

DAILY School Sinaman Integrated School Grade Level & G11 and G12 –
LESSON Quarter First Quarter
LOG Teacher Rio Krystal M. Woo SHS Track Home Economics
SENIOR HIGH SCHOOL Inclusive Dates October 10-14, 2022 Learning Area Cookery NC II, Food
and Beverage Services
NCII and Practical
Research I
Scheduled Time 7:30am-4:30pm Topic Cookery NCII –
Prepare Appetizers
Food and Beverage
Services NCII -
Prepare Service
Stations and
Equipment
Practical Research -
Qualitative Research
and Its Importance in
Daily Life

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedure must be followed and
I. OBJECTIVES if needed, additional lessons, exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed
using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance
and joy in learning the lessons. Weekly objectives shall be derived from the Curriculum Guides.
A. Content Standard The learners demonstrate an Preparation of service Modular Print
understanding the equipment/utensils and
knowledge, skills, and supplies
attitudes required in 5. Basic Types of
preparing appetizers Tableware
a. Dinnerware/ chinaware
b. Beverage ware/
glassware
c. Silverware/cutlery
6. Station Mise-en-place
7. Cleanliness and
condition of
equipment/utensils,
furniture and supplies
8. Legislation on OH & S
and food hygiene
B. Performance The learners independently The learner: Modular Print
Standards prepare appetizers 1. demonstrates
knowledge and skills in
 food and beverage service
related to the preparation
of service station and
equipment
3. perform hygiene and
sanitation in food and
beverage handling
C. Learning Perform mise en place Prepare Service Stations Modular Print
Competencies / 1.1 identify tools and and Equipment
equipment needed in the
Objectives (Write the preparation of appetizers
LC Code) 1.2 clean, sanitize, and
prepare tools, utensils, and
equipment based on the
required tasks
1.3 classify appetizers
according to ingredients
1.4 identify ingredients
according to the given
recipe
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the Curriculum Guide, the content can be
III. CONTENT tackled in a week or two.
IV. LEARNING List of materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is
a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
RESOURCES
A. References
1. Teacher’s Guide Cookery 12 – K TO 12 Food and Beverage Practical Research I – K Modular Print
pages Technical Vocational Services NC II – K TO TO 12
Livelihood 12 Technical Vocational
Livelihood
2. Learners’ Materials
pages
3. Textbook pages
4. Additional Materials
from Learning
Resources Portals
B. Other Learning
Resources
These steps should be done across the week. Spread out the activities appropriately so the students will learn well. Always be guided by
demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing
V. PROCEDURES students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Revising previous Modular Print
 lesson or presenting
the new lesson
B. Establishing a purpose Guide Question:
for the lesson 1. Before we eat, what is
the food we intake first?
C. Presenting examples/ Answer Jumbled Letter
instances of the new using the Guide Questions
lesson
D. Discussing new Read the short story and fill
concepts and in what are asked for in the
Table below the story.
practicing new skills
#1
E. Discussing concepts Types of Appetizers.
and practicing new
skills #2
F. Developing mastery Detect and Write
(Leads to Formative Direction: Read the
statement carefully and
Assessment 3) write the correct word that
fits the description. Choose
your answer from the box.
G. Finding practical Take Me In
applications of Directions: Classify the
ingredients listed below
concepts and skills in according to the parts of
daily living canapé. The words listed
below are used in your
barangay,
H. Making Guide Questions:
generalizations and 1. What is the importance of
appetizer in your meal?
abstractions about the
lesson
Modular Print
Writing a Research Title Modular Print
Key points to be Revise the following Modular Print
considered in preparing thesis statements to
the service establish a clear position
station and equipment
Cleanliness and Modular Print
Condition of
Equipment/Utensils,
Furniture and Supplies
Identify the following Modular Print
table ware used in food
and beverage services.
Enumerate the do’s and Cite at least two issues, Modular Print
dent’s in handling service concerns or problems
operating equipment that you have
encountered in the
different domains. Then,
choose one which
interests you the most as
your focus for your
research project.
1. What is a table How do you know that Modular Print
centerpiece and why it is the topic you have
important in table setting? chosen is related to you?
2. How are table
centerpieces placed in
different table setups?
3. What materials are
typically used as table
centerpieces?
4. Enumerate the
principles of design for
floral arrangement.
5. Identify the materials

I. Evaluating learning Brain-Teasing Fun Game
(Word Puzzle)
Directions: Find the correct
word in the puzzle based on
the guide questions below.
J. Additional activities
for application or
remediation
needed for floral
arrangement.
6. What are some of the
basic designs in floral
arrangement?
Demonstration. Banquet Directions: Think of an
Set-Up and Styles appropriate research
topic that is relevant to
you as a Senior High
School student or simply
as a citizen of this
country. Start from a
broad concept, then
narrow it down
Make an online research
on how to make
reservations for guests.

VI. REMARKS

Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to
VII. REFLECTION help the students learn? Identify what help your Instructional Supervisors can provide for you so when you meet them, you can ask them relevant
questions.
A. No. of learners who
earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
D. No. of learners who
continue to require
remediation.
E. Which of my teaching
strategies worked
 well? Why did it 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 learners?
.