Mintal Comprehensive High School: Kagawaran NG Edukasyon
Mintal Comprehensive High School: Kagawaran NG Edukasyon
Mintal Comprehensive High School: Kagawaran NG Edukasyon
KAGAWARAN NG EDUKASYON
REHIYON XI
SANGAY NG LUNGSOD NG DAVAO
MINTAL COMPREHENSIVE HIGH SCHOOL
Davao-Bukidnon Road, Mintal, Tugbok Dist., Davao City
TIN #: 004-752-449
SCHOOL MINTAL COMPREHENSIVE HIGH SCHOOL GRADE LEVEL Grade 12
TEACHER KRIZIA MAE O. WONG LEARNING AREA FOOD AND BEVERAGE SERVICES
TEACHING DATES AND TIME WEEK 1 June 3-5 & 7, 2019 QUARTER FIRST QUARTER
B. Performance Standard
1. The learner independently 1. The learner independently The learner:
demonstrates competencies in the demonstrates competencies in the
food and beverage services as food and beverage services as 1. independently prepares the
prescribe by TESDA Training prescribe by TESDA Training dining room/restaurant area for
Regulations. Regulations. service
2. The learner demonstrate the 2. The learner demonstrate the 2. demonstrate knowledge and
skills and knowledge in food and skills and knowledge in food and skill of food and beverage service
beverage services in relation to its beverage services in relation to its in relation to taking table
concepts, job opportunities, future concepts, job opportunities, future reservations
career preparation, and market career preparation, and market
demand demand
C. Learning Competencies/Objectives. At the end of the lesson the students At the end of the lesson the students At the end of the lesson the students
Write the LC code for each. should be able to: should be able to: should be able to:
At the end of the lesson the students
a. Discuss the relevance of the course;
should be able to:
b. Enumerate the job opportunities in a. Discuss basic concept in Food and 1. Define Food Service Operation;
a. Review the K to 12 program and
Food and Beverage Services; Beverage Services; 2. understand types of Food and
objectives, specifically the senior high
c. Understand the significance of food b. recognize the duties and Beverage Service Operation;
school offerings and beverage service in today’s market responsibility of a waiter;
b. Recognize TVL- FBS grading system; c. appreciate the job of a waiter.
job demands.
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.
1.
B. Establishing a purpose for the lesson The teacher shows and explains
the objectives of the lessons.
E. Discussing new concepts and practicing Relevance of the Course and Career Guide Questions:
new skills # 2 Subject Requirement Opportunities
1. What are the duties and
1. Notebook Essential Questions: responsibilities of a waiter?
2. Waiter’s Attire 1. What is the relevance of FBS in
- black long sleeve Hospitality Industry? 2. What are the good traits and
- black slack 2. What are the career opportunities characteristics of a good waiter?
- black close shoe in Food and Beverage Services?
3. Name plate 3. How could Food and Beverage 3. How important is the job of a
Services course help you? waiter?
4. What are the career opportunities
in FBS?
F. Developing mastery
( leads to Formative Assessment 3 )
1. What are your expectations in Senior 1. What do we mean with Food and 1. What are the different types of
I. Evaluating learning
J. Additional activities for application or
remediation
V. REMARKS
VI. REFLECTION 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 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?
KRIZIA MAE O. WONG DARWIN Z. POLIDO, PhD HEIDIE L. FORSUELO, RN JOHNITO O. GALAN, EdD