Food Service Cpg 9.docx

Creative Learning School, Inc. SY 2018- 2019 Curriculum Pacing Guide in TLE 9 First Quarter Mr. Norwin Galaran Checked by: ____________ TIME FRA ME

CONTENT/ SKILLS

OBJECTIVES At the end of the lesson, the students will be able to…

July 2 -6 Food Service Kitchen and Dining

1) Analyze an efficient kitchen layout for a food service. 2) Create unique, nutritious, varied, and cost effective menus. 3) Demonstrate styles of table service correctly.

LEARNING EXPERIENCE

ASSESSMENT

REFERENCES/ RESOURCES

Fill-in the chart: MOTIVATION The students will be watching a video presentation of a good and bad food service. They are going to analyze it and tell if it is a good one or not.

Organized Food Service

Unorganized Food service

Menu samples Manila paper marker table napkin

LESSON PROPER Activities  The students will report the seven major wok areas that must be present in a food service kitchen.

Actual demonstration of table napkin folding one by one.

Create a menu that will  Demonstrate in class the different table promote a healthy and unique style of food service for the napkin techniques. customers.  Discussion of menu planning.

Kitchen utensils such as spoon and plates