School Mapandan National High Grade 12

School Level
Teacher Glyza Marie M. Cendaña Learning FOOD AND BEVERAGE
GRADES 1 TO Area SERVICES
12 Teaching Date June 24-28, 2019/8-10/3-5 Week 4
DAILY LESSON and Time
LOG

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

Objectives must be met over the week and connected to the curriculum standards. To meet the
objectives, necessary procedures must be followed and if needed, additional lessons, exercises,
and remedial activities may be done for developing content knowledge and competencies. These
I. OBJECTIVES are assessed using Formative Assessment strategies.
Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the
curriculum guides.
A. Content The learner demonstrates understanding of concepts, and principles in preparing the dining
Standard room/restaurant area for service.
s
B. Performa The learner: 1. independently prepares the dining room/restaurant area for service 2.
nce demonstrate knowledge and skills of food and beverage service in relation to taking table
Standard reservations
s
C. Learning LO2. Prepare Service Stations and Equipment
Compete TLE_HEFBS912AS-Ic-d-2
ncies/
Objective
s
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to
teach in the CG, the content can be tackled in a week or two.
Cleanliness and Practical Legislation on Laboratory
condition of presentation OH and S and
equipment/uten
sils, furniture food hygiene
and supplies
List the materials to be used in different days. Varied sources of materials sustain children’s
III. LEARNING interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
RESOURCES materials as well as paper-based materials. Hands-on learning promotes concept
development.
A. Referenc
es
1.Teacher’s Guide
Pages
2.Learner’s
Materials Pages
3.Textbook Pages Pages 31-34 Pages 36-40 Pages 41-45
ASEAN 2012 ASEAN 2012 ASEAN 2012
4.Additional Assessor Assessor Assessor
Materials from Manual Take Manual Take Manual Take
Learning food orders and food orders and food orders and
Resource Portal provide table provide table provide table
service service service
B. Other Learning
Resources
These steps should be done across the week. Spread out the activities appropriately so that
students will learn well. Always be guided by demonstration of learning by the students which
IV. you can infer from formative assessment activities. Sustain learning systematically by providing
PROCEDURES students with multiple ways to learn new things, practice their learning, question their learning
processes, and draw conclusions about what they learned in relation to their life experiences and
previous knowledge. Indicate the time element for each step.
A. Reviewing Review on the Review on the Review on the Review on the
previous previous activity previous lesson previous activity previous activity
lesson or
presenting the
new lesson
B. Establishing a Promote Creative Awareness on Mastery of
purpose for cleanliness and presentation of legislation on learning
the lesson sanitation learning OH and S and
food hygiene
C. Presenting Video
examples/ Presentation
instances of
the new
lesson
Introduce and Discuss
discuss the legislation on
D. Discussing
cleanliness and OH and S and
new concepts
condition of food hygiene
and practicing
equipment/uten
new skills #1
sils, furniture
and supplies
E. Discussing
new concepts
and practicing
new skills #2
Actual Actual
presentation of demonstration
the created of proper
F. Developing jingle hygiene and
Mastery sanitation in
food and
beverage
handling
G. Finding Cleanliness and
Practical sanitation
applications of practices at
concepts and home
skills in daily
living
H. Making Implication of Importance of
Generalization cleaning and legislation on
s and conditioning of OH and S and
abstractions equipment/uten food hygiene
about the sils, furniture
lesson and supplies
Paper and Rubrics/ Paper and Rubrics/
I. Evaluating pencil test checklist pencil test checklist
Learning

Create a jingle Review and

that promotes practice on
J. Additional cleanliness and proper hygiene
Activities for condition of and sanitation in
application or equipment/uten food and
remediation sils, furniture beverage
and supplies handling
with action
VACANT
IV.REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’
progress this week. What works? What else needs to be done to help the students
V.REFLECTION
learn? Identify what help your instructional supervision can provide for you so when you meet
them, you can ask them relevant questions.
A. No. of learners 55 out of 55 55 out of 55 55 out of 55 55 out of 55 55 out of 55
who earned students earned students earned students earned students earned students earned
80% in the 80% on formative 80% on formative 80% on formative 80% on formative 80% on formative
evaluation assessment assessment assessment assessment assessment
B. No. of learners
who require no learners need no learners need no learners need no learners need no learners need
additional
activities for activities for activities for activities for activities for
activities for
remediation remediation remediation remediation remediation remediation
who scored
below 80%
C. Did the none none none none none
remedial
lessons work?
No. of learners
who have
caught up with
the lesson
D. No. of learners none none none none none
who continue
to require
remediation
E. Which of my
teaching
strategies
worked well?
Why did this
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 and Verified by: Noted by:

GLYZA MARIE M. CENDAÑA VERNIE Q. DECANO ANGELO S. GUBA

MT- I/TVL COORDINATOR ASSISTANT PRINCIPAL II

Approved by:

DANNY S. AGUSTIN
PRINCIPAL IV