GRADE 1 to School BITADTON NATIONAL HIGH
12
DAILY
LESSON LOG
Teaching Dates August 19, 2019 (7:30- 5:00)
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
Write the LC code for each.
II. CONTENT
III. LEARNING RESOURCES
D. References
1. Teachers Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
E. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Grade Level
SCHOOL 11
Teacher Learning
JESABE P. TAON Area FOOD AND BEVERAGE
SERVICES
Quarter
and Time SECOND QUARTER
The learner demonstrates an understanding of the concepts and principles in providing
food and beverage services
1. The learner independently provides food and beverage services
2. The learner demonstrates an understanding of the concepts and principles behind
the correct preparation of the dining area and other related services
3. The learner observes proper qualification standards regarding the condition of the
dining/ restaurant hall or space, amenities, furniture, equipments, supplies, materials
and others.
4. The learner demonstrates the skills and understanding of preparing the menu
suitable for a specific event and/ or of the preparation needs as advised to the cooks or
kitchen staff.
LO1. Prepare dining/ restaurant area for service TLE_HEFB12BSIIa-b-1
Preparation of service equipment/ untensils and supplies
A.
B.
C.
Curriculum Guide page2
None
None
laptop, powerpoint presentation, pictures, instructional materials
www.google.com, www.youtube.com
https://www.slideshare.net/diegomarvin/dining-room-preparation-
37558377?from_action=save
https://www.youtube.com/watch?v=n_8CBIFOifY
Video Presentation
Guide Questions.
1. What did you observe from the video?
2. What are the considerations to remember in dining preparation?
3. How do you find yourself doing the dining preparation at home?
4. Do you have the same preparation at home and the video you watched earlier?
1
C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
Getting prepared in the preparation of service equipment/utensils and supplies
is very necessary in order to have a quick flow of service
 Discuss on how to relay information in a clear and concise manner using
appropriate communication techniques
 Discuss on how to monitor and attend kitchen service points to ensure
prompt pick up of food.
 Identify additional items required from the kitchen by monitoring services
areas and consulting with other service colleagues.
2
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F. Developing mastery
(leads to Formative Assessment
3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80%

in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?