DAILY School j.

Marquez National High School Grade Level 12

LESSON LOG Teacher FATIMA GUIOMLA DATUKAKA Learning Areas Food and Beverage Services
Teaching Date and Time 8/30-31, 2022 /11:15-12:15 am , 2:00-3:00 pm Quarter Quarter 1 week 2

DAY 2 ( Tuesday ) DAY 3 ( Wednesday )

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of the basic concepts, and underlying theories in food and beverage services.
B. Performance Standard 1.The learner .independently demonstrates competencies in food and beverage services as prescribed in the TESDA Training
Regulations
2. The learner demonstrates knowledge and skills in food and beverage service related to its concepts, job opportunities, future career
preparation, and market demand.

C. Learning The learner’s :

Competencies/Objectives 1. Explain core concepts in food and beverage services
LC # and Code 2. Discuss the relevance of the course
3. Understand the significance of food and beverage service in today’s market job demands
4. Explore on opportunities
5. Recognize food and beverage service opportunities for other related future careers

II.CONTENT / TOPIC Introduction

1. Core concepts in food and beverage services
2. Relevance of the course
3. Career opportunities

III. LEARNING RESOURCES

A. References
1. Teacher’s / Curriculum
Guide Page 1 of 25
pages Laptop/pictures
1. Learner’s Materials Textbook page xxxi
pages TR- Food and Beverage Services / INTERNET
2. Textbook pages ELC’s in FBS
3. Additional Materials DepEd Tambayan/ www.studocu.com
from Learning
Reference(LR) portal
B. Other Learning Resources
 IV.PROCEDURES
A. Preliminaries Prayers / Du’a , Greeting , knowing each others
B. Review review on the prior knowledge on Food and Beverage Services
C. Presenting the new lesson
a. Activity Lecturing on the Core Concept in Food and Beverage services and the relevant activities and opportunities to develop learner’s
understanding.
a. Analysis Why it is that learner’s manual in food and beverage services crafted?
b. Abstraction Technology and Livelihood Education (TLE) for junior high School and Technical-Vocational-Livelihood (TVL) Education for senior high
school is composed of four components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts and Information and
Communication Technology.
c. Application The course provides varied and relevant activities and opportunities to develop learner’s understanding of key concepts and to
acquire/master core competencies prescribed in TESDA training Regulation in Food and Beverage Services NC II.
IV. EVALUATION What is your personal goals towards in choosing the food and beverage services?
V. AGREEMENT/ List down all career opportunities that are recognized in Food and Beverage Services
ASSIGNMENT
VI. REMARKS
a. Number of student with
expertise
b. Number of student need
to improve with remedial
Teacher’s note Day 1-August 29,2022 (Monday)- National Heroes Day(Holiday), Day 4 - Modular , Day 5 ( SLAC )

Prepared by: Checked by: Noted by:

FATIMA G. DATUKAKA _________________________________________ _______________________________________

Subject Teacher
 DAILY School j. Marquez National High School Grade Level 12
LESSON LOG Teacher FATIMA GUIOMLA DATUKAKA Learning Areas Food and Beverage Services
Teaching Date and Time 9/5-9, 2022 / 11:15-12:15 am , 2:00-3:00 pm Quarter Quarter 1 week 3

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
D. Content Standard The learner demonstrates understanding of one’s PECs in food and beverage services.
E. Performance Standard The learners shall be able to prepare an activity plan that aligns with the PECS of a practitioner/entrepreneur in
food and beverage services
F. Learning .
Competencies/Objectives LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed in food and beverage
LC # and Code services
The Learner’s:
1.1 Compare one’s PECs with those of a practitioner/entrepreneur
1.2 Align one’s PECs with those of a practitioner/entrepreneur
1.3 Assess one’s PECs
1.4 Assess practitioner’s PECs
TLE_PECS7-12-00-1
II. CONTENT Assessment of Personal Competencies and Skills (PECs) vis-à-vis
PECs of a practicing entrepreneur/ employee Analysis of PECs compared to Align one’s PECs based on the
1.1 Characteristics those of a practitioner results of the assessment
1.2 Attributes
1.3 Lifestyle
1.4 Skills
1.5 Traits
III. LEARNING RESOURCES
C. References
1. Teacher’s / Curriculum Page 1 of 25
Guide Laptop/pictures
pages Textbook page
2. Learner’s Materials TR- Food and Beverage Services / INTERNET
pages ELC’s in FBS
3. Textbook pages DepEd Tambayan
4. Additional Materials
 from Learning www.studocu.com
Reference(LR) portal brainly.ph
5. Other Learning Resources
IV.PROCEDURES
D. Preliminaries Prayers / Du’a , Greeting , checking of attendance
E. Review Review on the Core concepts in Recapitulate on the Recall the lesson on the Review on the Analysis of PECs
food and beverage services Assessment of Personal Assessment of Personal compared to those of a
Competencies and Skills Competencies and Skills (PECs) practitioner
(PECs) vis-à-vis PECs of a vis-à-vis PECs of a practicing
practicing entrepreneur/ entrepreneur/ employee
employee Characteristics,
Attributes, Lifestyle, Skills and
Traits
F. Presenting the new lesson
d. Activity Presentation Slide show Exercises for skill subject/analysis Comparison
The teacher shows the The teacher present s questions using HOTS for content Compared and align one’s
Assessment of Personal The slide show on the 1.What is entrepreneurship? PECs with the PECs of a
Entrepreneurial definition of an entrepreneur 2. What are the characteristics of successful entrepreneur.
Competencies(PECs) and skills a practitioner and entrepreneur?
vis-à-vis a Practicing
Entrepreneur in a province
e. Analysis  What are the  What are the good  Is entrepreneurship  Why is there a need to
important qualities of an relevant to FBS compare and align
characteristics of an entrepreneur? specialization? one’s PECs with the
individual who PECs of a successful
possessed to perform entrepreneur?
entrepreneurial
functions?
f. Abstraction You will learn some of the Always remember…. Entrepreneurial Competencies A successful entrepreneur
most important “Successful entrepreneurs are refers to the important PECs is reliable to benchmark
characteristics, attributes, continuously develop and characteristics that should because it is based on real life
lifestyle, skills and traits of a improve their PEC”s possessed by an individual in situation and it was proven
successful entrepreneur or order to perform entrepreneurial effective to use.
employee to be successful in a functions effectively.
chosen career.
g. Application Below are few important Entrepreneurship is not just a Some say that people are “born” Entrepreneurial competency is
characteristics/ traits/ simple business activity. It is a entrepreneurs, or “natural” one of the main aspects of a
attributes of a good strategic process of innovation entrepreneurs. This may be so, business program that must
 entrepreneur: and new venture creation. It is as much as a doctor or engineer be conveyed to the students
 Hardworking both an art and science of may also be born be in their considering that these
 Confident converting business ideas into respective profession. However, business students will become
 Disciplined marketable products or most us require education and a future entrepreneurs.
 Committed services to improve the quality training. All professions –
 Ability to accept of living. physicians, lawyers, engineers
change and accountants – go through
 Creative rigorous training and education
 Has the initiative to master their respective field.
 Profit-oriented This is also true for professional
entrepreneurs (Bill Rader 2017).
IV. EVALUATION Task: PECs Checklist Task: Matching Type Task: Essay Task: Self-Realization
Directions: using the PECS checklist, Direction: Match the entrepreneurial Direction: Please answer the following. Direction: Please answer the
assess yourself by putting a check (/) competencies in column A with their 1.In your own understanding, what is following questions in your own
mark in either strengths or meaning in column B. write the letter entrepreneurship? opinion.
development areas column. of the correct answer in your paper. 2.Is it necessary for an FBS student to 1.what is self-awareness?
Interpret the results by counting the possess an entrepreneurial skills? 2.How can one manage himself well?
total number of check marks in each A B Support your answer. 3.Do you believe that there is money
of the columns after accomplishing __1.Creative a.make a wise decision 3.Describe a practitioner and in a business? Support your answer?
the checklist, form a group and share __2.Profit- Oriented to wards the set entrepreneur.
your insights on the result of the __3.Discipline objectives.
__4.Decision-making b.strategic thinking and
personal assessment. __5.People Skill setting of goals.
Table 1: PECs Checklist __6.Planner c.Trust in one’s ability.
Personal Assessment in __7.Self-confidence d.Adoptable to change.
terms of __8.Hardworking e.innovative to have
PECs of an
Strength Development __9.Ability to accept edge over other
Entrepreneur
s Areas Change competitors.
Hardworking __10.Committed f.Solid dedication
-Work g.skillful in record
diligently keeping.
Confident h.Always stick to the
-self-reliance plan.
in one’s i.work diligently.
activity j.effective and efficient
Disciplined communication and
-always stick relation to people.
to the plan k.always looking for
Committed income.
-solid
dedication
Ability to
accept
changes
-adaptable
Creative
-innovative
to have edge
over other
competitors
 Profit =-
oriented
-always
looking for
an
opportunity
to have/earn
income
Excellent
planner
-strategic
thinking and
setting of
goals
V. AGREEMENT/ Give the meaning of an Make an analysis of PECs Make a diagram to show the Make a research on
ASSIGNMENT entrepreneur. compared to those of a comparison and align one’s PECs Strengthening and developing
practitioner. with the PECs of a successful further one’s PECs
entrepreneur.
VI. REMARKS
c. Number of student with
expertise
d. Number of student need
to improve with remedial
Teacher’s note

Prepared by: Checked by: Noted by:

FATIMA G. DATUKAKA _________________________________________ _______________________________________

Subject Teacher