408228520 FBS Daily Lesson Log Week 2
Bachelor of Science and Information Technology (BSIT)
School
Teacher
Teaching Dates and Time
Baao National High School
Maria Arlene F. Villegas
November 13 – 17, 2017
Monday
I.
A.
B.
OBJECTIVES
Content Standards
Performance Standards
C.
Learning Competencies
Objectives
Tuesday
CONTENT
III. LEARNING RESOURCES
A. References
1.
2.
3.
4.
B.
IV.
A.
B.
Teachers Guide
Learners Guide Pages
Textbook Pages
Additional Materials from
Learning Resource (LR)
portal
Other Learning Resources
PROCEDURES
Review previous lesson or
presenting the new lesson
Establishing a purpose for
the new lesson
11
FBS
Quarter 1
Wednesday
Thursday
Friday
The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
The learner:
1. demonstrates knowledge and skills in food and beverage service related to the preparation of service station and equipment
3. perform hygiene and sanitation in food and beverage handling
Prepare Service Stations
The learners are
expected to:
2.1 Stock supplies
necessary for
service
2.2 Clean, wipe and put
tableware
and dining room
equipment in
their proper places
The learners are expected
to:
2.3 Check the cleanliness
and
condition of all tables,
tableware
and dining room
equipment
2.4 Fill water pitchers and
ice
buckets
TLE_HEFBS9-12AS-Ic-d-2
II.
Grade Level
Learning Area
Quarter
4. Preparation of service
equipment/utensils and
supplies
The learners will be able to:
2.5 Refill condiments and
sauce
bottles and wipe, clean
and dry
the necks and tops of the
bottles
2.6 Promote special tent
cards and
similar special displays
The learners will be able to:
2.7 Check equipment and
prepare
for service
2.8 Apply food hygiene and
Occupational Health &
Safety
measures
Demonstrate the proper way of
preparing serivce equipment/utensils
and supplies, identify types of
tablewares, do mise-en-place while
maintaining cleaniness and condition of
the eqiupments/utensils, furniture and
supplies.
TLE_HEFBS9-12AS-Ic-d-2
TLE_HEFBS9-12AS-Ic-d-2
TLE_HEFBS9-12AS-Ic-d-2
TLE_HEFBS9-12AS-Ic-d-2
5. Basic Types of Tableware
a. Dinnerware/ chinaware
b. Beverage ware/
glassware
c. Silverware/cutlery
6. Station Mise-en-place
7. Cleanliness and condition of
equipment/utensils, furniture
and supplies
8. Legislation on OH & S and
food hygiene
Food and Beverages Services
By: Leonora D. Basbas
Food and Beverages Services
By: Leonora D. Basbas
Food and Beverages Services
By: Leonora D. Basbas
Food and Beverages Services
By: Leonora D. Basbas
Food and Beverages Services
By: Leonora D. Basbas
LCD Projector
Computer
LCD Projector
Computer
LCD Projector
Computer
LCD Projector
Computer
LCD Projector
Computer
internet
nternet
nternet
nternet
nternet
Review of the previous
lesson
Video presentation of tools
and equipments necessary in
Review of the previous lesson
Review of the previous lesson
Review of the previous lesson
Review of the previous lesson
Video presentation showing
tablewares
Video presentation on food
preparation and sanitation
Video presentation of bad habits in
food hyience
C.
Presenting examples
instances of the lesson
D.
Discussing new concepts
and practicing new
skills#1
E.
Discussing new concepts
and practicing new skills#
F.
Developing mastery
(Lead to formative
assessment)
Finding practical
application of concepts
and skills in daily living.
G.
H.
Making generalization
and abstraction about
the lesson
I.
Evaluating Learning
J.
Additional activities for
application or
remediation
REMARKS
V.
VI.
REFLECTION
A. No. of learners who
earned in the evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
works? No of learners
who have caught up with
the lesson
D. No. of learners who
continue require
remediation
E. Which teaching strategies
worked well? Why this
these work
F. What difficulties did I
the service stations
Video presentation on
stocking supplies and cleaning
dining room equipments
Explaining the methods on
preparation of service
equipment/utensils and
supplies
Demonstrate the proper
method on preparing food
service equipments/utensils
and supplies
Video presentaiton on Basic
Types of Tableware
Video presentaiton on stations
mise-en-place
Video presentation OH and S and
food hygiene
Discuss the basic types of
tablewares
Explain the methods of stations
mise-en-place
Discuss Occupatonal Health and
Safety and food hygiene
Summarized the lesson discussed.
Differentiate each and every
types of basic tablewares
Demonstrate the proper way
stations mise-en-place
Demonstrate the competencies
learned with the right OH & S and
food hygienic practice
Demonstrate using the proper way each
and every competencies learned
Practice skills on stocking
supplies and cleaning
dining room equipments
Practice skills on identifying each
tablewares rightfully
Practice skills on the proper
station mise-en-place
Practice skills on OH&S and food
safety
Practice skills on stocking supplies and
cleaning, identify each tableware, right
mise-en-place and apply OH & S and
food safety
Individual demonstration of
competencies discussed
Individual demonstration of
competencies discussed
Individual demonstration of
competencies discussed
Individual demonstration of
competencies discussed
Individual demonstration of
competencies discussed
Students should be able to get
80% level of mastery
Students should be able to get
80% level of mastery
Students should be able to get
80% level of mastery
Students should be able to get 80%
level of mastery
Students should be able to get 80%
level of mastery
G.
encounter which my
principal or supervisor
can help me solve?
What innovation or
localized materials dis I
use/discover which I wish
to share with other
learners?
Checked by:
`
FELISA R. VARGAS
HT III, TLE DEPT. HEAD/SHS COORDINATOR