CURRICULUM MAP OF FOOD AND BEVERAGE SERVICE

1. Cl a r e t S c h o o l o f Z a m b o a n g a Ci t y
LEVEL II PAASCU – ACCREDITED
Ruste Drive, San Jose Cawa – Cawa, Zamboanga City
Junior High School
CURRICULUM MAP IN GRADE 10 TLE (FOOD AND BEVERAGE SERVICES)
Subject Title TLE- Food and Beverage Services School Year 2021-2022
Grade Level 10 Contact Hours 1 hour and 30 minutes per week (Synchronous)
Name of Teacher Mr. Judiver D. Callao Class Schedule Monday to Friday
CONTENT STANDARDS:
The learner demonstratesunderstanding of concepts, and principles in preparing the dining room/restaurant area for service, welcoming guests and takingfood and beverage
orders, promoting food and beverage products, provide food and beverage services to guests in various types of dining venues and diverse styles of service, provide room service,
and receive and handle guest concerns.
PERFORMANCE STANDARDS
The learners independently demonstrate core competencies in preparing the dining room/restaurant area for service, welcoming guests and taking food and beverage
orders, promoting food and beverage products, providing food and beverage services to guests, providing room service, and receiving and handle guest concerns.
Time
Frame
Learning Contents Cross-Linked
Concepts and
Values
Learning Outcomes
(Learning
Competencies and
Success Indicators)
Assessment
Strategies
Learning Activities Resource
Material
Remarks
Asynchronous Synchronous
Week 1
(October
25-29)
Day 1
Day 2 Efficient Pickup of
Food Items
EP # 3.
Everything is
connected to
everything else.
(Efficiency and
Focus)
It is necessary to
keep in mind
that the server
needs to
understand and
get familiar with
At the end of the week,
the students CAN:
1. recognize the
workflow in the food
and beverage location.
1.1 Identify the basic
restaurant workflow.
1.2 Explain the
important note in each
step of the workflow
process.
Sequential
(Supply Type)
Sentence
Completion
Answering
Lifelong Learning
Module (Act. #1 )
Arranging
workflow
chronologically.
Date: November 5
Presentation:
The students will do
the following
activities:
1. Activating prior
knowledge by
showing pictures
that has something
to do with the
topic to be
discussed
Lifelong
Learning
Module
Textbook 1, pp.
5-7

2. the workflow.
There will be
chaos in the
kitchen and in
different service
points in the
restaurant if the
server is not
abreast with the
workflow. As a
student, you
must keep in
mind the
importance of
education for
you to be guided
and be able to
reach your
aspirations and
dreams in life.
(Ladder) (10
minutes);
2. Clarifying
answers in the
lifelong learning
module 1-3 (40
minutes);
3. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
4. Synthesizing
significant
learnings through
Virtual
Questioning (15
minutes).
Online Platforms:
MS Teams
MS forms
Day 3 Readiness of Items
for Service
PE – Decision
Making
(Understanding)
Communication
is very
important for it
enables us to
pass information
to other people,
and to
understand what
is said to us. As
a student, you
must understand
the people whom
you are
1. recognize the
importance of verbal
and non-verbal
communication skills.
1.1 identify between
formal and informal
communication.
True or False
(Supply Type)
Question form
Answering
Lifelong Learning
Module (Act. # 2)
Identifying the
given statement
whether it is True
or False.
Textbook 1, pp
10-12.
Online
YouTube video
on the
Demonstration
of Non-verbal
Communication
https://www.yout
ube.com/watch?
v=LAR_YHDwS
Jw

3. communicating
with especially
when you have
different
languages
spoken.
Day 4 Quality of Food and
Service Wares
E.P. #4.
Everything
changes
(Readiness)
Checking the
quality of food
in accordance to
guest’s
specification is
utmost
important to
ensure the
completeness
and
appropriateness
of the items
prepared. Thus,
in life, we need
to be prepared
to whatever may
come to us.
1. demonstrate the
knowledge and skills in
food and beverage
service related to the
preparation of quality
of the food and service
wares
1.1 identify the pointers
in serving food items
Multiple
Choice
(Supply Type)
Word Splash
Answering
Lifelong Learning
Activity (Act. # 3)
Identifying the type
of specification
requested by the
guest.
.
Textbook 1, pp.
16-19
Week 2
(November
3 – 5)
Day 1
Day 2
Transferring and
Placing Food
Efficiently
E.P. #03:
Everything is
connected to
everything else.
Accuracy is
really important
in transferring
and Placing
Food Efficiently
At the end of the week,
the students CAN:
1. recognize the correct
way of transferring and
placing the plates/tray
efficiently and safely.
1.1 identify the type of
plate service
Identification
(Supply Type)
Exercises
True or False
(Select Type)
Plus, minus
and interest
Answering
Learning Activity
Sheets (Act. # 4)
Identifying the
different
techniques in
carrying plate.
Date: November 12
Presentation:
The students will do
the following
activities:
1. Activating prior
knowledge by
showing short
Lifelong
Learning
Module
Textbook 1, pp.
22-25
Online
YouTube video
on _ Service

4. in order to
achieve greater
productivity. In
real life,
accuracy is also
important in
certain scenario
just like in
following your
teachers’
instructions or
parents’ order.
1.2 perform the two-
way and three-way
carrying technique in
transferring and placing
the plates efficiently
and safely.
video clip to the
class related to the
lesson to be
discussed and ask
some questions.
(10 minutes);
2. Clarifying
answers in the
Lifelong Learning
Module 4-6 (40
minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
Virtual
Questioning
(15 minutes)
Online Platforms:
MS Teams
MS forms
Tray Standards
IHG Bar
Standards
https://www.yout
ube.com/watch?
v=_TK54oh33W
Y
Day 3 Precautionary
Measures and
Sanitary Practices
E.P. ___
Self-awareness
Time and
temperature
combination
have been
recognized as
important
factors in
preventing the
growth of
microorganisms.
Likewise, people
possess unique
difference too.
They must have
to know their
personal
differences and
use it as an asset
as they continue
their life.
1. recognize the
importance of time and
temperature in handling
food and beverage.
1.1 identify the types of
contamination occurs in
handling food and
beverage.
Identification
and analyzing
situation
(Supply Type)
Acrostics
Answering
Lifelong Learning
module (Act. # 5)
Analyzing and
identifying the
types of
contamination that
may occur or has
occurred in each
situation.
Textbook 1, pp.
30-32
Online
YouTube video
on___
https://www.yout
ube.com/watch?
v=yiNTqUU-
h6w
Breakout Room
Day 4 Removing and
Transferring from
E.P.:
_____Balance
and focus
1. recognize the
precautionary measure
Multiple
Choice
(Supply Type)
Answering
Lifelong Learning
Module (Act. # 6)
Textbook 1, pp.
36-38

5. Service Area to
Cleaning Area Everyone should
be safe while
performing their
duties and
responsibilities
at work. To do
this, everyone
should be
familiar with the
precautionary
measures that
will help prevent
accidents.
that will help you
prevent accidents to
occur.
1.1 identify the factors
that affects the safety of
the food.
establishment/restaurant
1.2 differentiate
between strains and
sprains.
3-2-1 response Identifying the
factors that affects
the safety of the
food.
Online
YouTube video
on _____
https://www.yout
ube.com/watch?
v=MoWw1wBkw
5M
Week 3
(November
8 – 12)
Day 1
Day 2
Leftover and
Disposable Service
Ware
EP: Nature
knows best
(Respect for Life)
Different
environmental
issues are taking
different
measures to
protect and
conserve the
environment.
Thus, we must
have sense of
responsibility
towards the
present and
future
generation.
At the end of the week,
the students CAN:
1. value the importance
reduces, reuse and
recycle waste
disposables.
1.2 differentiate
reduce, reuse and
recycle in waste
disposal
Identification
(Essay Type)
W’s Sentence
Summary
Answering
Lifelong Learning
Module (Act. # 7
Expounding
thoughts regarding
proper waste
disposal.
Date: November 19
Presentation:
The students will do
the following
activities:
1. Activating prior
knowledge by
giving a Word of
the day. (10
minutes);
2. Clarifying
answers in the
Lifelong Learning
Module 7-9 (40
minutes);
3. Discovery learning
through
collaborative
Lifelong
Learning
Module
Textbook 1, pp.
42-45
Day 3 Dining Environment
Contentment
In dining
environment, it
is important to
consider the
At the end of the week,
the students CAN:
1. recognize the
importance of preparing
and adjusting the dining
environment.
Identification
(Supply Type)
How well
response
Answering
Learning Activity
Sheets (Act. # 8)
Identifying
importance of
preparing and
Textbook, pp.
59-62.
Online
YouTube video
https://www.yout
ube.com/watch?
v=Ji-gaH-v8BI)

6. lighting, air-
conditioning
and ventilation
to bring comfort
to the guests. In
human nature,
we also seek
comfort to
satisfy our needs
or human
desires.
1.1report to the class
the importance of
preparing and adjusting
the dining environment.
1.2 identify the things
that needs to consider in
preparing and adjusting
the dining environment.
adjusting the dining
environment.
activity. (15
minutes);
4. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
mentimeter.com
Day 4 Dining Area
Cleanliness and
Orderliness
Being prepared
It is important to
provide comfort
to the guests
during their stay
in the restaurant
for it will give
impacts to their
dining
experience. In
life we have to
experience
struggles for it
will help us to
prepare
ourselves to be
strong in the
future.
At the end of the week,
the students CAN:
1. recognize the
importance of checking
the cleanliness and
orderliness of dining
area.
1.1 identify the steps in
maintaining the
cleanliness and
orderliness of the
dining area
Sequential
Arrangement
Statement
Completion
Answering
Learning Activity
Sheets (Act. # 9)
Sequencing order
the process in
checking the
cleanliness and
orderliness of
dining area.
.
Textbook, pp.
65-67.
Week 4
(November
15 – 19)
Day 1
Day 2
Table Setting Being organized
and responsible
Another
responsibility of
a server is to
follow the basic
rule in table
At the end of the week,
the students CAN:
1. recognize the
different types of linen,
Silverwares, china
wares, and glass wares.
Identify
(checklist
type)
Answering
Learning Activity
Sheets (Act. #s 10)
Identifying the
types of linen,
silverwares, china
Date: November 22
Presentation:
The students will do
the following
activities:
Lifelong
Learning
Module
Textbook 1, pp.
71-84.

7. setting – to
place utensils in
order of use and
ensure that
utensils are
clean and free of
chip and
damage. As an
individual, you
must deal things
one at a time for
you not to get
lost on the track
that you are
taking and for
you to be
guided.
1.1 identify the types of
linen, silverwares, china
wares, and glass wares.
2. demonstrate the table
napkin folding.
2.1 perform the napkin
folding according to the
choices picked
3. set the formal table
setting.
3.1 arrange the different
service and china wares
according to its
standards
Demonstration
of table napkin
folding
wares, and glass
wares
1. Activating prior
knowledge by
Asking Questions.
(10
minutes);
2. Clarifying
answers in the
learning activity
sheets (40
minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
Textbook 1, pp.
48-63.
Day 3
Day 4
Table Dressing Awareness
It is of utmost
importance for
servers to have
a sound
knowledge of the
different types of
covers and ways
to dress a table
to provide a
good dining
experience to
the guests. Like
table dressing, it
is also our
utmost
importance to be
aware of
different
strategies on
how we can
At the end of the week,
the students CAN:
1. describe the
importance of table
dressing according to
standard procedure or
any approved special
requirements.
1.1 identify the types of
table dressing according
to its purpose
Differentiate
between a la
carte cover and
table d’hôte
cover.
Answering
Learning Activity
Sheets (Act. # 11)
Differentiating a la
carte cover and
table d’hôte cover.
Textbook 1, pp.
87-89.
Online
YouTube video
https://www.yout
ube.com/watch?
v=k1cRDI48gC
E

8. more improve
ourselves.
Week 5
(November
22 – 26)
Day 1
Day 2
Reservation Patience and
Courteousness
A reservation is
a booking or
indication that
you intend to
attend,
participate in or
use a service or
location in the
near or distant
future. In order
for you to have
the room, you
have to wait. As
a person, you
have to be
patient in
everything you
do or ask for
everything
comes in the
right time.
. At the end of the
week, the students
CAN:
1. recognize the
important details of
reservation based on
established service
standard policies.
1.1 perform how to take
reservation following
the standard policies
Answering
Learning
Activity Sheets
(Act. #s 12 –
14)
Matching Type
Key Point
Summary
Demonstration
on Taking
Reservation
Answering
Learning Activity
Sheets (Act. # 12)
identifying the type
of information
provided by the
guest.
Date: November 29
Presentation:
The students will do
the following
activities:
1. Activating prior
knowledge by
giving the quote of
the day (10
minutes);
2. Clarifying
answers
in the learning
activity sheets
(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
Lifelong
Learning
Module
Textbook 1, pp.
94-97
Day 3
Day 4
Welcoming Guests
Diligence
Welcoming,
escorting and
assisting guest
to their seat is a
skill that must
be acquire by
everyone in the
restaurant. As a
At the end of the week,
the students CAN:
1. recognize the
protocols in welcoming,
escorting and seating
guest in accordance
with customer service
standards.
Identification
Questioning
PMI Response
Answering
Learning Activity
Sheets (Act. # 13)
Identifying the
protocols in
welcoming,
escorting and
seating guest in
accordance with
Textbook 1, pp.
99-102.
Online
YouTube video
https://www.yout
ube.com/watch?
v=k1cRDI48gC
E

9. student you must
be focused to
your studies for
you to be
successful
someday.
1.1 identify the steps in
welcoming, ,escorting
and seating guest.
customer service
standards
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
mentimeter.com
WEEK 6 FIRST TRIMESTER SUMMATIVE EXAMINATION
Week 7
(December
6 – 10
December
13 – 17)
Day 1
Menu and Drink
Lists
Excellence and
respect
As a server,
he/she must be
knowledgeable
and familiar
with the menu so
that
recommendation
s and
suggestions may
be provided to
the guest. One of
the core values
of Claret is
excellence. You
must give your
best in
everything you
do .
At the end of the week,
the students CAN:
1. recognize the
important procedures in
presenting menu and
drink list to guest.
1.1 identify the
different parts of the
menu.
1.2 diferentiate between
a la carte and table
d’hôte
Identification
Questioning
T-Chart
Diagram
Answering
Learning Activity
Sheets (Act. #14)
Identifying the
parts of the menu.
Date: January 3
Presentation:
The students will do
the following
activities:
6. Activating prior
knowledge by
giving the quote of
the day (10
minutes);
7. Clarifying
answers
in the learning
activity sheets
(40 minutes);
8. Discovery learning
through
collaborative
activity. (15
minutes);
Lifelong
Learning
Module
Textbook 1 pp.
107-110.
Online
YouTube video
https://www.yout
ube.com/watch?
v=F7inMZYBRF
w
Day 2 Providing
Suggestions and
Recommendations to
Assist Guests
CORE
VALUES:
Excellence
At the end of the week,
the students CAN:
1. recognize the
importance of providing
Identification
(Essay Type)
PMI response
Answering
Learning Activity
Sheets (Act. #15)
Textbook 1, pp.
113-116.

10. Suggestions and
Recommendatio
ns are both
important
because it
means you are
giving
information as
to how things
take along the
process. As a
student, you also
need to be
consistent in
your studies.
suggestions and
recommendations to
assist guests.
1.1 define suggestions
and recommendations
1.2 differentiate
between suggestions
and recommendations
in assisting guest.
Answering
Learning Activity
Sheets (Act. # 15)
Differentiating
between
suggestions and
recommendations
9. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
10. Synthesizing
significant
learnings through
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
mentimeter.com
Online
YouTube video
https://bit.ly/3zt2
LyL and
Day 3
Day 4
Order Systems
Operation
EP #1:
Everything is
connected to
everything else.
Being skilled in
the use of
different order
taking methods
is an advantage.
To make the
order taking an
easy and quick
task. As a
student, you
have to take
things easy by
following steps
towards a
successful life.
At the end of the week,
the students CAN:
1. recognize the
methods of taking
orders in restaurants.
1.1 state the importance
of each method in taking
orders of the guests
1.2 familiarize the steps
in taking and recording
orders.
Identification
(Select Type)
Answering
Learning Activity
Sheets (Act. # 16)
Identifying the
following designs
that may be done
using fork, spoon,
and knife.
Textbook 1, pp.
119-122
Week 8
(January 3
– 7, 2022)
Glassware, Service
ware, and Cutlery
Appreciation At the end of the week,
the students CAN: Identification
(supply Type)
Answering
Learning Activity
Sheets (Act. #17)
Date: January 10
Presentation:
Lifelong
Learning
Module

11. Day 1
Day 2
Suitable to Menu
Choices
Styles of service
offers different
services to the
guest to make
their service
more creative,
easy and
entertaining. As
an individual
you have to
appreciate all
the things that
you have at the
present even if it
small.
Appreciate
small things for
soon you’ll
receive the great
thing.
1. recognize the types
of table service.
1.1 identify the
glassware, service ware
and cutleries suitable
type of service style.
Statement
completion
Identifying the
types of glassware,
service ware and
cutleries suitable
type of service
style
The students will do
the following
activities:
1. Activating prior
knowledge by
giving series of
questions and then
asks the students
to list down
different words
related to the
topic. (10
minutes);
2. Clarifying
answers
in the learning
activity sheets
(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting
essential ideas
based from the
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
Textbook 1, pp.
pp. 143-146.
Online
YouTube video
https://youtu.be/
_R70v6xDr_s
Day 3
Day 4
Table Clearing (Respect)
As a server,
always be as
neat and as quiet
as possible when
clearing table so
as not to disturb
the guests. By
practicing this,
you will develop
respect for the
guest on the
other table. Like
our
concerns/proble
ms in life, when
we decide to
clear things out
At the end of the week,
the students CAN:
1. recognize the basic
procedure for clearing
and resetting dining
room tables.
1.1 Identify the factors
that affects the dining
experience of the
guest.
Identification
(Supply)
Answering
Learning Activity
Sheets (Act. #18)
Identifying
procedure for
clearing and
resetting dining
room tables
Textbook 1, pp.
153-155.
Online
YouTube video
https://youtu.be/
ypOx0mqhBOk

12. of our life, we
need to practice
silence within
ourselves.
Through this,
we will be able
to think well and
decide well too.
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
mentimeter.com
Week 9
(January
3-7)
Day 1
Day 2
Organizing,
Presenting, and
Processing Accounts
P.E.:_____
(Hospitality)
There is a
saying that goes,
“First
impression
last”. it reminds
us the
importance of
welcoming guest
is bidding them
good-bye. As a
server, it is
his/her
responsibility to
serve the guest
with the best of
his/her abilities.
To make sure
that the guest
will enjoy their
stay and all the
services they
can offer.
At the end of the week,
the students CAN:
1. recognize the
importance of
organizing, presenting
and processing
accounts.
1.1. describe the ways
in processing guest’s
payment.
1.2 explain the
importance of bidding
good-bye as important
as welcoming the guest.
True or False
(Select Type)
Exit Statement
(Supply Type)
Answering
Lifelong Learning
module (Act. #19)
Identifying
statements whether
it is true or false.
Date: January 14
Presentation:
The students will do
the following
activities:
1. Activating prior
knowledge by giving
series of questions and
then asks the students
to list down different
words related to the
topic. (10
minutes);
2. Clarifying answers
in the lifelong
learning module
(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting
essential ideas
based from the
Lifelong
Learning
Module
Textbook 1, pp.
158-160.
Online
YouTube video
https://bit.ly/3ko
Vag6
Day 3
Day 4
Telephone Calls E.P: ___
(Preparedness) 1. recognize the
importance of room
service
Answering
Lifelong
Learning
Answering
Learning Activity
Sheets (Act. # 20)
Textbook 1, pp.
176-179.

13. Grading System:
Written Work (20%) – Mastery Exercises
Performance Task (60%) - Performance/Product BasedAssessment, Oral Participation, Portfolio, Performance Task
Trimestral Assessment (20%) – Summative Exams
Reference 1: Rose Ann Morano-Sulla, TLE-TVL Series Food and Beverage Services (2016). Phoenix Publishing House Inc. Quezon City, Philippines
Reference 2: Virginia C. Esmilla-Sercado, Angela D. Cortez, Cynthia Bulaya-Banzon, Skills for a Lifetime in Home Economics (2012)
Reference 3: Mindsetgo.com (2016) A Demonstration of Nonverbal Communication. Retrieved June 14 2016 from https://www.youtube.com/watch?v=LAR_YHDwSJw
Reference 4: E-Learning Hotelier (2019) Service Tray Standards IHG Bar Standards. Retrieved June 02 2019 from https://bit.ly/3AsqqAl
Reference 6: eFoodhandlers Inc. (2014) Avoiding Cross Contamination. Retrieved Jul 24, 2014 from https://bit.ly/3AvUbAp
Reference 7: Montana State Fund (2021) Slips, Trips & Falls. Retrieved January 5, 2021 from https://bit.ly/39kNPIi
Reference 8: English Conversation (2019) English Conversation with Room Service. Retrieved Jun 23, 2019 from https://bit.ly/3nQ7KHx
Reference 9: Food and Wine Service (2015) Presenting the bill and taking payment. Retrieved Apr 22, 2016 from https://bit.ly/3koVag6
Reference 10: Easy English (2019) At the Restaurant Conversation. Retrieved Jan 28, 2019 from https://bit.ly/3zt2LyL and
As a room
service
attendant, he/she
must have the
common items
to be able to
perform his/her
duties in
handling guest’s
orders well. In
relation to this,
we also need
some common
items in our life,
studies, health
and living.
1.1 identify the
common items a room
service attendant must
have on his/her table.
1.2 familiarize the ways
on attending telephone
calls.
Module (Act.
#___)
Enumeration
(Supply Type)
Enumerating the
information when
placing room
service order
through the
telephone
given statement
found in the
lifelong learning
(10 minutes); and
5. Synthesizing
significant
learnings through
mentimeter.com.
(15 minutes)
Online Platform:
MS Teams
MS forms
mentimeter.com
Online
YouTube video
https://www.yout
ube.com/watch?
v=3PKaN5zY5g
w
Breakout Room
Week 10
(January
10 – 14)
REPARATION FOR THE PERFORMANCE TASK WEEK
Week 11
( January
17 – 21 )
SECOND SUMMATIVE EXAMINATION AND PERFORMANCE TASK WEEK

14. Submitted by Checked by Approved by
Mr. Judiver D. Callao Miss Rissa Mae M. Montojo Mrs. Daisy B. Natividad
TLE Teacher TLE/CE Subject Coordinator High School Principal
Mrs. Marie Joneth C. Rivera
JHS Assistant Principal for Academic Affairs