A DETAILED LESSON PLAN IN

TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 10

FOOD AND BEVERAGE SERVICES (NC II)
______________________________________________________________________________

I. LEARNING OBJECTIVES
At the end of the lesson the students should be able to:
a. Identify and discuss major trends in the food and beverage industry throughout history.
b. Analyze the factors driving current trends in the food and beverage industry.
c. Appreciate the history of food and beverages.

II. LEARNING CONTENT

A. Subject Matter
 Past and Current Trends in Food and Beverage

B. References
 Biggest food trends over the last 45 years
https://www.foodandwine.com/news/40-biggest-food-trends
 Top Food Trends for Every Decade of The Last 100 Years
https://www.tastingtable.com/1294647/top-food-trends-every-decade-last-hundred-years/
 100 Years of Amazing Food Trends
https://www.foodnetwork.com/recipes/photos/100-years-of-amazing-food-trends

C. Instructional Materials
 Whiteboard, projector or TV
 Power point presentation
 Markers or pens
 Handouts with historical and current food and beverage trends
 Access to the internet for research

D. Teaching Strategies
 Inquiry and cooperative learning approach, lecture-discussion, demonstration, and
collaborative method of teaching
E. Values Infusion
 Cooperation and collaboration, cleanliness, perseverance, diligence, and respect to others

III. LEARNING PROCEDURES

Teacher’s Activity Students’ Activity
A. Preparation
1. Routinary Activities

1.1 Prayer
Before we begin our lesson for today (Students will stand)
may I request everyone to please stand and let (Student raises his/ her hand)
us ask the Almighty God for His guidance. Let’s bow our head and feel the presence
Who is the prayer leader for todays’ class? of the Lord.

Good morning Sir/ Ma’am _______.

1.2 Greetings
 Good morning class.

I would like to request everyone to (Students will arrange their chairs

arrange your chairs properly and make sure and will pick up the trashes.)
there are no trashes around you.

You may now take your seat. Thank you, ma’am.

1.3 Checking of Attendance

Where is our class secretary? Class Sec.: Present Ma’am

Do we have any absents today? No Ma’am, we do not have any

absentees today.
Well, that is very nice to hear. I would
like to congratulate everyone for being (Students will clap)
present in our class today!

2. Review/ Apperception
Before we start our lesson for today, (Students will raise their hands)
let’s have a quick review of our previous
lesson. What was our lesson last meeting? Last meeting, we discussed about
Liaise between kitchen and dining areas.
Yes, (name of the student)

Exactly! Aside from Liaise between

kitchen and dining areas. We also discussed
about Product and Service Knowledge,
Communication and Interpersonal skills, Tray and
Plate carrying techniques and duties and
responsibilities of food service team.

Expected answers:
Who among you can remember what is 1. Communication and Interpersonal skills
the importance of communication and are important to serve the
interpersonal skills when working with food customer/guest with good customer
and beverage? service.
2. Communication and Interpersonal skills
are important as it helps staffs to run
the business/kitchen smoothly.

Precisely! Therefore, Communication

and Interpersonal skills are important to a
business/work as it serves as the balance to
avoid misunderstandings and unforeseen
challenges.
Expected answers:
We do it to....
1. Avoid misunderstanding
And why do we communicate with co- 2. Serve guest/customer correctly
workers, guest and other people? 3. Provide good customer service
 Very good! To sum it up
communication is the answer to keep a
business/establishment working swiftly within
the organization.

Last meeting, we also discussed tray and

plate carrying techniques.

I have two pictures here and I would

like you to tell me, what type of plate carrying
techniques are these. Anyone who would like to
answer?
(Students will raise hand)
Expected answers:
Very good! How about the second picture?
Picture 1: Two Plate Carrying Technique
Picture 2: Three Plate Carrying Technique
Very good! These are the two different
types of plate carrying techniques. Can anyone tell Expected answers:
me why is it important to learn how to properly 1. To avoid plates from falling and
hold plates? breaking.
2. To avoid contaminating the food in the
plate.
Good job! That’s right you have to
learn how to properly hold plates to avoid from
breaking it and contaminating the food. Good
Hygiene is one of the most important things to
consider when working at a restaurant/kitchen or in
any food establishment.

3. Motivation

Before the lesson proper, we will do an

activity where you will discover a hint about
our lesson for today. Are you ready?

This activity is called “In what ERA

am I?”, group yourselves in to eight and
choose a team leader who will randomly pick
from these pictures I have here.
(All students will answer in chorus)
Are all groups complete?
Yes, ma’am.
Leaders of each group kindly proceed
here in front and pick a picture; each picture
has a number. Number 1 will be the first
presenter. (Group leaders will go in front and
choose their groups era)
You will have 10 minutes to brainstorm,
research and prepare a short presentation. You
can use your phone to research the topic you (All students will answer in chorus)
have picked but please do not use everything Yes, ma’am.
you see on the internet. Is that clear?

Do you have any questions or

clarification? None ma’am!

First Group – Victorian Era

(Elaborate desserts, focus on presentation,
Your 10 minutes starts now. introduction of canned and processed
foods)
(After 10 minutes, have each group
present the topic they picked.) Second Group – Roaring Twenties
(Flapper culture, speakeasies, cocktails,
finger foods)

Third Group – Post-WWII

(Convenience foods, rise of supermarkets,
TV dinners)

Job well done! Each ERAs were explained

very well and as well as the food trends during
those eras!

B. Lesson Proper

1. Development of the Lesson

From the activity we did, do you now (Student will raise his/her hand)
have and idea what is our lesson for today? Expected answer:
1. Yes Ma’am, we are going to talk about
the different food trends on different
Very well said. But we’re not just going eras.
to tackle the Past Eras but we’re also going to
talk about the current era

Since you already have an idea about the (Students will raise their hand)
Past Eras’ food trends, I would like to know is Expected answers:
there anyone who knows what are the current 1. I think food delivery is one of the
food trends? current food trends.
2. Eating plan-based food.
3. Enjoying local food sold in the local
Good ideas, let’s discuss more about the market.
different food trends in the part and today.

Today we are going to tackle the Past and

Current Trends in Food and Beverage.

The world of food and beverage is

evolving, influenced by a whirlwind of cultural
shifts, technological advancements, and
evolving consumer preferences. Let's take a
delectable dive into both the historical and
contemporary trends that have shaped our
plates and glasses.

Who would like to read the first one? (students will raise their hand)
 Yes, (name of the student) 1. Medieval Feasts (5th-15th centuries):
Imagine grand banquets overflowing
with roasted meats, poultry, and game,
accompanied by hearty breads, spiced
stews, and strong ales. Sugar was a rare
luxury, reserved for extravagant
desserts and medicinal purposes.

Lecture-discussion

Thank you (name of the student). During

this era, medieval feast is like a super fancy
dinner where there are lots of meat, veggies and
grains and the spices were king.

(students will raise their hand)

The second one is “The Age of
Exploration” please read (name of the student) 2. The Age of Exploration (15th-18th
centuries): As intrepid explorers
traversed the globe, new ingredients
like potatoes, tomatoes, and chili
peppers found their way onto European
tables, forever altering culinary
landscapes.

Thank you (name of the student). During

the Age of Exploration, the food for Sailors;
Super-tough biscuits, like rock-flavored bread,
salted meat such as jerky, and some beans and
rice. For Explorers; Exotic spices, new world
treats, and local delicacies. While for the poor;
fresh food was a luxury and the lack of vitamin
C from fresh fruits and vegetables. (students will raise their hand)

The third one please read (name of the 3. The Industrial Revolution (18th-19th
student) centuries): Mass production and
canning techniques led to the rise of
processed foods, making convenient
Thank you (name of the student). During the and shelf-stable options available to the
Industrial Revolution there were more choice masses. However, concerns about
but less variety, supermarkets started and quality and nutrition also began to
preserved food became more popular. emerge.

(students will raise their hand)

The fourth one is the 20th Century, 4. The 20th Century: From the decadent
please read (name of the student) Roaring Twenties with its flapper
culture and speakeasies, to the post-war
era's focus on convenience and TV
dinners, each decade brought its own
distinct food trends, reflecting the
social and economic climate of the
time.

Thank you (name of the student). The 20th

Century has truly evolved through out the
years. From grandma's kitchen to global
flavors and instant meals, it was a whirlwind of
convenience, innovation, and sometimes,
conflicting priorities. Today, we still carry the
legacy of these changes, balancing the ease of
processed foods with the desire for healthy,
fresh, and flavorful meals.

The food that is being serve to us today

is indeed evolving, this time let’s talk about the
Current Food Trends.

1. Plant-Based - Driven by concerns about

animal welfare, environmental
sustainability, and personal health.
Meat alternatives made from plant-
based proteins are becoming
increasingly sophisticated and
delicious.
2. Sustainability - Consumers are more
conscious of the environmental impact
of their food choices, seeking out
locally sourced, organic ingredients and
supporting businesses with sustainable
practices.
3. Personalized - Food industry is
embracing personalization, catering to
individual dietary needs and
preferences.
4. Technology - Food delivery apps, robot
chefs, and even virtual reality dining
experiences are just a glimpse into how
technology is transforming the way we
order, prepare, and consume food.
5. Global Fusion - Cultural influences are
blurring borders, with restaurants and
home cooks alike experimenting with
flavors and ingredients from around the
world, creating exciting and innovative
dishes.

Here are few of the Current food trends we

have in the market right now.

It is important for us to understand and

learn the past of an object for us to better
understand it and appreciate it.

Teacher’s Demonstration

Since we already have a background

knowledge of the food trend from the past to (All students will answer in chorus)
the current, let’s watch this video to better Yes, ma’am.
understand how food change over the years.
Are you ready?
 While watching the video, I would like to
request everyone to keep quiet and jot down
some notes that are important. Make sure you
are all ears because after this video I will be
asking you about your observations, opinions
and you will have quiz.

(Teacher plays the video on the TV

screen/projector)

1950s:

 TV Dinners: Frozen meals became a

symbol of post-war convenience,
offering families a pre-portioned,
microwavable feast in a
compartmentalized tray.
 Jello Salad: This jiggly, colorful
concoction, often featuring fruits and
marshmallows, was a quirky culinary
creation of the era.
 Spam: This versatile canned meat
enjoyed widespread popularity due to
its affordability and long shelf life.

1960s:

 Fondues: Melted cheese dipped with

bread, fruit, and vegetables became a
social trend, fueled by fondue pots and
kitschy fondue parties.
 Sushi: Japanese cuisine started gaining
traction in the western world, with
sushi becoming a trendy finger food.
 Pop-Tarts: These toaster pastries
offered a sugary breakfast or snack
option, appealing to kids and adults
alike.

1970s:

 Salad Bars: Build-your-own salad bars

revolutionized lunch breaks, offering a
healthier and more personalized option
than traditional fare.
 Sun-Dried Tomatoes: These intense,
flavor-packed tomatoes became a
gourmet ingredient, appearing in salads,
pastas, and pizzas.
 Quiche: This savory French tart with a
flaky crust and creamy filling became a
brunch staple, often featuring unique
variations and fillings.

1980s:
  Microwave Cooking: Quick and easy
recipes designed for microwaves
became popular, reflecting the fast-
paced lifestyle of the decade.
 Frozen Yogurt: This healthier
alternative to ice cream rose in
popularity, attracting customers with
flavors and toppings galore.
 Cupcakes: These individual-sized cakes
gained traction, eventually leading to
the cupcake decorating craze of the
next decade.

1990s:

 Everything Bagel Seasoning: This

blend of garlic, onion, poppy seeds, and
salt became a ubiquitous flavoring,
sprinkled on everything from bagels to
pizzas and popcorn.
 Dunkaroos: These cookies with
dippable frosting sparked childhood
delight, offering a fun and interactive
snack experience.
 Coffee Culture: Specialty coffee shops
gained a foothold, offering gourmet
brews and barista-crafted drinks,
transforming the way people enjoyed
coffee.

2000s:

 Food Trucks: Mobile food vendors

offering gourmet street food became a
trendy dining option, especially in
urban areas.
 Farm-to-Table Cuisine: Consumers
embraced fresh, locally-sourced
ingredients, leading to a focus on
quality over quantity and supporting
sustainable food practices.
 Food Network Boom: Cooking shows
and celebrity chefs fueled a new era of
culinary interest, inspiring home cooks
and shaping food trends.

2010s and Beyond:

 Plant-Based Eating: Veganism and

vegetarianism gained mainstream
appeal, leading to a surge in plant-
based meat alternatives and innovative
meat-free dishes.
 Healthy Snacking: Consumers
prioritized healthier snack options, with
nuts, seeds, bars, and yogurt snacks
offering convenience and nutrition.
  Instagrammable Food: Food became
increasingly visual, with colorful,
artistic dishes dominating social media
and influencing plating and
presentation.

That’s the end of the video, do you have

any questions or clarification?
(Students will answer in chorus)
Okay, if don’t have any questions, may I None ma’am
ask if there’s anyone in this class who would
like to share what he/she have learn on the
video? (Students will raise their hand)
Expected answers:
Well done, thank you for answering my 1. I have learned the different food trends
question. This time we will have a group over the year.
activity. 2. I have learned that in every era there
are also different trends.
2. Application 3. I noticed that whenever the era changes
the food trends also changes based on
The activity that we are going to do is called what is popular in that era.
“The Future of Food” you have to brainstorm
your ideas and create or imagine a food trend
that you think will be available in the market in
the future then prepare a short presentation to
present in front of the whole class, in this
activity your group earlier will be your group
again.

Before you proceed to the activity, I want

you to know the following criteria that will be
the basis in evaluating your output.
The criteria are: (Students will brainstorm their ideas and
a. Content; prepare a short presentation)
b. Conciseness; and
c. Uniqueness

Another thing, you are only given 20

minutes to do the activity. So, work
collaboratively in a group for you to finish it
on time.

You may start now.

3. Generalization

How was the activity?

How about the others?

(Two or more students will be called to share
his/ her experience in the activity)

Now, class, let’s remember that there is

always a history behind everything that we’re
experiencing or enjoying right now.
 Can you tell me why is it important to (Students will raise their hand)
learn the past of an object/things?

Expected answer:
Very good. 1. It is important for us to understand and
learn the past of an object for us to
better understand it and appreciate it.

IV. EVALUATION
The students will be evaluated during and after the said activity using the following
criteria given below.

Criteria 5-Outstanding 4-Very Good 3-Good 2-Fair 1-Poor

Presentation Presentation Presentation Presentation No details were

was well was well was well doesn’t have presented.
Content detailed and was detailed and detailed. much detail.
explained was somewhat
clearly. explained
clearly.
Presentation Presentation Presentation Presentation There was no
was presented was presented was presented was not clarity and
Conciseness with clarity and with clarity with clarity. presented preparedness at
preparedness. and somewhat with clarity. all.
preparedness.
Presentation Presentation Presentation Presentation No creativity
was presented was presented was presented was not and originality
with originality with with creative. were shown on
Uniqueness
and creativity. originality and originality the presentation
somewhat
creativity.
Overall Score: Rating:
Score Rating Score Rating Score Rating Score Rating
15 96 12 90 10 84 7-8 75
13-14 93 11 87 8-9 81 6 and below 70

V. ASSIGNMENT
Create an infographic poster about Past and Current Trends in food and beverage with
detailed information. Outputs will be uploaded using the link provided, if you will not able to
open the link the you can submit it using other platforms.

https://drive.google.com/drive/folders/1wtp0cCVkwoL_9rswbCBHdgiO_U9ilr5p

-TO GOD BE THE GLORY-

SUPPLEMENTAL

For your assignment (read the assignment). Goodbye class (students will response, “Goodbye
ma’am and thank you for teaching us”.)