Lourdes College

INTEGRATED BASIC EDUCATION DEPARTMENT

Capistrano-Hayes St., Cagayan de Oro City
SY 2018 - 2019

LEARNING PLAN
Department: SHS Department Term: Prelim Unit: 1
Subject/Level: Food and Beverages/Grade-12 Date: June 28-29, 2018 Week: 5

Transfer Goal/s:
The students in the long run and on their own will able to critically analyze the concepts and
principles in providing a link between kitchen and service through integrating moral values and
discipline according to God’s will.

Essential Understanding:
The basic function of food and beverage service is to check the quality of food in accordance
to the guest’s specification. It is utmost importance to ensure the completeness and
appropriateness of the items prepared.
Essential Question:
How do we know if our food is in good condition?
How does maintaining cleanliness to our surrounding prevent us to illness?
I. PRELIMINARIES
Review: none
Focus:
- Checking of Quality of Food and Service Wares
Motivation or Activating Prior Knowledge:
a.) The teacher will show pictures that involves the different way of checking quality of food
and service wares.
b.) The teacher will ask students about their creative ideas about the proper way of
handling and checking of food and service wares.
c.) The teacher will ask the students about the importance of checking the food quality and
service wares.
II. LESSON DEVELOPMENT
A. Presentation of Concepts
The students will know the concept and principles in providing link between kitchen and
service areas.
The students will be able to explain the importance of checking the quality of food items
before serving and check the cleanliness of the working area.
Activities:
- The objective of the new topic will be presented by the teacher.
After the new concept is present, students will be called individually and give examples
in handling service wares.
- After the discussion, students will be given a quiz to measure how well they have
understood the topic.

Broadening of Concept
- Why is it important to know the appropriate time temperature in cooking steaks?
- Why do we need to consider the used of utensils and glassware in serving?
- In what way are you going to enhance the flavor of your food?

C. Integration :
B. Ignacian Core/ Related Values:
- Integrating the value of Discipline. A person must work responsibly without need of
supervision.
B. Social Orientation:
- Have you experience overcooked your meal because of being irresponsible?
C. Lesson Across Hospitality:
- Maintain good quality of food and proper handling of service wares.
D. Biblical Passage: 2 Timothy 1:7
For the spirit of God gave us does not make us timid, but gives us power, love and self-
discipline.

III. Evaluation/ Assessment

Identify the type of specification the guest is requesting in each number. The choices
listed on the box below. Write your answer on the line.
Doneness Toppings
Cooking method Size
Condiments Side dishes or accompaniments

____________1. “I want sunny side-up eggs to go with my bacons; I do not want scrambled
eggs.”
___________2. “We would love to have our steaks medium rare.”
___________3. “I love your Caesar salad, but please serve the dressing on-the-side.”
___________4. “Give me a large glass of your house blend iced tea.”
___________5. “We prefer the corn and butter to go with our steaks.”
___________6. “Please make the eggs well-done. I do not like runny yolks.”
___________7. “I want sprinkles on my ice cream, not chocolate chips. They look boring.”
___________8. “Give me all your tall glass off coffee latte.”
___________9. “We would like to have your large pizza. Slice it into eight instead of six.”
__________10. “I would like to have your best seller burger. I want it without any condiment.”

V. Purposive Assignment
Performance task (In a group of 6)
The student will listen to the teacher as he or she dictates the guest’s order with specifications.
Check whether the item presents to correspond to the order given. If not identify the necessary
corrections that must be done. Then inspect the quality of the service ware used.

I. PRELIMINARIES
Review:
Why is it important to check the quality of food and service wares?
Focus:
- Food Transfer and Placement
Motivation or Activating Prior Knowledge:
Students will be given a test to check their knowledge about the topic.
II. LESSON DEVELOPMENT
A. Presentation of Concepts
The students will know the concept and principles in providing link between kitchen and
service areas.
The students will be able to explain the importance of
Activities:
B. The objective of the day will be presented by the teacher.
C. The teacher will show a picture that involves the appropriate standard in transferring and
placing of food items.
D. The teacher will ask students about their creative ideas about the importance of proper
way of transferring and placing of food items towards the guests.
E. The teacher will ask the students several questions about the appropriate way in
carrying the plates.

Broadening of Concept
Why does appropriate transferring of food and placing of food is important for us?

C. Integration :
F. Ignacian Core/ Related Values: Integrating the value of Service. Was there a time that
 you did not mind to care about other people status?
B. Social Orientation: Integrating the value of Stewardship. What do you think will happen if we
do not follow the appropriate standard in our society?
C. Lesson Across Hospitality: How will you know that you were able to serve your guests?
D. Biblical Passage: Colossians 3:23-24
Whatever you do, work heartily, as for the Lord and not for men, knowing that from
the Lord you will receive inheritance as your reward. You are serving the Lord Christ.
III. Evaluation/ Assessment
In a size ½, answer this question in 10-min.
1. Why is it important to transfer food properly to its appropriate place?
2. Does placing of food include the checking of its quality? If it’s YES, why? If it’s NO, why?

IV. Summary/ Action

THINGS TO REMEMBER:
1. The proper way of transferring the food to its appropriate place.
2. The proper way of placing the food in accordance to the standard.
3. Importance of transferring and placing the food.
4. Technique in carrying plates.
V. Purposive Assignment
Performance task (In a group of 6)
The class will be divided into 6 groups. Together with their group mates, each individual must
demonstrate effective practices on transferring, placing and carrying food and beverage services.
VI. References
1. K TO 12 BASIC EDUCATION CURRICULUM SENIOR HIGH SCHOOL-
FOOD AND BEVERAGE
Remarks: _________ Partially implemented: _____________ Implemented: _________
Reasons:

Prepared by: Checked and Approved by:

PRINCESS CAMELLE P. TAPALLA DR. ALEXANDER F. SUAN

TVL Teacher Senior High School Coordinator

Date Submitted: __________________ Date Checked: ___________________