Grades 1 to 12 School Munguia National High School Grade Level 11

DAILY LESSON Teacher Marichu s. Linda Learning Area Tvl- Bread and Pastry
LOG MAY 16,2022 MAY 17,2022
Teaching Dates and Time May 16-20,2022 MAY 18,2022 MAY 19,2022
Quarter 2nd MAY 20,2022

I. OBJECTIVES FACE
At the end of the lesson, the learners will TO FACE
be able to identify the different types of tools and equipment.
Monday NO CLASSES
The learner demonstrates understanding on the different types of tools and equipment.
A. Content Standards

Tuesday all the names and use of materials and

The learners will be able to enumerate NOequipment
CLASSES
B. Performance Standards

C. Learning
Competencies/Objectives Wednesday NO CLASSES
Write the LC code for each

II. CONTENT DIFFERENT TYPES OF TOOLS AND EQUIPMENT

Thursday BREAD AND PASTRY 10:45 – 11:45
PRODUCTION
III. LEARNING RESOURCES TVL- 11
ROOM 8
A. References Friday BREAD AND PASTRY 7: 45 -8: 45
1. Teacher’s Guide pages PRODUCTION
2. Learner’s Materials pages TVL- 11
3. Textbook pages ROOM 8
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources

IV. PROCEDURES

A. Reviewing previous lesson Overview of the lesson Review of the past lesson
or presenting the new
lesson
B. Establishing a purpose for Bread and Pastry Familiarization of Tools
the lesson Terminologies and Equiment use in
Bread and Pastry
C. Presenting . Give your own insight What are the use of the
examples/instances of the about the different different Tools and
new lesson terminologies ? Equipment
D. Discussing new concepts Explain and discuss the Each students will
and practicing new skills terminologies familiarize all the tools and
#1
 Grades 1 to 12 School Munguia National High School Grade Level 11
DAILY LESSON Teacher Marichu s. Linda Learning Area Tvl- FBS
LOG Teaching Dates and Time May 23-27,2022 Quarter 2nd Quarter
FACE TO FACE
Monday FOOD AND BEVERAGE 9:45 – 10:45 A.M
SERVICES
TVL-12
ROOM 8

Tuesday FOOD AND BEVERAGE 8:45 – 9:45 A.M

SERVICES
TVL-12
ROOM 8

Wednesday

Thursday FOOD AND BEVERAGE 7:45 – 8:45 A.M

SERVICES 10:45 – 11:45 A.M
TVL-12
ROOM 8

Friday FOOD AND BEVERAGE 8: 45 -11: 45 A.M

SERVICES
TVL-12
ROOM 8
 MAY 23,2022 MAY 24,2022 MAY 25,2022 MAY 26,2022 MAY 27,2022

I. OBJECTIVES At the end of the lesson, the learners will be able to perform the different table set up.

The learner demonstrates understanding of concepts,and principlein preparing the dining room or restaurant area for service.
A. Content Standards

The learners independently prepares the dining room area for service.
B. Performance Standards The learner demonstrates knowledge and skills in food and beverage service related to table setting,table skirting and napkin folding in
accordance with the proper procedures and guidelines.
The learner demonstrates knowledge and skills in food and beverage service related to the preparation of service station and equipment.
Perform hygiene and sanitation in food and beverage handling.
C. Learning 1.2 Ask pertinent questions to 2.7 Apply food hygiene and
Competencies/Objectives complete the details of the occupation
Write the LC code for each reservations

II. CONTENT DIFFERENT TYPES OF TABLE SET UP

III. LEARNING RESOURCES

A. References
1.Teacher’s Guide pages
2. Learner’s Materials pages Food and Beverage Services NC II Food and Beverage Services Food and Beverage Services Food and Beverage Services
CBLM NC II CBLM NC II CBLM NC II CBLM
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources Computer,Powerpoint Presentation Computer,Powerpoint Computer,Powerpoint Computer,Powerpoint
Presentation Presentation Presentation

IV. PROCEDURES

A. Reviewing previous lesson Review of the past lesson

or presenting the new
lesson
B. Establishing a purpose for The students will answer the guide The students will answer the The students will answer the
the lesson question guide question guide question
C. Presenting Present pictures of different napkin The teacher will present the
 examples/instances of the folding,table skirting lesson using sample videos on
new lesson different Set up with proper
hygiene
D. Discussing new concepts Teachers discussion about setting The teacher will let the HANDS-ON/PERFORMANCE CONTINUATION :
and practicing new skills #1 up the dining table and dining area students to TASK
memorize the HANDS-ON/PERFORMANCE
Russian set up They will perform on how to TASK
set the proper table set up
E. Discussing new concepts Answer the guide questions The teacher will let the They will perform on how to
and practicing new skills #2 students to perform the CRITERIA: set the proper table set up
Russian set up Accuracy- 5
Design- 5 CRITERIA:
Discipline- 5 Accuracy- 5
Creativity - 5 Design- 5
TOTAL: 20 PTS Discipline- 5
Creativity- 5
TOTAL: 20 PTS

F. Developing mastery (leads Students will going to explain the Students will explain the Students will identify the Students will identify the
to Formative Assessment 3) concept of FBS and taking differents tools used in differents set up differents set up
reservation Russian set up Russian ,American, French Russian ,American, French

G. Finding practical What is the importance of learning Setting up the Russian with
applications of concepts telephone reservations and timer
and skills in daily living preparing your service station?

H. Making generalizations and SUMMARY OF THE LESSON The teacher will ask the
abstractions about the  In the food students what is the
lesson industry,reservation is impotance of different set up
defined as an in industry
arrangement to have
something (room,table,or
seat ) held for your use at
a later time.A guaranteed
seat brings in more
customers and increases
revenue
 Perform a self-writen role
play about taking a
reservation.
I. Evaluating learning Performance Activity HANDS-ON/PERFORMANCE
TASK
 They will perform on how to
set the Russian table set up

CRITERIA:
Accuracy- 5
Design- 5
Discipline- 5
Creativity - 5
TOTAL: 20 PTS

J. Additional activities for The teacher may give additional

application or remediation activities or not depending on the
understanding of the students.

V. REMARKS

VI. REFLECTION

A. No. of learners who earned

80% in the evaluation
B. No. of learners who require
additional activities for
remediation
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 that work well Strategies that work well Strategies that work well Strategies that work well
_______Group collaboration _______Group collaboration _______Group collaboration _______Group collaboration
strategies worked well? _______Games _______Games _______Games _______Games
Why did these work? _______Solving puzzles/jigsaw _______Solving puzzles/jigsaw _______Solving puzzles/jigsaw _______Solving puzzles/jigsaw
_______Answering preliminary _______Answering preliminary _______Answering preliminary _______Answering preliminary
activities/exercises activities/exercises activities/exercises activities/exercises
_______Differentiated instruction _______Differentiated instruction _______Differentiated instruction _______Differentiated instruction
_______Role playing/drama _______Role playing/drama _______Role playing/drama _______Role playing/drama
_______Discovery method _______Discovery method _______Discovery method _______Discovery method
_______Lecture method _______Lecture method _______Lecture method _______Lecture method
Other strategies: _______________ Other strategies: _______________ Other strategies: _______________ Other strategies: _______________
Why? Why? Why? Why?
_______Complete IM” s _______Complete IM” s _______Complete IM” s _______Complete IM” s
_______Availability of materials _______Availability of materials _______Availability of materials _______Availability of materials
_______Learners’ eagerness to learn _______Learners’ eagerness to learn _______Learners’ eagerness to learn _______Learners’ eagerness to learn
_______Group member’s cooperation in _______Group member’s cooperation _______Group member’s cooperation _______Group member’s cooperation
 doing their tasks in doing their tasks in doing their tasks in doing their tasks
Other reasons: Other reasons: Other reasons: Other reasons
_______________ _______________ _______________
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:

MARICHU S. LINDA
Teacher II