School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level 12

Teacher Michelle P. Comapon Learning Area FBS

Teaching Dates and Time June 10-14, 2019 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:
1. demonstrates knowledge and skills in food and beverage service related to the preparation of service station and equipment
3. perform hygiene and sanitation in food and beverage handling
C. Learning Competencies Clean and clear food service areas
Objectives The learners are expected to: The learners are expected to: The learners will be able to: The learners will be able to: Demonstrate the proper way of
.1 Stock supplies necessary for 1. Check the cleanliness and 1.Refill condiments and sauce 1. Check equipment and prepare preparing serivce equipment/utensils
service condition of all tables, tableware bottles and wipe, clean and dry for service and supplies, identify types of
2. Clean, wipe and put tableware and dining room equipment the necks and tops of the 2. Apply food hygiene and tablewares, do mise-en-place while
and dining room equipment in 2 Fill water pitchers and ice bottles Occupational Health & Safety maintaining cleaniness and condition of
their proper place buckets 2. Promote special tent cards and measures the eqiupments/utensils, furniture and
similar special displays supplies.

II. CONTENT 4. Preparation of service 5. Basic Types of Tableware 6. Station Mise-en-place 7. Cleanliness and condition of
equipment/utensils and a. Dinnerware/ chinaware equipment/utensils, furniture
supplies b. Beverage ware/ and supplies
glassware 8. Legislation on OH & S and
c. Silverware/cutlery food hygiene

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

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 internet Internet internet internet
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 of tools Video presentation showing Video presentation on food Video presentation of bad habits in
the new lesson and equipments necessary in tablewares preparation and sanitation food hygiene.
the service stations
C. Presenting examples Video presentation on Video presentaiton on Basic Video presentaiton on stations Video presentation OH and S and
instances of the lesson stocking supplies and cleaning Types of Tableware mise-en-place food hygiene
dining room equipments
D. Discussing new concepts
and practicing new
skills#1
E. Discussing new concepts
and practicing new skills#
F. Developing mastery
(Lead to formative
assessment)
G. Finding practical
application of concepts
and skills in daily living.
H. Making generalization
and abstraction about
the lesson
Explaining the methods on
preparation of service
equipment/utensils and
supplies
Demonstrate the proper
method on preparing food
service equipments/utensils
and supplies
Practice skills on stocking
supplies and cleaning dining room
equipments
Discuss the basic types of
tablewares
Differentiate each and every
types of basic tablewares
Practice skills on identifying each
tablewares rightfully
Explain the methods of stations
mise-en-place
Demonstrate the proper way
stations mise-en-place
Practice skills on the proper
station mise-en-place
Discuss Occupatonal Health and
Safety and food hygiene
Demonstrate the competencies
learned with the right OH & S and
food hygienic practice
Practice skills on OH&S and food
safety
Summarized the lesson discussed.
Demonstrate using the proper way each
and every competencies learned
Practice skills on stocking supplies and
cleaning, identify each tableware, right
mise-en-place and apply OH & S and
food safety

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?

Prepared by: Checked and noted by:

MICHELLE P. COMAPON MERCEDES G. CABEROS

Teacher 1 Principal 1