0

HOUSEHOLD SERVICES
D e p a rQUARTER
t m e n t 3o–fWEEKS
E d u c7-8
ation • Republic of the Philippines
 LESSON How to Set-up a Table
Writer: Rosalie E. Cornelia
7-8

Household Services
Specialization

One of the many courses offered in Technology Livelihood Education is

Household Services which has two core competencies namely: 1) preparing hot
and cold meals/food, and 2) providing food and beverage. This module is
designed for students taking up their specialization course who ought to
develop their knowledge, skills, and attitudes towards Household Services.
This module will acquire competencies and skills intended for National
Certification Level I and II set by TESDA.

Competencies:
Learners are expected to become proficient in performing skills on the
following competencies:
❏ How to set-up table

Before you start on this module, please read the given instructions below:
1. Follow carefully the instructions indicated in every page of this module.
2. Takedown notes, (make a diagram) with all the concepts that you may
encounter about the lessons. This may help you to enhance your
learning, as writing skills developed.
3. Perform all the tasks and activities given in this module.
4. Let your facilitator or guardian assess your answers using the answers
key sheet.
5. Apply what you have learned for a better understanding of the concept.
6. Enjoy studying.

1
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
Learning Outcomes: Set up Table
1. List guidelines for table setting
2. Apply table set-up

Directions: Read the following questions carefully. Choose the letter of the
correct answer and write on your answer sheet.
1. When you lay large plate on the table, what is the distance to the edge of the
plate.
A. ½ inch B. 1-inch C. 1 ½ inches D. 2 inches
2. All linen should free from ____________ and compliment to each other.
A.damage B. discoloration C. stain D. wrinkle
3. What is the distance between each utensil to prevent from hiding from the
rim of the plate.
A. ½ inch B. 1-inch C. 1 ½ inches D. 2 inches
4. What part of the flatware does the utensils prevent from any fingerprint.
A. body B. stem C. trunk D. waist
5. What style did the fork tine position in downward way.
A. American B. Asian C. Continental D. European
6. What is the position appropriate for the handle of cup and saucer.
A. 1 o’clock B. 3 o’clock C. 5 o’clock D. 7 o’clock
7. What style did the fork tine position in upward way.
A. American B. Asian C. Continental D. European
8. An arrangement of utensils and ornamentals in the table is called_____.
A. Table appointment C. Table preparation
B. Table arrangement D. Table setting
9. The blade of the dinner knife should face on the ________.
A. Left B. Right C. downward D. upward
10. When you lay small plate on the table, what is the distance to the edge of
the plate.
A. ½ inch B. 1-inch C. 1 ½ inches D. 2 inches

2
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
Directions: Read the questions carefully. Match Column A if the statement
matches to Column B. Write your answer in your answer sheet.

Column A Column B

1. Used to hold all kinds of drinks a. Flatware

2. This is where all food items are place b. Centerpiece

3. Decorative folding of napkin c. Dinnerware

4. Any object used as table decoration d. Beverage ware

5. Tool used for serving and eating e. Napkin folding

Table -setting is the arrangement or layout of utensils and ornaments

in a table. If everything is balance, clean and attractive, beauty attracts an
eye.
These are the checklist of a good table set-up:
1. All dinnerware, flatware and beverage ware should parallel across the table
applying proper spacing between them.
2. All linen should free from wrinkles and compliment to each other.
3. Centerpiece should place at the center (any part of the table) considering it
will balance the table. Also, it should be low enough to see each other person
across the table.
4. Chair should be center in line with the plate.

For Dinnerware: For Flatware:

1. Start with placemats, then laid
Plate
the flatware orderly in the table.
1. Large plate laid 1 inch from the
They are not laid according to size.
edge of the table.
2. Knife and spoon laid on the right
2. Small plate laid 2 inches from the
side, fork on the left because
edge of the table, center of the
majority of the people are right-
cover.
handed.

3
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
 Cups and saucers:
Place 1 inch beyond the outermost
piece of the flatware.
Bowls:
Soup bowl and soup cup handle are
aligned parallel to the edge of the
table
Bread-and- Butter Plates:
20-24 inches from the center of one
place setting to the next, 15
inches between place setting from
elbow.
3. Odd numbered table-setting for
uneven number of persons seated
and vice versa.
4. The bottom rim of the plate is
aligned with the lower edges of
the utensils.
5. Lay 1 inch away the utensils to
prevent from hiding from the rim
of the plate or bowl.
6. Hold the flatware on the waist,
(area between the handle and the
eating end of the utensil) to
eliminate fingerprints
7. Fork tines may hold in variety of
ways, Continental Style
(downward) or American Style
(upward).

STANDARD TABLE SET -UP PROCEDURES

Breakfast Set – up
1. Place dinner knife on the right with the blade facing left, dinner fork on the
left.
2. On top of the placemat, folded napkin was place.
3. Beverage item were place on the right side for guest, started ½ inch on the
tip of the dinner knife.
4. Beside the flower base, condiments were place.
5. If square/rectangular table us used, place the bread plate on the left side
of the fork. If round table, place it on top of the fork.
6. Handle of cup and saucer should be in a 5 o’clock position on the right
side of the cover.

https://www.pinterest.ph/pin/848224911041555813/

4
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
 Lunch / Dinner Set – up (Semi- formal)
Same with Breakfast set-up with modifications:
1. Before coffee/tea is served, cup, saucer, sugar and creamer are set-up.
2. At the center of the cover, under liner/show plate are set-up.
3. Before the food being served, the table appointment should be ready.
4. For appetizer: on the right side of the outermost part of the cover, the
appetizer knife/fork were place.
5. For soup: soup spoon placed on the right side, next to appetizer knife/fork.
6. For salad: additional salad fork is needed.
7. For dessert: on the top of the cover, teaspoon or fruit fork is located.
8. For wine (served): white wine glass is placed above the dinner knife, beside
the goblet. Red wine glass is placed above the white wine glass.

https://www.freepik.com/free-vector/formal-dinner-place-setting-infographics_6206129.htm#page=1&query=table%20setting&position=0

Activity #1

Directions: Read the statement carefully. Put check (√) in YES, if statement
follow guidelines in table set-up procedure, then put check (√) in NO if the
statement does not follow the proper guidelines of table set-up procedure.

YES NO

1. Folded napkin was place on top of the table runner.

2. Handle of saucer should be at 3 o’clock position.
3. Bread plate should be at top of the fork, round table set-up.
4. Condiments were place at the side of cup and saucer.
5. Dinner knife blade facing at the right side.

5
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
 6. White wine glass is place beside goblet and red wine glass on top.
7. Soup spoon is placed on the right side next to appetizer fork.
8. Fruit fork should place at the top of the cover.
9. Sugar and creamer is included upon serving the coffee.
10. Under liner was remove during the meal.

Activity #2

Directions: Look at the given image below. Fill out the standard table set-up
procedure for each box.

https://www.freepik.com/free-vector/table-setting-realistic-top-view_6206125.htm#page=1&query=table%20setting&position=1

Activity #3

Materials: Long bond paper, Colored Paper, Scissor, Paste/Glue

Directions: Prepare the materials needed. Create your own table set-up. Use
one whole sheet of bond paper that will serve as your table, then paste your
cut outs. Submit a picture of your work thru FB Messenger.

LET’S PASTE IT!

6
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
Your work will be rated according to the given rubric.

Scoring Rubric:

ARRANGEMENT

TABLE
SET-UP
UTENSILS

7
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
 Directions: Visit your dining and kitchen area. Look for the available
materials suited for table appointment. Apply the set-up in your
corresponding dining area. Send a picture of your set-up thru FB
Messenger.
Your output will be rated according to the given rubric.

Scoring Rubric:
TARGET EXCELLENT VERY SATISFACTORY NEEDS NO POINTS
SATISFACTORY IMPROVEMENT ATTEMPT EARNED
CRITERIA (4) (2) (0)
(3) (1)

FINAL Output is Output is Output is Output is No

OUTPUT very presentable quite not attempt
presentable and meet the presentable presentable
and exceed standard but still meet and did not
standard the standard meet the
standard
TIME Work Work Work Work No
MANAGEMENT
completed completed completed completed attempt
ahead of within beyond the too much
time allotted time time allotted beyond the
allotted time

Directions: Read the following questions carefully. Choose the letter of the
correct answer and write it in your answer sheet.
1. What is the position appropriate for the handle of cup and saucer.
A. 1 o’clock B. 3 o’clock C. 5 o’clock D. 7 o’clock
2. What style did the fork tine position in upward way.
A. American B. Asian C. Continental D. European
3. An arrangement of utensils and ornamentals in the table is called_____.
A. Table appointment C. Table preparation
B. Table arrangement D. Table setting

8
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
4. The blade of the dinner knife should face on the ________.
A. Left B. Right C. downward D. upward
5. When you lay small plate on the table, what is the distance to the edge of the plate.
A. ½ inch B. 1-inch C. 1 ½ inches D. 2 inches
6. When you lay large plate on the table, what is the distance to the edge of the plate.
A. ½ inch B. 1-inch C. 1 ½ inches D. 2 inches
7. All linen should free from ____________ and compliment to each other.
A. damage B. discoloration C. stain D. wrinkle
8. What is the distance between each utensil to prevent from hiding from the
rim of the plate.
A. ½ inchB. 1-inch C. 1 ½ inches D. 2 inches
9. What part of the flatware does the utensils prevent from any fingerprint.
A. body B. stem C. trunk D. waist
10. What style did the fork tine position in downward way.
A. American B. Asian C. Continental D. European

REFLECTIVE LEARNING SHEET

Directions: You have made it to the end of this module. Let us see what you
think about yourself about the topic being discuss. Write down your thoughts
in the space provided.

LEARNING TARGET PRESENTATION OF IDEAS

1. I can follow the standard in

table setting.

2. I can apply table setting

during regular and special
occasion.

3. I can share and apply all the

learnings with my family and
peers.

What is my conclusion about the lesson? ____________________________

9
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8
 Technology and Livelihood Education
HOUSEHOLD SERVICES
3RD QUARTER - WEEK 7-8
ANSWER SHEET
Name: _____________ Grade: ___________Section: ________________________________
Quarter: 3 Week: 7-8____ Teacher: __ School: __________________

PRE- TEST POST TEST

1. 6. 1 6
2. 7. 2 7
3. 8. 3 8
4. 9. 4 9
5. 10. 5 10

LOOKING BACK Activity # 1

1. Y N
3.
5. 1. 6.
2.
4.
2. 7.
Activity #2
3. 8.
1.
2. 4. 9.
3.
4. 5. 10.
5

Activity #3. To be submitted via FB Messenger

Check your understanding - to be submitted via FB Messenger

Reflection

LEARNING TARGET PRESENTATION OF IDEAS

1. I can discuss the

different room set-up style.

2. I can apply the different

room set-up in a particular
occasion.

3. I can share and apply all

the learnings with my
family and peers.

What is my conclusion about the lesson? ______________________________

10
HOUSEHOLD SERVICES
QUARTER 3 – WEEKS 7-8