St. Paul College of Bocaue Subject: Gr.

10 TLE Prerequisite: Grade 9 TLE Page 1 of

Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

Conceptual Framework: Technology and Livelihood Education 10 (Home Economics 10) is a course that aims to develop the learner’s cooking skills like sautéing, frying, boiling, chopping, slicing,
coating, and many others as well as their manners in serving foods. These skills will be developed with the use of different mediums used in cooking. Thus, the learner will gain full understanding on
how cooking is part of our activities. Basic sanitation will also be part of their lesson from human hygiene and tools and equipment. The lessons are taught with the aid of technology such as Schoology,
audio-visual presentation and others. To assess the transfer of skills, learners will be exposed to demonstrate and asked to produce an output with different dishes. As Paulinians, they will also learn the
value of patience, creative, respect, love of God and nature, cooperation, responsible, and others with the help well known food presented and the task that will be assigned to them.

Course Description: This is a specialization course which leads to illustration advancement. Its covers common competencies that a Grade 10 Technology and Livelihood Education students ought to
possess namely: 1) use of kitchen tools and equipment; 2) maintaining kitchen tools, equipment and kitchen area clean and in order; 3) Perform different skills in cooking; 4) interpreting ideas and
concepts into cookery and food and beverage services and; 5) practicing proper posture and hand control in all exercises;

Grade-Level Standards: The learners demonstrate an understanding of basic concept and identifying principle in developing fundamental skill in specialized technology and vocational educational
(EPP, TLE/TVE)

Instruction Outcome-
No. of Performance Assessment Values
Content Content Standards Learning Competency al Based
Weeks Standards Evidences Integrated
Materials Education
First Quarter
Cookery
Week 1 to Introduction The learner demonstrates The learner applies core  Explain the core concepts of  Written Test  Power Point  Open Minded  Responsive
Week 2 1. Concepts in cookery understanding of core competencies in cookery as cookery  Videos  Adaptability
2. Relevance of the course concepts and principles in prescribed in the TESDA  Discuss the relevance of the  Marker and  Responsibility
3. Career opportunities cookery Training Regulation course Board
 Explore job opportunities for
cookery
LESSON 1: PREPARE EGG DISHES (ED)
Week 3 to 1. Tools, utensils, and - preparing and cooking egg - independently prepare egg LO 1. Perform mise en place  Demonstration  Kitchen  Adaptability  Responsive
Week 4 equipment needed in egg dishes dishes. 1.1 clean, sanitize, prepare tools,  Written Test tools and  Self -  Creative
preparation utensils, and equipment needed in equipment Directed  Committed
2. Cleaning and sanitizing preparing egg dished.  Ingredients  Responsibility
tools and equipment 1.2 identify an egg’s components and  Open-minded
3. Nutritional value and its nutritive value.  Creativity
components of eggs 1.3 identify and prepare ingredients  Cooperation
4. Characteristics of quality of according to standard recipes.
fresh eggs LO 2. Prepare and cook egg dishes
5. Ingredients for egg dishes 2.1 identify the market forms of eggs
6. Market forms of eggs 2.2 explain the uses of eggs in culinary
7. Uses of eggs in culinary arts
arts 2.3 cook egg dishes in accordance with
8. Varieties of egg dishes the prescribed salad.
9. Suggested projects LO 3. Present egg dishes
10. Various egg dishes 3.1 select suitable plates according to
 St. Paul College of Bocaue
Bocaue, Bulacan
11. Factors for consideration
in presenting egg dishes
PREPARE CEREALS and STARCH DISHES (CD)
Week 5 to 1. Tools and equipment
Week 6 needed
2. Quality of cereals and
starch dishes.
3. Nutritional value and
components of cereals and
starch.
4. Food sources and kinds of
starch and cereals
5. Ingredients for starch and
cereal dishes
6. Methods of cooking starch
and cereal dishes
7. Preparation of sauces and
accompaniments for starch
and cereal dishes
8. Safety and hygienic
practices in the kitchen
9. Suggested projects: cereal
and starch dishes
10. Factors to consider in
presenting starch and cereal
dishes
11. FIFO
LESSON 2. PREPARE VEGETABLE DISHES (VD)
Week 7 to 1. Principles of preparing - preparing and cooking
Week 8 vegetables vegetable dishes
2. Characteristics of quality
Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 2 of
Document Title: Course Syllabus SY: 2017 - 2018 13
(Home Economics Gr. 10) (Home Economics Gr. 9)
standards
3.2 present egg dishes hygienically and
attractively using suitable garnishing
and side dishes sequentially within the
required time frame.
LO 4. Evaluate the finished product
4.1 rate the finished products using
rubrics
- preparing and cooking - independently prepare and LO 1. Prepare mise en place  Demonstration  Kitchen  Responsibility  Responsive
cereals and starch dishes cook cereals and starch dishes 1.1. prepare the tools, equipment, and  Written Test tools and  Care  Creative
ingredients based on prescribed Equipment  Discipline  Committed
standards  Ingredients  Cooperation  Achievers
1.2. determine the sources and kinds
of starch and cereals
1.3. identify the ingredients in the
preparation of various types of starch
and cereals.
LO 2. Prepare starch and cereal
dishes
2.1. cook various types of starch and
cereal dishes
2.2. prepare sauces and
accompaniments of selected starch and
cereal products
2.3 follow safety and hygienic
practices while working in the kitchen.
LO 3. Present starch and cereal
dishes
3.1. present starch dishes with suitable
plating and garnishing according to
standards.
LO 4. Storing starch and cereal
dishes
4.1. store starch and cereal at
appropriate temperature
4.2. maintain optimum freshness and
quality of starch and cereal dishes
according to standards
4.3 store starch and cereal according to
standard operating procedures.
- independently prepare and LO 1. Perform mise en place  Demonstration  Kitchen  Creativity  Responsive
cook vegetable dishes 1.1. identify ingredients according to  Written Test tools and  Care  Creative
standard recipe equipment  Responsibility  Committed
 St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 3 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

vegetables 1.2. prepare ingredients according to a  Ingredients  Discipline  Achievers

3. Thawing frozen vegetables given recipe, required form, and time  Cooperation
4. Market forms of vegetables frame
5. Factors in the selection of 1.3 thaw frozen ingredients and wash
vegetables used for culinary raw vegetables following standard
arts procedures
6. Methods of cooking LO 2. Prepare vegetable dishes
vegetable dishes 2.1 identify market forms of vegetables
7. Preparation of sauces and 2.2. select various kinds of vegetables
accompaniment for serving according to a given menu
vegetable dishes 2.3. cook variety of vegetable dishes
8. Suggested projects: various following appropriate cooking
vegetable dishes methods to preserve optimum quality
9. Presentation of prepared and nutrition
vegetable dishes 2.4. prepare suitable sauces and
10. Factors in plating accompaniment in serving vegetable
vegetable dishes dishes
11. Techniques in storing and LO 3. Present vegetable dishes
vegetables 3.1. present vegetable recipes with
12. FIFO appropriate sauces and
13. Safety and hygienic accompaniments.
practices in the laboratory LO 4. Store vegetables
kitchen 4.1. store vegetables based on the
14. Evaluation of the finished prescribed location and temperature
product using rubrics 4.2. demonstrate vegetable storage in
accordance with FIFO operating
procedures
4.3. follow standard safety and hygiene
procedures
LO 5. Evaluate the finished product
5.1 rate the finished products using
rubrics
LESSON 3: PREPARE AND COOK SEAFOOD DISHES
Week 9 to 1. Types of Seafood - preparing and cooking - independently prepares and LO 1. Perform mise en place  Written Test  Kitchen  Creativity  Responsive
Week 10 1.1. Shellfish seafood dishes cooks seafood dishes 1.1 prepare the kitchen tools,  Demonstration tools and  Care  Creative
1.2. Fin Fish equipment, and ingredients based on equipment  Responsibility  Committed
1.3. Others required standards  Ingredients  Discipline  Achievers
2. Varieties of Fish 1.2. identify types, varieties, market  Cooperation
2.1. Structure forms, nutritive value, and composition
2.2. Body shape of fish and seafoods
2.3. Market forms 1.3. assemble ingredients according to
2.4. Fat contents recipes, recipe card, or enterprise
2.5. Water sources standard
2.6. Processed fish 1.4. identify steps in processing fish
2.7. Others LO 2. Handle fish and seafood
3. Market forms of fish and 2.1. handle seafood hygienically
fish products 2.2 thaw frozen seafood correctly to
 St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 4 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

4. Fish cuts ensure maximum quality and maintain

5. Composition and nutritive nutritional value.
value of fish LO 3. Cook fish and shellfish
6. Processing Fish 3.1. clean, cut, and fillet seafood
6.1. Scaling 3.2. prepare ingredients according to a
6.2. Cutting of tails and fins given recipe
6.3. Eviscerating 3.3. demonstrate various methods of
6.4. Cleansing cooking fish and shellfish
6.5. Canning LO 4. Plate/Present fish and seafood
7. Methods in thawing frozen 4.1. Prepare and present fish and
ingredients seafood dishes
8. OHS 4.2. perform guidelines in serving fish
9. Principles of cooking fish and seafood dishes
and seafood dishes LO 5. Store fish and seafood
10. Dry-heat cookery 5.1. ensure that trimmings, fish, and
11. Moist-heat cookery seafood are stored hygienically
12. Variety of shellfish and 5.2. check date stamps and codes
fish dishes where applicable to ensure quality
13. Presentation of fish and control
seafood dishes 5.3. store seafood in accordance with
14. Plating FIFO operating procedures and
15. Garnishing standard storage requirements
16. Guidelines in serving fish LO 6. Evaluate the finished product
and seafood dishes 6.1. rate the finished products using
17. Factors in storing and rubrics
handling seafoods
18. Storage requirements for
fish
19. Minimization techniques
in relation to seafood
20. Evaluation of the finished
product

Second Quarter
LESSON 4: PREPARE STOCKS, SAUCES, AND SOUPS (SSS)
Week 11 1. Principles of preparing - basic concepts and - prepares a variety of stocks, LO 1. Prepare stocks for menu items  Demonstration  Kitchen  Creativity  Responsive
to Week stocks underlying theories in sauces, and soups used in 1.1. use ingredients and flavoring  Written test tools and  Care  Creative
12 2. Classification of stocks preparing stocks, sauces, and different cultures according to enterprise standards equipment  Responsibility  Committed
3. Ingredients in preparing soups 1.2. produce variety of stocks  Ingredients  Discipline  Achievers
stocks - independently demonstrates according to enterprise standards  Cooperation
4. Types and uses of - concepts and principles in competencies in storing and LO 2. Prepare soups required for
convenience products storing and reheating stocks, reheating stocks, sauces, and menu items
5. Methods of preparing sauces, and soups. soups. 2.1. select and assemble correct
 St. Paul College of Bocaue
Bocaue, Bulacan
stocks
6. Suggested projects:
6.1. White stocks
6.2. Brown stocks
7. Classification of soups
8. Ingredients in preparing
soups
9. Techniques in presenting
and evaluating soups
10. Suggested soup recipes
11. Garnishes for the
presentation
12. Techniques in presenting
and evaluating soups
13. Criteria in presenting and
evaluating soup recipes.
14. Suggested projects:
Various kinds of soup
15. Classification of sauces
16. ingredients in preparing
sauces
17. Methods of preparing
sauces
18. Types of thickening
agents and convenience
products used in preparing
sauces
19. Role of thickening agents
and convenience products
used in preparing sauces
20. Criteria for evaluating
sauces
21. Common problem in the
preparation of sauces
22. Suggested projects:
Various type of sauces
23. Methods of storing and
reheating stocks, sauces, and
soups
24. OHS
25. Evaluation of the finished
product using rubrics
LESSON 5: PREPARE POULTRY AND GAME DISHES
Week 13 1. Preparation of poultry for
to Week cooking
14 1.1. slaughter and bleeding
Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 5 of
Document Title: Course Syllabus SY: 2017 - 2018 13
(Home Economics Gr. 10) (Home Economics Gr. 9)
ingredients in preparing soups,
including stocks and garnishes
2.2. prepare variety of soups recipes
according to enterprise standards
2.3. present and evaluate soup recipes
in accordance with the criteria
LO 3. Prepare sauces required for
menu items
3.1. classify various types of sauces
and their corresponding ingredients
3.2. prepare a variety of hot and cold
sauces based on the required menu
items
3.3. identify the types of thickening
agents and convenience products used
in preparing sauces
3.4. use thickening agents and
convenience products appropriately
3.5. evaluate sauces for flavor, color,
and consistency
3.6. identify and deal with problems in
the preparation of sauces
LO 4. Store and reconstitute stocks,
sauces, and soups.
4.1. maintain optimum quality and
freshness of stocks, sauces, and soups
4.2. reconstitute stocks, sauces, and
soups
LO 5. Evaluate the finished product
5.1. rate the finished products using
rubrics
- basic concepts and - prepare a variety of poultry LO 1. Perform mise en place  Demonstration  Kitchen  Creativity  Responsive
underlying theories in and game dishes found in 1.1. prepare the tools, equipment, and  Written Test tools and  Responsibility  Creative
preparing poultry and game different cultures ingredients based on the standards equipment  Care  Committed
 St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 6 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

1.2. scalding dishes 1.2. identify the market forms of  Ingredients

1.3. defeathering poultry
1.4. evisceration 1.3. determine poultry cuts in
1.5. deboning accordance with prescribed dish
2. Market forms of poultry LO 2. Cook poultry and game dishes
3. Poultry cuts 2.1. prepare poultry and game birds
4. Types and causes of food hygienically to minimize risk food
spoilage and cross spoilage and cross contamination
contamination 2.2. cook various poultry and game
5. Methods of cooking poultry bird dishes appropriately
and game birds LO 3. Plate/present poultry and
5.1. dry-heat cookery game bird dishes
5.2. moist-heat cookery 3.1. identify the type of service ware to
6. Nutritional value of poultry be utilized in serving poultry and game
and game-bird dishes bird dishes
7. Factors in 3.2. present plated poultry and game
presenting/plating poultry and bird dishes with appropriate sauces,
game bird dishes garnishes, and accompaniments.
8. Types of service ware LO 4. Store poultry and game bird
9. Plating 4.1. store and maintain poultry and
10. Garnishing game bird according to standards
11. Sauces LO 5. Evaluate the finished product
12. Accompaniment 5.1. rate the finished products using
13. Techniques in storing rubrics
poultry and game bird
14. Evaluation of the finished
product

LESSON 6: PREPARE AND COOK MEAT (PCM)

Week 15 1. Principles in meat - preparing and cooking meat - independently prepare and LO 1. Perform mise en place  Demonstration  Kitchen  Creativity  Responsive
and Week preparation dishes cook dishes 1.1. prepare the tools, equipment,  Written test tools and  Responsibility  Creative
16 2. Market forms of meat ingredients, and other supplies based equipment  Discipline  Committed
3. Different kinds of meat on the given recipe  Ingredients  Cooperation  Achievers
3.1. beef LO 2. Cook meat cuts
3.2. pork 2.1. identify the market forms and cuts
3.3. carabeef of meats
3.4. others 2.2. prepare meat cuts according to the
4. Different types of meat cuts given recipe
5. Tools, utensils, and 2.3. prepare and use suitable marinades
equipment for meat for a variety of meat cuts
preparation 2.4. identify appropriate cooking
6. Techniques in meat methods for meat cuts
tenderizing 2.5. apply the different techniques in
7. Variety of meat dishes meat preparation
8. Methods of cooking meat 2.6. cook meat-cut dishes according to
8.1. dry-heat cooking the given recipe
 St. Paul College of Bocaue
Bocaue, Bulacan
8.2. moist-heat cooking
9. Cooking specialty cuts
10. Cooking frozen meat
11. Types of marinades
12. Methods of presenting
meat dishes
13. Plating
14. Garnishing
15. Portion control for cooked
meat
16. Techniques in storing
meat
16.1. types of container
16.2. temperature
16.3. FIFO requirements
17. Evaluation of the finished
product using rubrics
Week 17 Introduction
1. Core concept in food and
beverage services
2. Relevance of the course
3. Career opportunities
LESSON 1. PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)
Week 18 1. Workflow structures within The learner demonstrates
to Week the food and beverage service understanding of concepts
20 (3 location and underlying principles in between the kitchen and
weeks) 2. Communication and the preparation of CAD.
interpersonal skills
3. Duties and responsibilities
of food service team
Subject: Gr. 10 TLE
Document Title: Course Syllabus
(Home Economics Gr. 10)
Third Quarter
Food and Beverage Services
The learner demonstrates 1. The learner independently
understanding of conceptsdemonstrates competencies in
and underlying theories in
food and beverage services as
food and beverage services
prescribed by TESDA
Training regulations
2. The learner demonstrates
the skills and knowledge of
food and beverage service in
relation to its concepts, job
opportunities, future career
preparation, and market
demand
The learner independently
provides a service link
service area
The learner become aware of
precautionary measures and
Prerequisite: Grade 9 TLE Page 7 of
SY: 2017 - 2018 13
(Home Economics Gr. 9)
LO. 3. Present meat dishes
3.1. present meat dishes aesthetically,
based on classical and cultural
standards
3.2. select suitable plate according to
standard in serving meat dishes
3.3. present meat hygienically and
sequentially within the required time
frame
LO 4. Store meat
4.1. utilize quality trimmings and
leftovers in storing meat
4.2. store fresh cryovac-packed meat
according to health regulations
4.3. used required containers and store
meat in proper temperature to maintain
quality and freshness
4.4. store meat in accordance with
FIFO operating procedures and meat
storage requirements
LO 5. Evaluate the finished product
5.1. rate the finished product using
rubrics
1. Explain core concepts in food and  Written Test  PowerPoint  Creativity  Responsive
beverage services  Videos  Open minded  Creative
2. Discuss the relevance of the course  Board and  Adaptability  Committed
3. Understand the significance of food Marker  Responsibility  Achievers
and beverage service in today’s market  Cooperation
job demands
4. Explore career opportunities
5. Recognize food and beverage
service opportunities for other related
future careers
LO 1. Liaise between kitchen and  Demonstration  Kitchen  Creativity  Responsive
service areas  Written Test tools and  Responsibility  Creative
1.1. attend and monitor kitchen service equipment  Discipline  Committed
points to ensure efficient pick up of  Order and  Conscientious
food items cleanliness
1.2. identify traditional items required  Cooperation
from the kitchen through monitoring of
 St. Paul College of Bocaue
Bocaue, Bulacan
4. Hygienic and appropriate
personal presentation
5. Legislation on OHS and
food hygienic
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
Week 21 1. Preparation of service,
to Week equipment/utensils and
23 (3 supplies
weeks) 2. Cleanliness and condition
of equipment/utensils,
furniture and supplies
3. Completeness of table set-
up.
4. Balance and uniformity of
utensils.
5. Order of the utensils
6. Eye appeal
7. Timeliness
8. Protocol in
welcoming/greeting guests.
9. Procedure and rational in
seating the guest.
10. Present the menu to guest.
11. Take food/beverage order.
12. Sequence table serving (a
la carte, fine dining with wine
services)
13. Safety practices and
Document Title: Course Syllabus
The learner demonstrates
understanding of concepts
and principles in providing
food and beverage services
Subject: Gr. 10 TLE
(Home Economics Gr. 10)
observance of hygiene and
sanitation in food and
beverage handling.
1. independently provides
food and beverage services
2. demonstrate an
understanding of the concepts
and principles behind the
correct preparation of the
dining area and other related
services.
3. observe proper qualification
standards regarding the
condition of the
dining/restaurant hall or
space, amenities, furniture,
equipment, supplies, materials
and others.
4. demonstrate the skills and
understanding of preparing
the menu suitable for the
specific event or/and of the
preparation needs as advised
to the cooks or kitchen staffs.
5. demonstrate the selection of
appropriate type or style of
Prerequisite: Grade 9 TLE Page 8 of
SY: 2017 - 2018 13
(Home Economics Gr. 9)
service areas and consultation with
other service colleagues
1.3. advise colleagues promptly
regarding readiness of items for service
1.4. check quality of food in
accordance with customer’s request
1.5. check service ware for chips,
marks, spills, and drips
1.6. carry out plates and/or trays safely
1.7. transfer and place food efficiently
at the appropriate service point in
accordance with safety requirements
LO 2. Clean and clear food service
areas
2.1. observe precautionary measures
and sanitary practices in handling food
and beverage services
2.2. remove used items efficiently from
service areas and transfer safely to the
appropriate location for cleaning.
2.3. dispose of leftover food and
disposable service ware to the
appropriate receptacles.
LO 1. Prepare dining /restaurant  Demonstration  Kitchen tools  Creativity  Responsive
area for service  Written Test and  Open minded  Creative
1.1. prepare and adjust dining equipment  Responsibility  Committed
environment to provide comfort and  Table  Adaptability  Conscientious
ambience to customers  Table cloth  Cooperation
1.2. check dining/restaurant area and  Glassware
customer facilities for cleanliness and  Service ware
orderliness prior to service
1.3. take corrective actions when
required
1.4. set up furniture in accordance with
standard requirements and based on
bookings, customer’s request,
convenience and safety
1.5. check equipment and prepare for
service
1.6. verify list of menu variations and
daily specials with kitchen staff based
on standard policy and guidelines
LO 2. Prepare and set tables
2.1. set table within the required
timeframes in accordance with the
standards and/or customer’s special
St. Paul College of Bocaue Subject: Gr. 10 TLE
Document Title: Course Syllabus
Bocaue, Bulacan (Home Economics Gr. 10)
precautionary measures in table setting, and right color
serving guest orders. combinations for aesthetic
14. Bussing and cleaning the considerations.
table. 6. responds effectively and
15. Procedures in resetting efficiently to customer’s
tables special requests’ that are
16. Safety practices in within the bounds of the
resetting the table service guidelines of the
establishment.
7. demonstrate a wholesome
personality in receiving
customers.
8. manifest prompt awareness
to customer’s needs in terms
of advanced service
reservation, and responds
positively to the requested
workable terms and
conditions
9. practices skills in
responding to customer’s
needs and requested special
food preparations by taking
down menus correctly.
10. shows competence in
doing schedules of menus to
be prepared and served.
11. communicates needs of
customers to the service area
with accuracy.
12. observe strictly sanitation
and hygiene practices in
responding to guests’ food
and beverage service needs.
13. perform the billing
payment with accuracy and
efficiency.
14. discuss positively with the
colleagues’ matters related to
improvements in the kitchen
shop organization, including
equipment and furniture
keeping after the dining hours.
15. show skills in table setting
following observed
procedures and guidelines.
Fourth Quarter
Prerequisite: Grade 9 TLE Page 9 of
SY: 2017 - 2018 13
(Home Economics Gr. 9)
requests
2.2. dress tables according to
standards procedures and/or any
approved special requirements
2.3. check cleanliness and conditions
of tables, glassware, service ware, and
cutleries prior to service
2.4. remove, clean, and replace items
that are below standard based on
relevant guidelines.
LO 3. Welcome customers
3.1. welcome customers upon arrival in
accordance with customer service
standards
3.2. check details of reservations based
on established service standard policies
3.3. provide clear information and
description to customers
3.4. escort and seat customers
according to table allocations
3.5. offer available pre-meal services if
appropriate
LO 4. Take and process orders
4.1. present menu and drinks list to
customers
4.2. provide recommendations and
suggestions to assist customers with
drink and meal selections
4.3. answer customers’ questions on
menu items courteously
4.4. operate ordering systems promptly
4.5. take and record orders accurately
with minimal disruption to customers
4.6. relay accurate information about
any special request regarding dietary or
cultural requirements
LO 5. Serve and clear food and
drinks
5.1. serve food and beverage selection
promptly from service areas
5.2. check for presentation and convey
to customers safely
5.3. provide glassware, service ware,
and cutleries suitable to menu choices
5.4. monitor flow of service and meal
delivery
5.5. recognize and follow up promptly
 St. Paul College of Bocaue
Bocaue, Bulacan
LESSON 3: PROVIDE ROOM SERVICE (RS)
Week 24 1. Taking room service orders The learner manifests an
to Week 2. Equipment and material
26 (3 selection and set-up
weeks) 3. Room service meal delivery
and serving
4. Billing of guest
5. Clean room service area
Document Title: Course Syllabus
understanding of room
service or “in-room dining”.
Subject: Gr. 10 TLE
(Home Economics Gr. 10)
The learner demonstrates the
knowledge and skills in food
and beverage service for “in-
room dining” by performing
activities skillfully and
pleasantly
Prerequisite: Grade 9 TLE Page 10 of
SY: 2017 - 2018 13
(Home Economics Gr. 9)
any delays or deficiencies in service
5.6. serve food and beverage
courteously
5.7. offer and serve additional food and
beverage at the appropriate times
5.8. clear tables of crockery, cutleries,
and glass ware at the appropriate time
and with minimal disruption to
customers
5.9. organize, present, and process
accounts following standard procedure
5.10. bid goodbye to guest courteously
and reset table appointments
LO 6. Close restaurant/dining area
6.1. clear, clean, and dismantle
restaurant/dining area in accordance
with standard procedure and safety
requirements
6.2. store and/or prepare equipment in
accordance with standard procedures
6.3. reset table appointments for future
diners following procedures and
requirements
6.4. review and evaluate service with
colleagues identifying possible
improvement
LO 1. Take and process room  Demonstration  PowerPoint  Creativity  Responsive
service orders  Written Test  Videos  Open minded  Creative
1.1. attend telephone calls promptly  Marker and  Responsibility  Committed
and courteously in accordance with Board  Order and  Conscientious
customer service standards cleanliness
1.2. check and use guests’ names  Cooperation
throughout the interaction
1.3. clarify, check, and repeat details of
orders with guest for accuracy
1.4. use suggestive selling techniques
when appropriate
1.5. advise guests of approximate time
of delivery
1.6. record room service orders and
check relevant information in
accordance with establishment policy
and procedures
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 11 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

1.7. interpret room service orders

received from door knob dockets
1.8 see to it the orders through flyers
(door knobs) are delivered efficiently
and accurately
1.9. transfer orders promptly to
appropriate location for preparation
LO 2. Set up trays and trolleys
2.1. prepare food and beverage items
in accordance with establishment
procedures
2.2. prepare general room service
equipment, and materials for use based
on establishment procedures
2.3. set up trays and trolleys with
presentation techniques in accordance
with establishment standard for a
variety of meals including
2.3.1. breakfast
2.3.2. lunch
2.3.3. dinner
2.3.4. complimentary
2.3.5. special request
2.3.6. VIPs
2.4. select and check service
equipment and materials for
cleanliness and damages
2.5. collect food items and beverages
promptly following establishment
procedures
2.6. set up food and beverage on trays
and trolleys under strict compliance to
hygiene and sanitation
2.7. check orders before leaving the
kitchen for delivery
2.8. observe caution in doing food and
beverage service
LO 3. Present room service meals
and beverage to guests
3.1. request entry to guests’ rooms by
knocking politely on the door in
accordance with establishment
standards
3.2. enter guests’ rooms upon
appropriate response from guests and
greet them politely
3.3. consult guest preferences for
 St. Paul College of Bocaue
Bocaue, Bulacan
LESSON 4: DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE (BK)
Week 27 1. Past and current trend in
to Week food and beverage
28 2. Types of food and beverage and principles developing service trends.
- special dietary requirements and updating food and
- special cultural needs
3. Appropriate combinations
of food and beverage based on
the following:
- customer preferences
- traditional combinations of
foods and beverages
- special dietary requirements
Subject: Gr. 10 TLE
Document Title: Course Syllabus
(Home Economics Gr. 10)
The learner demonstrates 1. updates oneself on the
understanding of concepts current food menus, and
2. identifies possible food
beverage knowledge sources based on acceptable
cultural norms and wants
3. demonstrates appreciation
for new trends in food and
beverage service
4. demonstrates the skills in
proper food and beverage
selection in terms of its
Prerequisite: Grade 9 TLE Page 12 of
SY: 2017 - 2018 13
(Home Economics Gr. 9)
positioning of trays or trolleys in the
room in accordance with establishment
procedures
3.4. position furniture properly when
required
3.5. offer meals to guest where
appropriate in accordance with
establishment policy
3.6. serve and place meals and
beverages properly in accordance with
establishment procedures.
LO 4. Present room service accounts
4.1. check and present guests’ accounts
for accuracy in accordance with the
establishment procedures
4.2. present cash payments to the
cashier for processing in accordance
with establishment guidelines
4.3. present charge accounts to guest
for signing based on establishment
policy and procedures
4.4. assist guest in transacting to the
cashier if needed.
LO 5. Clear room service area
5.1. check and clear floors in
accordance with establishment policy
and guidelines
5.2. return trays and trolleys to the
room service area, dismantled and
clean, in accordance with
establishment procedures
5.3. re-stock food, beverage and
equipment in accordance with
establishment policy.
LO 1. Research general information  Written Test  PowerPoint  Creativity  Responsive
on food and beverage cocktails  Demonstration  Videos  Open minded  Creative
1.1 identify required information based  Marker and  Responsibility  Committed
on daily activities associated with the Board  Adaptability  Achievers
job
1.2. identify suitable sources based on
the required information
1.3. develop and maintain current
knowledge of food and beverage as
required by the job
1.4. enhance past knowledge to suit
current changing needs in food and
 St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 13 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)

- special cultural needs combination, nutritional value beverage service

4. National/local act related to and health considerations.
service of food and beverage 5. demonstrate skills in
responding to cultural food
needs with variety and quality.
6. responds efficiently to
customers’ queries on food
and drinks with courtesy.
LO 2. Share information with
customers
2.1 provide customer assistance with
the selection of food and beverage
items based on the set policy
2.2 offer and recommend suitable
combinations of food and beverage
when appropriate
2.3. respond courteously and
efficiently to customer questions on
menus and drinks lists
2.4. suggest menus of cultural
considerations

REFERENCES:

Online Resources

Prepared by: Reviewed by: Noted by: Approved by:

Mr. Jonathan M. Bernardo Mr. Fredrich S. Buenaventura Mr. Richard P. Salvador Sr. Angeles Ilagan, SPC
Subject Teacher Subject Team Leader Academic Chair School Directress/Principal