Creative Learning School, Inc.

SY 2018- 2019
Curriculum Pacing Guide in TLE 9
First Quarter

Mr. Norwin Galaran

Checked by:
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TIME
CONTENT/ ASSESSMENT REFERENCES/
FRA OBJECTIVES LEARNING EXPERIENCE
SKILLS RESOURCES
ME
At the end of the lesson, the Fill-in the chart:
students will be able to… MOTIVATION Organized Unorganized
July 2 The students will be watching a video Food Service Food service Menu samples
-6 Food presentation of a good and bad food service.
Service 1) Analyze an efficient They are going to analyze it and tell if it is a Manila paper
Kitchen and kitchen layout for a food good one or not. marker
Dining service. table napkin
2) Create unique, nutritious, LESSON PROPER
varied, and cost effective Kitchen utensils such
menus. Activities Actual demonstration of table as spoon and plates
3) Demonstrate styles of  The students will report the seven major napkin folding one by one.
table service correctly. wok areas that must be present in a
food service kitchen. Create a menu that will
 Demonstrate in class the different table promote a healthy and unique
napkin techniques. style of food service for the
 Discussion of menu planning. customers.