Food and Beverage DLP

 

GRADE 1 to 12

School

DAILY LESSON LOG 

BITADTON NATIONAL HIGH SCHOOL

Teacher JESABE P. TAON Teaching Dates  August 19, 2019 (7:30- 5:00) and Time

Grade Level 11 Learning Area

FOOD AND BEVERAGE SERVICES

Quarter SECOND QUARTER

I.  OBJECTIVES A.  Content Standard

The learner demonstrates an understanding of the concepts and principles in providing

B.  Performance Standard

food and beverage services 1. The learner independently provides food and beverage services 2. The learner demonstrates an understanding of the concepts and principles behind the correct preparation of the dining area and other related services 3. The learner observes proper qualification standards regarding the condition of the dining/ restaurant hall or space, amenities, furniture, equipments, supplies, materials and others. 4. The learner demonstrates the skills and understanding of preparing the menu suitable for a specific event and/ or of the preparation needs as advised to the cooks or kitchen staff. LO1. Prepare dining/ restaurant area for service TLE_HEFB12BSIIa-b-1 

C.  Learning Competency/Objectives Competency/Objectives Write the LC code for each. II.  CONTENT III.  LEARNING RESOURCES

D.  References 1.  Teachers Guide pages 2.  Learner’s Materials pages  3.  Textbook pages 4.   Additional Materials from from Learning Resource (LR)portal E.  Other Learning Resource

Preparation of service equipment/ untensils and supplies A.  B.  C.  Curriculum Guide page2 None None laptop, powerpoint presentation, pictures, instructional materials www.google.com, www.google.com,  www.youtube.com https://www.slideshare.net/diegomarvin/dining-room-preparation37558377?from_action=save   37558377?from_action=save https://www.youtube.com/wat https://www .youtube.com/watch?v=n_8CBIFOifY ch?v=n_8CBIFOifY

IV.  PROCEDURES  A.  Reviewing previous lesson or presenting the new lesson B.  Establishing a purpose for the lesson

Video Presentation Guide Questions. 1. What did you observe from the video? 2. What are the considerations to remember in dining preparation? 3. How do you find yourself doing the dining preparation pr eparation at home? 4. Do you have the same preparation at home and the video you watched earlier?

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C.  Presenting examples/Instances of the new lesson D.  Discussing new concepts and practicing new skills # 1

Getting prepared in the preparation of service equipment/utensils and supplies is very necessary in order to have a quick flow of service

  Discuss on how to relay information in a clear and concise manner using

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appropriate communication techniques Discuss on how to monitor and attend kitchen service points to ensure prompt pick up of food. Identify additional items required from the kitchen by monitoring services areas and consulting with other service colleagues.

E.  Discussing new concepts and practicing new skills # 2

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F.  Developing mastery (leads to Formative Assessment 3) 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 activities for application or remediation V.  REMARKS

VI. 

REFLECTION

 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?

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