MANGA NATIONAL HIGH SCHOOL

Tagbilaran City Schools Division

Detailed Lesson Plan (DLP)

Name of Teacher: CHRISTINE TIARA T. ZAMORA Lesson No. 1 Grade Level: Grade 12
Learning Area: TLE GR. Lesson: Set-Up tables in the Quarter: 1st Date: NOVEMBER 13,
12 FBS dining area
Content Standard: The learner demonstrates understanding of concepts, and Code: TLE_HEFBS9-
principles in preparing the dining room/restaurant area for service. 12AS-Ie-f-3
Performance Standard: The learner demonstrates knowledge and skills in food and Duration: 2 hours
beverage service related to table setting, table skirting, and napkin folding in
accordance with the proper procedures and guidelines.
Learning Competency: LO 3. Set-Up tables in the dining area
Learning Knowledge Define table set-up, the standards of table set-up and its table Setting learning objectives allow
the teacher to select and
Objectives setting;
organize subject content and
Skills Set table according to the standards of the food service determine the types of
establishment, assessments and learning
Manifest application of rules and standards of table set-up activities to build for it (Zhou,
Attitudes
2017).
during the activity.
Values Appreciate the importance of cleanliness and orderliness in
setting tables in the dining area.
Learning Resources Instructional materials are essential tools
 Food and Beverages Services LM in learning every subject in the school
 Laptop curriculum. (Bukoye, R.O., 2019).

Procedure Methodology ANNOTATION

Preparation Introductory  Teacher checks the attendance Establishing classroom rules and
procedures helps teachers maintain class
Activity  Teacher gives reminder about the do’s and dont’s routines and student expectations for
classwork and behaviors.
during the new normal face to face class. (Emmer, E. T., & Evertson, C. M.,2013).

Presentation Activity  Teacher reviews the past lesson Topic or lesson. Active learning promotes
recall and deeper
 Teacher presents pictures. Students identify and
understanding of material,
discuss what the picture is all about. as students are engaging
with the content rather than
simply listening to it (Gifkins,
J., 2015).
Analysis Why is it important to know the different kinds of table
appointments that is being used in each kind of table
setting?
A schema, or scheme, is an abstract
Abstraction Teacher – Student Discussion: SET UP TABLES IN THE concept proposed by J. Piaget to refer to
DINING AREA our, well, abstract concepts. Schemas (or
schemata) are units of understanding that
 Why is there a need to remember all the basic can be hierarchically categorized as well as
webbed into complex relationships with
rules in setting the table? one another.
https://www.etsu.edu/teaching/resources/
 Why is it important to follow the guidelines and
standards in setting the table in the dining
area? Prove your answer?
 What would happen if these guidelines will not
be followed?
Practice Application 1. Teacher will demonstrate the table setting. Cooperative Learning involves
structuring classes around small
2. Students do a return demo. groups that work together in
3. Students are group into 2 groups. Each group such a way that each group
member's success is dependent
will have a representative which will evaluate on the group's success. Ross and
the work of the other group. Smyth (1995) describe
4. Each group is given 3 minutes to do the task. successful cooperative learning
tasks as intellectually
5. Materials are provided by the teacher. demanding, creative, open-
ended, and involve higher-order
thinking tasks.
Assessment Direction:
Explain briefly your answer.
WHAT IS WRONG IN THIS TABLE SETTING?
Assignment 1. Research and make a scrap book about different types of tables setting.
2. In each table setting make commentary and suggestion on the differences of each type of table
setting.
3. Be creative.
Concluding As a waiter, give at least 3 reasons why it is important to follow the basic rules and standards in table
activity setting?
Prepared by: Checked by:

CHRISTINE TIARA T. ZAMORA PABLITA R. CABARLES

T-III , TVL/TLE MT – 1, TVL /TLE