Senior High School

Food and Beverage Services

(FBS) NC II
First Quarter – Week 2
Prepare Service Stations and equipment
FBS – Grade 11-12
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 3 and 4 Prepare Service Stations and equipment
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this exemplar are owned by their
respective copyright holders. Every effort has been exerted to locate and
seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Development and Quality Assurance Teams

Writer: LEOROSANA T. AMONGAN
Illustrator: TINA GRACE CORTES
Layout Artist: IVY GRACE D. CAMPOS
Language Editor: JESSAH CHRIS EVE U. VALLE
Content Evaluator: SHERYLE L. MOSCA ______
Layout Evaluator: ERSID G. BUENO ______
Management Team: NOEMI AIREEN M. ABRAHAM__________
ELNIE ANTHONY P. BARCENA ______
PSDS/DIC

1
Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning
resource which parallel to the on-going endeavors of the higher offices in the
Department. It is the utilization of a lesson exemplar that is streamlined in a
teacher-and-learner-friendly format to cater to the new classroom setup in light
of the COVID-19 health crisis. These exemplars will be paired with a self-
contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort

that would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL- FBS 12 – First Quarter Exemplar on Preparing Service Stations
and Equipment!

This exemplar was collaboratively designed, developed and reviewed by

educators from different schools in the Division to assist you in helping the
learners meet the standards anchored on Most Essential Learning Competencies
(MELC) set by the Department while overcoming the constraints in schooling
brought by the COVID-19 pandemic.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

As a teacher, you are expected to orient the learners on how to use this
exemplar in the most fit modality. You also need to keep track of the learners'
progress while allowing them to manage their own learning through portfolio
assessments.

For the learner:

Welcome to TVL- FBS- 12 – First Quarter) Exemplar on Preparing Service Station

and Equipment!

This exemplar was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while being
an active learner, either at home or in school. To help you with this, this exemplar
comes with a Weekly Portfolio Assessment. Your teacher will provide you with a

2
template and you will be given a privilege to organize the portfolio in your own
creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the

What I Need to Know
competencies you are expected to learn
in the exemplar and the objectives you
are expected to realize.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take.
This section provides a brief discussion of
What is It
the lesson. This aims to help you discover
and understand new concepts and skills.
This section provides an activity which will
What I Can Do (1,2 & 3)
help you transfer your new knowledge or
skill into real life situations or concerns.

This task aims to evaluate your level of

What I Have Learned
mastery in achieving the learning
objectives.

Answer Key This contains answers to all activities in the

module.

This contain instructions about recording

Portfolio Goal Setting
your positive, realistic goals before going
through this exemplar.
This contain instructions about
Portfolio Completion -
completing the components of the
Your Growth Clue!
portfolio. This also includes a rubric to
guide you of how your portfolio will be
assessed.

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

3
General reminders in using this exemplar:

1. Use the exemplar with care. Do not put unnecessary mark/s on any part
of the exemplar. Use a separate sheet of paper in answering the
activities and tasks.

2. Read the instruction carefully before doing each task.

3. Observe honesty and integrity in doing the tasks and checking your
answers.
4. Finish the task at hand before proceeding to the next.
5. Return this exemplar to your teacher or facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this exemplar,

do not hesitate to consult your teacher, parents, siblings or anybody
knowledgeable and older than you at home. We hope that through this
material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

4
 What I Need to Know

Most Essential Learning Competency:

LO 2. Prepare Service Stations and equipment (TLE_HEFBS9—12AS-Ic-d2)

Sub-competency:

2.1 Basic types of tableware like Dinnerware/Chinaware, Beverage

ware/glassware, Silverware/Cutlery
2.2 Station Mise-en-place
2.3. Cleanliness and condition of equipment/utensils, furniture and
supplies
Objectives

After going through this exemplar, you are expected to:

A. Knowledge: identify and classify the different types of
tableware/table appointments and its functions;
B. Skill: Determine the proper handling and cleaning table wares;
and,
C. Attitude: Manifest appreciation in the importance of cleanliness
and orderliness of tableware and dining equipment used for
service

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher

along with this exemplar, accomplish now your weekly goal setting. Refer to
the objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

5
 What I Know

PRE-TEST

Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your
activity notebook.

1. What is the standard sized of diner plate?

A. 7 inches
B. 8 inches
C. 10 inches
D. 11 inches

2. It has elongated round cup. It is used to eat main course food items. It
can pick up just the right amount of rice, stew, or curry.

A. dessert spoon
B. dinner spoon
C. serving spoon
D. soup spoon

3. Table wares include the following except_______?

A. cutlery
B. dinnerware
C. Hollowware
D. linen

4. These are smaller than the dessert spoon in length and size of cup.
A. dessert spoon
B. dinner spoon
C. sugar spoon
D. teaspoon

5. It is used to serve beer, cocktail, or mocktail.

A. goblet glass
B. red wine glass
C. tulip glass
D. white wine glass

6. It is a type of spoon with a large or rounded bowl, used for consuming

soup.
A. Soup spoon
B. Dinner spoon
C. serving spoon
D. dessert spoon

6
7. Used for serving or carrying glasses, bottles and other beverages.
A. Bar tray
B. Chafing dish
C. Rectangular tray
D. trolley

8. A plate or bowl for individual servings of salad and 7- 8 inches in diameter

for salads/dessert.
A. Bread plate
B. Dinner plate
C. salad plate
D. under liner plate

9. The distinguishing feature of a table knife is a blunt or rounded end and

designed to cut only prepared and cooked food.
A. Steak knife
B. Salad knife
C. Dinner knife
D. Bread knife

10. An implement with two or more prongs used for raising, carrying, eating,
piercing, or digging.

A. Dinner fork
B. Fish Fork
C. Salad Fork
D. Serving fork

11. What measuring or serving glass, use a shot, shooter or whiskey glass? The
bottoms of the glasses are extra thick, so that they absorb the shock of
being slammed on a surface.
A. HI ball glass
B. pilsner glass
C. shooter glass
D. water goblet

12. This is how to properly handle flat ware except_________?

A. Drink beverage with spoon in the cup
B. The fork is used, with tines up, to carry all kinds of food to the mouth
except those that are too soft or too watery.
C. The spoon is used for dipping soft or liquid food and carrying it to
the mouth. Use your spoon only for stirring or for testing
beverages.
D. The knife is used to cut pieces of food on the plate, and to
spread butter or jelly on bread if there is no butter spreader.
Never hold knife in its blade, hold it in the handle.

7
13. What knife has a sharp-pointed, dull-edged knife, often with a sabre
shape, used only to serve out pats of butter?
A. dessert knife
B. Dinner knife
C. Salad knife
D. steak knife

14. What serving dish for foods such as soups or stews, often shaped as a
broad, deep, oval vessel with fixed handles and a low domed cover with a
knob or handle?
A. Chafing dish
B. Rectangular tray
C. Sauce boat
D. Soup tureen

15. What plate has 12 inches in diameter usually used as base plate or under
liner for starters?
A. Dinner plate
B. Fish Plate
C. salad plate
D. show plate

8
 What is It

PREPARATION OF SERVICE STATION AND EQUIPMENT

In this module, you will learn the different dining tools and equipment.
You will know all the equipment used by waiters commonly found in
restaurants and other food industries. Remember though, that there is a wide
variety of possible styles so the photos in this module are only examples of the
different kinds of dining tools and equipment: other styles may be equally
common and valid.

In quality service it requires the use of appropriate serving equipment.

Every dining attendant must be familiar with the various equipment and
supplies for dining. They should also apply the proper use of the equipment to
prevent breakages and damage
Definition of terms:

• MISE-EN-PLACE—a French phrase which means “put into place” Pre-

service preparations
• CROCKERY- Tableware such as plates, dishes, cups and other similar
items used for eating and serving made of baked clay.
• CUTLERY- sharp tools made of metals particularly knives, kitchen and
dining tools that are used at the table for preparing and serving and
eating food.

The following are examples of dining tools and equipment:

DISHWARES (Plates, bowls, cups)

Show Plate- a plate placed in the center of the

setting in Russian Service. 11-14 inches in diameter,
used as base plate or under liner for starters.

Dinner Plate- a plate from which a diner eats during

the main course of a meal. 10 inches in diameter.

Fish Plate- 9 inches in diameter for fish dishes.

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 Monkey/ Soy Dish- a container for sauces like gravy,
catsup, soy sauce and vinegar
Salad Plate/ dessert plate (Bowl)- a plate or bowl for
individual servings of salad/dessert and 7- 8 inches in
diameter for salads

Bread Plate- 6 inches in diameter for bread and

butter served

Soup Bowl with under liner- a bowl for serving soup

and 9 inches in diameter.

Bouillon/ Consommé Cup- two- handled container

for clear soup.

Underliner plate/saucer- small shallow dish to hold a

cup or bowl and catch drips.

SILVERWARE/CUTLERY (Spoons, Forks and Knives)

Serving Spoon- used for serving dishes

Dinner Spoon- used for main dish when requested for

substitute soup spoon (if not available) and cereals

Dessert Spoon- used for dessert dishes

Parfait Spoon/long spoon- is a thin spoon with a very

long handle. It is used primarily for stirring sugar or
other sweeteners into iced tea or halo- halo, which is
traditionally served in a tall glass. This is why the
spoon has a very long handle.

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Soup Spoon- is a type of spoon with a large or
rounded bowl, used for consuming soup

Teaspoon- use as suitable for stirring and sipping the

contents of a cup of tea or coffee.

Demitasse spoon- is a diminutive spoon, smaller than

a teaspoon. It is trigonally used for coffee drinks in
special cups and spooning cappuccino froth

Serving Fork- used for serving dishes paired with the

serving spoon.

Dinner Fork- an implement with two or more prongs

used for raising, carrying, eating, piercing, or digging.
On.

Dessert Fork- fork used for eating certain desserts or

sweet courses like fruits and cakes, usually somewhat
smaller than a dinner fork.

Fish Fork- fish fork is a fork which is meant to be used

while eating fish with short tines.

Salad Fork- a fork intended for eating salads with

broad tines.

Oyster fork- is used to loosen the contents of the

shells and remove the inedible bits.

Escargot fork—or snail fork are two pronged forks

that are small, thin forks used only to eat escargot or
snail.

11
 Dinner Knife- The distinguishing feature of a table
knife is a blunt or rounded end and designed to cut
only prepared and cooked food.

Steak Knife- is a sharp table knife, used for cutting

steak. These often feature serrated blades and
wooden handles, and are the only sharp knife
commonly found at the modern table

Dessert/salad Knife- a knife used during the dessert

course, usually somewhat smaller than a dinner knife.

Fish Knife- a small table knife with a spatula blade

used for eating fish.

Bread and Butter Spreader- may refer to any non-

serrated table knife designed with a dull edge and
rounded point. In this usage, a butter knife is a sharp-
pointed, dull-edged knife, often with a sabre shape,
used only to serve out pats of butter.

GLASS WARES/ BEVERAGE WARES

Water Goblet-drinking glass with a base and stem

Red wine Glass - are generally rounded with larger

bowls and wider openings. This mitigates the
bitterness of tannin or spicy flavors, according to
Wine Folly, and results in a smoother taste.

White wine glasses - are generally smaller than red

wine glasses. This shape preserves floral aromas and
helps maintain a cooler temperature.

Collins Glass- is a type of a tumbler that typically

hold 10-14oz. Commonly used to serve cocktail,
juices; this is tall narrow cylindrical glass.

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Highball Glass. is a glass tumbler that can contain (8
to 12 oz. It is used to serve highball cocktails and
other mixed drinks. A highball glass is taller than an
Old-Fashioned glass, and shorter and wider than a
Collins glass.

Pilsner Glass- is a tall glass that is tampered to a short

stem at the bottom, used specially for bears

champagne flute -is the preferred serving vessel for

Belgian Lambic and fruit beers. The narrow shape
helps maintain carbonation, while providing a strong
aromatic front. Flute glasses display the lively
carbonation, sparkling color, and soft lacing of this
distinct style.
Shot Shooter and Whiskey Glass- for measuring or
serving shots, use a shot, shooter or whiskey glass. The
bottoms of the glasses are extra thick, so that they
absorb the shock of being slammed on a surface

HOLLOW WARES
Condiment Set/ Cruets- a matched group of
containers usu. with tray or rack, including containers
for pepper salt, and mustard and often stoppered
cruets for oil and vinegar.
Pitcher- used to serve a variety of beverages
including water, iced tea, and soda.

Tea pot- short and stout.” Many tea pots are

acquiring “collectible” status.

Coffee pot- essential to any tea or brewed coffee

service. Generally, they are tall and slender and
feature a decorative handle, lid, and spout.

Soup tureen- a serving dish for foods such as soups or

stews, often shaped as a broad, deep, oval vessel
with fixed handles and a low domed cover with a
knob or handle.

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 Food Tong- used for serving or lifting tools.

Escargot Tong- a holder used for eating snail or

escargot dish.

Soup Ladle- a ladle for serving soup with long handle

and has a large deep spoon.

Food Cover- use as covering material for dish or

foods. Easily removed when it is about to be served

Utility Trays- used for transporting items, and

delivering foods.

Bar Trays- used for serving or carrying glasses, bottles

and other beverages.

Food trolly -a cart or wheeled stand used for

conveying something (such as food or books)

When treated properly your glassware will give long and satisfactory
service. However, to obtain the maximum life and performance from
glassware, proper handling is essential.

Proper Handling of Crockeries:

✓ Cups should be handled at its handle.

✓ Plates and bowls should be handled with your thumbs at the edge and
palm in at its base.
✓ Do not use any crockery that is cracked or chipped

Dishwashing:

✓ Wash with warm water, rinse detergent with running water.

✓ Never use steel wool.
✓ Wipe at once with flannel, then arrange accordingly to sizes and
shape.
✓ Most chinaware is washed in the dishwashing machine.

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 ✓ Care must be taken with expensive or larger items which may need
washing by hand.
✓ All chinaware must be rinsed at 77 degrees Celsius either in the
washing machine or by hand.

Proper Handling of Glass wares:

✓ Don’t touch or hold the glass at its mouth.

✓ Stemmed glasses are handled at the stem and if it is not, handle it at its
base.

Dish washing:

✓ Most china ware is washed in the dishwashing machine.

✓ Care must be taken with expensive or larger items which may need
washing by hand.
✓ Glasses are washed separately using a non-oil based detergent.
✓ Rinse at 77° Celsius and polish all glasses except beer glasses. Hand
wash crystal glasses and do not polish the glass by holding the stem.
✓ Glassware that needs to be polished should be handled properly. Get
a clean cloth, place on the left hand, hold the stem on your left hand
then polish the glass with your right hand in circular motion (this will be
demonstrated by your trainer).

Proper Storage:
✓ Crockery is stored on shelving in the kitchen.
✓ Excess crockery is placed in storage ready for use when needed.
✓ Cups and saucers are usually placed on top of the espresso machine.
✓ Some side plates are kept in the sideboard ready for service.
✓ Do not use any crockery that is cracked or chipped

Cleaning Crockery Safely

Cleaning is very important as these items represent a significant

investment on the part of the restaurant. Sometimes the food and beverage
server must help with cleaning and storing these items.

Careful and hygienic dish washing practices are important because of

the following reasons:

✓ You must protect your guests against any risk of illness,

✓ Protect the
✓ reputation of the establishment,
✓ Dirty service ware creates a very poor impression of the establishment
and its standards.

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Polishing, Handling and Storing of Cutlery

Dirty or unpolished cutlery creates a poor impression of a restaurant

and its hygiene and service standards.

Here are some steps and methods to clean and polish cutlery:
✓ Use a clean metal container half full of boiling water. Add a few drops
of white vinegar or lemon juice to the water.
✓ Hold cutlery by the handle, submerge into the water solution for at
least 10 seconds, then remove and polish vigorously with a clean, dry,
lint-free cloth.
✓ If water stains have not been removed, repeat the above process.
✓ When polishing is complete, take care not to contaminate polished
cutlery by touching and leaving fingerprints on it.
✓ Sort various sizes into appropriate clean cutlery containers or use a
clean tray. If there is no cutlery drawer, cover with a clean cloth or
wrap in cling wrap to keep cutlery clean and sterile.

Proper Use and Handling Flat wares:

It is important that you know and practice the correct use of a knife,
fork, spoon, and other special pieces of flat wares.

✓ The knife is used to cut pieces of food on the plate, and to spread
butter or jelly on bread if there is no butter spreader. Never hold knife in
its blade, hold it in the handle.

✓ The fork is used, with tines up, to carry all kinds of food to the mouth
except those that are too soft or too watery to be lifted with a fork.
Always handle it by the handle.

✓ The spoon is used for dipping soft or liquid food and carrying it to the
mouth. Use your spoon only for stirring or for testing beverages. Never
drink a beverage with the spoon in the cup. Remove the spoon after
stirring or testing and place it on the saucer or plate under it. Always
hold it by the handle.

16
 What I Can Do 1

Activity I – Identify and classify table appointments

Direction:

1. Categorize or classify the different types of table appointments.

2. Identify and describe each function and uses.
(note: follow the given format below)

Table wares/table Specific Name Function/s

appointments
cutleries 1.
2.
spoons 1.
2.
hollower 1.
2.
crockery 1.
2.
Beverage glass 1.
2.

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 What I Can Do 2

Activity: Discussion

Direction: Using a Venn diagram, discuss about your ideas on the situation
below. Write the answer in your activity notebook.

Situation 1.

As food attendant or waiter in a

certain Restaurant How can you
ensure that your table
appointments were safe to be used Situation 2.
by your customer?
As waiter give at least 5 or more
reasons why it is important to
observed cleanliness and
orderliness of tableware and
dining equipment used for service

Situation 3.

How can you help to improve

quality service of the Restaurant?

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 What I Can Do 3

Activity - Matching Type

Directions: Match the Column A to Column B. Write the answer in your activity
notebook.

COLUMN A COLUMN B
1.Used for transporting items, and delivering foods a. escargot tong

2. Spoon used for main dish. b. utility trays

3. A fork which is meant to be used c. dinner spoon
while eating fish with short tines. d. fish fork

4. 12 inches in diameter plate f. dinner plate

e. cereal plate

5. 6 inches in diameter plate g. dessert plate

6. 5 inches in diameter plate h. soup tureen
7. 8 inches in diameter plate i. fish plate
8. 8- 8.5 inches in diameter plate j. show plate
9. 10 inches in diameter plate k. cocktail glass

10. 7 inches in diameter plate l. red wine glass

11. A glass used for cocktail drinks m. hollow wares
12. A glass used for red wine n. bread plate

13. A serving dish for soup o. crockery

14. A holder used for eating snail or escargot dish p. salad plate
15. Refers to serving, not for dining

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 What I Have Learned

POST-TEST

Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your
activity notebook.

1. What is the standard sized of diner plate?

A. 7 inches
B. 8 inches
C. 10 inches
D. 11 inches

2. It has elongated round cup. It is used to eat main course food items. It
can pick up just the right amount of rice, stew, or curry.

A. dessert spoon
B. dinner spoon
C. serving spoon
D. soup spoon

3. Table wares include the following except_______?

A. cutlery
B. dinnerware
C. Hollowware
D. linen

4. These are smaller than the dessert spoon in length and size of cup.
A. dessert spoon
B. dinner spoon
C. sugar spoon
D. teaspoon

5. It is used to serve beer, cocktail, or mocktail.

A. goblet glass
B. red wine glass
C. tulip glass
D. white wine glass

20
6. It is a type of spoon with a large or rounded bowl, used for consuming
soup.
C. Soup spoon
D. Dinner spoon
C. serving spoon
D. dessert spoon
7. Used for serving or carrying glasses, bottles and other beverages.
A. Bar tray
B. Chafing dish
C. Rectangular tray
D. trolley

8. A plate or bowl for individual servings of salad and 7- 8 inches in diameter

for salads/dessert.
A. Bread plate
B. Dinner plate
C. salad plate
D. under liner plate

9. The distinguishing feature of a table knife is a blunt or rounded end and

designed to cut only prepared and cooked food.
A. Steak knife
B. Salad knife
C. Dinner knife
D. Bread knife

10. An implement with two or more prongs used for raising, carrying, eating,
piercing, or digging.

A. Dinner fork
B. Fish Fork
C. Salad Fork
D. Serving fork

11. What measuring or serving glass, use a shot, shooter or whiskey glass? The
bottoms of the glasses are extra thick, so that they absorb the shock of
being slammed on a surface.
A. HI ball glass
B. pilsner glass
C. shooter glass
D. water goblet

21
12. This is how to properly handle flat ware except_________?
B. Drink beverage with spoon in the cup
B. The fork is used, with tines up, to carry all kinds of food to the mouth
except those that are too soft or too watery.
C. The spoon is used for dipping soft or liquid food and carrying it to
the mouth. Use your spoon only for stirring or for testing
beverages.
D. The knife is used to cut pieces of food on the plate, and to
spread butter or jelly on bread if there is no butter spreader.
Never hold knife in its blade, hold it in the handle.

13. What knife has a sharp-pointed, dull-edged knife, often with a sabre
shape, used only to serve out pats of butter?
A. dessert knife
B. Dinner knife
C. Salad knife
D. steak knife

14. What serving dish for foods such as soups or stews, often shaped as a
broad, deep, oval vessel with fixed handles and a low domed cover with a
knob or handle?
A. Chafing dish
B. Rectangular tray
C. Sauce boat
D. Soup tureen

15. What plate has 12 inches in diameter usually used as base plate or under
liner for starters?
A. Dinner plate
B. Fish Plate
C. salad plate
D. show plate

22
 23
Pre-test Post-test
1. C 1. C What I Can Do 1
2. B 2. B
3. D 3. D
4. D 4. D
5. C 5. C
6. A 6. A
7. A 7. A
8. C 8. C
9. A 9. A
10. A 10. A
11. C 11. C
12. A 12. A
13. A 13. A
14. D 14. D
15. D 15. D
What I Can Do 3
What I Can Do 2
1. B
2. C
3. D
4. J
5. N
6. E
7. I
8. P
9. F
10. G
11. K
12. L
13. H
14. A
15. M
Answer Key
 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components
that follow your Goal Setting. Remember that your portfolio is a deliberate
collection of your works with the help of the exemplar. Highlighting your
efforts here enables you to see and reflect on your growth and achievement
and your ability to establish goals just to learn. Upon completion of your
portfolio, please be guided of the rubric below.
Rubric for Portfolio Assessment

LEVELS
Criteria Novice (1-3) Apprentice (4-6) Proficient (7-8) Distinguished (9-10) Scor
e
1. Goal Setting Sets sloppy goals, Sets some goals Sets general goals Sets clearly defined
not realistic for and processes that and processes that goals that are
10
ability nor level of are positive and are positive and attainable and growth-
development. realistic. realistic oriented
2. Test Self Shows little Shows adequate Shows good Shows very good and
Evaluation evidence of evidence of evidence of clear evidence of
reflection and self- reflection and self- reflection and self- reflection and self- 10
assessment. assessment. assessment. assessment with
documentation.
3. The Scientist Provides little Provides adequate Provides good Provides clear
in Me evidence of growth evidences of performance or evidence of
and achievement. growth and general performance or
10
achievement. improvement in continued
achievement. improvement in
achievement.
4. My Best Test 75 - 78 79-85 86-91 92-100 10
5. Chemistry Links most of the Links a number of Links analysis to the Links analysis to the
Watch analysis to the analysis to the lessons properly. lessons completely.
10
lessons lessons slightly.
inadequately.
6. “A…Ganu’n Explains the Explains the Explains the Explains the
Pala ‘yon” misconception and misconception and misconception and misconception and
10
the concept the concept the concept the concept aptly.
inadequately. somewhat. adequately.
7. Chemistry Indicates little Indicates adequate Indicates clear Indicates distinct
Connection evidence of evidence of evidence of evidence of
10
(optional) creativity/analytical creativity/analytical creativity/analytical creativity/analytical
work. work. work. work.
[1-2] [3] [4] [5]
8. Overall Submits some of Submits most of Presents all items in Presents thorough,
Presentation the items in a the items. Portfolio a chronological clear and complete
disorganized form. is well presented. form. Portfolio is items. Portfolio is neat 5
Portfolio looks well organized. and elegant.
slapdash.
9. Prompt Submits late (5-6 Submits late (3-4 Submits late (1-2 Submits on time.
5
Submission. days). days). days).
Total 80

24
References

BOOKS:

TESDA Training Regulatory Manual for Food and Beverage Services

TESDA TV
TESDA Competency-Based Learning Materials, Tourism Sector (Hotel and
Restaurant, Food and Beverage Services NC II
Technical-Vocational-Livelihood, Home Economics Food and Beverage
Services Manual (DepEd), First Edition 2017.

INTERNET SOURCES:

https://www.academia.edu/29747083/FOOD_AND_BEVERAGES_SERVI
CES_NCII_MIGRATED_MODULE_1_INTRODUCTION_TO_FOOD_AND_BEVE
RAGE_SERVICE_LESSON_1_Duties_and_Responsibilities_of_a_Waiter•
Curriculum Guide

25
For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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