DAILY School Magalong National High School Grade Level 11

LESSON Teacher RICHARD F. BAYSIC Learning Area TVL FBS

1st
LOG Teaching Dates and Time June 5 Quarter Quarter

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
The learner demonstrate understanding of
concepts, and principles in Food and
Beverage Services tools and Equipment
Demonstrates knowledge and skills in food
and beverage service related to the
preparation of service station and
equipment
Prepare Service Stations and Equipments
Preparation of Service and
Equipment/ utensils and supplies
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services tools and
Equipment
Pictures
Review of the previous lesson about
cookery and other tools and equipment in
kitchen
The learner demonstrate understanding
of concepts, and principles in Food and
Beverage Services tools and Equipment
Demonstrates knowledge and skills in
food and beverage service related to the
preparation of service station and
equipment
Prepare Service Stations and
Equipments
Preparation of Service and
Equipment/ utensils and supplies
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services tools and
Equipment
Pictures
Teacher ask students to recap the
previous lesson about

B. Establishing a purpose for the
lesson
C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and
practicing new skill #1
The teacher will ask the students:
1. If they try going to an expensive
restaurants
2. What type of services they
observed?What utensils, tools
and equipment’s are there
The student will answer the Pretest LO 1 LM
p. 4-5
a. Discuss the different definitions of terms
in Food and Beverage Services
The class will be dived into two groups.
Different task will be given
The teacher will show actual tool and
equipments in FBS
a. Discuss the different definitions of
terms in Food and Beverage Services

E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional 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 lesson work? No. of
learners who 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?
b. Enumerate and give the uses of common
bar supplies
Discuss the Common Bar Equipments
a. Forks
b. Spoons
c. Cutlery
d. Holloware
e. Tableware
Self-Check 1.1 LM p13-14
On your notebook list down all the utensils
and equipment you can find in your kitchen.
Identify the materials of your kitchen tools
and equipment.
Why is proper use of kitchen tools and
equipment important?
Role Playing
The class will be divided into 5 groups. Each
group will prepare a short skit
demonstrating the proper use of kitchen
utensils.
Visit a school canteen/School TVL
laboratory, interview a canteen teacher
and list down all the utensils and equipment
you can find in kitchen. Identify the
materials of the kitchen tools and
equipment.
*Lesson was not accomplished because of
limited time.
b. Enumerate and give the uses of
common bar supplies
Discuss the Common Bar Equipments a.
a. Forks
b. Spoons
c. Cutlery
d. Holloware
e. Tableware
Self-Check 1.1 LM p13-14
On your notebook list down all the
utensils and equipment you can find in
your kitchen. Identify the materials of
your kitchen tools and equipment.
Enumerate and Differentiate the
common bar tools
Role Playing
The class will be divided into 5 groups.
Each group will prepare a short skit
demonstrating the proper use of kitchen
utensils.
Visit a school canteen/School TVL
laboratory, interview a canteen teacher
and list down all the utensils and
equipment you can find in kitchen.
Identify the materials of the kitchen
tools and equipment.
*Lesson was not accomplished because
of limited time.
Prepared by: Checked by: Noted:

RICHARD F. BAYSIC ARLEEN A. DE LARA SUSANA C.RACRAQUIN

Teacher II Master Teacher I Principal IV
 DAILY
LESSON
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
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 skill #1
School Magalong National High School
Teacher RICHARD F. BAYSIC
Teaching Dates and Time November 27-29, / 3:00-4:00
MONDAY
The learner demonstrate understanding of
concepts, and principles in Food and
Beverage Services tools and Equipment
Demonstrates knowledge and skills in food
and beverage service related to the
preparation of service station and
equipment
Prepare Service Stations and Equipments
Preparation of Service and
Equipment/ utensils and supplies
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services tools and
Equipment
Pictures
Review of the previous lesson about
cookery and other tools and equipment in
kitchen
The teacher will ask the students:
3. If they try going to an expensive
restaurants
4. What type of services they
observed?What utensils, tools
and equipment’s are there
The student will answer the Pretest LO 1 LM
p. 4-5
a. Discuss the different definitions of terms
in Food and Beverage Services
TUESDAY
The learner demonstrate understanding
of concepts, and principles in Food and
Beverage Services tools and Equipment
Demonstrates knowledge and skills in
food and beverage service related to the
preparation of service station and
equipment
Prepare Service Stations and
Equipments
Preparation of Service and
Equipment/ utensils and supplies
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services tools and
Equipment
Pictures
Teacher ask students to recap the
previous lesson about
The class will be dived into two groups.
Different task will be given
The teacher will show actual tool and
equipments in FBS
a. Discuss the different definitions of
terms in Food and Beverage Services
Grade Level 9
Learning Area Technology and Livelihood Education
3rd
Quarter Quarter
WEDNESDAY THURSDAY FRIDAY
The learner demonstrate understanding of HOLIDAY COOPERATIVE
concepts, and principles in Food and Beverage BONIFACIO DAY LEARNING
Services tools and Equipment
Demonstrates knowledge and skills in food
and beverage service related to the
preparation of service station and equipment
Prepare Service Stations and Equipments
Preparation of Service and
Equipment/ utensils and supplies
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services
K to 12 BEC Learning Module Food and
Beverage Services
Food and Beverage Services tools and
Equipment
Pictures
Teacher ask students to recap the previous
lesson about
The class will be dived into two groups.
Different task will be given
The teacher will show actual tool and
equipments in FBS
a. Discuss the different definitions of terms in
Food and Beverage Services

E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional 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 lesson work? No. of
learners who 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?
b. Enumerate and give the uses of common
bar supplies
Discuss the Common Bar Equipments
f. Forks
g. Spoons
h. Cutlery
i. Holloware
j. Tableware
Self-Check 1.1 LM p13-14
On your notebook list down all the utensils
and equipment you can find in your kitchen.
Identify the materials of your kitchen tools
and equipment.
Why is proper use of kitchen tools and
equipment important?
Role Playing
The class will be divided into 5 groups. Each
group will prepare a short skit
demonstrating the proper use of kitchen
utensils.
Visit a school canteen/School TVL
laboratory, interview a canteen teacher
and list down all the utensils and equipment
you can find in kitchen. Identify the
materials of the kitchen tools and
equipment.
*Lesson was not accomplished because of
limited time.
b. Enumerate and give the uses of b. Enumerate and give the uses of common
common bar supplies bar supplies cooking utensils
Discuss the Common Bar Equipments Discuss the Common Bar Equipments
f. Forks b. Forks
g. Spoons c. Spoons
h. Cutlery d. Cutlery
i. Holloware e. Holloware
j. Tableware f. Tableware
Self-Check 1.1 LM p13-14
On your notebook list down all the Quiz Proper
utensils and equipment you can find in
your kitchen. Identify the materials of
your kitchen tools and equipment.
Enumerate and Differentiate the Quiz Proper
common bar tools
Role Playing Quiz Proper
The class will be divided into 5 groups.
Each group will prepare a short skit
demonstrating the proper use of kitchen
utensils.
Visit a school canteen/School TVL
laboratory, interview a canteen teacher
and list down all the utensils and
equipment you can find in kitchen.
Identify the materials of the kitchen
tools and equipment.
*Lesson was not accomplished because *All students should be able to get 80% level
of limited time. of mastery
 DAILY School Magalong National High School Grade Level 11
LESSON Teacher RICHARD F. BAYSIC Learning Area Technology and Livelihood Education
3rd
LOG Teaching Dates and Time November 27-29, / 1:00-3:00, December 1, /7:45-12:00 Quarter Quarter

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learner demonstrate understanding of HOLIDAY The learner demonstrate
concepts, and principles in Food and BONIFACIO DAY understanding of concepts, and
Beverage Services tools and Equipment principles in Food and Beverage
Services tools and Equipment
B. Performance Standards Demonstrates knowledge and skills in food Demonstrates knowledge and
and beverage service related to the skills in food and beverage
preparation of service station and service related to the
equipment preparation of service station
and equipment
C. Learning Prepare Service Stations and Equipments Prepare Service Stations and
Competencies/Objectives Equipments
II. CONTENT Preparation of Service and Preparation of Service and
Equipment/ utensils and supplies Equipment/ utensils and
supplies
III. LEARNING K to 12 BEC Learning Module Food and K to 12 BEC Learning Module
RESOURCES Beverage Services Food and Beverage Services
A. References
1. Teacher’s Guide Pages Food and Beverage Services Food and Beverage Services
2. Learner’s Material Pages K to 12 BEC Learning Module Food and K to 12 BEC Learning Module
Beverage Services Food and Beverage Services
3. Textbook Pages
4. Additional Materials from Food and Beverage Services tools and Food and Beverage Services
Learning Resources Equipment tools and Equipment
B. Other Learning Resources Pictures Pictures
IV. PROCEDURES
A. Reviewing previous lesson or Teacher ask students to recap the previous Teacher ask students to recap
presenting the new lesson lesson about the previous lesson about

B. Establishing a purpose for the The class will be dived into two groups. The class will be dived into two
lesson Different task will be given groups. Different task will be
given
C. Presenting examples/instances The teacher will show actual tool and The teacher will show actual
of the new lesson equipments in FBS tool and equipments in FBS
 D. Discussing new concepts and a. Discuss the different definitions of terms . Discuss the different
practicing new skill #1 in Food and Beverage Services definitions of terms in Food and
b. Enumerate and give the uses of common Beverage Services
bar supplies cooking utensils lists that b. Enumerate and give the uses
every kitchen needs of common bar supplies
cooking utensils
E. Discussing new concepts and Discuss the Common Bar Equipments Discuss the Common Bar
practicing new skill #2 g. Forks Equipments
h. Spoons a. Forks
i. Cutlery b. Spoons
j. Holloware c. Cutlery
k. Tableware d. Holloware
Tableware
F. Developing Mastery Self-Check 1.1 LM p13-14
G. Finding practical applications of Quiz Proper Learner will ask to browse the
concepts & skills in daily living manual and fine all the common
bar tools and equipment
H. Making generalizations & Quiz Proper Enumerate and Differentiate
abstractions about the lesson the common bar tools
I. Evaluating Learning Quiz Proper
J. Additional activities for
application or remediation
V. REMARKS *All students should be able to get 80% *All students should be able to
level of mastery get 80% level of mastery

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 lesson work? No. of
learners who 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: Checked by: Noted:

RICHARD F. BAYSIC ARLEEN A. DE LARA SUSANA C.RACRAQUIN

Teacher II Master Teacher I Principal IV