Cot 2 TABLE NAPKING FOLDING FINAL

Republic of the Philippines
Department of Education
REGION X – NORTHERN MINDANAO
Division of Bukidnon
Don Carlos I
DON CARLOS NATIONAL HIGH SCHOOL
Sinangguyan, Don Carlos, Bukidnon
School Don Carlos National High Grade Level Home Economics 11

School
Teacher Lynelou R. Baliling Learning Area Food and Beverage

Services
Time & Date 1:00-2:00 P.M November18, Quarter 2nd Quarter (1st Semester)
2023
I.OBJECTIVES TEACHER’S AND STUENT ACTIVITY ANNOTATIONS

1. Explain what isnapkin Progresivism learner-
folding; centered approach, the
2. Value the importance focus is on cultivating
of napkin folding in independent thinkers who
the food and beverage are actively engaged in th
learning process, with an
service; and
emphasis on relevance to
3. Demonstrate basic students' lives and
napkin folding interests.
II. SUBJECT MATTER
PROVIDE FOOD AND Constructivism philosoph
BEVERAGE SERVICE- by emphasizing hands-on
Napkin Folding experiences, collaborative
learning, and the integratio
of real-world applications,
which are key elements in
facilitating meaningful
understanding and
knowledge construction.
References  Self Learning Module Q2-Prepare the
Dining Room/Restaurant Area for Service
pp.43-51
 Google
 Youtube
Strategies Discussion/Lecture
Group Activity (Collaboration)
Learning by doing
Subject Related to English, Math, ICT, and History/Aralimg
Panlipunan
Values Integration Performing the proper way of folding table
napkin. Positive attitude in performing activities
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involved in preparing the dining room like

folding table napkin that plays an important role
in guest dining experience.
III.PROCEDURE
A. Preparation 1.Prayer
2.Greetings
3.Checking of Attendance
4.Classroom Rules/Guidelines
“Countdown 1-3”.
3 for Freeze
2 for quiet / eyes on the teacher
1 for hands free
B. Review INDIVIDUAL ACTIVITY: ANSWER ME!

(Developmental Choose one of the numbers/mathematical
Activities) operations presented in the powerpoint
presentation then identify the table
appointments or answer the questions
corresponds to each picture.
1.
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2.
3.
4.
5.
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6.
7.
8.
C. Unlocking of
Difficulties
 the number of person/s booked for

dining in the restaurant.
 a food-service establishment that serves

prepared food to guests.
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 can be either a sideboard or a system of

serving meals in which food is placed in
a public area where the diners serve
themselves.
 is the first person a customer encounters

when entering a restaurant.
 is an alcoholic mixed drink. Most

commonly, cocktails are either a single
spirit or combination of spirits mixed
with other ingredients such as tonic
water, fruiter juice, flavored syrup, or
cream.
 French word for table napkin, a square

piece of cloth or paper used while you
are eating for protecting your clothes or
cleaning your mouth and fingers.
HASHTAGS (#)
D. Motivation Give at least 2 words describing the picture
and use hashtag (#)
Tell me what you have observed in
each picture presented.
1.
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#Food
#Attendant
#Guest
#Service
2.
#Glass
#Centerpiece
#tableset-up
#napkin
#Food
3.
#napkin
#spoon
#fork
#plate
The teacher will introduce the topic and present

the objectives of the lesson.
E. Lesson Proper
At the end of the lesson, the students will be
able to:
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1. Explain what isnapkin folding;

2. Value the importance of napkin folding in the
food and beverage service; and
3.Demonstrate basic napkin folding.
Facts:
1. Napkin folding was started during the
Middle ages. It started during the rule of
French leader Louis XIV to impress
guests.
2. ‘Napkins’ are also known as ‘face
towels’ and‘serviettes’, and are most
commonly manufactured white, as the
color symbolizes cleanliness and gives a
fresh feel.
3. ‘Napkin’ derives from the word ‘nape’,
the Old French word for a tablecloth or
towel, that originally comes from the
Latin word for map,‘mappa’, and ‘kin’ is
the word for ‘little’ in Middle English.
Napkin folding is done with a table

napkin. It is usually used in fine dining
restaurants and Hotels for table
decorations to look more elegant and
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classy.
The table napkin is usually placed at the
left of the fork or forks, but it can be
placed at the center of a cover between
the knife and the fork as in family
service, on the dinner plate for the
formal service, or at the center of the
table.
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F. Application On your set groups, You will be given a task. I

have here envelopes that contains the task for
your group with instructions, rubrics and
material. Also, you are rated according to your
task given. You will be given time to perform
your task.
In group 1, you make a one basic napkin folding

design using paper. Each fold of the paper you
will write the steps.
HISTORY OF JAPANESSE ORIGAMI

The history of origami can be traced back to
Japan in the 6th century. The word "kami" or
"gami" in Japanese is the noun for "paper," and
the word "ori" or "oru" is the verb for "to fold."
Although the word origami is Japanese, the
origin of origami was likely in China, shortly
after the invention of paper in the 2nd century.
After being introduced to Japan in the 6th
century, Japanese origami was reserved for
ornamental purposes. For example, a pair of
origami butterflies would be used as a
decoration at a Shinto wedding to signify a
beautiful life for the couple.
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RUBRICS
In group 2, you will make a

collaborative explanation about the
Napkin Folding and its uses. Make a
comprehensive explanation about the
importance of the Napkin Folding in
Food and Beverage Services.
RUBRICS
In group 3, you will demonstrate one

of the napkin folding with step by step
procedures.
RUBRICS
(The teacher will ask the students several

questions about Napkin folding. Students will
appreciate what would it be and be acquainted
the uses of napkin folding in Food and Beverage
Services.)
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G. Generalization 1. What is/are the important/importance of

(Values Napkin Folding in Food and Beverage Services?
Integration)
2. How would you display proper etiquette in
dining if you are about to sneeze?
3. As a dining attendant, what would be the

basis that the customer is already finish having
his/her dinner? How would you politely
approach to get the soiled dish?
IV. Evaluation
Directions: Identify the different types/styles of table napkin.
_________1. is very similar to the bishop’s hat fold in that it looks great lying down or
standing up.
_________2. is something easy, elegant, looks nice and fancy but does not take a boatload
of time.
_________3. a classy napkin folding technique that is simple, fast, and made easily with
most napkins.
_________4. This fold creates three pretty little pockets where you’ll be able to tuck in
flatware such as; spoon, fork and knife.
__________5. Also called the water lily, this is one of the best-known napkin folds. Use it
to present dinner napkins or to surround a roll, a party favor, or a flower.
V. Assignment
I would like you to practice different styles of napkin folding since we have a
practical exam tomorrow, and I want you to be well-prepared.
Prepared by:
LYNELOU R. BALILING
TVL-FBS/SHS Teacher
Checked by:
FE B. NAMBATAC
Master Teacher
Noted by:
LIGAYA SORONGON GONZALES,EdD
School Principal II
Don Carlos I

Cot 2 TABLE NAPKING FOLDING FINAL

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Republic of the Philippines

School Don Carlos National High Grade Level Home Economics 11

Teacher Lynelou R. Baliling Learning Area Food and Beverage

I.OBJECTIVES TEACHER’S AND STUENT ACTIVITY ANNOTATIONS

involved in preparing the dining room like

B. Review INDIVIDUAL ACTIVITY: ANSWER ME!

 the number of person/s booked for

 a food-service establishment that serves

 can be either a sideboard or a system of

 is the first person a customer encounters

 is an alcoholic mixed drink. Most

 French word for table napkin, a square

The teacher will introduce the topic and present

1. Explain what isnapkin folding;

Napkin folding is done with a table

F. Application On your set groups, You will be given a task. I

In group 1, you make a one basic napkin folding

HISTORY OF JAPANESSE ORIGAMI

In group 2, you will make a

In group 3, you will demonstrate one

(The teacher will ask the students several

G. Generalization 1. What is/are the important/importance of

3. As a dining attendant, what would be the

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