Professional Documents
Culture Documents
DLP
DLP
DLP
OBJECTIVES
A. Content Standards The learner demonstrates understanding of concepts and principles in
welcoming guests and taksing food and beverage orders
B. Performance Standard The learner:
1. demonstrates knowledge and skills in food and beverage service in relation
to attending /monitoring kitchen and dining service points
2. Prepares schedule of menus to be served
3. Perform strictly the sanitation and hygiene practices in dealing with guests,
and in responding to their food and beverage service needs
C. Learning
Competencies/Objectives 1. Discuss the importance of carrying out trays and plates safely
TLE_IACSS9- 12ICCS-Ia-e-28 2. Perform how to carry out plates and/or trays safely
What were the things that you have observed in the videos?
Does carrying a plate/tray properly help the waiter?
What is the importance of learning how to carry a tray/plates
properly?
C. Presenting Example/instances of One of the main functions of a food and beverage attendant is to serve the
new lesson food and/or drinks to the guest. Thus, for you to be able to effectively serve –
you must master how to properly carry a tray and plates.
D. Discussing new Concepts and
Practicing new skills #1 TRAY AND PLATE Carrying techniques
Hold the first plate between your thumb, Index finger and the middle finger.
Place the second plate above the first plate, supporting it by your left hand
under the edge of the first plate, supporting it by your ring and little finger.
Hold the first plate between your thumb, Index finger and the middle finger.
Place the second plate into the crease of the palm of your left hand under the
edge of the first plate, supporting it by your ring and little fingers.
Carry the third plate on the flat of your forearm and rim of the second plate.
A fourth plate can be carried in the right hand.
G. Finding Practical application of What are the advantages of learning how to properly carry a plate
concepts and skills and tray?
Why do we need to follow and master certain procedures?
As a Senior High School TVL student do you think our lesson for today
can give impact in your future learnings? Explain your answer.
H. Making Generalization Why is it significant to follow each procedure in carrying plates and/or
and abstraction about trays?
the lesson Do you think following the proper steps in carrying trays and plates
will lead us to a successful Hospitality Industry Career? Why?
Among the procedures in tray and plate carrying techniques, which
one is the most critical to perform and why?
I. Evaluate Learning Return Demonstration of the following:
The learners may opt to perform Plate Carrying techniques only if Trays are
unavailable.
Rubric:
Description Score
The learner has performed mastery in 50
demonstrating the 3 carrying techniques.
J. Additional Activities for Open the YouTube link:
The learner has performed the 3 Carrying 40
application and https://www.youtube.com/watch?v=hFrcPvIOXfU and reobserve how to
techniques with minimal errors.
remediation properly perform the 3 types carrying techniques.
The learner has performed only 2 Carrying 30
Send your pictures and videos.
techniques.
V. REMARKS
The learner has performed only 1 Carrying 20
VI. REFLECTION
technique.
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lesson work?
No. of learners who have 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
works?
F. what difficulties did I encounter
which my principal or supervisor
solve?
G. What Innovation or localized
material did I use/discover which
I wish to share with other
teachers?