Republic of the Philippines

ST. JOSEPH
VOCATIONAL AND TECHNICAL TRAINING AND ASSESSMENT CENTER INC.
The Tech-Voc School of the Archdiocese of Capiz
Brgy. Lawaan, Roxas City

LESSON PLAN

I. OBJECTIVES
At the end of the lesson the students to should be able to:
1. Identify the equipment, implement, materials and cosmetics used in manicuring.
2. Classify the equipment, implement, materials and cosmetics used in manicuring.
3. Value the importance of knowing the equipment, implement, materials and
cosmetics used in manicuring.

II. SUBJECT MATTER

EQUIPMENT, IMPLEMENT, MATERIALS and COSMETICS USED IN
MANICURING

III. TEACHING MATERIALS

Materials: PowerPoint, Visual Aids, Pictures/Model
References: Beauty Care (Nail Care Services) Module

IV. PROCEDURE
A. Preparation
1. Daily Routine
a. Cleaning the room
b. Opening Prayer
c. Checking the attendance
2. Motivation
Teachers’ Activity Students Activity
“Good morning class!” “Good morning Ma’am!”
“Before we proceed to our lesson, kindly “Yes Ma’am”
group yourselves into 2 groups”. (Counting off)
(Team A and Team B)

Instruction: (Listen Attentively)

“Choose your group leaders/volunteer to
come here in front.
“The group who can finish it first will be “Yes, Ma’am
given plus points for your quiz!”

B. Presentation

UNLOCKING DIFFICULTIES
Equipment -
THREE COMPONENTS OF A PLACE SETTING

1. Dinnerware 3. Flatware

2. Glassware
DIFFERENT TYPES OF DINNERWARE

PLATES
 Service Plate
Measuring in size from 11 to 14 inches. The service plate is the
largest plate.
Before the dinner comes, the service plate is set up in the center of
the cover.

 Dinner Plate
The dinner plate is used to present the main course at aThell meals,
for mal and informal. It measures from 10.5 to 11.5 inches.

 Fish Plate
The fish plate is specialized plate about 8 to 9 inches in diameter.

 Desert/Salad Plate
The dessert or salad plate is 7 to 8 inches in diameter.

 Bread Plate
Bread plate is 6 inches in diameter; it is used for serving bread and
butter.

 Saucer
Saucer is 4 inches and it is under liner for coffee.

 Oval Platters
Oval Platters maybe used for Buffet, Russian Service and
Family Service.
a. Oval Platter – 16”
b. Oval Platter – 14”
c. Oval Platter – 12”
d. Oval Platter – 10”
e. Oval Platter – 9”

BOWLS
There are Three Basic Types of Bowls:
1. Soup bowls (with or without handles)
2. Finger Bowls (to rinse finger tips)
3. Ramekins (to hold solid foods)
 Soup Bowls
There are seven different types of soup bowls:
1. Soup Plate
Diameter is approximately 9 to 10 inches, the rim is 1 to 2
inc hes wide, the depth is up to 1 ½ inches deep, and the
well is 6 to 7 inches across.
The soup bowl is wide, shallow bowl with a flanged rim
that is only used formal dinner set up.

2. Coupe Soup Bowl

Saucer-like shape approximately 6 to 9 inches across only
for informal di ning.

3. Soup-cereal bowl
With or without a rim.
Soup-cereal bowl is only used at informal meals and used
to serve food eaten with a fork (salad or pasta) or eaten with a
spoon soup.
Measuring 5 ¾ to 8 ¾ inches in diameter.
Slightly narrower and deeper than the couple plate and soup plate.

4. Covered Soup Bowl

Keep soup hot from kitchen to table.
It is narrower and deeper than a soup plate, coupe soup
bowl, or a soup cereal bowl.

5. Lug Soup Bowl

Measuring 4 ½ to 5 ½ inches in diameter and 1 ½ inches
deep.
It is built to oppose oven temperature, it is also known as
an onion so up bowl and used to offer an individual
serving of French onion soup under the broiler to melt cheese.

6. Cream Soup Bowl

Measures 4 to 5 inches in diameter and it is used to serve a
first course of pureed soup at meals with a light menu.

7. Finger Bowl
Finger bowls are 4 inches in diameter by 2 ¼ inches high, a
bowl used to rinse the fingertips only, and filled with just
enough water to cover them. Dining etiq uette for using a
finger bowl: to prevent water from overflowing the bowl the
finger tips are rinsed one hand at a time and wiped on a napkin held low in a
the lap.

8. Ramekin
Made to serve baked dishes composed largely of cheese,
milk, a nd cream, such as custard, flan, crème brulee, or
cheese soufflé.

CUPS
1. Breakfast Cup and Saucer
The breakfast cup is approximately 3 ¼ inches in height
by 4 ½ to 5 ¾ inches in diameter. The companion saucer
measures 6 ¾ to 8 ¾ inches across.

2. Mugs
The mug is heavier than a cup, the walls are thicker and the
base is denser. To retain heat, the mug is taller than a cup, made
in regular and extra-large. Regular mugs are approximately 3 to 4
 inches in height by 3 ½ inches across, a vessel with a volume capacity of
around 8 to 10 fluid ounces when filled almost to the rim.

3. Teacups
Tea is a beverage cooled slightly before drinking, and to
release heat the teacup is slightly shorter and a little wider
than the coffee cup, a shape approximate ly 3 ¼ to 4 ¾ inches
in diameter by 2 to 2 ½ inches in height.
The companion saucer measures about 5 ¼ to 5 5/8 inches
across.

4. Coffee Cup
Coffee is at its peak flavour when served extremely hot. To
conserve the h eat, the cup features a cylinder shape, taller than a
wide, a size approximately 2 ½ inches in height by 3 inches in
diameter. The companion saucer measures around 6 to 6 ½ inches
across.

DIFFERENT TYPES OF GLASSWARE

Tumblers
A tumbler is a flat-bottomed glass that is basically a
bowl without stem or foot. Its side may be straight, flared
or curved. Various sizes and shapes of tumbler are known
by the names of the drinks they are commonly used for:
Stemware
It includes any glass having all three features –
Bowl, foot, and stem.

Mug
Fourth type of glass mug. You can think of it as
tumbler w ith a handle or as a tall glass cup. It is
usually used for serving beer.

DIFFERENT TYPES OF FLATWARE

1. Flatware is the spoon, forks, and table kni ves,

serving food and serving spoons at table. This
is sometimes called Silverware and it refers to
the equipment used for serving food and eating
at table.
2. Silver and stainless steel are affected by eggs,
vinegar, salt, tea, and coffee. You should avoid
their prolonged contact with these foods.
3. They are made of silver, stainless steel, wood
or plastic.
4. Discolored stainless steel can be cleaned with
non-abrasive materials like sifted wood ash.
Spoon
 Teaspoon – Coffee, tea, fruits, and some desserts.
 Small Teaspoon – may be used as a child’s spoon and as a coffee spoon.
 Place Spoon – dessert, cereal, soup, small serving spoon.
 Dessert/Oval Spoon – soups, desserts, cereals small serving spoon.
 Demitasse Spoon – after dinner coffee, condiments, caviar.
 Ice Cream Fork – ice cream pies, cakes, or frozen desserts.
 Round Bowl Soup Spoon – soups, cereals, small serving spoon.
 Iced Beverage Spoon – iced coffee or tea, fruit drinks, parfaits.
 Grapefruit/Melon Spoon – grapefruit, melon, jellies, jams relishes.
  Individual Salt Spoon – individual serving spoon used with saltcellar.

Fork
 Place Fork – for all meals, entrée or roast.
 Salad/Pastry Fork – salad, fish, pies, pastries cold meats.
 Dinner Fork – essential to the formal dinner where more than one fork is
needed, also used as a serving fork.
 Cake Fork – for desserts and pastries.
 Fish Fork – used when a fish course is served.
 Strawberry Fork – longer three tine fork for fruit/melons

Knives
 Place Knife – or meals, entrée, or roast.
 Individual Steak Knife – used at place setting for cutting meats.
 Fish Knife – used when a fish course is served.
 Dinner Knife – essential to the formal dinner where more than one knife
is needed.
 Tea Knife – butter, jams, jellies marmalades.
 Butter Spreader – jams, jellies or for hors d’oeuvres or on a cheese tray.
 Cream Soup Spoon – soups – in dishes or bowls, serving sauces, cereals.

C. Application
Teachers Activity Students Activity
“Now, since that you are now familiar
with the components of a place setting, let
us have an exercises”. (Listen Attentively)
“Again, group yourselves into 3 groups,
each group leader will choose an envelope
for your activity, the questions are being
place inside of your envelop”.
“Prior to that, you are going to write your (Getting Ready)
answers by the use of graphic organizer”.
“Each group must present your group “Yes, Ma’am”
work in front of the class”.
“Are you ready, class?”
Questions:
1. Identify the three components of a place
setting and give its different types with the
use of graphic organizer.
2. Describe the following:
o Dinnerware;
o Glassware;
o Flatware
3. Why is it important to know the
components of a place setting?

D. Evaluation

Test I. Multiple Choice

1. These are large plates used at full course dinners or to dress up special events like
parties and weddings.
a. Dinner Plate b. Service Plate c. Fish Plate d. Bread Plate
2. It is a bowl usually wider and more shallow than a cereal bowl, in which soup is
served.
a. Soup bowl b. Bouillon cup c. Cream soup bowl d. NOTA
3. ____________are typically made of glazed ceramic, and have a single handle for
portability while the beverage is hot.
a. Tea cup b. Coffee Cup c. breakfast cup d. AOTA
4. A drinking glass with a straight sides; a flat bottomed drinking glass with no handle
or stem.
a. tumbler b. stemware c. mug d. footed ware
 5. It refers to the equipment used for serving food and eating at table.
a. glassware b. Silverware c. dinnerware d. NOTA

Test II. Enumeration

 What are the different types of:
 Dinnerware
 Glassware
 Flatware

V. ASSIGNMENT
o Do research about the proper table setting. Draw the correct table set up. Write
and Draw in a long coupon bond.

Answers key (II)

Dinnerware
o Plates
o Bowls
o Cups

Glassware
o Tumblers
o Stem ware
o Mugs

Flatware
o Spoon
o Fork
o Knives

Prepared by:
MAY S. BONITA
Student Intern, BSED-TLE

Checked by:
MARY ROSE JOY F. VILLAREAL
Cooperating Teacher