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    Grade 11 Weekly Lesson Plan: Office of The Laboratory Schools

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    Ma. Rochelle Cabrales
    The document provides a weekly lesson plan for a Food and Beverage Services class. It outlines four sessions over the week that will teach students about preparing the dining room/restaurant area for service and taking table reservations. It details the learning objectives, content, activities, and evaluation for each session.

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    © All Rights Reserved
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    Grade 11 Weekly Lesson Plan: Office of The Laboratory Schools

    Uploaded by

    Ma. Rochelle Cabrales
    40 views7 pages
    The document provides a weekly lesson plan for a Food and Beverage Services class. It outlines four sessions over the week that will teach students about preparing the dining room/restaurant area for service and taking table reservations. It details the learning objectives, content, activities, and evaluation for each session.

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    The document provides a weekly lesson plan for a Food and Beverage Services class. It outlines four sessions over the week that will teach students about preparing the dining room/restaurant area for service and taking table reservations. It details the learning objectives, content, activities, and evaluation for each session.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    40 views7 pages

    Grade 11 Weekly Lesson Plan: Office of The Laboratory Schools

    Uploaded by

    Ma. Rochelle Cabrales
    The document provides a weekly lesson plan for a Food and Beverage Services class. It outlines four sessions over the week that will teach students about preparing the dining room/restaurant area for service and taking table reservations. It details the learning objectives, content, activities, and evaluation for each session.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    Republic of the Philippines

    UNIVERSITY OF NORTHERN PHILIPPINES


    Tamag, Vigan City
    2700 Ilocos Sur

    Office of the Laboratory Schools


    Website: www.unp.edu.ph Mail: [email protected] Mobile#: 09178164600

    SENIOR HIGH SCHOOL WEEKLY LESSON PLAN


    First Term, School Year 2019-2020

    Teacher MA. ROCHELLE F. CABRALES Learning Area Food and Beverage Services
    Grade 11 Teaching Dates & Time Week 1/Sessions 1-4 Quarter First
    August 05-09, 2019 Grade/Track/Strand/Sections 11 Cookery
    Weekly Lesson Learning Resources References Food and Beverage Services by Rose Ann Morano-Sulla
    Plan Textbook Page/s Pp. 04-13
    Additional Materials LCD, Power point Presentation, Laptop, Blackboard, Chalk

    Content Standards Performance Standards Formation Standards


    The learners demonstrate understanding The learners shall be able to: The learners demonstrate the sense of interiority, open-
    of: mindedness, rapport, collaboration, gender quality and fairness.
     The learner demonstrates  Independently prepares the dining The learners should also develop critical thinking skills as well as
    understanding of concepts, and room/ restaurant area for service. innovativeness.
    principles in preparing the dining  Demonstrate knowledge and skills of
    room/restaurant area for service. food and beverage service in relation to
    taking table reservations.

    Session 1 Session 2 Session 3 Session 4


    A. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
    Competencies / 1.1 Answer inquiries promptly, 1.2 Ask pertinent questions to 1.3 Record reservation data 1.4 Repeat and confirm details
    Objectives clearly and accurately. complete the details of the on forms accurately of the reservations with the
    reservations. based on establishment’s customer
    (Objectives per standards. 1.5 Provide additional
    session depending on information about the food
    the activities and service establishments.
    lesson)

    B. Daily Routine  Opening and Closing Prayer  Opening and Closing Prayer  Opening and Closing  Opening and Closing Prayer
    (You may modify this  Checking of Attendance  Checking of Attendance Prayer  Checking of Attendance
    part)  Checking of the Cleanliness  Checking of the Cleanliness  Checking of Attendance  Checking of the Cleanliness
    of the room of the room  Checking of the of the room
     Presentation of Specific  Presentation of Specific Cleanliness of the room  Presentation of Specific
    Learning Objectives Learning Objectives  Presentation of Specific Learning Objectives
     Motivation/Recall/Review  Motivation/Recall/Review Learning Objectives  Motivation/Recall/Review
     Motivation/Recall/Review

    Focus Question How can you improve your


    knowledge and skills in
    preparing the dining room?
    Content (Subject Prepare the dining room/restaurant area for service
    Matter)
    1. Motivation/ Review Present a short video clip on Recall yesterday lesson Recall yesterday lesson
    of the Previous Lesson Preparing the dining
    room/restaurant area for service

    2. Presentation of Discussion Discussion Discussion Discussion


    the lesson
    3. Evaluation/ Quiz about Prepare the dining
    Synthesis or activities room/restaurant area for service
    for application.

    REMARKS No. of students with the mastery level:


    No. of students who needs remediation/ reinforcement:

    Prepared by: Noted by: Checked by: Approved by:

    MA. ROCHELLE F. CABRALES, MAT-HE ROSELYN F. ALAN, MAT-HE RAINALDA T. RAMBUYON,Ed.D. AURELIA T. VITAMOG, Ed.D.,RGC
    Subject Teacher Program Head, TVL Asst. Principal, Senior High School Principal, Laboratory Schools

    Republic of the Philippines


    UNIVERSITY OF NORTHERN PHILIPPINES
    Tamag, Vigan City
    2700 Ilocos Sur

    Office of the Laboratory Schools


    Website: www.unp.edu.ph Mail: [email protected] Mobile#: 09178164600

    SENIOR HIGH SCHOOL WEEKLY LESSON PLAN


    First Term, School Year 2019-2020

    Teacher MA. ROCHELLE F. CABRALES Learning Area Food and Beverage Services
    Grade 11 Teaching Dates & Time Week 1/Sessions 1-4 Quarter First
    August 12-16, 2019 Grade/Track/Strand/Sections 11 Cookery
    Weekly Lesson Learning Resources References Food and Beverage Services by Rose Ann Morano-Sulla
    Plan Textbook Page/s Pp. 04-13
    Additional Materials LCD, Power point Presentation, Laptop, Blackboard, Chalk

    Content Standards Performance Standards Formation Standards


    The learners demonstrate understanding The learners shall be able to: The learners demonstrate the sense of interiority, open-
    of: mindedness, rapport, collaboration, gender quality and fairness.
     The learner demonstrates  Demonstrates knowledge and skills in The learners should also develop critical thinking skills as well as
    understanding of workflow food and beverage service in relation to innovativeness.
    structures within food and attending monitoring kitchen and
    beverage service location. dining service points
     Prepares schedule of menus to be
    served
     Perform strictly the sanitation and
    hygiene practices in dealing with
    guests, and in responding to their food
    and beverage service needs.

    Session 1 Session 2 Session 3 Session 4


    A. Learning Learners will be able to: Learners will be able to: Learners will be able to:
    Competencies / 1.1 Place and send orders to the 1.2 Check quality of food items 1.3 Advise promptly
    Objectives kitchen promptly in accordance with established colleagues regarding
    standard readiness of items for service.
    (Objectives per
    session depending on
    the activities and
    lesson)

    B. Daily Routine  Opening and Closing Prayer  Opening and Closing Prayer  Opening and Closing  Opening and Closing Prayer
    (You may modify this  Checking of Attendance  Checking of Attendance Prayer  Checking of Attendance
    part)  Checking of the Cleanliness  Checking of the Cleanliness  Checking of Attendance  Checking of the Cleanliness
    of the room of the room  Checking of the of the room
     Presentation of Specific  Presentation of Specific Cleanliness of the room  Presentation of Specific
    Learning Objectives Learning Objectives  Presentation of Specific Learning Objectives
     Motivation/Recall/Review  Motivation/Recall/Review Learning Objectives  Motivation/Recall/Review
     Motivation/Recall/Review

    Focus Question Why is it necessary for food and


    beverage servers to understand
    and be familiar with the
    restaurant workflow?
    Content (Subject Workflow structures within food and beverage service location
    Matter) Readiness of Items for Service
    1. Motivation/ Review Show a video on basic food Recall yesterday lesson Recall yesterday lesson
    of the Previous Lesson service establishment workflow.

    3. Presentation of Discussion Discussion Discussion Discussion


    the lesson
    3. Evaluation/ Activity: Attending and Quiz:
    Synthesis or activities monitoring efficient pickup of Workflow structures within food
    for application. food items. and beverage service location
    Readiness of Items for Service

    REMARKS No. of students with the mastery level:


    No. of students who needs remediation/ reinforcement:

    Prepared by: Noted by: Checked by: Approved by:

    MA. ROCHELLE F. CABRALES, MAT-HE ROSELYN F. ALAN, MAT-HE RAINALDA T. RAMBUYON,Ed.D. AURELIA T. VITAMOG, Ed.D.,RGC
    Subject Teacher Program Head, TVL Asst. Principal, Senior High School Principal, Laboratory Schools

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