I.

OBJECTIVES

A. Content Standards The learners develop knowledge, skills, and attitudes required in folding a table napkin

B. Performance Standards The learners independently fold a table napkin folding

C. Learning The learners should be able to: DR. EMILIO B.

Competencies/Objectives ESPINOSA SR.

BTLED 3 Lesson School❖ Define what isMEMORIAL STATE

table napkin folding Year Level
(Write the LC Code for Plan
each) COLLEGE OF
AGRICULTURE AND
❖ Differentiate style of table napkin folding
TECHNOLOGY BTLED - 3A

ALDRIN B. GUEVARRA T.L.E (Food and Beverage

❖ Demonstrate examples of table napkin folding
Teacher Learning Area
Services)
II. CONTENT

TABLE NAPKIN FOLDING IN FOOD AND BEVERAGE SERVICES

Teaching Dates & Time 03/24/23 ( 03:00 pm –
III. LEARNING RESOURCES 04:00 pm )
A. References FBS Module

1. Teacher’s Guide pages pp. 48-50

2. Learner’s Materials pages

3. Textbook pages

4. Additional Materials from Table Napkin, Bond paper, Marker and colored paper
Learning Resource (LR)
portal

IV. PROCEDURES Teacher’s Activity Student’s Activity

A. Reviewing previous lesson or The teacher will ask questions on the subject. (The students will participate to answer the
presenting the new lesson question)

Do you have a prior knowledge about the Table

Napkin Folding used in FBS?
Prepared by:

ALDRIN B. GUEVARRA ABYGAIL APAREJADO JOANA ARAGON PRINCESS CRISTOBAL

BTLED 3A Student BTLED 3A Student BTLED 3A Student BTLED 3A Student

ANALYN H. CARMEN ABEGAIL PEPITO MONICA MONLEON ANGELINE AMARO

BTLED 3A Student BTLED 3A Student BTLED 3A Student BTLED 3A Student

JONALYN TABIGUE
BTLED 3A Student
Noted by:

Princess Balbuena
INSTRUCTOR