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    W5 8 FBS

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    calannonathalia
    The document outlines a daily lesson log for a Grade 10 class covering food and beverage service. The lesson focuses on serving food orders, including demonstrating different types of napkin folding. Students practice napkin folding techniques and are evaluated on their performance.

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    W5 8 FBS

    Uploaded by

    calannonathalia
    8 views2 pages
    The document outlines a daily lesson log for a Grade 10 class covering food and beverage service. The lesson focuses on serving food orders, including demonstrating different types of napkin folding. Students practice napkin folding techniques and are evaluated on their performance.

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    W5-8-FBS

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    The document outlines a daily lesson log for a Grade 10 class covering food and beverage service. The lesson focuses on serving food orders, including demonstrating different types of napkin folding. Students practice napkin folding techniques and are evaluated on their performance.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    8 views2 pages

    W5 8 FBS

    Uploaded by

    calannonathalia
    The document outlines a daily lesson log for a Grade 10 class covering food and beverage service. The lesson focuses on serving food orders, including demonstrating different types of napkin folding. Students practice napkin folding techniques and are evaluated on their performance.

    Copyright:

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

    DAILY LESSON LOG School BULAOEN EAST NATIONAL HIGH SCHOOL Grade Level GRADE 10

    In Teacher NATHALIA L. CALANNO Learning Area TLE- FBS


    February 26-March 01,2024
    TLE Teaching Date and Time 9:50-10:50 (Ruby) Quarter: QUARTER 3
    1:00-2:00 (Jade)

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    I. OBJECTIVES
    A. Content Standard The learners demonstrate an understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and diverse styles of service.

    The learners:
    B. Performance Standard 1. demonstrate knowledge and skills in proper way of giving d and beverage services to guest.
    2. Prepare schedules of menus to be served.
    3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to their food and beverage service needs.
    HGP LO1. Serve Food Orders
    1.1 Serve food selections promptly from service areas Catch-Up Friday
    1.2 Check food orders for presentation and appropriate garnish and accompaniments
    C. Learning Competency/Objective 1.3 Serve food orders in accordance with the enterprise serving style standards.
    1.4 Monitor sequence of service and meal delivery in accordance with enterprise procedures.

    II. CONTENT Serve Food Orders Serve Food Orders Serve Food Orders

    III. LEARNING RESOURCES


    A. References
    1. Teacher’s Guide pages
    2. Learner’s Materials pages
    3. Textbook pages
    4. Additional Materials from Learning
    Resource (LR)portal Computer, PowerPoint presentation
    B. Other Learning Resource
    IV.PROCEDURES
    A. Reviewing previous lesson or Review of the past lesson Continuation of the Demonstration Continuation of the Demonstration
    presenting the new lesson
    B. Establishing a purpose for the lesson
    C. Presenting examples/Instances of the Video presentation on Different types of napkin
    new lesson folding
    D. Discussing new concepts and The teacher will discuss the different types of
    practicing new skills # 1 Napkin folding
    E. Discussing new concepts and The teacher will demonstrate the 10 basic
    practicing new skills # 2 napkin folds.
    F. Developing mastery Return demonstration of the 10 napkin folding Return demonstration of the 10 napkin folding Return demonstration of the 10 napkin
    (leads to Formative Assessment 3) folding
    G. Finding practical application of What are the importance of learning the different
    concepts and skills in daily living types napkin folds
    H. Making generalizations and Let the students summarize the lesson Recapitulation of the lesson
    abstractions about the lesson
    I. Evaluating learning Performance Activity
    J. Additional activities for application or The teacher may give additional activities or not
    remediation depending on the understanding of the students.
    IV. REMARKS
    IV. REFLECTION The learner, in their notebook, will write their personal insights about the lesson using the prompt below. I understand that ___________________.
    I realize that ________________________. I need to learn more about __________.
    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?

    Prepared by:
    NATHALIA L. CALANNO
    Subject Teacher

    Checked by: Approved:


    MARITESS D. CANONIZADO ROWENA G. LALATA
    Head Teacher III OIC-Principal

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