Department of Education

MINIEN NATIONAL HIGH SCHOOL

Sta. Barbara, Pangasinan
Specialized Subject- WORK IMMERSION
Quarter 4-Module 01-02 / HE 12
Name:_______________________________ FB Messenger: _________________________
I. Topic: IMMERSION PROPER (Home or School-Based)
Lesson 1- Portfolio Preparation for Food & Beverage Services
II. Lesson Objectives: After going through this module, you are expected to:
1. Organize portfolio by following the given criteria;
2. Perform table skirting and table setting;
3. Familiarize the different types of table setting;
4. Clean, Sanitize and store the Tools, Equipment and Supplies
Guide for Learning: Open this link in google portfolio.importance.purposes /slideshare.net/ table.skirting.
table.setting/slideshare.net/
What I Need to Know & What Is It
Student’s Portfolio- forms of educational evidence assembled for the purpose of (1) evaluating coursework quality,
learning progress, and academic achievement; (2) determining whether students have met learning standards or other
academic requirements for courses, gradelevel promotion, and graduation; (3) helping students reflect on their
academic goals and progress as learners; and (4) creating a lasting archive of academic work products,
accomplishments, and other documentation.
Contents of A. Title Page
Portfolio B. Introduction
C. Table of Contents
I. Accomplished Forms
II. Pictures of work site and nonwritten output/ projects with captions
III. Illustrations of activities performed (as needed)
IV. Weekly diary (narrative/ account of learnings and achievements, issues faced and
corresponding resolutions)
V. Sample written output
VI. Work Immersion Highlights VII. Other relevant pictures/documents
Activity 1: Start to write your Title Page (Use short bond paper or colored short bond paper)
First Part of
my Portfolio Department of Education ACKNOWLEDGEMENT DEDICATION
Minien National High School
Margins Senior High School
Top- 1 inch
MY PORTFOLIO
Left- 0.75
SHS Work Immersion
Right- 0.75
Bottom- 1 Submitted by:
inch (Name of Student)
(School Year)
If
Computerized Submitted to:
Font- Arial (Name of Teacher)
Size- 10 (Submit for checking, signing and grading per activity then return back on next schedule for your
compilation) Pls. follow strictly the format, make it clear and clean, no erasure and do not fold,
temporarily insert in plastic long envelope)
Activity 2: INTRODUCTION (Compose of the following: What is student’s portfolio, importance of portfolio,
purposes of making portfolio) (Use short bond paper or colored short bond paper)

INTRODUCTION TABLE OF CONTENTS ACCOMPLISHED FORMS

(Attached Application Letter,
Resume and Barangay
clearance in short bond
paper)
 Module 2: Note: Compilation of Pictures for Documentation will start from the series of activities to be
Activity performed
Proper=
Performance
Task
Activity 3: A. Table Skirting (Illustrate by writing the Procedures)
Food and B. Table Setting (Illustrate by writing the Styles, Utensils, and Procedures- present at least 3
Beverage styles)
Services

Activity 4: Directions: Read the following statement and identify the type of service being describe. Choose the
Types of correct answer below.
table setting FRENCH SERVICE BUFFET SERVICE
AMERICAN SERVICE
RUSSIAN SERVICE ENGLISH SERVICE

__________1. requires a high level of competency and showmanship of the food and beverage
service attendant/waiter.
__________2. is commonly used for banquets and formal sit-down meals where all the guests
are having the same menu.
__________3. the food is brought into the dining room in a silver platter and is served by the
food and beverage attendant/waiter to the guests' plates which have been
previously set before the guests arrive.
__________4. is the fastest of all types of service and requires the least amount of skills of the
food and beverage service attendant/waiter.
__________5. the food is brought to the table on a cart, called gueridon.
__________6. there are two waiters working together to prepare and serve the meals.
__________7. is the type of service in which guests select their meal from an attractive
arrangement of food on long serving tables.
__________8. entails the initial preparation of food in the kitchen, with the final preparation
done in the dining area in front of the guest.
__________9. is characterized by portioning all the food on the dinner plate in the kitchen. In
this service, equal portioning and uniformity in plate presentation must be given
attention.
__________10. There are two waiters working together to prepare and serve the meals.

Summative Directions: TRUE OR FALSE: Write TRUE if the statement is true, and write
Test: FALSE if the statement if false. Write your answer on your answer sheet.

1. Wear gloves when cleaning and sanitizing equipment.

2. Clean and sanitize utensils after every use.
3. Food contact surfaces of grills, griddles and microwave ovens must be cleaned at least once a
month.
4. When cleaning utensils, you should check and do not sort them according to ease of cleaning.
5. Use soap and water to sanitize equipment.
6. In order to provide good service, the service staff must be trained in proper handling of service
equipment.
7. To avoid contamination equipment must be kept in an open drawer or cabinet.
8. Always deliver foods for room service covered to avoid bacterial contamination.
9. Cutleries that have fallen on the floor can be used for service as long as you wipe it thoroughly
10. Glasses can be handled anywhere provided you wash your hands with soap and water.

References: DepEd Modules / Pdf-Powerpoint Files, Internet

Prepared by: Approved by:

NOVA M. IGLESIAS DOMINADOR V. NABOR JR.,LL.B
MT-II Principal