Lesson Plan in Food and Beverage Services NCII

TVL-12

Date: September 04, 2018

Time: MW-7:30-9:30am
TTH-10:00-12:00am

I. Objective

At the end of the lesson, students shall

o classify service wares and table appointments

II. Subject Matter

Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)

Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas

1.5 Check service ware for chips, marks, spills, and drips

Topic: Duties and responsibilities of food service team.

Subtopic: Naming the different service wares and table appointments.

Code: TLE_HEFB9-12KS-Ia-h-1

Reference: FBS module

Materials: Personal Protective Equipment, workshop manual

III. Lesson Development/Presentation

A. Preliminary Activities

1. Prayer

o Teacher will prepare a video clip.

2. Greetings

o Teacher will greet the students lively.

3. Attendance

o Class monitor will check the class attendance.

4. Review

o Teacher will conduct a recap for the previous lesson.

5. Motivation

o Students will watch a video clip about a real scenario in a restaurant.

B. Lesson Proper (4 A’s)

  Activity
Students will group into 4. They will pick pictures inside the box as many they can and transfer it from
another box with time pressure. Those pictures are commonly found in the kitchen of the restaurant.

 Analysis (Oral Questioning)

1. What are the service wares and table appointments needed in the restaurant?

 Abstraction ( Oral Questioning)

1. How to classify the service wares and table appointments?
Lecture:
 Proper classifying and naming of different service wares and table appointments.

 Application
1. What is the essence in classifying and naming the service wares and table appointments?

IV. Assessment/Evaluation

Students will demonstrate the application in classifying and naming the different service wares and
table appointments. They will rate with the use of rubrics.

Rubrics

Criteria Very Satisfactory Satisfactory (3) Good (2) Score

(4)
Mastery of the Very Satisfactory Satisfactory (3) Good (2)
content (4)
Performance Very Satisfactory Satisfactory (3) Good (2)
(4)
Organization Very Satisfactory Satisfactory (3) Good (2)
(4)

VI. REMARKS

VII. REFLECTION

Prepared by:

Darlene D. Cabrido
TVL- FBS Teacher

Checked by:

______________________________
LATREIA E. ESTABILLO
Principal 1
 Lesson Plan in Food and Beverage Services NCII
Grade-12

Date: September 06, 2018

Time: MW-7:30-9:30am
TTH-10:00-12:00am

I. Objective

At the end of the lesson, students shall

o identify the uses of service wares and table appointments

II. Subject Matter

Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)

Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas

1.5 Check service ware for chips, marks, spills, and drips

Topic: Duties and responsibilities of food service team.

Subtopic: Proper usage of service wares and table appointments

Code: TLE_HEFB9-12KS-Ia-h-1

Reference: FBS module

Materials: Personal Protective Equipment, workshop manual

III. Lesson Development/Presentation

A. Preliminary Activities

1. Prayer

o Teacher will prepare a video clip.

2. Greetings

o Teacher will greet the students lively.

3. Attendance

o Class monitor will check the class attendance.

4. Review

o Teacher will conduct a recap for the previous lesson.

5. Motivation

Students will sing a song entitled

B. Lesson Proper (4 A’s)

  Activity
Students will group into 4. They will play a game entitled “Pass the Ball”.

 Analysis (Oral Questioning)

1. What are the usage of service wares and table appointments?

 Abstraction ( Oral Questioning)

1. Why do we need to know its uses of service wares and table appointments?
Lecture:
 Proper usage of service wares and table appointments.

 Application
1. What is the application on your life in knowing the right uses of something?

IV. Assessment/Evaluation

o Students will group into 4. They will have a game entitled “Anetch Itech”. They need to relay the
message and give the correct answer with time pressure.

VI. REMARKS

VII. REFLECTION

Prepared by:

Darlene D. Cabrido
TVL- FBS Teacher

Checked by:

______________________________
LATREIA E. ESTABILLO
Principal 1
Date: June 15, 2016

Time/Time Frame: 7:00 – 8:00 - 1hour

Lesson Plan in Food and Beverage Services NCII

Grade 9-12

I. Objective

At the end of the lesson, students shall

o check service wares and table appointments for chips, marks, spills, and drips

II. Subject Matter

Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)

Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas

1.5 Check service ware for chips, marks, spills, and drips

Topic: Duties and responsibilities of food service team.

Subtopic: Examine the condition of service wares and table appointments

Code: TLE_HEFB9-12KS-Ia-h-1

Reference: FBS module

Materials: Personal Protective Equipment, workshop manual

III. Lesson Development/Presentation

A. Preliminary Activities

1. Prayer

o Teacher will prepare a video clip.

2. Greetings

o Teacher will greet the students lively.

3. Attendance

o Class monitor will check the class attendance.

4. Review

o Teacher will conduct a recap for the previous lesson.

5. Motivation

o Students will paste pictures on the board whether the illustration on the pictures are well-condition or
not.

B. Lesson Proper (4 A’s)

 Activity
Students will group into 2. They will have a debate. The issue will be “The well-conditioned service
ware but expensive one or a low quality of service ware and very affordable one.

 Analysis (Oral Questioning)

1. Who is responsible in checking the condition of service wares and table appointments?

 Abstraction ( Oral Questioning)

1. How to keep the good condition of service wares and table appointments?
Lecture:
 Check service ware for chips, marks, spills, and drips
Teacher explains checks to make of service ware:
• They are clean – inspect visually
• Crockery and glassware is free from cracks and chips
• They are free from other damage
• They are suitable for the dish they are accompanying. There is little point in serving snail tongs with a
T-Bone steak, or providing lobster crackers with Ga Kho chicken
• They are sufficient in number to match the order/requirements of the table
• They are safe and do not present any danger to staff or customers.

 Application
1. Why do we need to follow the steps/procedures in checking the condition of service wares and table
appointments?

IV. Assessment/Evaluation

o Teacher will have a table rotation quiz, a 15 items quiz. Every table has a set of questions answerable
within 3 minutes only, if the time ends students will hear a ring bell and time to transfer into another
table.
Date: June 16, 2016

Time/Time Frame: 7:00 – 8:00 - 1hour

Lesson Plan in Food and Beverage Services NCII

Grade 9-12

I. Objective

At the end of the lesson, students shall

o carry out plates and/or trays safely

II. Subject Matter

Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)

Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas

1.5 carries out plates and/or trays safely

Topic: Duties and responsibilities of food service team.

Subtopic: Steps/Procedure in carry out plates/trays safely.

Code: TLE_HEFB9-12KS-Ia-h-1

Reference: FBS module

Materials: Personal Protective Equipment, workshop manual

III. Lesson Development/Presentation

A. Preliminary Activities

1. Prayer
 o Teacher will prepare a video clip.

2. Greetings

o Teacher will greet the students lively.

3. Attendance

o Class monitor will check the class attendance.

4. Review

o Teacher will conduct a recap for the previous lesson.

5. Motivation

o Students will group into 3. They will create a straight line. Each member of the groups will put 3 piled
books in their heads and they need to balance it while walking from their standing line to the board.

B. Lesson Proper (4 A’s)

 Activity
Students will watch videos in techniques proper way of carrying plates and trays.
• http://www.youtube.com/watch?v=FSSRvNojZYg (‘Tray carrying 101: 5 mins 4 secs)
• http://www.youtube.com/watch?v=qjfSCyO5x_k (‘Plate carrying’: 2 mins 45 secs)
• http://www.youtube.com/watch?v=WBg-z__8IXA (‘Carrying 3 plates’: 2 mins 33 secs)
• http://www.ehow.com/video_12231609_carry-square-tray-waiter.html (‘How to carry a square tray
as a waiter’: 1 min 35 secs).

 Analysis (Oral Questioning)

1. What are the techniques in carrying plates and trays safely?

 Abstraction ( Oral Questioning)

1. How to keep the good condition of plates/trays?
Lecture:
 Steps/Procedure:
1. Wear personal protective clothing and prepare materials that are appropriate for the task
which conform the local safely regulations and policies.
2. Ensure the tray is clean.
3. Load heavier items/plates with cover in the center of the tray. Don’t stack more than four
high when stacking dishes with covers. Don’t overload the tray.
4. In carrying large tray, place it on a tray stand, bend down knees and pull the tray gently
towards your left shoulder, slide the tray and use the palm of your hand to hold/carry the tray.
Your arm (elbow to wrist) should be at right angle to the tray. Carry the tray with your left
hand.
5. The broad side of the tray should be along the axis of the arm and maintain the balance of
the tray in serving.
6. Before leaving the kitchen, check to see all that all foods and necessary serving tools for the
course are on the tray.
7. Use legs to stand up to give you the strength to lift up the tray. Maintain proper posture. The
body should be straight while carrying the tray to avoid imbalance.
 8. Use right hand to control, support and open doors to keep the tray safe by blocking any
obstacles.
9. Walk towards the appropriate service points or place the tray to the service areas. (Waiting
stations, buffet areas, kitchen service areas, room service collection areas)
10. Bend down knees and bring tray down to the table.

 Application
1. Why do we need to follow the steps/procedure in carrying plates/ trays safely?

IV. Assessment/Evaluation

o Students will have a demonstration by applying the proper steps/procedure in carrying plates/trays
with time pressure.

Rubrics
Criteria Excellent (10) Very Good(8) Good(0-7) Score
Completeness
Proficient
Time Efficient

Additional Comments: _____________________________________________________

________________________________________________________________________