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 three components of a place setting.
2. Classify the different components of a place setting.
3. Discuss the different components of a place setting.
4. Value the importance of knowing the components of a place setting.

II. SUBJECT MATTER

COMPONENTS OF A PLACE SETTING

III. TEACHING MATERIALS

Materials: PowerPoint, Visual Aids, Pictures, Model
References: Food and Beverage Services Procedure Module

IV. PROCEDURE
A. Preparation
1. Daily Routine
a. Cleaning the room
b. Opening Prayer
c. Checking the attendance
Teachers’ Activity Students Activity
“Good morning class!” “Good morning Ma’am!”
“So, before we proceed to our “Yes Ma’am”
lesson for today, kindly group (The students must group their selves
yourselves into 2 groups”. into two groups)
Instruction:
“Choose your group (Listen Attentively)
leaders/volunteer to come here in
front. We will have a “Drawlats”. (Drawlats)
Each paper that you’ve been picked
will be your picture puzzle activity
for today.

“You are going to choose a piece of

puzzle that will fit in to the lacking (Choosing a piece of puzzle)
puzzle posted on board”

“The winning group will be given

plus points to your quiz.” (Student’s Cooperation)

d. Energizer
2. Motivation
 B. Presentation

UNLOCKING DIFFICULTIES
Components – is a functionally independent part of any system. It performs
some function and may require some input or produce some output.
Setting – is a particular place or type of surroundings where something is or
take place.
Dinnerware –is a common name given to breakfast plates, side plates, soup
bowls, cereal bowls, dinner plates and dessert plates.
Glassware – is made with glass, plastic, stainless steel and wood. Glasses come
in various shapes and sizes. They add beauty and height to table setting.
Flatware – relatively flat tableware especially eating and serving utensils such
as knives, forks, and spoons.

THREE COMPONENTS OF A PLACE SETTING

1. Dinnerware 2. Glassware

3.Flatware

CLASSIFICATION

DINNERWARE GLASSWARE FLATWARE

PLATES TUMBLERS SPOON

BOWLS STEMWARE FORK

CUPS MUGS KNIVES

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
the meals, formal and informal. It measures from 10.5
to 11.5 inches.

 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.

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 Bowl

Soup Plate
Diameter is approximately 9 to 10 inches, the
rim is 1 to 2 inches 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.
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. 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.

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 with a handle or as a tall
glass cup. It is usually used for serving
beer.

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.
 Dessert/Oval Spoon – soups, desserts, cereals small serving
spoon.
 Demitasse Spoon – after dinner coffee, condiments, caviar.
 Round Bowl Soup Spoon – soups, cereals, small serving spoon.

Fork
 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.

Knives
 Fish Knife – used when a fish course is served.
 Dinner Knife – essential to the formal dinner where more than
one knife is needed.
 Butter Spreader – jams, jellies or for hors d’oeuvres or on a
cheese tray.

Importance of Place Setting

 It makes the diner more comfortable if everyone follows the
recommended pattern for the place setting.
 It indicates the tone/feelings that people have about being
together.
 It lets people know that you think they are important enough to
put in extra effort for them.
 It influences the appearance of the food served.

C. Application
Teachers Activity Students Activity
“Since that you already know the components of a
place setting, let us have an exercises”.
“Again, go to your respective group, each group (Listen Attentively)
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 answers (Getting Ready)
by the use of graphic organizer”.
“Each group must present your group work in front “Yes, Ma’am”
of the class”.
“You only have 5 minutes to finish your work!”
“Are you ready, class?”
Questions:
1. What are the three components of a place
setting and give its different types with the use of
graphic organizer.
2. Classify the following: (Group works)
o Dinnerware;
o Glassware;
o Flatware
 3. What are the importance 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 – (10 points)

 Give the different types of:
 Dinnerware
 Glassware
 Flatware

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

Prepared by:

MAY S. BONITA, LPT

TLE Applicant