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    Grade 10 Daily Lesson LOG

    Uploaded by

    jaramie
    This document outlines a daily lesson plan for a Grade 10 class on food and beverage services. The objectives are to understand concepts and principles of food and beverage services, learn about current menus and trends, and identify job roles and responsibilities in the industry. Students will learn about past and current food and beverage trends. Learning resources include reference materials, videos, and pictures. Procedures include reviewing information servers must know, discussing job opportunities, matching descriptions to roles, and identifying roles from clues. Formative assessment involves identifying job roles from situations. Additional activities compare responsibilities of food staff in different settings and identify who books reservations.

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    © All Rights Reserved
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    Grade 10 Daily Lesson LOG

    Uploaded by

    jaramie
    338 views3 pages
    This document outlines a daily lesson plan for a Grade 10 class on food and beverage services. The objectives are to understand concepts and principles of food and beverage services, learn about current menus and trends, and identify job roles and responsibilities in the industry. Students will learn about past and current food and beverage trends. Learning resources include reference materials, videos, and pictures. Procedures include reviewing information servers must know, discussing job opportunities, matching descriptions to roles, and identifying roles from clues. Formative assessment involves identifying job roles from situations. Additional activities compare responsibilities of food staff in different settings and identify who books reservations.

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    DAILY LESSON LOG

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    This document outlines a daily lesson plan for a Grade 10 class on food and beverage services. The objectives are to understand concepts and principles of food and beverage services, learn about current menus and trends, and identify job roles and responsibilities in the industry. Students will learn about past and current food and beverage trends. Learning resources include reference materials, videos, and pictures. Procedures include reviewing information servers must know, discussing job opportunities, matching descriptions to roles, and identifying roles from clues. Formative assessment involves identifying job roles from situations. Additional activities compare responsibilities of food staff in different settings and identify who books reservations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    338 views3 pages

    Grade 10 Daily Lesson LOG

    Uploaded by

    jaramie
    This document outlines a daily lesson plan for a Grade 10 class on food and beverage services. The objectives are to understand concepts and principles of food and beverage services, learn about current menus and trends, and identify job roles and responsibilities in the industry. Students will learn about past and current food and beverage trends. Learning resources include reference materials, videos, and pictures. Procedures include reviewing information servers must know, discussing job opportunities, matching descriptions to roles, and identifying roles from clues. Formative assessment involves identifying job roles from situations. Additional activities compare responsibilities of food staff in different settings and identify who books reservations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    GRADE 10 DAILY LESSON

    LOG
    School BALOCAWEHAY NHS Grade Level 10
    Teacher KENNETH R. WASAWAS Learning Area TLE

    Date February 6, 2019 3:00-4:00 Quarter FOURTH

    I. OBJECTIVES
    1. Content Standards The learner demonstrates an understanding of the concepts and principles in
    providing food and beverage services.
    2. Performance Standards The learner updates oneself on the current food menus, and service trends.
    3. Learning Competencies Identify required information based on daily activities associated with the job.
    TLE_HEBF9-12BK-IVa-e-12
     Identify job roles and responsibilities in food and beverage service industry.
    o Identify job roles and responsibilities in food and beverage service
    industry in Abuyog.
    KBI: Collaborates with team mates
    Integration: Araling Panlipunan: Mga Hanap Buhay sa Aking Komunidad
    II. CONTENT Past and current trend in food and beverage
    III. LEARNING RESOURCES
    A. References
    1. TG pages
    2. LM pages
    3. Textbook pages
    4. Additional Materials from
    Learning Resource (LR) portal
    B. Other Learning Provide Food and Beverage Services D1.HBS.CL5.02 Trainer Guide pp. 122-132
    Resources / Materials http://www.fldoe.org/core/fileparse.php/7531/urlt/where-to-find-career-info.pdf
    https://esol.britishcouncil.org/sites/default/files/attachments/informational -
    page/Job%20roles%20and% 20responsibilities%20lesson
    https://www.youtube.com/watch?v=nMgIH-fLc IQ
    http://servicethatsells.com/blog/restaurant-team work-value/
    Pictures, videos, PowerPoint presentation, laptop, projector, smartphone as
    presenter
    IV. PROCEDURES
    A. Review Enumerate the information food and beverage server must possess.
    B. Purpose of the lesson Describe pictures and give the role of what is in each picture.
    C. Presenting examples/
    Determine the job opportunities in food and beverage industry.
    instances of the lesson
    D. Discussing new concepts Complete the job requirements of each occupation.
    and practicing new skills #1
    E. Discussing new concepts
    Match job description to its corresponding job role.
    and practicing new skills #2
    F. Developing mastery
    (Leads to Formative Assessment 3) Identify the job role from the given clues.
    G. Finding practical applications of Enumerates the job opportunities and job roles in food and beverage industry
    concepts and skills in daily living offered in Abuyog.
    H. Making generalizations and
    abstractions about the lesson
    Give at least one responsibility for each job role.
    I. Evaluating learning Identify whose job is described in each situation.
    Restaurant Manager Head waiter Food waiter
    Beverage Waiter Reception waiter Busser
    1. John assigns which food staff will serve the VIP guests.
    2. Joyce took the food orders from the guests.
    3. Charlie has cleared the tables on the west wing.
    4. Mr. Delgado presented the bottle of wine to the guest.
    5. Ms. Valencia hired the new head waiter.
    J. Additional activities for 1. Describe the difference of the responsibilities of a food staff in an outdoor
    application or remediation buffet catering and in a restaurant.
    2. Who is responsible for booking table reservations in a restaurant?
    V. REMARKS PL:
    VI. REFLECTION
    1.
    2.
    3.
    4.
    5.
    ________________________
    School Grade Level
    Teacher Learning Area

    Date Quarter

    I. OBJECTIVES
    1. Content Standards

    2. Performance Standards
    3. Learning Competencies

    II. CONTENT Past and current trend in food and beverage


    III. LEARNING RESOURCES
    A. References
    1. TG pages
    2. LM pages
    3. Textbook pages
    4. Additional Materials from
    Learning Resource (LR) portal
    B. Other Learning
    Resources / Materials

    IV. PROCEDURES
    A. Review
    B. Purpose of the lesson
    C. Presenting examples/
    instances of the lesson
    D. Discussing new concepts
    and practicing new skills #1
    E. Discussing new concepts
    and practicing new skills #2
    F. Developing mastery
    (Leads to Formative Assessment 3)
    G. Finding practical applications of
    concepts and skills in daily living
    H. Making generalizations and
    abstractions about the lesson
    I. Evaluating learning

    J. Additional activities for


    application or remediation

    V. REMARKS PL:
    VI. REFLECTION
    1.
    2.
    3.
    4.
    5.

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