SCHOOL SOUTHCOM NATIONAL HIGH SCHOOL GRADE LEVEL 12

DAILY LESSON LOG TEACHER SALLY LOU C. FERNANDO LEARNING AREA Food and Beverage Services

TEACHING DATES AND TIME SEPTEMBER 18-22, 2023 QUARTER First Quarter, Week 4

SESSION 1 SESSION 2 SESSION 3 SESSION 4 SESSION 5

40 minutes 40 minutes 40 minutes 40 minutes 40 minutes

I.OBJECTIVES 1. Describe Mise en Place; 1. Identify the different kinds of table skirting;
2. Discuss the sanitation standards 2. Demonstrate the given table skirting and napkin folding
in handling food service equipment
3. Make a reflection paper on the activity given

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 demonstrated 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 LO2. Prepare service station and O3. Set -up tables in the dining area
Competencies/Objectives equipment 3.2: Fold properly and laid cloth napkins on the table appropriately according to napkins
Write the LC Code for each folding style & skirt buffet or display tables skirting taking into symmetry, balance and harmony in size and design.
2.2 Check the cleanliness and CODE: TVL_HEFBS9-12AS-Ie-f-3
condition of all tables, tableware
and dining room equipment.

CODE: TVL_HEFBS9-12AS-Ic-d-2

II.CONTENT Station Mise en Place Table Skirting Table Skirting Demonstration

III.LEARNING RESOURCES
A. References

1.Teacher’s Guides/Pages CAPSLET in Food & Beverage CAPSLET in Food & Beverage CAPSLET in Food & CAPSLET in Food & Beverage CAPSLET in Food & Beverage
Services, pages 1-4 Services, p. 1-5 Beverage Services, p.1-5 Services, pages 1-5 Services, pages 1-5

2.Learner’s Materials Pages

3.Textbook Pages Cristeta M. Arcos, Evangeline V. Cristeta M. Arcos, Evangeline V. Yu, Jelly M. Flores, Food and Beverage Services,
Yu, Jelly M. Flores. Food and First Edition 2017, Production Manual, Development Team of the Food and Beverage
Beverage Services Production Services – TVL Track Manual, Sunshine Interlinks Publishing House, Inc.,p.52-79.
Manual, Development Team of the
 Food and beverage Services – TVL
Track Manual First Edition 2017,
Sunshine Interlinks Publishing
House, Inc.,pages 28-31.
4.Additional Materials from Learning Resources
(LR) portal

B. Other Learning Resources 1. https://www.pinterest.ph/ Napkins.com, Pinterest, Paper Napkin Folding and Fancy napkin Folds
pin/ https://www.pinterest.ph/pin/445645325598621685/?fbclid
119204721361405633 https://www.pinterest.ph/pin/445645325598621692/?fbclid
2. https:// https://www.pinterest.ph/pin/230035493440781283/?fbclid
www.tutorialspoint.com/ • Rover.ebay.com, Pinterest, Phoenix 17-1/2-Feet Table Skirting, Shirred, Black
food_and_brverage_servi https://www.pinterest.ph/pin/705657835353613807/?fbclid
ces_preparation.htm • Razatrade.com, Pinterest, By Box Pleat Stripe Polyester Table Skirt/Bulk Rate
3. http://fandbfood.com/ https://www.pinterest.ph/pin/672795631810993708/?fbclid
mise-en-place • HAORUI, Amazon.com, Haorui 6 Meters Royal Blue Ice Silk Banquet Table Skirt with Swag Ruffled Table Skirting for Weddings or for
Christmas Party https://www.amazon.com/Banquet-Ruffled-Skirting-Weddings-Christmas/dp

IV.PROCEDURES
A. Reviewing previous lesson or Are you familiar with the term Mise Learners will recall what they
presenting the new lesson en place? have learned yesterday

Who can define Mise en place?

B. Establishing a purpose for the Present the objective of the lesson. What is the importance of The class will be divided to The class will be divided to two. Performance Task is given to those
lesson having skill in table skirting? two. The first group will going The first group will going to who are absent
“Why is mise en place important?” to perform table skirting, the perform table skirting, the other
other group will perform the group will perform the
synchronized table napkin synchronized table napkin
folding folding

C. Presenting examples/instances of Display flatwares, dinnerwares, and Present picture of the different Teacher will explain the Teacher will explain the scoring What is the importance of having
the new lesson glasswares infront of the class styles of table skirting scoring rubrics for the rubrics for the learners’ table napkin as part of the table
learners’ demonstration demonstration setting?

D. Discussing new concepts and Discuss the sanitation standards on Discuss the different kinds of
practicing new skills #1 how to handle service tools and Table Skirting
equipment.

E. Discussing new concepts and Explain and describe the station Demonstrate the different Learners will be given time to Learners will be given time to
practicing new skills #2 mise en place skirting styles / the class will be prepare the necessary things prepare the necessary things
in half to those who are absent for the performance task for the performance task
during table napkin folding.
They will also learn the table
napkin folds via peer-to-peer
 teaching

F. Developing mastery Learners will be given short quiz Learners will be given time to The group will assess other The group will assess other
practice group’s demonstration group’s demonstration
(Leads to formative assessment)

G. Finding practical/applications of Individual recitation. They will be What are the things to be Learners will realize the Learners will realize the Learners are given Guide questions
concepts and skills in daily living given a specific service tool and considered when doing the importance of the activity importance of the activity for their Reflection paper on the
they will explain how to properly proper table skirting? performance task #2 and #3
handle and store it.

H. Making generalizations and Learners will give generalizations Group Demonstration Group Demonstration Group Demonstration
abstractions about the lesson on what they have learned

I. Evaluating Learning Teacher-made quiz Rubrics for Assessment Rubrics for Assessment Rubrics for Assessment Reflection

J. Additional activities for application Learners will take pictures of Learners will take pictures of Learners will take pictures of
or remediation the activities given and post it in the activities given and post it the activities given and post it in
the class GC in preparation for in the class GC in preparation the class GC in preparation for
their Reflection Paper for their Reflection Paper their Reflection Paper

V.REMARKS
PREPARED BY: CHECKED BY: NOTED BY:

SALLY LOU C. FERNANDO JOYCE B. CRUZ RODA S. BUENAVENTURA