SCHOOL:
LAMON BAY SCHOOL OF FISHERIES
GRADE LEVEL:
TWELVE (12)
GRADE 12
DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards:
B. Performance Standards:
C. Learning Competencies/
Objectives: Write the LC code for
each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Text book Pages
4. Additional Materials from
Learning resources(LR)Portal
B. Other Learning Resources
IV PROCEDURES
A. Reviewing Previous Lesson or
Presenting New Lesson
B. Establishing a Purpose for the
Lesson
1. Presenting
Examples/Instances of the
Lesson
2. Discussing New Concepts
and Practicing New Skills#1
3. Discussing New Concepts
and Practicing New Skills#2
4. Developing Mastery
(Leads To Formative Assessment 3)
5.
Finding Practical
Application of Concepts
and Skills in Daily Living
v. PROCEDURES
TEACHER:
TEACHING DATES & TIME:
LEAH C. VILAR
LEARNING AREA: FOOD AND BEVERAGE SERVICES
JULY 16-20, 2018
QUARTER: FIRST QUARTER
3:00 – 4:00 & 4:00 – 5:00
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
1. Define Russian Table Setting, French Table Setting, American and English Table Setting.
2. Perform Russian, French, America, and English Table Setting.
3. Realize the importance of assessing each others work/performance.
4. Appreciate the importance of the demonstration activity as FBS student.
The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
The learner demonstrates knowledge and skills in food and beverage service related to table setting, and napkin folding in accordance with the proper procedures and guidelines.
TLE_HEFBS912AS-Ie-f-3
LO 3. Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
Table Setting
Table Setting Demonstration
Table Setting Demonstration
Table Setting Demonstration
Pictures, Tablewares and Equipment
Pictures, Tablewares and Equipment
Pictures, Tablewares and Equipment
Pictures, Tablewares and Equipment
TESDA Training Regulations
TESDA Training Regulations
TESDA Training Regulations
TESDA Training Regulations
Learners will review the Proper Handling and
Storage of Equipment and Tablewares.
Inform the learners what skills and knowledge
they will gain from the lesson.
Ask “What specialty restaurant they want to
try?”
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Learners will recall what they have learned
yesterday.
Individual performance of table setting.
Teacher will explain the scoring rubrics for
the learners demonstration.
Teacher will explain the scoring rubrics for the
learners demonstration.
Teacher will explain the scoring rubrics for the
learners demonstration.
Differentiate and compare Russian, French,
American, and English Table Setting.
Determine the proper procedure of Russian,
French, American and English Table Setting
Learners will identify the tablewares and
equipment used in these table settings.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice
for their individual performance.
Learners may assess each others
performance before their final
demonstration with the teacher.
Learners will realize the importance of the
activity.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice for
their individual performance.
Learners may assess each others performance
before their final demonstration with the
teacher.
Learners will realize the importance of the
activity.
Learners will demonstrate English, America,
Russian, and French table setting.
Learners are given enough time to practice for
their individual performance.
Learners may assess each others performance
before their final demonstration with the
teacher.
Learners will realize the importance of the
activity.
Learners will explain how these lesson can help
them.
H. Making Generalization and
Abstractions about the lesson
I. Evaluating Learning
J. Additional Activities for
Application or Remediation
VI- REMARKS
VII - 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?
Learners will generalize what they have learned
from the lesson.
Teacher-made short quiz.
Learners will search for other table napkin
styles on the internet.
Prepared by:
LEAH C. VILAR
Subject Teacher
Learners will explain the importance of
assessing each other work.
Individual Demonstration.
Checked by:
MARY ANN M. BISCOCHO
Master Teacher II, SHS Coordinator
Learners will explain the importance of
assessing each other work.
Individual Demonstration.
Learners will explain the importance of
assessing each other work.
Individual Demonstration.
Noted by:
GLORIA M. LICAS
Principal II