School: Grade Level: Teacher: Learning Area: Specialized Subject 6 Teaching Dates and Time: Quarter

School: LA PAZ NATIONAL HIGH SCHOOL Grade Level: FBS 12
GRADES 1 to 12
Teacher: MICHELLE M. DULAY Learning Area: Specialized Subject 6
DAILY LESSON LOG Teaching Dates and
Time: Week # 10 (Aug. 7-10,2017) 8:30-9:30am Quarter: 1st Semester
MONDAY TUESDAY WEDNESDAY THURSDAY
I. OBJECTIVES
A. Content Standards: -The learner demonstrates understanding -Performance Assessment -The learner demonstrates -Subject is not carried out due to
of concepts, and principles in preparing understanding of concepts, and “FIRST QUARTER
the dining room/restaurant area for principles in preparing the dining EXAMINATION” schedule.
service. room/restaurant area for service.
B. Performance Standards: -The learner demonstrates knowledge -Perform different table napkin -The learner demonstrates knowledge
and skills in food and beverage service folding techniques. and skills in food and beverage
related to napkin folding in accordance service related to table setting, in
with the proper procedures and accordance with the proper
guidelines procedures and guidelines
C. Learning Competencies/ 3.2 Perform different table napkin folding 3.1 Set table according to the
Objectives: Write the LC techniques. standards of food service
establishment.
code for each
-Different Table Napkin Folding Styles General Rules in Laying Covers /Table
II. CONTENT Set-up
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials
Pages
3. Text book Pages
1. Additional Materials -Table Napkins Table cloth, Chinawares, glasswares,

-Television
from Learning cutleries
resources(LR)Portal -Table Napkins
B. Other Learning Resources CBLM “Food and Beverage Services CBLM “Food and Beverage Services
NCII” NCII”
IV PROCEDURES
A. Reviewing Previous Lesson -Video presentation about table napkin -Show the different covers used in
or Presenting New Lesson folding techniques table set up
-What can you say about the video? -ask students if they know the name
of those covers
B. Establishing a Purpose for -Do you have any idea why we are using -Do you know how to use different
the Lesson table napkin? cutleries in table set up?
-How about the glasses?
C. Presenting -Discuss different table set-up

-Discuss the importance and uses of table
Examples/Instances of the napkin in a service area.
Lesson
D. Discussing New Concepts -Demonstrate 10 different table napkin -Demonstrate different table set-up.
and Practicing New Skills#1 folds.
E. Discussing New Concepts

and Practicing New Skills#2
F. Developing Mastery -Drill: Enumerate 10 table napkin -Drill: Identify different covers used
folding techniques. in table set up
(Leads To Formative
-Ask the students to practice the napkin -ask their uses
Assessment 3)
fold in 5 minutes.
G. Finding Practical -In relation to Food and Beverage -In a restaurant, we should know the
Application of Concepts and Course, we should learn different folds of names and uses of different covers
table napkin for table set ups. used in table napkin
Skills in Daily Living
H. Making Generalization and -What is the importance of table napkin -Why it is important for us to know
Abstractions about the lesson in a dining? the different covers used in table set
up?
I. Evaluating Learning -Call students one by one then perform at - Let the students demonstrate 10
least 2 napkin folds in front. table napkin folds.
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
required additional activities
for remediation
C. Did the remedial lessons

work?
D. No. of learners who

continue to require
remediation
E. Which of my teaching
strategies work well? Why did
this work?
F. What difficulties did I

encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
used/discover which I wish to
share with other teachers?
Prepared by: Checked by: Noted:
MICHELLE M. DULAY ________________________________________________ ___________________________________________________

TEACHER HEAD TEACHER SCHOOL PRINCIPAL

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School: LA PAZ NATIONAL HIGH SCHOOL Grade Level: FBS 12

MONDAY TUESDAY WEDNESDAY THURSDAY

1. Teacher’s Guide Pages

3. Text book Pages

1. Additional Materials -Table Napkins Table cloth, Chinawares, glasswares,

resources(LR)Portal -Table Napkins

-How about the glasses?

C. Presenting -Discuss different table set-up

E. Discussing New Concepts

J. Additional Activities for

A. No. of learners who earned

C. Did the remedial lessons

D. No. of learners who

F. What difficulties did I

Prepared by: Checked by: Noted:

MICHELLE M. DULAY ___

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