Unit 3: Be Our Guest (Table Setting and Manners)

Stage 1 – Desired Results

Established Goal(s):
11.1 Demonstrate the general rules of table setting and dining room layout
11.2 Identify traditional and contemporary positions in food service
11.3 Practice professionalism and techniques in support of good customer relations
11.6 Demonstrate fundamentals of acceptable dinning etiquette
11.8 Identify various styles of service

Understanding(s): Essential Question(s):

Students will  What are the rules to table setting and
 Understand the rules of setting a table. why are they important?
 Understand the difference between  What is traditional and contemporary in
traditional and contemporary in the food the food industry?
service industry  How does professionalism and customer
 Understand what professionalism is and relations work together?
what techniques create good customer  What is the purpose of dinning etiquette
relations and will I ever use it?
 Understand what dinning etiquette is  What are the different service styles and
 Understand what the different service at what time would you use each one.
styles are
Students will know… Students will be able to:
 Students what each style of service is and when to use each one.
 Students will be able to set the table properly for any occasion.
 Students will be able to perform good customer service.
 Students will be able to follow the proper eating etiquette.
 Students understand the difference between the two positions in food service, traditional and
contemporary.

Stage 2 – Assessment Evidence

Performance Task(s): Other Evidence:

 Students will discover the difference
between the different types of service
through a jig saw.
 Students will participate in a breakout
activity where they will set a table
correctly and learn about manners.
 Students will set the table for different
occasions throughout the course as a
whole.
 Students will demonstrate that they have
good eating etiquette while eating after
each lab.
 There will be a unit test over table setting
and manners.
 Students will be demonstrating their
knowledge throughout the semester by
the way that they eat and the way that
they set the table.
 Students will also show what they learned
through the homework that they turn in.
 Unit 3: Be Our Guest (Table Setting and Manners)

 Students will do a web quest to learn the

differences between traditional and
contemporary positons in the food
service industry.
Stage 3 – Learning Plan
Learning Activities:

 Jig Saw
 Breakout Activity
 Web quest
 PowerPoint with Student participation

1. W. This unit is to help students realize the importance of how we eat and how to eat properly.
Students will be expected to participate in all activities and help those in the class that are
struggling with it. The information is going to come from the prior knowledge of how students
eat and in what they manner they eat for different circumstances.
2. H. The hook will be introduction breakout activity.
3. R. Students will rethink and revise their understanding of how this work throughout the
semester as they demonstrate the proper way of setting the table and eating etiquette.
4. E. Students will be evaluated through a unit exam over table setting and eating etiquette.
They will also be evaluated on how well they set the table and their manners throughout the
cooking labs.
5. T. Each lesson will be slightly different to fit the needs of the class. Some classes I will need to
go slower with. I might also need to pair my strong students up with the students that
struggle.
6. O. Each class will be planned well in advance and all supplies will be ready for when the
students arrive in the class. This will make it easy for students to be on task when the teacher
is on task as well.