Republic of the Philippines

Department of Education
Region VII-Central Visayas
TAGBILARAN CITY SCHOOLS DIVISION OF BOHOL
Dr. Cecilio Putong National High School
Tagbilaran City, Bohol

DAILY LESSON PLAN

(DepEd Order 42, s 2016)

Student Teacher’s Name: CHRISTINE J. AMPARO Sections: HOUSEKEEPING 11

Subject and Grade Level: FOOD AND BEVERAGES 11 Week : 3
Semester/Quarter : 2nd SEM QUARTER I Date : February 20, 2024

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
DAY 1
The learner demonstrates understanding of concepts, and principles in
preparing the dining room/restaurant area for service.
The learners demonstrate knowledge and skills in food and beverage service
related to table setting, table skirting, and napkin folding in accordance with the
proper procedures and guidelines.
LO 1. Set- up tables in the dining area

3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the
table
D. Objectives:
Knowledge (K) Identify the different tableware’s needed in table setting
Skills (S) Perform table setting in A La Carte type of service

Attitude (A) Appreciate the importance of table setting

II. LEARNING CONTENT Table Setting

III. LEARNING RESOURCES PowerPoint Presentation, Television, and Laptop

IV. PROCEDURE

A. Activity Introductory Activity

 Start with a Prayer
 Checking of Attendance

ACTIVITY

Let the students share their observations from what is flashed on the screen,
showing contrasting table setting pictures, followed by asking questions.

(Table Set up 1)

1. Imagine yourself in a fine dining restaurant, and the table is set like this.
How are you going to feel?

(Table Set up 2)

2. How about if the table is set up like this?

B. Analysis Let the students answer the ff:
 1. What is the importance of knowing table setting?
2. Why is it important to use the appropriate tableware when setting the
table?
C. Abstraction With the use of LAS, the classroom teacher will do the following:
1. Discuss basic rules and points to remember for laying tables.
2. Discuss the proper storage of equipment.
D. Application The class will be divided into three groups. Each group will be preparing
the set of tableware needed for the lunch table setup, and they are
tasked with arranging them according to the proper table setup.
E. Assessment The teacher evaluated the students by letting them draw and label the
three different table setting.
F. Assignment In a one whole sheet of paper. Draw at least 2 common napkin folding styles
and write down the procedure/steps.
V. Remarks

VIII. Reflection

Prepared by: Checked by:

CHRISTINE J. AMPARO MRS. RIZA ABARQUEZ

Student Teacher Cooperating Teacher