LAGRO HIGH SCHOOL

Technology and Livelihood Education

Final Demonstration
Lesson Plan in Household Services
Student Teacher: Ma. Cecilia A. Gonzales
Year and Section: Grade 10 Selenium
Time: 9:00 9:50

Date: 02/16/16
Room: 301 - W. C. Building
Time Frame: 50 minutes

I. Objectives
At the end of the lesson students are expected to:
1.) describe Russian style of Table Service;
2.) demonstrate table set-up in Russian style; and
3.) appreciate the importance of table service.

II. Subject-Matter:
Topic: Styles of Table Services
Sub-topic: Russian Service
Materials: Tape, Pictures, Visual Aids
References: LM Household Services (Grade 10) pp. 369-370
Fundamentals of Food and Beverage Service Operation pp. 38-39

III. Implementing Strategies

A. Preparation
1. Daily Routine
1.1 Prayer
1.2 Greetings
1.3 Checking of Attendance

2. Review of the past lesson

Topic: Styles of Table Service
Sub-topic: American, English and Family Service

Drill:
Direction: The students will show hand signals as the teacher read the following
statements. LIKE if they are agree in the statement and DISLIKE if they are not.

1.

I
n

2.
3.
4.
5.

American or Blue Plate Service all foods are cooked and plated in the kitchen.
(LIKE)
American Service is a fast and simple service. (LIKE)
English Service cant be used occasionally for a special dinner serve in a
private dining room. (DISLIKE)
Family Service is a self-service. (LIKE)
American, Family and English service are not included in styles of table
service. (DISLIKE)

3. Motivation:
Picture Parade
Question: What do you see in the given pictures?

4.

Unlocking difficulties

Direction: Unscramble the letter by placing the correct letter sequence in the box to
come up with the correct answer for each number.
1. A space provided by the food and beverage outlet to its guest on the

table to keep all the items.

CVORE (COVER)

2. A large type of dishware used for serving food.

PLTETSRA (PLATTERS)

3. A person who dines in a restaurant.

INDRE (DINER)

B. Presentation
Learning Task

Strategies

Evaluation

Discussion

Question and Answer

2. Setting up of Russian Style.

Demonstration by the
Teacher

Re-demonstration by the
students

3. Appreciate the importance

of table service.

Discussion

Question and Answer

1. Russian style of Table

Service.

C. Closing Activities
1. Generalization
Russian service is the most popular style used in restaurant where in the
cover is arranged the same as French Service, but the food is arranged on
platters by the chef in the kitchen.
2. Valuing
The students will develop cooperativeness with other members of the
group and will show team work during the activity.
3. Evaluation
Direction: The students will be grouped accordingly (2 groups). Each group will
perform Russian Style of Table Set-up.

Rubric (Performance Criteria Checklist)

Legend:
5 Observed
3 Partially Observed
1 Not Observed

Criteria
1. Handling of Tools (Proper and effective use of tools, equipment,
and materials)

2. Workmanship (Systematic application of work procedure)

3. Safety (Safety practices are observed)
4. Speed (Time Allotted: 10 minutes)

VI. Assignment
Assignment
Topic: Rules to Observe in Table Service
Word Study: Rules, Banquet, Entree
Guide Questions
-What are the rules to observe in Table Service?
-Why is it important to observe the different rules in Table Service?
Reference
LM Household Services (Grade 10) pp. 373-374

Checked by:
Mrs. Marilyn M. Abrajano
Critic Teacher
Approved by:
Mrs. Carina A. Ortiz Luiz, Ph. D.
TLE Department Head
ASTP for Special Projects and
Programs

TASK SHEET: RUSSIAN STYLE OF TABLE SERVICE

Title:
Russian Style of Table set-up

Performance Objective:
Given all the necessary tools and materials, the group should
be able to set-up the table in Russian Style.

Tools and Materials:

Table Napkin

Tray
Dinner Fork
Salad Fork
Dinner Spoon
Dinner knife
Soup Spoon
Dessert Spoon

Dessert Plate
Cup and Saucer
Show Plate
Dinner Plate
Snack Plate
Soup bowl with under liner
Water Goblet
Wine Glass
Juice Glass

Step / Procedures:
1. Secure all the necessary materials needed to perform the task
2. Following the service procedures and techniques, performed the
assigned task.
3. Observe safety practices in performing the task assigned.
Assessment Method:
Direct observation of students application of knowledge to task.

PERFORMANCE CRITERIA CHECKLIST

Legend:
5 Observed
3 Partially Observed
1 Not Observed

Criteria

1. Handling of Tools (Proper and effective use of tools,

equipment, and materials)
2. Workmanship (Systematic application of work procedure)
3. Safety (Safety practices are observed)
4. Speed (Time Allotted: 5 minutes)

Grade and Section: ______________________

Group No. _____________________________
Leader: _______________________________
Members:
____________________________
________________________
____________________________
________________________
____________________________
________________________
____________________________
________________________
____________________________
________________________

Checked by: _______________________

_____________________

Date: