School KAPUTIAN NATIONAL HIGH SCHOOL Grade Level 12

Teacher MICHELLE P. COMAPON Learning Area FBS

Teaching Dates and Time JULY 15-19, 2019 Quarter Quarter 1

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/restaurant area for service.
B. Performance Standards The learner:
1. demonstrates knowledge and skills in food and beverage service related to setting the mood/ambiance of the dining area
2. demonstrates skills in the selection of appropriate type or style of table setting with character, and right color combinations for aesthetic considerations
C. Learning Competencies Set the mood/ambiance of the dining area
Objectives The learners are expected to: The learners are expected to: The learners will be able to: The learners will be able to: Demonstrate the different banquet set-
4.1 Adjust light according to time 4.3 Play appropriate music when 4.6 Set up decorations according to 4.6 Set up decorations according to up styles
of the day applicable theme or concept of the dining theme or concept of the dining
4.2 Arrange tables, chairs and 4.4 Clean and dry floors/carpets room room TLE_HEFBS9-12AS-Ig-h-4
other dining room furniture to 4.5 Adjust air conditions or cooling
ensure comfort and convenience units for the comfort of the TLE_HEFBS9-12AS-Ig-h-4
of the guest guest TLE_HEFBS9-12AS-Ig-h-4

TLE_HEFBS9-12AS-Ig-h-4
TLE_HEFBS9-12AS-Ig-h-4
II. CONTENT Banquet Set-Up Styles Banquet Set-Up Styles Banquet Set-Up Styles Banquet Set-Up Styles Banquet Set-Up Styles

III. LEARNING
RESOURCES
A. References Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services Food and Beverages Services
CBLM CBLM CBLM CBLM CBLM
1. Teachers Guide
2. Learners Guide Pages
3. Textbook Pages
4. Additional Materials from Laptop Laptop Laptop Laptop Laptop
Learning Resource (LR) television television television television television
portal
B. Other Learning Resources Internet Internet Internet Internet Internet
IV. PROCEDURES
A. Review previous lesson or Review of the previous lesson Review of the previous lesson Review of the previous lesson Review of the previous lesson Review of the previous lesson
presenting the new lesson
B. Establishing a purpose for Video presentation on Video presentation on different Video presentation on different
the new lesson different banquet set-up styles banquet set-up styles event decorations
C. Presenting examples Video presentation on Video presentation on playing Video presentation on how to Video presentation on how to
instances of the lesson adjusting light according to time of appropriate music when prepare different decorations prepare different decorations according
the day and arranging tables, Applicable clean and dry according to theme or concept of the to theme or concept of the dining room
chairs and other dining room floors/carpets, adjust air conditions or dining room
furniture to ensure comfort and cooling units for the comfort of the
convenience of the guest guest

D. Discussing new concepts Explaining the rules adjusting Explain how to play appropriate Explain the methods on doing Explain the methods on doing Demonstrate skill on banquet set-up
 and practicing new light according to time of the day
skills#1 and arranging tables, chairs and
other dining room furniture to
ensure comfort and convenience
of the guest
music when different theme decorations different theme decorations style and doing different theme
Applicable, clean and dry decorations
floors/carpets, adjust air conditions or
cooling units for the comfort of the
guest

E. Discussing new concepts Demonstrate skill on banquet Demonstrate skill on banquet set- Demonstrate skill on doing Demonstrate skill on doing Demonstrate skill on banquet set-up
and practicing new skills# set-up style up style different theme decorations different theme decorations style and doing different theme
decorations
F. Developing mastery
(Lead to formative
assessment)
G. Finding practical Practice skills on banquet set- Practice skills on banquet set-up Practice skills on theme Practice skills on theme decoration Practice skills on banquet set-up and
application of concepts up decoration theme decorations
and skills in daily living.
H. Making generalization
and abstraction about
the lesson

I. Evaluating Learning Individual demonstration of Individual demonstration of Individual demonstration of Individual demonstration of Individual demonstration of
competencies discussed competencies discussed competencies discussed competencies discussed competencies discussed
J. Additional activities for
application or
remediation
V. REMARKS Students should be able to get Students should be able to get Students should be able to get Students should be able to get 80% Students should be able to get 80%
80% level of mastery 80% level of mastery 80% level of mastery level of mastery level of mastery
VI. REFLECTION
A. No. of learners who
earned in the evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
works? No of learners
who have caught up with
the lesson
D. No. of learners who
continue require
remediation
E. Which teaching strategies
worked well? Why this
these work
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
 localized materials dis I
use/discover which I wish
to share with other
learners?

Prepared by: Checked and noted by:

MICHELLE P. COMAPON MERCEDES G. CABEROS

Teacher 1 Principal 1