DLL FBS W6 Up

School logo Teacher Grade Level 11
New Society Teaching Date Learning Area FOOD AND BEVERAGE SERVICES
National High
School Teaching Time 7:30-8:30 FBS 8:30-9:30 FBS Quarter
DAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
I. OBJECTIVES exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
A. Content Standard The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standard The learner:

1. demonstrates knowledge and skills in food and beverage service related to setting the mood/ambiance of the dining area
2. demonstrates skills in the selection of appropriate type or style of table setting with character, and right color combinations for aesthetic considerations
C. Learning Competency/Objectives The learners are expected to: Demonstrate the different VACANT
4.1 Adjust light according to time of the day banquet set-up styles
D. Write the LC code for each. 4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest
TLE_HEFBS9-12AS-Ig-h-4 TLE_HEFBS9-12AS-Ig-h-4
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
II. CONTENT Set the mood/ambiance of Set the mood/ambiance of Set the mood/ambiance of the dining area Set the mood/ambiance of
the dining area the dining area Banquet Set- Banquet Set-Up Styles the dining area
Banquet Set-Up Styles Up Styles Banquet Set-Up Styles
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Curriculum Guide Curriculum Guide Curriculum Guide Curriculum Guide
2. Learner’s Materials pages Food and Beverage Service Food and Beverage Service Manual Food and Beverage Service Food and Beverage Service
Manual Manual Manual
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resource
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
IV. PROCEDURES which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each
step.
A. Reviewing previous lesson or presenting the Review of the previous lesson Review of the previous
new lesson Review of the previous lesson Review of the previous lesson lesson
B. Establishing a purpose for the lesson Video presentation on different Video presentation on different Video presentation on different Set the mood/ambiance of
banquet set-up styles banquet set-up styles event decorations the dining area
C. Presenting examples/Instances of the new Video presentation on adjusting Video presentation on playing Video presentation on how to
1
lesson light according to time of the day appropriate music when prepare different decorations
and arranging tables, chairs and Applicable, clean and dry according to theme or concept of
other dining room furniture to floors/carpets, adjust air conditions the dining room
ensure comfort and convenience or cooling units for the comfort of
of the guest the guest
D. Discussing new concepts and practicing new Explaining the rules adjusting Explain how to play appropriate Explain the methods on doing
skills # 1 light according to time of the day music when different theme decorations
and arranging tables, chairs and Applicable, clean and dry
other dining room furniture to floors/carpets, adjust air conditions
ensure comfort and convenience or cooling units for the comfort of
of the guest the guest
E. Discussing new concepts and practicing new Demonstrate skill on banquet Demonstrate skill on banquet set- Demonstrate skill on doing
skills # 2 set-up style up style different theme decorations
F. Developing mastery Practice skills on banquet set-up Practice skills on banquet set-up Practice skills on banquet set-up
(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 Individual demonstration of Individual demonstration of Individual demonstration of Final Demonstration of the
competencies discussed competencies discussed competencies discussed skill. Learner will be rated
(Practice 1) (Practice 2) (Practice 3) using the performance
checklist and rubrics.
J. Additional activities for application or
remediation
V. REMARKS Students should be able to get Students should be able to get 80% Students should be able to get Students should be able to
80% level of mastery level of mastery 80% level of mastery get 80% level of mastery
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
VI. REFLECTION what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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?
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School logo Teacher Grade Level 11

DAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

B. Performance Standard The learner:

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