School Marcelino R.

Veloso National High School Grade Level 8

Teacher Aileen H. Arcabal Learning Areas TLE
Date/Time December 4-8, 2023 Quarter 2nd

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of
concept and principles in preparing dining room/
restaurant area for service.
B. Performance Standard The Learner demonstrate table set up according
to the standard of food and beverage
establishments.
C. Learning Competency LO3. Set-up tables in the dining area
TVL_HEFBS-12AS-f-3
3.1 set up tables according to standards of food
and beverage establishments
3.4 fold properly and laid cloth napkins on the
table appropriately according to napkins folding
style
3.5 skirt properly buffet
II. SUBJECT MATTER Table setting
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages CG
2. Learner’s Material Page Food and Beverage manual, video presentation
3. Textbook Pages P 34-81
4. Additional Materials from Learning
Resource Portal
IV. PROCEDURES
A. Preliminary Activities Greetings
Prayer
Checking of Attendance
B. Drill/ review
C. Motivation In your home what are the first thing you are
going do when you are cooking?
D. Presentation of Lesson
E. Lesson Proper The teacher discuss the topic
1. What are the standards of table set up
2. Basic rules of laying the tables
3. Point to remember when laying a table
4. Proper storage of equipment
5. Napkin folding
6. Table skirting
F. Developing Mastery
G. Application Demonstrate table set up, napkin folding and
skirting
 H. Generalization Why table setting is important?
Scoring rubric
I. Evaluation Demonstrate 100 % of the procedure 50
Demonstrate 75% of the procedure 40
Demonstrate 50% of the procedure 30
Demonstrate 25% of the procedure 20
Did not perform the task 10
J. Additional activity
V. REMARKS
VI. REFLECTION

Prepared by:
AILEEN H. ARCABAL
Teacher
Checked by:
ARCHIMEDES M. DELALAMON
Master Teacher 1

ANTONIO B. DACATIMBANG JR.

School Principal II