sample daily lesson log. with contextualization and integration

1. GRADE 10 DAILY LESSON LOG
School BALOCAWEHAY NHS Grade Level 10
Teacher KENNETH R. WASAWAS Learning Area TLE
Date February 6, 2019 3:00-4:00 Quarter FOURTH
I. OBJECTIVES
1. Content Standards The learner demonstrates an understanding of the concepts and principles in
providing food and beverage services.
2. Performance Standards The learner updates oneself on the current food menus, and service trends.
3. Learning Competencies Identify required information based on daily activities associated with the job.
TLE_HEBF9-12BK-IVa-e-12
 Identify job roles and responsibilities in food and beverage service industry.
o Identify job roles and responsibilities in food and beverage service
industry in Abuyog.
KBI: Collaborates with team mates
Integration: Araling Panlipunan: Mga Hanap Buhay sa Aking Komunidad
II. CONTENT Past and current trend in food and beverage
III. LEARNING RESOURCES
A. References
1. TG pages
2. LM pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning
Resources / Materials
Provide Food and Beverage Services D1.HBS.CL5.02 Trainer Guide pp. 122-132
http://www.fldoe.org/core/fileparse.php/7531/urlt/where-to-find-career-info.pdf
https://esol.britishcouncil.org/sites/default/files/attachments/informational -
page/Job%20roles%20and%20responsibilities%20lesson
https://www.youtube.com/watch?v=nMgIH-fLcIQ
http://servicethatsells.com/blog/restaurant-teamwork-value/
Pictures, videos, PowerPoint presentation, laptop, projector, smartphone as
presenter
IV. PROCEDURES
A. Review Enumerate the information food and beverage server must possess.
B. Purpose of the lesson Describe pictures and give the role of what is in each picture.
C. Presentingexamples/
instancesof the lesson
Determine the job opportunities in food and beverage industry.
D. Discussing new concepts
and practicing new skills #1
Complete the job requirements of each occupation.
E. Discussing new concepts
and practicing new skills #2
Match jobdescriptiontoitscorrespondingjobrole.
F. Developing mastery
(Leads to Formative Assessment3) Identifythe jobrole fromthe givenclues.
G. Finding practicalapplications of
concepts and skills in daily living
Enumerates the job opportunities and job roles in food and beverage industry
offered in Abuyog.
H. Making generalizations and
abstractions aboutthe lesson
Give at leastone responsibilityforeachjobrole.
I. Evaluating learning Identify whose job is described in each situation.
Restaurant Manager Head waiter Food waiter
Beverage Waiter Reception waiter Busser
1. John assigns which food staff will serve the VIP guests.
2. Joyce took the food orders from the guests.
3. Charlie has cleared the tables on the west wing.
4. Mr. Delgado presented the bottle of wine to the guest.
5. Ms. Valencia hired the new head waiter.
J. Additional activities for
application or remediation
1. Describe the difference of the responsibilities of a food staff in an outdoor
buffet catering and in a restaurant.
2. Who is responsible for booking table reservations in a restaurant?
V. REMARKS PL:
VI. REFLECTION
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