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Previous Assignment:
A. Words to Study
1. Table Implements/Appointments
2. Menu Planning
3. Menu List
B. Guide Questions
1. What are the ingredients needed for the foods on your menu list?
2. How did you come up with the food on your desired menu list?
3. Why is it important to plan first for an occasion?
C. Home Activity
1. Buy all the ingredients needed for the foods listed on your menu list.
I. Objectives
After a series of learning experiences, students are expected to:
1. recall the formal and informal table setting through arranging the graphic
representation of table wares;
2. value the factors to consider in purchasing goods for food and beverage
service; and
3. perform an actual food and beverage service.
II. Content
III. Procedure
A. Routinary Activities
1. Prayer, Cleanliness and Orderliness Checkup; Attendance
2. Drill
What are the factors to consider in purchasing food products such as:
- Fruits and Vegetables
- Meat
- Bread and Pastry
- Dairy Products
C. Presentation
(After an hour.)
Grade 9 Malaya, Time’s Up!!!
Kindly line-up to your respective
post. Yes, Teacher.
D. Closing Activities
1. Generalization
2. Valuing
What important lesson have you
gained in the process of actual food and
beverage service? Some students will give their thoughts.
3. Application
Students are expected to apply
their learned skills in T.L.E. Food and
Beverage Service in their real life
situations.
IV. Evaluation (PRESENTATION RUBRIC)
V. Assignment:
Topic – Unit Test on Catering Service/ Long Test
A. Words to Study
Recall the different terms encountered in food and beverage service on
previous lessons.
B. Guide Questions
1. What knowledge have you gained after having an actual performance of
food and beverage service?
2. How can the different knowledge in food and beverage service benefit a
student like you?
3. Why do you think a person like you should know the different skills in food
and beverage service?
C. Home Activity
Review all your notes with regards to food and beverage service and be
ready for a long test.