School SICSICAN NATIONAL HIGH SCHOOL
GRADES 11 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. CONTENT STANDARDS
B. PERFORMANCE STANDARD
C. LEARNING
COMPETENCIES/CODES
II. CONTENT
III .LEARNING RESOURCES
A. REFERENCES
1. Teacher’s Guide Pages
2. Learner’s Materials
3. Textbook Pages/websites
4. Additional Materials from
Learning Resource (LR portal)
Grade Level 11 OPAL
Teacher ZENITH JOY R. TESORIO Learning Areas FOOD AND BEVERAGE SERVICES
Teaching Dates and Time SEPT 25-29, 2022 Quarter FIRST QUARTER
4:00-5:00 MON-THU
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
HOLIDAY
At the end of the lesson, At the end of the lesson, At the end of the lesson, At the end of the lesson, NON-
students should be able to: students should be able to: students should be able to: students should be able to: MEETING
1. Identify factors to be 1. Define mise-en-place; 1. Define service station 1. Define side work; DAY
considered in choosing plate 2. Define mise-en-scene mise-en-place; 2. Discuss the example of side
ware/dinnerware; 3. Discuss service station 2. Discuss service station; work; and
2. Discuss factors affecting the mise-en-place; and and 3. Appreciate the importance
quality or durability of plate 4. Appreciate the importance 3. Perform mise-en-place in of side work in food
ware/dinnerware; and of mise-en-place in food ala carte service. establishment or hotel.
3. Recognize the importance industry.
of right choosing plate
ware/dinnerware.
The learner demonstrates an understanding of concepts and principles in providing a link between the kitchen and service area.
The learner independently provides a service link between the kitchen and service area.
Learning Competency: Prepare Service Stations and Equipment
TVL_HEFBS9-12AS-Ic-d-2
1.Preparation of service equipment/utensils and supplies
2.Basic Types of Tableware a. Dinnerware/ chinaware b. Beverage ware/ glassware c. Silverware/cutlery
3. Station Mise-en-place
4. Cleanliness and condition of equipment/utensils, furniture and supplies
5. Legislation on OH & S and food hygiene
Curriculum guide for Food and Beverage Services. Page 5-6
Food and Beverage Services. Page 21-35
www.google.com www.google.com www.google.com www.google.com
CLAS MODULE QUARTER 1- CLAS MODULE QUARTER 1- CLAS MODULE QUARTER 1- CLAS MODULE QUARTER 1-
WEEK 3 WEEK 3 WEEK 3 WEEK 3
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Power Point Presentation,
chalk, chalkboard, laptop, TV,
pictures, video
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson, I
would like to remind to you our
classroom rules.
“Students with a blur vision at
the back can occupied the seat
in front so that you can see
clearly, also the students who
can’t clearly heard my voice at
the back can be seated in
front”
Review of past lesson
What are the tips in caring
silverware?
Activity 1. List as you can!
Instruction: List as you can the
things you consider in choosing
or buying plate
ware/dinnerware. Write your
answer in your notebook and
present it to the class.
The teacher processes students
answer.
Power Point Presentation,
chalk, chalkboard, laptop, TV,
pictures, video
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson,
I would like to remind to you our
classroom rules.
“Students with a blur vision at
the back can occupied the seat
in front so that you can see
clearly, also the students who
can’t clearly heard my voice at
the back can be seated in
front”
Review of past lesson
What are the factors to be
considered in choosing plate ware
/dinnerware?
The teacher plays a short video
presentation about the mise-
en-place.
What did you observe in the
video presentation?
Power Point Presentation,
chalk, chalkboard, laptop,
TV, pictures
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our
lesson, I would like to remind to
you our classroom rules.
“Students with a blur vision
at the back can occupied the
seat in front so that you can
see clearly, also the students
who can’t clearly heard my
voice at the back can be
seated in front
Review of past lesson
What is mise-en-place?
Why we conduct mise-en-place?
Activity 1. What can you see
in the picture?
Power Point Presentation,
chalk, chalkboard, laptop, TV,
pictures
Preparatory Activity:
➢ Prayer
➢ Checking of attendance
Before we proceed to our lesson,
I would like to remind to you our
classroom rules.
“Students with a blur vision at
the back can occupied the seat
in front so that you can see
clearly, also the students who
can’t clearly heard my voice at
the back can be seated in
front”
Review of past lesson
What is service station mise-en-
place?
Activity 1. See Me!
Instruction: Read the situation and
give the possible side work that a
waiter or waitress can do.
Situation:
The restaurant supervisor asks you
to buss out the dishes in the long
table because there are one group
of guests that want to dine in the
restaurant. Your specific task is
cashier.
C. Presenting examples/instances
of the new lesson
We have different standards in
choosing or buying our kitchen
wares.
In FBS, these are some of the
factors to be considered in
choosing plate ware
/dinnerware.
• Durability
• Attractiveness in color, size
and shape of each piece
• Suitability
• Possibility of replacements
or availability
• Versality of use
• Workmanship
• Design in relation to the
style of service
• Type of material in relation
to one’s requirements
• Price
Other Considerations
Activity 1. Tell Me!
Instruction: Write your ideas or
thoughts about mise-en-place
and how this mise-en-place
important in food industry
especially in food and beverage
services? Present your answers
to the class.
The teacher processes students
answer.
Based on your observation in
the restaurant or hotel, did
you see this different
activity?
What can you say about the
services they offer to the
guest or customers?
What is service station mise-
en-place?
Side work
• A term designating all the
duties, the waiter or waitress
performs other than those
directly related to serving the
guests.
• Includes the opening duties
such as preparing the dining
room and studying the menu,
as well as leaving the work area
in proper order upon
completion of the shift.

• The cup should fit firmly in

the saucer, its handle should
be large enough for easy
grasp
• Plates that are round are
easier to stack than square
or free from ones
• Plate ware with heavily
embossed patterns collects
dust and dirt in the grooves
and may need frequent
cleaning with a brush
• There is an advantage in
buying products individually
or by open stock. Sets have
a harder possibility of
individual piece
replacement.

D. Discussing new concepts and
practicing new skills #1
Typically, chefs use white dishes
because they contrast nicely
with food. However, other
colored plates can work very
well, depending on the color of
the food presented.
What is the importance of
selecting the proper plate for
food service?
One of the main factors that
plays utmost importance in food
presentation is the plate
size. Using a plate that is too
large will make the quantity
of your food feel scarce and
not enough whereas a small
plate will make the food look
cluttered and mess
Activity 2. Please Help Me!
Instruction: In your own ideas,
write at least three to five factors
affecting the quality of plate
ware/dinnerware.
What are the factors that needs
to be considered before washing
the tableware’s?
"Proper dinnerware care"
depends on a number of factors,
including the type of glaze,
the use of metals in the
design, whether the
dinnerware is dishwasher-
safe or requires hand care,
and the methods of storage
What are the factors affecting
that influence the cleaning
process?
The teacher will play video Service Station mise en Server-side work consists of
about mise-en-place and mise- place is the preparation of a duties like refilling table
en-scene. waiter’s station in a food condiments, restocking
service area. beverage and server
Mise-en-place stations, cleaning of service
It is a French term that means areas and other functions
“put into place” pre-serve as determined by
preparations. The amount of Typical side stand
management. Side work
work, as well as the long hours supplies would be:
should be completed during
of the food and beverage 1. All necessary flatware
each server’s shift.
and cutlery; knives,
business, make ‘mise en place”
soups spoons, forks.
even more important. What is example of side work?
2. Crumbing-down
Mise en place allows the use of equipment. Wiping down counters,
teamwork, which is essential 3. Service plates. refilling certain beverages,
4. Tea/coffee equipment. rolling napkins or
to maintain energy levels
5.Glassware/beveragewa silverware, cleaning the
throughout the day and to help espresso machine,
re.
avoid overtime pay. sweeping, filling salt and
6. Clean folded napkins
pepper shakers, and
7. Toothpicks
running laundry, are just a
8. Menus few of the examples of tasks
9. Wine lists that make up restaurant side
10.Clean table linens work.

There are five key factors
involved when cleaning that are
equally important: time,
temperature, mechanical
action, chemical reaction
and procedures. Balancing
these factors will produce the
best possible result.
E. Discussing new concepts and Activity 3. Observe Me!
practicing new skills #2
Instruction: I will flash on the
board the different pictures of
plate ware/dinnerware and write
your observation to your
notebook.
First picture
Second picture
Third picture
What is mise en scene in
food and beverage?
Mise-en-scene is a French term
which refers to “prepare the
environment and make it
presentable” Food and
beverage outlets should be
pleasant, comfortable, safe and
hygienic to ensure better
environment to accept guest
Activity 2. Do it!
Instruction: Perform mise-en- sentences by filling the
place in ala carte service or set- blanks with the correct
up.
Sample Service Mise en
Place
• Set dining room according to appropriate
the floor plan
• Chairs are placed neatly
under the tables
• Check and then repair
wobbly
• Clean tables
• Fold napkins
• Polish flatware and glassware
• Fill condiments
• Stock service areas
• Fill flatware mise en place
plates
• Make coffee and tea
• Sweetener containers are full
and clean
11. Ice tongs
12.Order pads, guest
checks, pencils Activity 2. Identification!
13.Condiments (salt,
Instruction: Identify one work
pepper, etc.)
or job, then write the side work
14.Meal accompaniments
(jam, coffee, cream, that possible will give to
calamansi) him/her. Present your output in
15.Clean placemats the class.
16.Tips trays/booklets
Activity 2. Complete me. What are side duties of a
Directions: Complete the server?
Table work
answer. You may choose your Wipe down all chairs/booths
answer from the word box after work.
given below. Write your ✓ -Clean tables after use.
answer on the space ✓ -Sweep under all tables.
provided. Using the
✓ -Set tables once they're turned.
table
-Refill salt, pepper, condiments,
appointments for the right and/or sweeteners.
(1) ____________. ✓ -Restock napkins.
(2) ___________preparation✓ -Re-light candles.
is the proper arrangements✓ -Straighten table tents.
of
(3) __________. Setting the
table properly makes meals Preparing the side stand
more appealing, pleasing (waiter stand)
,(4)___________, and
The side stand is a storage and
(5)______________to service unit located close to
dinners. serving areas, which
eliminates frequent trips to the
kitchen for supplies. One of the
main opening duties is to stock
the side stands nearest your

F. Developing mastery (leads to
formative assessment)
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstraction about the lesson
The teacher processes students
answer.
What are the factors to be
considered in choosing plate
ware /dinnerware?
In your daily life, recognize the
importance of right choosing
plate ware/dinnerware.
What is the importance of
selecting the proper plate for
food service?
In choosing your plate
ware/dinnerware what are the
factors need to be considered?
• Salt and pepper shakers are
full and clean
Activity 3. Complete Me!
Instruction: Complete the chart
by filling the sample service in
mise en place for ABC
restaurant. Write your
answer inside the oblong.
The teacher process student
answer.
What is mise-en-place?
What are sample services mise-
en-place?
How can you apply in your daily
life the importance of mise-en-
place?
Discuss briefly why mise-en-
place important in food and
beverage services or food
industry?
What is service station mise-
en-place?
You have learned today the
service station. In your daily
life or task how can you apply
your learnings?
What are the Typical side
stand supplies?
Why it is important in food
and beverage services?
station with various service
ware, garnishes, beverages,
and supplies.
What is side work?
Give example of side works of
a waiter or waitress.
In your daily life, identify
incident/s that you usually do
side works. How this side
work/s help you in your
everyday life?
In what way side work can
help you?
Give example of side work for
a waiter or waitress.
 I. Evaluating learning -oral questioning -oral questioning -oral questioning Assessment: 1-10

J. Additional activities for Assignment: Assignment: Assignment: Assignment:

application or remediation. Submit a short video Research different mise-en-
presentation while cleaning or place in hotel or restaurant. Watch another mise-en-place Research Tent Cards.
washing your dishes. conducted in the hotel or
restaurant.

V. REMARKS Food and Beverage Services is taken only four hours a week with one hour per meeting from Monday to Thursday at 4:00-5:00PM
for Grade 11 Opal

Note: continuation of last week lesson.

VI. REFLECTION

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 lessons 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/work well? Why did
these works?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by: Checked by: Noted by:

ZENITH JOY R. TESORIO JOEY L. HUERTE CHRISTIAN N. AGUILAR PhD
Subject Teacher HT III/SHS Coordinator Principal I