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    1 Semester / 2 Quarter 2016 - 2017: Daily Lesson Plan For Senior High School Food and Beverage Service Ncii

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    Marivic Jabonero
    The daily lesson plan aims to teach students how to properly set up tables and equipment for food and beverage service. Students will learn to identify the necessary equipment, set up a coffee area, and organize other items. They will also learn about different types of cutlery, crockery, glasses and condiments. The lesson involves demonstrating napkin folding techniques and having students practice setting up equipment in the canteen laboratory. Students will complete a quiz about cleaning and preparation procedures and submit a portfolio of napkin folds for evaluation.

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    1 Semester / 2 Quarter 2016 - 2017: Daily Lesson Plan For Senior High School Food and Beverage Service Ncii

    Uploaded by

    Marivic Jabonero
    51 views2 pages
    The daily lesson plan aims to teach students how to properly set up tables and equipment for food and beverage service. Students will learn to identify the necessary equipment, set up a coffee area, and organize other items. They will also learn about different types of cutlery, crockery, glasses and condiments. The lesson involves demonstrating napkin folding techniques and having students practice setting up equipment in the canteen laboratory. Students will complete a quiz about cleaning and preparation procedures and submit a portfolio of napkin folds for evaluation.

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    The daily lesson plan aims to teach students how to properly set up tables and equipment for food and beverage service. Students will learn to identify the necessary equipment, set up a coffee area, and organize other items. They will also learn about different types of cutlery, crockery, glasses and condiments. The lesson involves demonstrating napkin folding techniques and having students practice setting up equipment in the canteen laboratory. Students will complete a quiz about cleaning and preparation procedures and submit a portfolio of napkin folds for evaluation.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    51 views2 pages

    1 Semester / 2 Quarter 2016 - 2017: Daily Lesson Plan For Senior High School Food and Beverage Service Ncii

    Uploaded by

    Marivic Jabonero
    The daily lesson plan aims to teach students how to properly set up tables and equipment for food and beverage service. Students will learn to identify the necessary equipment, set up a coffee area, and organize other items. They will also learn about different types of cutlery, crockery, glasses and condiments. The lesson involves demonstrating napkin folding techniques and having students practice setting up equipment in the canteen laboratory. Students will complete a quiz about cleaning and preparation procedures and submit a portfolio of napkin folds for evaluation.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    DAILY LESSON PLAN FOR SENIOR HIGH SCHOOL

    FOOD AND BEVERAGE SERVICE NCII


    1st Semester / 2nd Quarter
    2016 - 2017

    Date 1, September
    Day Thursday
    Time 10:15AM-12:15PM

    A. Topic: PROVIDE FOOD AND BEVERAGE SERVICE (BS) (TLE_HEFB9-12BS-IIc-d-2)

    B. Learning Competencies/Content:
    1. Set tables within the required timeframes in accordance with the standards
    and/or customer’s special requests
    2. Dress tables according to standard procedures and/or any approved special
    requirements
    3. Check cleanliness and condition of tables, glassware, service ware, and cutlery
    prior to service
    4. Remove, clean and replace items that are below standard based on relevant
    guidelines
    C. Objectives:
    1. To recognize the equipment needed to prepare in the service area.
    2. To examine the equipment and auxiliary items needed to set up for service.
    3. To operate the equipment and auxiliary items need to be set up for service.

    D. Materials: Curriculum guide, projector and power point presentation


    a. Reference: K to 12 SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-
    LIVELIHOOD TRACK HOME ECONOMICS – FOOD AND BEVERAGE SERVICES (NC II)
    Page 6 of 17

    E. Procedures:
    A. Preparatory Activity
    1. Daily Routines: Prayer, Checking the cleanliness of the classroom, greetings,
    checking of attendance.
    2. Recall:
    Guide questions:
     What do you mean by plate waste?
     What do you mean by single used items? Give examples.
     How do you store cleaned crockery and cutlery items?
     What is the difference between clean and sanitized?

    B. Development of the Lesson


    1. Motivation
    Pinoy Henyo
    1. Coffee machine
    2. Sugar
    3. Teaspoon
    4. Napkins
    5. Lemon
    6. Toasters
    7. Knife

    Page | 1
    8. Salt and pepper shakers
    9. Wine glass
    10. Menu
    2. Presentation
    DO: Interactive Teaching and learning
    Class Activity – Samples
    Teacher shows students examples of equipment and auxiliary items used in service
    preparation as identified on the discussion.

     Discuss the steps associated with setting up coffee area.


     Discuss the steps associated with organising other equipment.
     Discuss the different types of cutlery used in a food and beverage outlet
     Discuss the different types of crockery used in a food and beverage outlet
     Discuss the different types of glasses used in a food and beverage outlet
     Discuss the different types of condiments used in a food and beverage outlet
     Demonstrate common napkin folds.
     Discuss the different items commonly found at a waiter’s station

    a. Application Activity.
    I. Class Activity – Demonstration and Practical Exercise
    Teacher:
     Demonstrate 10 napkin folds in one minute.

    Practical Exercise: H.E. Canteen/Laboratory


     Demonstrates how to set up the equipment in the H.E./Canteen Laboratory
     Demonstrate different napkin folds.

    C. Evaluation
    a. Quiz
    1. How can you ensure cutlery is clean?
    2. How can you ensure crockery is clean?
    3. How can you ensure glassware is clean?
    4. What preparation activities need to take place to ensure the condiments are ready?
    5. What are common napkin folds?

    D. Assignment
    1. Make a portfolio of 25 different folds in napkin to be submitted on Monday Sept.
    5, 2016

    Page | 2

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