Lesson Plan

I. Objectives:
At the end of the unit, at least 90 % of the students should be able to:
 distinguish the different table appointments and table napkins,
 demonstrates understanding in dining room preparation,
 performs the proper table napkin folding and table setting,
 applies skills in actual dining room preparation

II. Subject Matter:

a. Area: TLE – Food Technology
b. Topic: Unit II – Dining Room Preparation
c. Instructional Materials: Sample pictures of Dining Room layouts and table
skirting, Dining utensils and table napkins, visual aids
d. References: Skills for a Lifetime in H. E. III
page 48-62
Bulayo-Banzon, et al.

III. Methodology:
a. Unlocking Difficulties:
 Accessories – items that enhance the beauty of table setting like
napkins, flower vase, etc.
 Cover – the space occupied by a person at the dining table which is
equivalent to 12 x 24 in.
 Table setting – proper placement and artistic arrangement of the table
appointments
 Table appointments – refer to implements used for dining.
b. Motivation:
 Ask the students about the experience they had when they eat in a
restaurant. Let them share their observations regarding the services
and appearance of the restaurant.
 Ask the students if they have idea about napkin folding and table
setting.
c. Lesson Proper:

IV. Activity:
a. In a piece of paper, the students will list down all the appointments/
utensils they know that are used in dining room preparation. This activity
will help the students to familiarize the table appointments used in dining
room preparation.
b. Using a piece of paper (bond paper), the students will fold it to create
different styles of table napkin. The students will follow the process written
on the board. This activity helps the students to understand and
experience how to do the table napkins. (Learning by Doing).
 c. Lesson Proper:
 Introducing the dining room preparation, its meaning, importance and
uses.
 Common types of dining room layout, differences and purposes.
 Discuss the different table appointments, its classification, looks and
uses.
 Identifies the common accessories and decorations in food services
and their uses.
 Introduce the materials for Table skirting and Table Napkins.
 Demonstrate and explain the steps in Table skirting, Table Napkins
and Table setting.

V. Evaluation:
Divide the students into 5 groups and let them perform the dining room
preparation that they have learned in the discussion. This will be evaluated
through the rubrics provided by the teacher. From the activity that the
students will performs, each group will be graded according to the criteria set
by the teacher.

Criteria Percentage
Grooming 25%
Presentation 45%
Timeliness 10%
Teamwork 20%
Total 100%

VI. Agreement:
Review the Unit II-Dining Room Preparation. Prepare for the unit test
tomorrow.
Table of Specification

Topic type:
Rememb Understa Analyz Evaluati Creatio Item
Topic Apply
er nd e on n s
Types of Dining
2 2 0 0 1 0 5
Room Layout
Table
5 3 0 2 0 0 10
Appointments
Accessories &
Decorations in 4 5 2 1 2 0 15
Dining Room
Napkin Folding 4 5 3 3 0 0 15
Table Setting 0 2 1 1 1 0 5
Total 15 17 6 7 4 0 50

Objective type:
Types of
Accessories &
Dining Table Napkin Table
Topic Room Appointments
Decorations in
Folding Setting
Total
Dining Room
Layout
distinguish the
different table
1 4 4 4 0 13
appointments and
table napkins
demonstrates
understanding in
2 2 2 5 4 15
dining room
preparation
performs the
proper table
0 0 5 5 0 10
napkin folding and
table setting
applies skills in
dining room 2 4 4 1 1 12
preparation
Items 5 10 15 15 5 50
 Unit Test

True or False (10 pts)

Direction: Write TRUE if the statements are correct and FALSE if it is not. Write the
answers on the given space before the number.
_____________1. Dining room preparation refers to the proper arrangement of
dining room layout, the table appointments, and accessories.
_____________2. A self-service set-up that the guest forms their lines near the table
to get their food is called Convention setup.
_____________3. The utensils used for dining are called Dinnerware.
_____________4. Hollowware includes pieces used for serving food and
accessories such as trays, pitchers, beverage pots, and vases.
_____________5. Table appointments should be carefully handled giving
consideration on the materials which the table appointments are made of.
_____________6. Gravy dish, tumbler and wine glass are examples of Glassware.
_____________7. Table skirting is the artistic pleating of the linens used in table
setting.
_____________8. The linens needed for table skirting includes the silence cloth,
runner and placemat.
_____________9. Table Napkin is the proper placement and artistic arrangement of
table appointments.
_____________10. In Table Setting, the table appointments are placed 1 inch away
from the edge of the table.

Multiple choices. (Situational) (10 pts)

Direction: Read the questions carefully. Encircle the letter of the best answer.
1. Dylan was asked to prepare a dining room layout that caters a small group, so he
arranged the tables closed with each other. What type of set-up did he do?
a. Conference setup b. Buffet Setup c. Convention setup
2. Caesar brings teapot, soup tureen and platter to the school for their activity.
Which type of table appointment did be brought?
a. Flatware b. Beverage ware c. Dinnerware
3. Darren wants to minimize the noise in table setting. Which type of cloth should he
use?
a. Table cloth b. Silence cloth c. skirting cloth
4. Rose used a square piece of cloth to protect the table cloth from being stained.
Which type of linens did Rose use?
a. Silence cloth b. Placemat c. Top cloth
5. Bea will present the table skirting in the class. All of these are the pointers that
she should know before doing the table skirting except one. Which is a not
pointer of table skirting?
a. Observed the harmony for linens used. b. Use tailor pins
c. Linens should be clean and well-prepared.
6. Jin wants to scoop a big serving of food into his plate. Which type of Flatware
can he use?
a. Teaspoon b. Serving spoon c. Dinner spoon
7. Elly is preparing a table setup in her house. Which of the following is placed to
the right side of the table setting?
a. Dinner knife b. Bread plate c. Dinner fork
8. Lisa has one wine glass only in her table setting. Where can she place the wine
glass?
a. Directly above the main knife b. Nearest to the saucer
c. Next to the fork
9. Jennie wants do prepare a table setting. Which size of cover that can occupy by
a person at the dining table can she use?
a. 12 x 18 in b. 18 x 24 in c. 12 x 24 in
10. Joshua wants to put a table napkin on the glassware of his table setting. Which
type of table napkin folding can he use?
a. Peacock folding b. Butterfly folding c. Crown folding

Direction: Arrange the procedures of the following in chronologically order. Write 1-

5 on the space provided before the procedure. (5 pts each)

Table Skirting
______Skirl while observing the floor length and height of the linen.
______Place the silence cloth on the table
______Put the centerpiece.
______Take the center part of the skirting cloth then start with the center design.
______Cover with a well-stretched table cloth using thumbtacks

Candle Folding
______Place the folded napkin in a wine glass.
______Tuck the remaining corner into the cuff.
______Turn the napkin and roll it carefully and evenly from the left to right corner.
The cuff should be outside.
______At about 2 cm from the folded side, fold the napkin.
______Fold the napkin in half to form a triangle with the fold toward you.

Cork’s Comb
______Put it on the center of dinner plate.
______Bring the exterior side tips inside to meet at the center.
______Make the basic square fold, then a triangle.
______Fold the lower flaps behind and bring them up together.
______Pull the segregated tips to form petal-like flaps.

Enumerations (15pts)
Direction: Enumerate the following. Write your answer on the given space below.
1-2 – give the 2 types of dining room layout
3-7 – give at least 5 table appointments
8-11 – give at least 4 kinds of table skirting
12-15 – give 4 common table napkin folding