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Grade 12 FBS NC II Module

This document provides a lesson plan for a Home Economics class on food and beverage service. The lesson will focus on (1) placing and sending orders to the kitchen promptly, (2) checking food quality and tableware cleanliness, and (3) relaying information between the kitchen and dining areas. Students will watch videos on plate and tray carrying techniques, read additional references, and answer guide questions to assess their understanding of liaising between the kitchen and dining area. The goal is for students to gain the skills and knowledge required to effectively provide a link between service and kitchen operations in hospitality settings.

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Maureen Latayan Agbing
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366 views6 pages

Grade 12 FBS NC II Module

This document provides a lesson plan for a Home Economics class on food and beverage service. The lesson will focus on (1) placing and sending orders to the kitchen promptly, (2) checking food quality and tableware cleanliness, and (3) relaying information between the kitchen and dining areas. Students will watch videos on plate and tray carrying techniques, read additional references, and answer guide questions to assess their understanding of liaising between the kitchen and dining area. The goal is for students to gain the skills and knowledge required to effectively provide a link between service and kitchen operations in hospitality settings.

Uploaded by

Maureen Latayan Agbing
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Learning Area HOME ECONOMICS- FBS NC II

Learning Delivery Modality Distance Learning - Modular


LESSON School Malvar Senior High School Grade Level Grade 12
EXEMPLA Learning
Teacher Maureen L. Agbing FBS NC II
R Area
Teaching
December 7-11, 2020 Quarter First
Date
Teaching
12:00- 4:00 M/W No. of Days
Time

I. OBJECTIVES
The learner demonstrate understanding of concepts and principles in welcoming guests and
A. Content
taking food and beverage orders
Standards
The learner:
1. demonstrates knowledge and skills in food and beverage service in relation to attending
monitoring kitchen and dining service points
B. Performance 2. Prepares schedule of menus to be served
Standards 3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in
responding to their food and beverage service needs

C. Most
Essential
Learning
Liaise Between Kitchen and Dining Area
Competencie
s (MELC)
D. Enabling
Competencie
s
II. CONTENT
III. LEARNING
RESOURCES
A. References
a. Teacher’s
Guide N/A
Pages
b. Learner’s N/A
Material
Pages
c. Textbook N/A
Pages
d. Additional
Materials
from
Learning
Resources
B. List of
Learning
Resources for
Development
and
Engagement
Activities
IV. PROCEDURES
A. Introduction What’s In
The following skills and knowledge shall be the focus of this module:
➢ Place and send orders to the kitchen promptly
➢ Check quality of food in accordance with establishment standard
➢ Check tableware for chips, marks, cleanliness, spills and drips
➢ Carry out plates and/or trays safely
➢ Advise promptly colleagues regarding readiness of items for service
➢ Relay information about special requests, dietary or cultural requirements accurately to
kitchen where appropriate
➢ Observe work technology according to establishment standard policy and procedure

What I need to know?


Working in a restaurant is not easy, this can be proven by those who have experienced it,
but there is associated self-fulfillment when you know you have done the job well.
After going through with this unit, you are expected to:
• gain skills and knowledge required to provide a link between the kitchen and service
areas in a hospitality setting
• relay information in a clear and concise manner using appropriate communication
techniques
• know the capabilities and uses of Point of Sale (POS)
• tray and plate carrying techniques

The students will read the Information Sheet No. 8 about How to Liaise between Kitchen
and Dining Area

What’s More
A. Watch the following videos for your additional reference:

Plate and Tray Carrying Techniques


B. Development 1. https://www.youtube.com/watch?v=iIIR2d_vIz0
2. https://www.youtube.com/watch?v=iW8t-f0E9ac

B. Read the following additional references sent on your Messenger and Google
Classroom:
1. SDO Batangas Learning Information 1
2. Banquet Function and catering Services pages 39-58.

C. Engagement The students will answer the following activities for further lerning:
Guide Questions:
1. Why is it important to check for chips, marks and cleanliness of the tableware?

____________________________________________________________________
____________________________________________________________
2. What will you do to maintain the presentable status of the tableware?
__________________________________________________________
____________________________________________________
D. Assimilation
I realized that ______________________
V. REFLECTION
I understand that _____________________________________

Prepared by:

MAUREEN L. AGBING
Teacher II

Checked by:

MARVIN M. SALUDO
Master Teacher II

Noted by:

JHOMAR C. SOR, Ed. D


Principal II

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