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
B. Performance Standard

C. Learning Competency/Objectives VACANT

D. Write the LC code for each.

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 General Rules in Laying General Rules in Laying General Rules in Laying General Rules in Laying
Covers/Table Set Up Covers/Table Set Up Covers/Table Set Up Covers/Table Set Up

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 Food and Beverage Service Food and Beverage Service
Manual 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
new lesson Review of the previous lesson Review of the previous lesson lesson
B. Establishing a purpose for the lesson

C. Presenting examples/Instances of the new Video presentation on the Video presentation on setting Video presentation on
lesson rules to follow on laying set covers properly according wiping and polishing
covers/table set-up to pre-determined menu tableware and
glassware before they are

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up on the table
D. Discussing new concepts and practicing new Explaining the rules to follow Explain how to properly set Explain the methods on
skills # 1 on laying covers/table set-up covers according to pre- wiping and polishing
determined menu tableware and glassware
before they are set up on
the table
E. Discussing new concepts and practicing new Demonstrate the proper Differentiate each and every Demonstrate the proper
skills # 2 method on preparing food types of basic tablewares way of wiping and polishing
service equipments/utensils tablewares and glasswares
and supplies before they are set up on
the table
F. Developing mastery
(leads to Formative Assessment 3)
G. Finding practical application of concepts and Practice skills on Laying Practice skills on Laying Practice skills on Laying
skills in daily living Covers/Table Set Up Covers/Table Set Up Covers/Table Set Up
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 competencies discussed competencies discussed skill. Learner will be rated
discussed(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 Students should be able to Students should be able to
80% level of mastery 80% level of mastery get 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?
VI. REFLECTION 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?

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