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    Sample-DLL-WTP-SHS wk2

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    Benz Amil
    This document contains a daily lesson log and weekly teaching plan for a Home Economics class on food and beverage services. The lesson objectives are to understand concepts and principles for preparing a dining area for service and demonstrate knowledge of food and beverage service related to taking table reservations. The plan outlines learning competencies, content, resources, procedures for face-to-face and modular learning, assessment, and reflections on teaching strategies and student learning.

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    Sample-DLL-WTP-SHS wk2

    Uploaded by

    Benz Amil
    23 views1 page
    This document contains a daily lesson log and weekly teaching plan for a Home Economics class on food and beverage services. The lesson objectives are to understand concepts and principles for preparing a dining area for service and demonstrate knowledge of food and beverage service related to taking table reservations. The plan outlines learning competencies, content, resources, procedures for face-to-face and modular learning, assessment, and reflections on teaching strategies and student learning.

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    This document contains a daily lesson log and weekly teaching plan for a Home Economics class on food and beverage services. The lesson objectives are to understand concepts and principles for preparing a dining area for service and demonstrate knowledge of food and beverage service related to taking table reservations. The plan outlines learning competencies, content, resources, procedures for face-to-face and modular learning, assessment, and reflections on teaching strategies and student learning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views1 page

    Sample-DLL-WTP-SHS wk2

    Uploaded by

    Benz Amil
    This document contains a daily lesson log and weekly teaching plan for a Home Economics class on food and beverage services. The lesson objectives are to understand concepts and principles for preparing a dining area for service and demonstrate knowledge of food and beverage service related to taking table reservations. The plan outlines learning competencies, content, resources, procedures for face-to-face and modular learning, assessment, and reflections on teaching strategies and student learning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    GRADES 11 to 12 School: ALAMINOS CITY NATIONAL HIGH Grade Level: 12

    DAILY LESSON LOG SCHOOL


    & WEEKLY TEACHING Teacher: Benzar C. Amil Learning Area: Home Economics
    PLAN Teaching Dates & Time: Aug 29-Sept 2 2022 Quarter: 1, Week 2
    Subject: Food and Beverage Services
    I. OBJECTIVES Daily Lesson Log (for Face-to-Face) Weekly Teaching Plan (for Modular)
    A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining
    room/restaurant area for service.
    B. Performance Standards The learner:
    1. independently prepares the dining room/restaurant area for service
    2. demonstrate knowledge and skills of food and beverage service in relation to taking table
    reservations
    C. Learning Competencies/ 1. Ask pertinent questions to complete the details of the reservations (TLE_HEFBS9-12AS-Ia-b-1)
    Objectives 2. Answer inquiries promptly, clearly and accurately (TLE_HEFBS9-12AS-Ia-b-1)
    (Write the LC Code for each) 3. Repeat and confirm details of the reservations with the customer (TLE_HEFBS9-12AS-Ia-b-1)
    4. Record reservation data on forms accurately based on establishment’s standards (TLE_HEFBS9-12AS-
    Ia-b-1)
    II. CONTENT Food Service Operations
    III. LEARNING RESOURCES
    A. References
    1. Teacher’s Guide pages
    2. Learner’s Material pages
    3. Textbook pages Teacher-made Activity Sheet
    4. Additional Materials from
    Learning Resource (LR) portal
    B. Other Learning Resources
    Teacher-made power point presentation, worksheet, pictures, television, laptop
    IV. PROCEDURES A.1. Ask the students to bring out their assignment The teacher will meet the class via online (FB
    A. Reviewing previous lesson and let them recite and show to the class their messenger) for learning support.
    or presenting the new work. A.1. Send to the students the pictures of famous
    lesson A.2. Bring out the sample pre-test and let them restaurants in the Philippines and other
    B. Establishing a purpose for answer it on their worksheet. countries
    the lesson B. Explain the objectives of the lesson A.2. Ask the class, to answer the pre-test on the
    C. Presenting examples/ C. Cite an example of reserving something on a module. Solicit ideas.
    instances of the new lesson certain establishment or area, what you will do B. Explain the objectives of the lesson presented in
    D. Discussing new concepts first? the activity sheet.
    and practicing new skill #1 D. Play a short video clip about Restaurant C. Introduce the lesson by sending short video clips
    E. Discussing new concepts Reservations. on how to take telephone table reservation.
    and practicing new skill #2 E. Based from the presentation, let the students D-G. Refer the students to the given WHLP for
    F. Developing mastery (leads identify ways of different reservations. their learning tasks. Give them ample time
    to Formative Assessment F. Using the table reservation script, follow the steps to finish their tasks in the activity sheet.
    G. Finding practical taking table reservations. Share also a teacher-made power point
    applications of concepts G. Let the students pick their partner and perform presentation for further reference.
    and skills in daily living the telephone table reservation. Be ready for learners’ queries, clarifications,
    H. Making generalizations H. To generalize the lesson, let the students wrap-up or questions.
    and abstractions about the the lesson. H. Ask the students to wrap-up the lesson in
    lesson I. Students’ answer to their worksheet will the group chat.
    I. Evaluating learning serve as assessment. I. Refer to the tasks & assessment in the
    J. Additional activities for J. Additional activity to be given to students to activity sheet with their corresponding
    application or remediation master the competencies that involve in rubric.
    * GAD Integration identifying how to take telephone reservations. J. Ask the students to make a reflection on
    GAD Integration: Equalized Opportunities what they have learned. And give them
    assignment on problem solving.
    *GAD Integration: Equalized Opportunities
    V. REMARKS
    VI. REFLECTION
    A. No. of learners who earned 80%
    on the formativeassessment
    B. No. of learners who require
    additional activities for remediation
    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?
    Prepared by:
    BENZAR C. AMIL Checked by:
    Subject Teacher LORNA E. CABANAYAN Noted by:
    Master Teacher II JOSE RAMIL A. SIBUN
    Asst. Principal II - ACAD

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