DAILY LESSON LOG
In
School
Teacher
TLE
Teaching Date and Time
MONDAY
A.
I. OBJECTIVES
Content Standard
HGP
II.
CONTENT
TUESDAY
Grade Level
Learning Area
GRADE 10
TLE- FBS
Quarter:
QUARTER 3
WEDNESDAY
The learners:
1. discusses positively with colleagues on some matters with reference to improvements in the kitchen shop organization, including equipment and
furniture keeping after dining operation hours.
2. Show skills in table setting appropriately in accordance with establishment standard procedure.
Remove soiled dishes when guest have finished their meal.
Handle food scraps in accordance with hygiene regulations and enterprise procedures
Clean and store equipment in accordance with hygiene regulations and enterprise procedures
Clear and reset tables and make ready for the next settling when guest is finished with the meal
Thank and give them warm farewell to the guest
Turn off electrical equipment where appropriate
Conclude Food Service and Close down dining
Conclude Food Service and Close down
QUIZ DAY
area
dining area
III. LEARNING RESOURCES
A.
References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
Computer, PowerPoint presentation
B. Other Learning Resource
IV.PROCEDURES
A.
Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/Instances of the
new lesson
D. Discussing new concepts and
practicing new skills # 1
Review of the past lesson
E.
Discuss the procedures in Conclude Food
Service and Close down dining area
Discussing new concepts and
practicing new skills # 2
THURSDAY
FRIDAY
The learners demonstrate an understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and diverse styles of service.
B. Performance Standard
C. Learning Competency/Objective
BULAOEN EAST NATIONAL HIGH SCHOOL
NATHALIA L. CALANNO
March 18-22,2024
9:50-10:50 (Ruby)
1:00-2:00 (Jade)
Video presentation in Conclude Food Service
and Close down dining area
Q and A
1. Why hygiene, safety and sanitation is given
importance in FBS establishment?
Continuation of the Discussion
Discussion
Let the students have a short discussion about
the concepts and principles in Conclude Food
Service and Close down dining area
Continuation of Discussion
Catch-Up Friday
F.
Developing mastery
(leads to Formative Assessment 3)
Activity: FACT OR BLUFF
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application or
remediation
IV.
REMARKS
IV.
REFLECTION
RETURN DEMONSTRATION
Let the students summarize the lesson
Let’s Do it Team
Each group will be given a task to do and
perform in front of the class.
Can you name some unpleasant habits which
the dining room personnel should avoid?
Let the students summarize the lesson
Performance Activity
The learner, in their notebook, will write their personal insights about the lesson using the prompt below. I understand that ___________________.
I realize that ________________________. I need to learn more about __________.
A.
No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored
below 80%
C. Did the remedial lessons work? No. of
learners who have caught up with the
lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter which
my principal or supervisor can help me
solve?
G. What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Prepared by:
NATHALIA L. CALANNO
Subject Teacher
Checked by:
Approved:
MARITESS D. CANONIZADO
Head Teacher III
ROWENA G. LALATA
OIC-Principal