Lesson Plan in TLE 10 

Grade 10
2 Semester 3 Quarter
nd rd

Week 2

Duration: 1 hour 
Teacher: Mary Claire G. Toledo
School: Notre Dame of Bago City, Inc.

I. Objectives
At the end of the lesson student will be able to:
A. Identify the different methods for occasional room arrangement;
B. Discuss the layout for occasional room operation;
C. Create an environment and suitable room for the occasion.

II. Subject Matter

A. Topic: ROOM ARRANGEMENT (Set-up Table is Dining Area)
B. Materials: PowerPoint Presentation, Laptop, printed pictures
C. References: 
1. Phoenix Publishing House, Technology and Livelihood Education pp 47 
to 49
III. Procedure
Preliminary Activities

A. Routine Work
Prayer
Greetings
Checking of Attendance

B. Review of the previous lesson

C. Motivation
Display as many of the lesson-related supplies (see Materials or Specialized Equipment
Needed) that you have available, on a table in front of the room:

Display your Food Manager’s Certification as well for students to see.

Begin the class with the following questions and have students share their responses:

 Has anyone ever had an accident in the kitchen?

 A fire? Cut? Slip or fall?
 Has anyone ever had food poisoning?
 Nausea? Upset stomach?
 How did you feel?
 Allow time for students to describe the accidents they have had or have seen.
These are the reasons that safety in the kitchen is of utmost importance.

 Introduction of the Topic and Ideas Via PowerPoint Presentation

“ROOM ARRANGEMENT (Set-up Table is Dining Area)”

D. Lesson Proper
1. Discussion
 The teacher will now explain how the pictures she has shown earlier are related to the
topic or lesson to be discussed.
  The teacher will introduce the topic.
 The teacher will start the discussion using a PowerPoint presentation. 

2. Activity
Instructions:  Identify and name the different occasional room arrangements. Write your
answer in the space provided. 
(5 points each)
Preparation Cook Dining Room Manager
Head Cook Receptionist/Cashier
Steward Food Servers
General Manager Bus Persons

3. Analysis
Process Questions:
1. What is table set-up?
2. Why is table set-up important?
3. What is the importance of having an ambiance in the dining area?
4. Abstraction
(Generalization of Ideas based on the previous activities and teacher’s presentation)
1. What is one of the major activities that can spell success in any food service activity?
2. Why do you need plans to arrange the dining room?
3. Who assists in keeping a restaurant, bar, or lounge clean and sanitary, assists in
cleaning dishes, and tends to customers' needs?
4. In charge of all daily hotel operations to guarantee that guests enjoy an outstanding
experience.

5. Application
The students will be divided into four (4) groups. They will perform table set-up.
Correctness Personal Originality Presentation Visual Total
30% Presentation 30% Appeal 100%
20% 20%

Group
1

Group
2

IV. Evaluation
Arrange the following planning arrangement from 1 to 10.
_____Shape and size of a table
_____Total number of guests
_____Typed of menu served
_____Activity and flow of the guests
_____fire and safety codes and emergency
exits
_____Size or square footage of the room
area
_____Aisle space required for service personnel to
go around while serving the foods
_____Service areas or waiting stations, including the
soiled dish area
_____Placement of the beverage stations, coffee
stations, and portable bar
_____Number of seats per table
V. Assignment
1. In ½ Crosswise, List down at least 10 pieces of dining room equipment that can be found in your
kitchen.