Republic of the Philippines

Region VI-Western Visayas

Department of Education
Schools Division of Capiz

LESSON PLAN IN FOOD AND BEVERAGE SERVICES

SCHOOL MIANAY NATIONAL GRADE 12
GRADE 12 HIGH SCHOOL LEVEL
STUDENT GEROLD A. ESCALADA LEARNING FBS
LESSON TEACHER AREA
PLAN TEACHING QUARTER 3
DATES AND
TIME

I. OBJECTIVES
A. CONTENT STANDARD The learners demonstrate an understanding of:
the concept and principles in providing food and beverage services.
B. PERFORMANCE The learners shall be able to:
STANDARD demonstrate knowledge and skills in food and beverage services related to table
setting, napkin folding, and table skirting in accordance with the proper
procedures and guidelines
C. LEARNING The learners shall be able to:
COMPETENCIES 1. Explain table napkin and table napkin folding;
2. perform table napkin folding by following the steps.
3. value the importance of table napkin folding in the table setting.
II.CONTENT (SUBJECT MATTER)
III.LEARNING
RESOURCES
A. REFERENCES  Food and Beverage Services Manual Page 52-74
 Curriculum Guide for the Technical – Vocational – Livelihood (Home
Economics)
1. TEACHER’S GUIDE
2. LEARNER’S  Food and Beverage Services Manual Page 52-74
MATERIAL'S PAGES
3. TEXTBOOK PAGES  Food and Beverage Services Manual Page 52-74

4. ADDITIONAL
MATERIALS FROM
LEARNING RESOURCE
PORTAL
B. OTHER LEARNING https://www.youtube.com/watch?v=LG3K0pk59FA
RESOURCES
V. PROCEDURE
TEACHER’S ACTIVITIES STUDENTS’ ACTIVITIES
A. Reviewing of previous Question and Answer Answers:
lesson 1. What was our lesson yesterday? 1. Table Setting
2. What does table setting mean? 2. Table setting refers to a way
the table is set with tableware
for serving and eating.
3. In a table setting, in what place of 3. Center of the table.
the table does the plate should be
put?
4. How about the knife? 4. At the right side of the plate.
5. What about the fork? 5. At the left side of the plate.
6. How about the spoon? 6. At the right side next to knife.
7. And, what about the water Goblet? 7. At the top of the knife.
B. Establishing a purpose Please read our goals or objectives in this Student 1: Explain table. napkin and
for the lesson lesson. table napkin folding;
(projected on the board as one student Student 2: value the importance of
reads per objective) table napkin folding in the table
 setting;
Student 3: perform table napkin
folding by following the steps.
C. Presenting
examples/instances of the
new lesson

D. Discussing new concepts Table Napkin The students will see different
and practicing new skills  Is simply a rectangular/square pictures presented.
shape cloth or paper that is used
by guest to wipe their mouth and
hands while they are eating.
 With the following step-by-step
directions and little practice one
can be a master folder.
 It contributes to the theme, or
motif of a dining table that makes
the table more festive. Napkin is
also called as “serviette”.
Table Napkin Folding
 Is a type of decorative folding
done with a napkin. It can be done
as an art or a hobby. Napkin
folding is most commonly
encountered as a table decoration.
Fan

PROCEDURE:
1. Place napkin flat as shown. Fold
left flap to the right.
2. Make alternate method of pleating
7 times, leaving inches space gap
from top level; then turn over.
3. Fold right flap to left.
4. Take the left tip side, bring it
down to the level pleat.
5. Open to a beautiful Fan creation.
Crown

PROCEDURE:
1. Place napkin flat as shown. Fold in
half diagonally to make a triangle
with point toward you.
2. Bring upper left and right corners
down to meet this point (folded
edges should come together).
 3. Fold the top corner down to within
1 inch of the point nearest point.
4. Now turn this same corner back up
to meet the last fold.
5. Turn entire napkin over and bring
bottom corners together, tucking
right corner inside left to hold in
place and stand.
KNOT

PROCEDURE:
1. Place napkin flat as shown.
2. Take lower tip corner and roll the
way towards the upper tip corner.
3. Bend top portion, and tie forming
a knot.
Candle

PROCEDURE:
1. Place napkin flat as shown.
2. Fold in half diagonally.
3. Fold up base 1/3 way.
4. Turn napkin over and roll from
bottom to top.
5. Tuck corners inside cuff at base of
fold. Let stand on an open dinner
plate.
Artichoke

PROCEDURE:
1. Place napkin flat as shown.
2. Fold all four corner tip sides to
the center.
3. Repeat procedure for the second
time.
4. Turn over.
5. Fold again all four sides to the
center.
6. While putting pressure to the
 center, pull out from under four
petal-like flaps which will be the
finish design art.
E. Discussing new concepts Video presentation showing other types of Students will watch the video
and practicing new skills table napkin folding. presentation.
F. Developing Mastery Group Activity:
(Lead to Formative
Assessment) I will divide you into two groups. Each Students will perform different table
group will be given table napkins. All you napkins in group.
need to do is to perform the different table
napkins that we have discussed earlier.
The first group to finish the activity will
be declared the winner.
G. Finding practical Pair-Activity
application of concepts and The teacher pairs the two students to share
skills in daily living their ideas in creating a new table napkin Students will make their own
folding which is not included in 100 folds. different folds.
Rubrics:
Skills, 15 Level 17 Level 19 Level 20 Level Four
Steps, One Two Three (Very Satisfactory)

Procedure (Poor) (Fair) (Satisfactory)

Corners Less than The corners 75%-90% of Corners are

half of are ideal the corners turned out
the more often are ideal. and perfectly
corner than not. pointed.
are ideal.
Consistency Only one Less than Four are All five
napkin four napkin submitted but napkin
folding folding were vary folding
created. created that dramatically submitted
vary greatly. in quality. show
consistency in
the level of
craftsmanship
throughout.
Finished Poor The output The final The final
product quality was output was output was
and little adequately well store bought
effort constructed. constructed. quality.
displayed
in final
product.
Total 75 85 95 100

H. Making Generalizations
and abstractions about the Integrating other lessons across
lesson curriculum subject areas before presenting
the new lesson: Ask the students to give
examples of the following:

A. Araling Panlipunan
Invented and Originated

B. Mathematics
Diameter of the table napkin It is simply a rectangular/square
shaped cloth or paper that is used by
To conclude our lesson for this day, a guest to wipe their mouth and hands
Student 1: what is table napkin? while they are eating.

It is a type of decorative folding done

with a napkin. It can be done as an art
Student 2: How about the table napkin or a hobby. Napkin folding is the
folding? most commonly encountered as a
table decoration.
 Student 3: Can you enumerate the Yes sir!
different types of table napkins that we 1. Fan
discussed earlier? What are they? 2. Candle
3. Crown
4. Knot
5. Artichoke
I. Evaluate Learning Identification (2points each)

Directions: Identify the name of the

pictures shown below.

A.
1. 1. Candle

2.
2. Knot

3. Fan
3.

4. 4. Artichoke

5. Crown

5.
 Students perform table napkin folding
B. I will give you a table napkin one by individually.
one. Each of you will perform the
table napkin folding properly.

J. Additional Activities for For your assignment: Make a video

Application of Remediation presentation on table setting. Upload on
your FB account and you will be graded
by 50% of your performance and 50% of
their reactions.
V. REMARKS
VI. REFLECTION

Prepared by:

GEROLD A. ESCALADA

Reviewing of previous lesson: Guessing Game:

Student 1: Table Setting Plate- True
Student 2: how table are Knife- False
set up with table Fork- False
appointments Spoon- True