GRADES 1 School Grade Level

TO 12 Grade 12
Learning
DAILY Teacher Area TVL – Food and Beverage Services
LESSON LOG Teaching Dates and
Time Week 5 Semester/Quarter Second Semester/ First Quarter

SESSION 1 SESSION 2 SESSION 3 SESSION 4

Objectives must be met over the week and connected to the curriculum strands. To meet the objectives necessary procedures must be followed and if needed, additional lessons exercises
and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the
I. OBJECTIVES learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives

A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives (Write the LC code for each)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
understanding of concepts understanding of concepts understanding of concepts understanding of concepts and
and principles in providing and principles in providing and principles in providing principles in providing food and
food and beverage services food and beverage services food and beverage services beverage services to guests in
to guests in various types of to guests in various types of to guests in various types of various types of dining venues
dining venues and diverse dining venues and diverse dining venues and diverse and diverse styles of service
styles of service styles of service styles of service
The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
knowledge and skills on the knowledge and skills on the knowledge and skills on the knowledge and skills on the
proper way of giving food and proper way of giving food and proper way of giving food and proper way of giving food and
beverage services to guests beverage services to guests beverage services to guests beverage services to guests
TLE_HEFBS9- 12SG-IIId-4 TLE_HEFBS9- 12SG-IIId-4 TLE_HEFBS9- 12SG-IIId-4 TLE_HEFBS9- 12SG-IIId-4
Content is what the lesson is all about. It pertains to the subject matter that the learner aims to teach. In the CG content can be tackled in a week or two.
English Service American Service French Service Table D’hote Service
List the materials to be used in different days. Varied sources of materials sustain children interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
materials as well as paper based materials hands on learning promotes concepts development.
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FBS Manual, pg. 188-189 FBS Manual, pg. 189-190 FBS Manual, pg. 189-190
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B. Other Learning Resources - - - -

 These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things. Practice their learning question their
IV. PROCEDURES learning process and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

THE 2C-2I-1R PEDAGOGICAL Integrative Approach Integrative Approach Integrative Approach Integrative Approach
APPROACH /Scaffold Strategy / 4A’s /Scaffold Strategy / 4A’s /Scaffold Strategy / 4A’s /Scaffold Strategy / 4A’s
(Regional Memorandum no. 11 s.
2015) Activity Activity Activity Activity
A. Reviewing previous Learners will recall the Learners will recall the Learners will recall the Learners will recall the previous
lesson or presenting the previous lesson previous lesson previous lesson lesson
new lesson
B. Establishing a purpose for
the lesson
C. Presenting examples The teacher will show a video The teacher will show a video The teacher will show a video The teacher will show a video
/instances of the new presentation about English presentation about American presentation about French presentation about Table D’hote
lesson Service Breakfast Service Set-up
D. Discussing new concepts Discuss what is English Discuss what is American Discuss what is French Discuss what is Table D’hote
and practicing new skills Service and what are the Breakfast and what are the Service and what are the tools Service and what are the tools
#1 tools and equipment needed tools and equipment needed and equipment needed to set and equipment needed to set up
to set up the English to set up the American up the French Service the Table D’hote.
Breakfast. Breakfast.
E. Discussing new concepts The teacher will demonstrate The teacher will demonstrate The teacher will demonstrate The teacher will demonstrate the
and practicing new skills the proper way of setting up the proper way of setting up the proper way of setting up proper way of setting up the
#2 the English Breakfast the American Breakfast the French Style Table D’hote Style
F. Developing mastery Each students will do the Each students will do the Each students will do the Each students will do the set-up
(Leads to Formative table set-up for English setup for American Breakfast setup for French Service for Table D’hote individually.
Assessment 3) Breakfast individually. individually. individually.
G. Finding practical
applications of concepts
and skills in daily living

H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning The learners performance will The learners performance will The learners performance will The learners performance will be
be graded using a rubric. be graded using a rubric. be graded using a rubric. graded using a rubric.
J. Additional activities for
application or remediation
V. REMARKS
 Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
VI. REFLECTION
A. No. of learners who earned 80
80% in the evaluation
B. No. of learners who require 0
additional activities for
remediation
C. Did the remedial lessons work? 0
No. of learners who caught up
with the lesson.
D. No. of learners who continue to 0
require remediation.
E. Which of my teaching Direct Strategy
strategies worked well? Why
did these work?
F. What difficulties did I encounter Support on the computer
which my principal or maintenance and have additional
supervisor can help me computer units.
solve?
G. What innovation or localized The use of audio visual
material did I used/discover presentation.
which I wish to share with
other teachers?