Lesson Plan in

Home Economics- Food and Beverage Services NCII

Grade XI

I. Learning Objectives:
At the end of the lesson, the students shall be able to:
 Identify and explain the different types of utensils used in the Russian Table
Set-Up.
 Develop a sense of appreciation for the art and tradition behind the Russian
Table Set-Up.
 Demonstrate the proper arrangement of the Russian Table Set-Up.
II. Subject Matter
Topic: Russian Table Set-up
Reference: food and beverage services module, Hospitality Management
Competency: Unit of Competency 3
Materials: Laptop, PowerPoint Presentation, TV, IM’s
III. Procedures
i. PRELIMINARIES: Prayer and Checking attendance
ii. Review: Preparing service stations and equipment
iii. Motivation:

Teacher's Activity Learner's Activity

A. Classroom Routine

Opening Prayer Our most gracious, heavenly, kind and loving Father. We ask
for your guidance as we start our lesson for today, be with us,
(The teacher will call one and give us knowledge so that we can able to understand our
student to lead the prayer). topic today. We commit unto thee and forgive our sins. In
Jesus name I pray. Amen.

Okay, thank you

__________.

Greetings! Good morning ma'am!

Good morning class! How
are you today? I hope you're
doing well.
Please arrange your chairs Thank you, ma’am.
and pick up some pieces of
paper. Okay, please be
seated.

Checking of attendance. There's no absent ma'am.

Review Preparing service stations and equipment ma’am.

B. Motivation
Are you already familiar the
different types of glasses,
forks, spoon and plates,
right? So, I want you to
group into two. I have here,
a different type of utensils,
what you are going to do
identify the utensils
whenever I show it to you.

C. Lesson Proper
1. A space provided by the food and beverage outlet to
Direction: Unscramble the its guest on the table to keep all the items.
letter by placing the correct  CVORE (COVER)
letter sequence in the box to
come up with the correct
answer for each number. 2. A large type of dishware used for serving food.
 PLTETSRA (PLATTERS)

3. A person who dines in a restaurant.

 INDRE (DINNER)

Analysis
1. Tradition plays a significant role as it dictates
Based on the activity, what the placement of utensils, dishes, and
role does tradition play in decorations, reflecting Russia's cultural heritage
the design and arrangement and adding authenticity to the dining
of the Russian Table Set- experience.
Up? 2. Paying attention to detail ensures the table is
Why is it important to pay set correctly according to tradition, enhancing
attention to detail when the dining experience and reflecting
arranging the Russian Table professionalism and dedication.
Set-Up? 3. The Russian Table Set-Up differs by its unique
utensils and tableware, such as samovars and
How does the Russian khokhloma, and follows specific rules for item
Table Set-Up differ from placement, reflecting centuries-old traditions.
other table set-up styles?

D. TRADE TERMS:
Abstraction/Generalizatio
n Banquet- a formal dinner for many people usually to
celebrate a special event.
Dinnerware- plates, bowls, glasses, etc. that are used for
serving and eating dinner.
Flatware- forks, spoons and knives used for serving and
eating.
The utensils needed:
White wine glass
Red wine glass
Water glass/water goblet
Champagne flute
Cordial/sherry glass
Napkin
Salad fork
Fish fork
Dinner fork
Dinner knife
Fish knife
Salad knife
Spoon
Oyster fork
Service plate
REMINDERS:
1.The staff should be sanitized and safety conscious.
2.Avoid stacking of glassware and putting cutleries inside the
 glass.
3.A staff should be attentive and present minded.
4.Use appropriate trays during actual service.
The first thing to start with is the service plate. This should be
placed directly in front of the dining chair. Place the service
plate 1 inch. From the edge of the table.
You are then ready to move on to the cutlery. Lay the dinner
fork next to the plate on the left side 1inch from the plate and
1 inch from the table edge.
Next to the dinner fork is a fish fork, then the salad fork. It
should be even at the bottom.
Place the dinner knife next to the plate on the left side,
followed by the fish knife and salad knife then we have a
soup spoon and lastly the oyster fork.
The bread plate should then be placed above the forks and a
butter knife placed on it.
We are now ready to move on to the glasses, let start with
the water glass, champagne flute, red wine glass, white wine
and last is cordial glass.
Then the napkin should be placed in the service plate.

E. Application Rubrics
Mechanics: Criteria Yes No
 Divide learners into Adheres to Russian Table Set-Up
groups. guidelines.
 Provide them with Uses appropriate tableware and
Russian tableware decor.
and a checklist.
Demonstrates attention to detail.
 Ask them to arrange
the table following the Shows teamwork and
guidelines. collaboration.

 Have each group Provides clear presentation and

present their explanation.
arrangement to the
class.
Discuss the choices
made and evaluate
 based on accuracy.

IV. Assessment
Direction: Answer the following questions in short response format.

1. What is a banquet?
- A formal dinner for many people usually to celebrate a special event.

2. Define dinnerware.
- Plates, bowls, glasses, etc. used for serving and eating dinner.

3. What is flatware?
- Forks, spoons, and knives used for serving and eating.

4. List three types of glasses needed for a formal dinner setting.

- White wine glass, red wine glass, water glass/water goblet.

5. What is the purpose of a service plate?

- It is the first plate placed on the table and acts as a base for other plates
during the meal.

6. How should cutlery be placed on the table?

- Dinner fork, fish fork, and salad fork on the left side; dinner knife, fish knife,
salad knife, and soup spoon on the right side.

7. What are some reminders for the staff during dining service?
- Sanitize and be safety conscious, avoid stacking glassware, be attentive
and present-minded, use appropriate trays.

8. Where should the bread plate be placed?

- Above the forks, with a butter knife placed on it.

9. What is the correct placement of the napkin?

- In the service plate.

10. How should the glasses be arranged on the table?

- Water glass, champagne flute, red wine glass, white wine glass, and
cordial glass.

V. Assignment
Now that you have already know about the Russian Table Set-up, you can
now proceed to the new lesson. In the next lesson, you will learn about
French Table Set-up.
Prepared by:

May G. Gersava
Pre- Service Teacher

Observed by:
Alma B. Goloran
Cooperating Teacher