GRADE 12 SCHOOL: LAMON BAY SCHOOL OF FISHERIES GRADE LEVEL: TWELVE (12)

DAILY LESSON
LOG TEACHER: LEAH C. VILAR LEARNING AREA: FOOD AND BEVERAGE SERVICES
TEACHING DATES & TIME: JULY 9-12, 2018 QUARTER: FIRST QUARTER
3:00 – 4:00 & 4:00 – 5:00
MONDAY TUESDAY WEDNESDAY THURSDAY
I. OBJECTIVES 1. Define table setting.
2. Identify the factors affecting the types of table set-up.
3. Perform table set-up.
4. Explain the importance of setting up the table according to menu and services.

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 demonstrates knowledge and skills in food and beverage service related to table setting, and napkin folding in accordance with the proper procedures and guidelines.

C. Learning Competencies/
Objectives: Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Text book Pages
4. Additional Materials from
Learning resources(LR)Portal
B. Other Learning Resources
TLE_HEFBS912AS-Ie-f-3 LO 3. Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
Table Setting and Proper Storage of
General Rules in Laying Covers/Table Set-Up Individual Performance Individual Performance
Equipment
36-42 43-52
PowerPoint Presentation, Tablewares and Tablewares and equipment Tablewares and equipment PowerPoint Presentation
Equipment.
TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations TESDA Training Regulations

IV PROCEDURES
A. Reviewing Previous Lesson or
Presenting New Lesson
B. Establishing a Purpose for the
Lesson
1. Presenting
Examples/Instances of the
Lesson
2. Discussing New Concepts
and Practicing New Skills#1
3. Discussing New Concepts
and Practicing New Skills#2
4. Developing Mastery
(Leads To Formative Assessment 3)
5. Finding Practical
Application of Concepts
and Skills in Daily Living
Learners will review Mise en place.
Explain what expected from the learners after
the lesson.
Learners will define table set-up in their own
opinion.
Standards of Table Set-up
Table Pre Set-up for A la carte Breakfast and
Lunch/Dinner
Learners will demonstrate pre-set up table
Learners will explain how they can apply it into
their daily meals.
Learners will review yesterday’s lesson.
Inform the learners for individual
demonstration of table set-up.
Teacher will explain the scoring rubrics for
the learners demonstration.
Learners will review the procedures for table
set-up
Learners are given time to practice.
Learners will review yesterday’s lesson.
Inform the learners for individual
demonstration of table set-up.
Teacher will explain the scoring rubrics for the
learners demonstration.
Learners will review the procedures for table
set-up
Learners are given time to practice.
Learners will share what they have learned
from the past lesson.
Learners will be informed of the knowledge
and skills that they will gain from the lesson.
Define table setting.
Determine the basic rules in laying table and
Factors to Consider in laying table for formal
and formal setting.
Proper Handling and Storage of Equipment.
Learners will enumerate the basic rules in
laying table; proper handling and storing of
equipment.
Learners will explain how they can apply the
lesson into their home.
v. PROCEDURES
H. Making Generalization and Learners will generalize what they have learned Learners will determine the importance of Learners will determine the importance of Learners will generalize what they have
Abstractions about the lesson from the lesson. practice in learning skills. practice in learning skills. learned from the lesson.
I. Evaluating Learning Learners individual performance. Learners will individually perform. Learners will individually perform. Teacher-made quiz
J. Additional Activities for Learners will search for other table skirting
Application or Remediation styles on the internet.
VI- REMARKS
VII - REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who required
additional activities for remediation
C. Did the remedial lessons work?
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
work well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by:

LEAH C. VILAR MARY ANN M. BISCOCHO GLORIA M. LICAS

Subject Teacher Master Teacher II, SHS Coordinator Principal II