REPUBLIC OF THE PHILIPPINES

ZAMBOANGA CITY STATE POLYTECHNIC COLLEGE

COLLEGE OF TEACHER EDUCATION
PROFESSIONAL EDUCATION CERTIFICATE
REGION IX, ZAMBOANGA PENINSULA
R.T. Lim Boulevard, Zamboanga City

Semi Detailed Lesson Plan

I. OBJECTIVES

At the end of the lesson, the students are expected to:

The student will be able to extend their wine knowledge and be able to identify
the tools and its usage.
Value the importance of basic wine presentation in handling guests.
Demonstrate properly on how to present and serve the wine to the guests.

II. SUBJECT MATTER

Content: Performing Basic Wine Presentation.

Content standard: The Learner demonstrates an understanding of concepts and

underlying principles in providing basic wine services.

Performance Standard: The Learner independently provides basic wine service based
on industry standards.

Learning Competency: Serve beverages efficiently according to established standards

of services.

Materials: Laptop, PowerPoint presentation/visual aids, wine, wine glass, cork screw,
table, table napkin and bucket.

References: Ashler, Bruce. Focus on Practical Wine Knowledge. ITT Educational

Publishing Co., Indianapolis, Ind. 1974.
III. LEARNING PROCEDURES

A. Preparation:

Opening prayer
Greetings
Checking of the classroom environment
Checking of the attendance

B. Review:

No topic discussed prior this demo.

C. Motivation:

Gallery Walk

The Teacher will post picture on any of the four walls of the classroom and let the
students view the pictures by going around.
The teacher will instruct the group to list down what is seen on the pictures and
organize an idea or concept about the pictures while going around.
The Teacher will ask somebody to report their output in front.

1. The waiter presents three wine bottles with different prices.

2. The waiter is presenting the wine.

3. The waiter is opening the wine bottle.

 4. The waiter is pouring wine in wine glass.

IV. LEARNING PROPER

1. Activity (Group work)

Crazy ball game

The Teacher will divide the class into three groups.

The Teacher will show a picture of the tools that used in wine presentation.
The Group will be given 10 seconds to guess each picture that is shown.
The Teacher will ask each group for the answer and reveal who got the correct
answer.
Then the representative of each group gets to throw a ball into one of three paper
cups, each marked with 5,10,15 points and get points for the team.

Pictures:
2. Analysis

Ask the students the following:

1. What are the tools needed in wine services?

2. What is wine made of?
3. What is the importance of wine service?
4. What is wine?

3. Abstraction

The Teacher will discuss the new lesson to the students.

 Wine
 Classification of wine
 How are wines made and served
 Wine service preparation and procedure

4. Application

The Teacher will form a group again just the same group earlier in activity and let
each group to choose a representative to pick a card.
The Teacher will give each group 15min. to read, understand and practice the
activity that they pick and demonstrate the correct method of serving wine to the
guest.

 A. Presentation of the Wine

Using standard procedures nos. 1,2 and 3 approach the guest’s table and
present the bottle of wine to the host.

 B. Opening the Bottle of Wine

Using standard procedures nos. 4-8 open the bottle of wine and present
the cork to the host for evaluation and Wipe the rim of the bottle to remove
any cork or mold.

 C. Serving the Wine

Proceed to serve using standard procedures nos. 9-13.

 RUBRIC:

Criteria 5 4 3
Displays excellent Displays good
Posture posture, relax and posture and with Displays poor
with confidence. confidence. posture.

Proper Execution Demonstrates Gets into serving Execution of the

of Serving clearly the correct with slight error. serving is not
serving without spill. clear.

Over-all Performance with Performed clearly, Performance with

Performance excellent execution with just enough little effort, low
in serving execution in serving execution in
serving.

V. EVALUATION

The Teacher will give 12-item test.

Arrange the following sequence in wine service procedure. Write only the
number.

______ 1. Pour about 1 ounce of wine into the glass of the host for him to taste
and evaluate. Wait for his approval.

______ 2. Place the bottle with its remaining contents at the right side of the
host. Show the label and wait for him to confirm his selection.

______ 3. Present the cork to the host for evaluation.

______ 4. Wipe the mouth of the bottle to remove any cork or mold.

______ 5. Insert the tip of the corkscrew slightly off the center and turn it in a
clockwise direction until it has fully penetrated into the cork.

______ 6. Approach the guest table. Bring the requested wine, a clean cloth
napkin, a wine opener, with a corkscrew and an ice bucket.
______ 7. Present the bottle to the host. Show the label and wait for him to
confirm his selection.

______ 8. Proceed to serve the wine starting from the ladies then the gentlemen
and lastly the host.

______ 9. Holding the bottle firmly in one hand, hook the lever of the corkscrew
unto the rim of the bottle.

______ 10. To finish pouring the bottle must be moved upward with a twisting
motion so that the wine will not drip.

______ 11. Wipe the top of the bottle and cork with cloth napkin.

______ 12. Carefully cut the metal or capsule of the bottle about half inch below
the neck.

Answer key:

 1. 9
 2. 12
 3. 7
 4. 8
 5. 5
 6. 1
 7. 2
 8. 10
 9. 6
 10. 11
 11. 4
 12. 3
VI. Assignment

The Teacher will let the students familiarize with the other glassware to discuss
at the next meeting.

Submitted by: Jane A. Manuel

Field study 1

Batch 35th

Submitted to: Prof. Christine Sisnorio

Field study 1, Instructor