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    Fbs 12 Week 12

    Uploaded by

    Carla Macalinao
    1) The document is a daily lesson log from LA PAZ National High School for Food and Beverage Services 11. 2) On Tuesday, August 22, 2017, the lesson taught the proper procedures and guidelines for table setting in food service establishments. 3) Students were demonstrated and drilled on identifying different table covers and their proper uses to set tables according to industry standards.

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    Download as DOCX, PDF, TXT or read online from Scribd

    Fbs 12 Week 12

    Uploaded by

    Carla Macalinao
    78 views5 pages
    1) The document is a daily lesson log from LA PAZ National High School for Food and Beverage Services 11. 2) On Tuesday, August 22, 2017, the lesson taught the proper procedures and guidelines for table setting in food service establishments. 3) Students were demonstrated and drilled on identifying different table covers and their proper uses to set tables according to industry standards.

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    fbs 12 week 12

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    1) The document is a daily lesson log from LA PAZ National High School for Food and Beverage Services 11. 2) On Tuesday, August 22, 2017, the lesson taught the proper procedures and guidelines for table setting in food service establishments. 3) Students were demonstrated and drilled on identifying different table covers and their proper uses to set tables according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    78 views5 pages

    Fbs 12 Week 12

    Uploaded by

    Carla Macalinao
    1) The document is a daily lesson log from LA PAZ National High School for Food and Beverage Services 11. 2) On Tuesday, August 22, 2017, the lesson taught the proper procedures and guidelines for table setting in food service establishments. 3) Students were demonstrated and drilled on identifying different table covers and their proper uses to set tables according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    School: LA PAZ NATIONAL HIGH SCHOOL Grade Level: FBS 11

    GRADES 1 to 12 Teacher: MICHELLE M. DULAY Learning Area: Specialized Subject

    DAILY LESSON LOG Teaching Dates and Time: Week # 12 (Aug. 21-24,2017) 8:30-9:30am Quarter: 1st Semester

    MONDAY TUESDAY WEDNESDAY THURSDAY


    August 21,2017 August 22,2017 August 23,2017 August 24,2017
    I. OBJECTIVES

    A. Content Standards: Subject is not carried out due to -The learner demonstrates understanding of
    “HOLIDAY” 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, in accordance with the proper
    procedures and guidelines

    C. Learning Competencies/ 3.1 Set table according to the standards of


    Objectives: Write the LC code for food service establishment.
    each
    General Rules in Laying Covers /Table Set-up
    II. CONTENT

    III. LEARNING RESOURCES

    A. References

    1. Teacher’s Guide Pages

    2. Learner’s Materials Pages

    3. Text book Pages

    1. Additional Materials from Table cloth, Chinawares, glasswares,


    Learning cutleries
    resources(LR)Portal

    B. Other Learning Resources CBLM “Food and Beverage Services NCII”

    IV PROCEDURES

    A. Reviewing Previous Lesson or -Show the different covers used in table set
    Presenting New Lesson up

    -ask students if they know the name of those


    covers

    B. Establishing a Purpose for the -Do you know how to use different cutleries
    Lesson in table set up?

    -How about the glasses?


    C. Presenting Examples/Instances of -Discuss different table set-up
    the Lesson

    D. Discussing New Concepts and -Demonstrate different table set-up.


    Practicing New Skills#1

    E. Discussing New Concepts and


    Practicing New Skills#2

    F. Developing Mastery -Drill: Identify different covers used in table


    set up
    (Leads To Formative Assessment 3)
    -ask their uses

    G. Finding Practical Application of -In a restaurant, we should know the names


    Concepts and Skills in Daily Living and uses of different covers used in table
    napkin

    H. Making Generalization and -Why it is important for us to know the


    Abstractions about the lesson different covers used in table set up?
    I. Evaluating Learning

    J. Additional Activities for


    Application or Remediation

    V- REMARKS

    VI - 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:

    MICHELLE M. DULAY ________________________________________________ ___________________________________________________


    TEACHER HEAD TEACHER SCHOOL PRINCIPAL

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