Lesson Plan in Food and Beverage Services NCII TVL-12
Date: Time:
September 04, 2018 MW-7:30-9:30am TTH-10:00-12:00am
I. Objective At the end of the lesson, students shall o classify service wares and table appointments II. Subject Matter Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS) Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas 1.5 Check service ware for chips, marks, spills, and drips Topic: Duties and responsibilities of food service team. Subtopic: Naming the different service wares and table appointments. Code: TLE_HEFB9-12KS-Ia-h-1 Reference: FBS module Materials: Personal Protective Equipment, workshop manual III. Lesson Development/Presentation A. Preliminary Activities 1. Prayer o Teacher will prepare a video clip. 2. Greetings o Teacher will greet the students lively. 3. Attendance o Class monitor will check the class attendance. 4. Review o Teacher will conduct a recap for the previous lesson. 5. Motivation o Students will watch a video clip about a real scenario in a restaurant. B. Lesson Proper (4 A’s)
Activity Students will group into 4. They will pick pictures inside the box as many they can and transfer it from another box with time pressure. Those pictures are commonly found in the kitchen of the restaurant.
Analysis (Oral Questioning) 1. What are the service wares and table appointments needed in the restaurant?
Abstraction ( Oral Questioning) 1. How to classify the service wares and table appointments? Lecture: Proper classifying and naming of different service wares and table appointments.
Application 1. What is the essence in classifying and naming the service wares and table appointments?
IV. Assessment/Evaluation Students will demonstrate the application in classifying and naming the different service wares and table appointments. They will rate with the use of rubrics. Rubrics Criteria Mastery of the content Performance Organization
Very Satisfactory (4) Very Satisfactory (4) Very Satisfactory (4) Very Satisfactory (4)
VI. REMARKS
VII. REFLECTION
Prepared by:
Darlene D. Cabrido TVL- FBS Teacher
Checked by:
______________________________ LATREIA E. ESTABILLO Principal 1
Satisfactory (3)
Good (2)
Satisfactory (3)
Good (2)
Satisfactory (3)
Good (2)
Satisfactory (3)
Good (2)
Score
Lesson Plan in Food and Beverage Services NCII Grade-12
Date: Time:
September 06, 2018 MW-7:30-9:30am TTH-10:00-12:00am
I. Objective At the end of the lesson, students shall o identify the uses of service wares and table appointments II. Subject Matter Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS) Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas 1.5 Check service ware for chips, marks, spills, and drips Topic: Duties and responsibilities of food service team. Subtopic: Proper usage of service wares and table appointments Code: TLE_HEFB9-12KS-Ia-h-1 Reference: FBS module Materials: Personal Protective Equipment, workshop manual III. Lesson Development/Presentation A. Preliminary Activities 1. Prayer o Teacher will prepare a video clip. 2. Greetings o Teacher will greet the students lively. 3. Attendance o Class monitor will check the class attendance.
4. Review o Teacher will conduct a recap for the previous lesson. 5. Motivation Students will sing a song entitled B. Lesson Proper (4 A’s)
Activity Students will group into 4. They will play a game entitled “Pass the Ball”.
Analysis (Oral Questioning) 1. What are the usage of service wares and table appointments?
Abstraction ( Oral Questioning) 1. Why do we need to know its uses of service wares and table appointments? Lecture: Proper usage of service wares and table appointments.
Application 1. What is the application on your life in knowing the right uses of something?
IV. Assessment/Evaluation o Students will group into 4. They will have a game entitled “Anetch Itech”. They need to relay the message and give the correct answer with time pressure.
VI. REMARKS
VII. REFLECTION
Prepared by:
Darlene D. Cabrido TVL- FBS Teacher
Checked by:
______________________________ LATREIA E. ESTABILLO Principal 1
Date: June 15, 2016 Time/Time Frame: 7:00 – 8:00 - 1hour Lesson Plan in Food and Beverage Services NCII Grade 9-12 I. Objective At the end of the lesson, students shall o check service wares and table appointments for chips, marks, spills, and drips II. Subject Matter Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS) Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas 1.5 Check service ware for chips, marks, spills, and drips Topic: Duties and responsibilities of food service team. Subtopic: Examine the condition of service wares and table appointments Code: TLE_HEFB9-12KS-Ia-h-1 Reference: FBS module Materials: Personal Protective Equipment, workshop manual III. Lesson Development/Presentation A. Preliminary Activities 1. Prayer o Teacher will prepare a video clip. 2. Greetings o Teacher will greet the students lively. 3. Attendance o Class monitor will check the class attendance.
4. Review o Teacher will conduct a recap for the previous lesson.
5. Motivation o Students will paste pictures on the board whether the illustration on the pictures are well-condition or not. B. Lesson Proper (4 A’s)
Activity Students will group into 2. They will have a debate. The issue will be “The well-conditioned service ware but expensive one or a low quality of service ware and very affordable one.
Analysis (Oral Questioning) 1. Who is responsible in checking the condition of service wares and table appointments?
Abstraction ( Oral Questioning) 1. How to keep the good condition of service wares and table appointments? Lecture: Check service ware for chips, marks, spills, and drips Teacher explains checks to make of service ware: They are clean – inspect visually Crockery and glassware is free from cracks and chips They are free from other damage They are suitable for the dish they are accompanying. There is little point in serving snail tongs with a T-Bone steak, or providing lobster crackers with Ga Kho chicken They are sufficient in number to match the order/requirements of the table They are safe and do not present any danger to staff or customers.
• • • • • •
Application 1. Why do we need to follow the steps/procedures in checking the condition of service wares and table appointments?
IV. Assessment/Evaluation o Teacher will have a table rotation quiz, a 15 items quiz. Every table has a set of questions answerable within 3 minutes only, if the time ends students will hear a ring bell and time to transfer into another table.
Date: June 16, 2016 Time/Time Frame: 7:00 – 8:00 - 1hour Lesson Plan in Food and Beverage Services NCII Grade 9-12 I. Objective At the end of the lesson, students shall o carry out plates and/or trays safely II. Subject Matter Lesson 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS) Learning Competencies - Learning Outcome 1: Liaise between kitchen and service areas 1.5 carries out plates and/or trays safely Topic: Duties and responsibilities of food service team. Subtopic: Steps/Procedure in carry out plates/trays safely. Code: TLE_HEFB9-12KS-Ia-h-1 Reference: FBS module Materials: Personal Protective Equipment, workshop manual III. Lesson Development/Presentation A. Preliminary Activities 1. Prayer
o Teacher will prepare a video clip. 2. Greetings o Teacher will greet the students lively. 3. Attendance o Class monitor will check the class attendance.
4. Review o Teacher will conduct a recap for the previous lesson. 5. Motivation o Students will group into 3. They will create a straight line. Each member of the groups will put 3 piled books in their heads and they need to balance it while walking from their standing line to the board. B. Lesson Proper (4 A’s) • • • •
Activity Students will watch videos in techniques proper way of carrying plates and trays. http://www.youtube.com/watch?v=FSSRvNojZYg (‘Tray carrying 101: 5 mins 4 secs) http://www.youtube.com/watch?v=qjfSCyO5x_k (‘Plate carrying’: 2 mins 45 secs) http://www.youtube.com/watch?v=WBg-z__8IXA (‘Carrying 3 plates’: 2 mins 33 secs) http://www.ehow.com/video_12231609_carry-square-tray-waiter.html (‘How to carry a square tray as a waiter’: 1 min 35 secs).
Analysis (Oral Questioning) 1. What are the techniques in carrying plates and trays safely?
Abstraction ( Oral Questioning) 1. How to keep the good condition of plates/trays? Lecture: Steps/Procedure: 1. Wear personal protective clothing and prepare materials that are appropriate for the task which conform the local safely regulations and policies. 2. Ensure the tray is clean. 3. Load heavier items/plates with cover in the center of the tray. Don’t stack more than four high when stacking dishes with covers. Don’t overload the tray. 4. In carrying large tray, place it on a tray stand, bend down knees and pull the tray gently towards your left shoulder, slide the tray and use the palm of your hand to hold/carry the tray. Your arm (elbow to wrist) should be at right angle to the tray. Carry the tray with your left hand. 5. The broad side of the tray should be along the axis of the arm and maintain the balance of the tray in serving. 6. Before leaving the kitchen, check to see all that all foods and necessary serving tools for the course are on the tray. 7. Use legs to stand up to give you the strength to lift up the tray. Maintain proper posture. The body should be straight while carrying the tray to avoid imbalance.
8. Use right hand to control, support and open doors to keep the tray safe by blocking any obstacles. 9. Walk towards the appropriate service points or place the tray to the service areas. (Waiting stations, buffet areas, kitchen service areas, room service collection areas) 10. Bend down knees and bring tray down to the table.
Application 1. Why do we need to follow the steps/procedure in carrying plates/ trays safely?
IV. Assessment/Evaluation o Students will have a demonstration by applying the proper steps/procedure in carrying plates/trays with time pressure.
Criteria Completeness Proficient Time Efficient
Excellent (10)
Rubrics Very Good(8)
Good(0-7)
Score
Additional Comments: _____________________________________________________ ________________________________________________________________________