School Baao National High School Grade Level 11
Teacher Maria Arlene F. Villegas Learning Area FBS
Teaching Dates and Time November 20 – 24, 2017 Quarter Quarter 1
Monday Tuesday Wednesday Thursday Friday
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standards The learner demonstrates 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
C. Learning Competencies Set-Up tables in the dining area
Objectives The learners are expected to: The learners are expected to: The learners will be able to: The learners will be able to: 3.5 Skirt properly buffet or display
3.1 Set table according to the 3.2 Set covers correctly according to 3.3 Wipe and polish tableware and 3.4 Fold properly and laid cloth tables taking into account
standards of the food service the predetermined menu glassware before they are set napkins on the table symmetry, balance and
establishment up on the table appropriately according to harmony in size and design
TLE_HEFBS9-12AS-Ie-f-3 napkins folding style
TLE_HEFBS9-12AS-Ie-f-3 TLE_HEFBS9-12AS-Ie-f-3 TLE_HEFBS9-12AS-Ie-f-3
TLE_HEFBS9-12AS-Ie-f-3
II. CONTENT General Rules in Laying General Rules in Laying General Rules in Laying Napkin Folding Styles Table Skirting Styles
Covers/Table Set Up Covers/Table Set Up Covers/Table Set Up
III. LEARNING RESOURCES
A. References Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services
By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas By: Leonora D. Basbas
1. Teachers Guide
2. Learners Guide Pages
3. Textbook Pages
4. Additional Materials from LCD Projector LCD Projector LCD Projector LCD Projector LCD Projector
Learning Resource (LR) Computer Computer Computer Computer Computer
portal
B. Other Learning Resources internet Nternet nternet nternet nternet
IV. PROCEDURES
A. Review previous lesson or Review of the previous lesson Review of the previous lesson Review of the previous lesson Review of the previous lesson Review of the previous lesson
presenting the new lesson
B. Establishing a purpose for Video presentation on Video presentation showing Video presentation on different skiring
the new lesson different table tops and table different napkin folding styles deisgns
skirting designs
C. Presenting examples Video presentation on the Video presentaiton on setting set Video presentaiton on wiping and Video presentation on doing each Video presentation on doing each table
instances of the lesson rules to follow on laying covers properly according to pre- polishing tableware and napkin folding skiring design
covers/table set-up determined menu glassware before they are set
up on the table
D. Discussing new concepts Explaining the the rules to Explain how to properly set Explain the methods on wiping Explain how to fold each table Discuss how to do each table skirting
and practicing new follow on laying covers/table covers according to pre- and polishing tableware and napkin to making individual napkin deisgns
skills#1 set-up determined menu glassware before they are set up designs
on the table
E. Discussing new concepts Demonstrate the proper Differentiate each and every Demonstrate the proper way Demonstrate properly how to fold Demonstrate properly how to apply
and practicing new skills# method on preparing food types of basic tablewares wiping and polishing tablewares napkins with individual designs each table napkin designs
service equipments/utensils and glasswares before they are
and supplies set up on the table
F. Developing mastery
(Lead to formative
assessment)
G. Finding practical Practice skills on Laying Practice skills on Laying Practice skills on Laying Practice skills on Napking Folding Practice skills on Table Skirting
application of concepts Covers/Table Set Up Covers/Table Set Up Covers/Table Set Up
and skills in daily living.
H. Making generalization
and abstraction about
the lesson
I. Evaluating Learning Individual demonstration of Individual demonstration of Individual demonstration of Individual demonstration of Individual demonstration of
competencies discussed competencies discussed competencies discussed competencies discussed competencies discussed
J. Additional activities for
application or
remediation
V. REMARKS Students should be able to get Students should be able to get Students should be able to get Students should be able to get 80% Students should be able to get 80%
80% level of mastery 80% level of mastery 80% level of mastery level of mastery level of mastery
VI. REFLECTION
A. No. of learners who
earned in the evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
works? No of learners
who have caught up with
the lesson
D. No. of learners who
continue require
remediation
E. Which teaching strategies
worked well? Why this
these work
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials dis I
use/discover which I wish
to share with other
learners?
Checked by:
FELISA R. VARGAS
HT III, TLE DEPT. HEAD/SHS COORDINATOR
