WEEKLY HOME LEARNING PLAN

Grade 11/12
Quarter 3 – Module 1
April 12-16, 202- April 19-23, 2021
FOOD AND BEVERAGE SERVICES
Day & Time Learning Learning Competency Learning Tasks Mode of Delivery
Area
Wake up, make up your bed, do some stretching exercise, eat breakfast, take a bath and get ready for an awesome day!
6:00 – 8:00
WEEK 3 to Food and LO 1. Welcome and Greet Module will be
week 4 Beverage Guest 1. Read What is it p. 7-8 collected by the
Services TLE_HEFBS9-12AS-Ia-b-1 3. Answer What’s More p9-10 parent coordinator.
4. Performance Task What I Can Do p. 17 Then, Personal
Objectives Choose only one Role Play to perform and use video submission by the
1. Acknowledge guest as soon as recording to present the task. parent coordinators
they arrive at the restaurant; A. Record a video of your role play that highlights to the teacher in
2. greet guests with an appropriate the duties and responsibility of service personnel school.
welcome; B. Record a video that perform Telephone
3. check details of reservation Reservation
based on established standard
policy; Note: Submission of Performance task will be announced in
Group Chat.

LO 2. Prepare Service Stations LESSON 2

and Equipment 1. Answer the What’s New p.22
TLE_HEFBS9-12AS-Ia-b-1 2. Read What is it p. 23-28
Objectives: 3. Answer What’s More p.33
2.1 Stock supplies necessary for 4. Performance Task What I Can Do p. 33
service Demonstration
2.2 Clean, wipe and put tableware -Perform the Mis-en-place operation. Video your
and dining room equipment in their presentation
proper places 1. Gathering and assembling all needed service equipment
2.3 Check the cleanliness and
condition of all tables, tableware
and dining room equipment
2.4 Check equipment and prepare
for service
2.5 Apply food hygiene and
Occupational Health & Safety
measures
LO 3. Set-Up tables in the dining
Area
TLE_HEFBS9-12AS-Ie-f-3
3.1 Set table according to the
standards of the food service
establishment
3.2 Set covers correctly according
to the predetermined menu
3.3 Wipe and polish tableware and
glassware before they are set up
on the table
3.4 Fold properly and laid cloth
napkins on the table
appropriately according to
napkins folding style
3.5 Skirt properly buffet or display
tables taking into account
symmetry, balance and harmony in
size and design
LO 4. Set the mood/ambiance of
the dining area
TLE_HEFBS9-12AS-Ig-h-4
4.1 Adjust light according to time of
the day
4.2 Arrange tables, chairs and
other dining room furniture to
ensure comfort and convenience of
and supplies
2. Set up service station
3. Cleaning, polishing chinawares, glasswares, flatwares
and hollowares
-use the scoring rubrics on page 33
LESSON 3
1. Answer the What’s New p.37
2. Answer the What’s In p.36
3. Read What is it p. 38-55
3. Answer What’s More p.55
4. Performance Task What I Can Do p.56
Demonstration
-Practice and perform the proper procedure for the
given table napkin folds. Take a picture for each style of
table tapkin fold.
LESSON 4
1. Answer the What’s In p.65
2. Answer the What’s new p.66
3. Read What is it p. 67-72
3. Answer What’s More p.72
4. Performance Task What I Can Do p.56
\
 the
guest
4.3 Play appropriate music when
applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling
units for the comfort of the guest
4.6 Set up decorations according to
theme or concept of the dining
room
FIRST ASSESSMENT 1. Answer the ASSESSMENT on p. 75-78

MODULE 1 PERFORMANCE 2. Group Performance. Perform table setting and

TASK arrangement in your choice of mood or
ambiance.
-Long beach/Cawayan group
-Sugod Group
-Carmen Group

SELF-ASSESSMENT TASKS: Portfolio

FRIDAY PERFOMANCE TASK: PRACTICUM (TVL Lab or inside your kitchen)
8:00-11:00 VIRTUAL MEETING: FB MESSENGER

MAKE YOUR LEARNING FUN AND ENJOYABLE WITH PARENTS, SIBLINGS AND FRIENDS!!!
HAPPY LEARNING!!!

Prepared by: CRESTELLA S. MADALANG

UCSP
TVL Teacher
CP #09497636234
FB Account:Crestel Salazar Madalang
 WEEKLY HOME LEARNING PLAN
Grade 11/12
Quarter 3 – Module 2
April 12-16, 202- April 19-23, 2021
FOOD AND BEVERAGE SERVICES
Day & Time Learning Learning Competency Learning Tasks Mode of Delivery
Area
Wake up, make up your bed, do some stretching exercise, eat breakfast, take a bath and get ready for an awesome day!
6:00 – 8:00
WEEK 3 to Food and LO 1. Welcome and Greet LESSON 1 Module will be
week 4 Beverage Guest 1. Answer the What’s New collected by the
Services TLE_HEFBS9-12AS-Ia-b-1 2. Read What is it p. 7-8 parent coordinator.
3. Answer What’s More p9-10 Then, Personal
Objectives 4. Performance Task What I Can Do p. 17 submission by the
1. Acknowledge guest as soon as parent coordinators
they arrive at the restaurant; to the teacher in
2. greet guests with an appropriate school.
welcome;
3. check details of reservation
based on established standard
policy;
LO 2. Seat the Guest LESSON 2
TLE_HEFBS9-12AS-Ia-b-1 1. Answer the What’s New p.12
Objectives: 2. Read What is it p. 13-15
1. Utilize tables according to the 3. Answer What’s More p.33
number of party or person. 4. Performance Task What I Can Do p. 17
2. Seat guests evenly among Demonstration
stations to control traffic flow of -Perform the The Restaurant’s Receptionist. Video
guests in the your presentation
dining room. -use the scoring rubrics on page 17
3. Open cloth napkins for the
guests when applicable.
4. Serve water according to the
standards of the food service
facility.
5. Present the menu to the guests
according to the establishment’s
standard
practice
LO 3. Take Order LESSON 3
TLE_HEFBS9-12AS-Ie-f-3 1. Answer the What’s New p.18
1. Take orders completely in 2. Read What is it p. 19
accordance with the established 3. Answer What’s More p.20
standard LESSON 3.2
procedure. 1. Answer What’s More p.20
2. Note special request and -use the scoring rubrics on page 17
requirements accurately. 2. Performance Task What I Can Do p.22
3. Repeat orders to the guests to Demonstration
confirm items. Video your presentation
4. Provide and adjust tableware
and cutleries appropriate for the
menu
choices in accordance with
established procedure.
LO 4. Liaise between kitchen LESSON 4
and dining area 1. Read What is it p. 25-28
TLE_HEFBS9-12AS-Ig-h-4 2. Answer What’s More p. 29
1. Check tables ware for chips,
marks, cleanliness, spills, and
drips,
 2. Carry out plates and trays safely,
3. Place and send orders to the
kitchen promptly
4. Relay information about special
requests of the guests; and
5. Apply manual system in taking
order.

FIRST ASSESSMENT Answer the ASSESSMENT on p. 32-34

MODULE 2 PERFORMANCE INDIVIDUAL Performance.

TASK
SELF-ASSESSMENT TASKS: Portfolio
FRIDAY PERFOMANCE TASK: PRACTICUM (TVL Lab or inside your kitchen)
8:00-11:00 VIRTUAL MEETING: FB MESSENGER

MAKE YOUR LEARNING FUN AND ENJOYABLE WITH PARENTS, SIBLINGS AND FRIENDS!!!
HAPPY LEARNING!!!

Prepared by: CRESTELLA S. MADALANG

TVL Teacher
CP #09497636234
FB Account:Crestel Salazar Madalang
 WEEKLY HOME LEARNING PLAN
Grade 11/12
Quarter 3 – Module 3
May 3-14, 2021
FOOD AND BEVERAGE SERVICES
Day & Time Learning Learning Competency Learning Tasks Mode of Delivery
Area
Wake up, make up your bed, do some stretching exercise, eat breakfast, take a bath and get ready for an awesome day!
6:00 – 8:00
WEEK 3 to Promote LO 1. Know the Product LESSON 1 Module will be
week 4 Food and TLE_HEFBS9-12AS-Ia-b-1 1. Read What is it p. 3-6 collected by the
Beverage 2. Answer What’s More p6 parent coordinator.
Products Objectives 3. Performance Task What I Can Do p. 7 Then, Personal
• communicate the proper Product submission by the
Knowledge to the guest through parent coordinators
conversation. to the teacher in
• master the food selling techniques school.
in product knowledge
• know the sauces and
accompaniments
• study the description of every item
in the menu
• memorize different ingredients
 from the dishes in the menu
LO 2. UNDERTAKE
SUGGESTIVE SELLING
TLE_HEFBS9-12AS-Ia-b-1
Objectives:
1. Provide information with clear
explanation and descriptions.
About the food items
2 . Offer items on specials or
promos to assist guests with food
and
beverage selection
LO 3. CARRY OUT UPSELLING
STARTEGIESTLE_HEFBS9-
12AS-Ie-f-3
1. Be able to use upselling
techniques
2. Promote your products in a
positive manner
3. Offer second serving of ordered
items
Third ASSESSMENT
LESSON 2
1. Read What is it p. 9-10
2. Answer What I can do p. 11
3. Performance Task What’s More p.10
Demonstration
-Perform the Role play of the correct ways of
undertaking suggestive selling Video your presentation
LESSON 3
1. Read What is it p. 12-14
2. Answer What’s More p.15
3. Performance Task: Role play the following samples on
how to upsell What I Can Do p.15
Demonstration
Video your presentation
Answer the ASSESSMENT on p. 17-18

MODULE 2 PERFORMANCE INDIVIDUAL Performance.

TASK
SELF-ASSESSMENT TASKS: Portfolio
FRIDAY PERFOMANCE TASK: PRACTICUM (TVL Lab or inside your kitchen)
8:00-11:00 VIRTUAL MEETING: FB MESSENGER

MAKE YOUR LEARNING FUN AND ENJOYABLE WITH PARENTS, SIBLINGS AND FRIENDS!!!
HAPPY LEARNING!!!
Prepared by: CRESTELLA S. MADALANG
TVL Teacher
CP #09497636234
FB Account:Crestel Salazar Madalang