JUNIOR HIGH SCHOOL

DEPARTMENT
CURRICULUM MAP

Subject Area and Grade Level: HOME ECONOMICS – FOOD AND BEVERAGE SERVICES Quarter: 4th

The learners lead to National Certificate Level II (NC II) that develops knowledge and skills and attitudes in the performance of
Program Standard
Cookery Tasks.
The learners possess the knowledge in preparation of dining room/restaurant area for service; welcoming the guests and take
Grade Level Standard food and beverage orders; promote food and beverage products; provide food and beverage services to guest; provide room
service; and receive and handle guest concerns.
Content Food and Beverage Services
Content standard The learner demonstrates understanding of the basic concepts, and underlying theories in food and beverage services
The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation.
Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to its concepts, job opportunities, future
career preparation, and market demand.
Formation Standard The learners are independently showcasing the professionalism and negotiating skills.
(PVMSCV/ Social Teaching)
Enduring Understanding Able to independently demonstrates concepts and competencies in Cookery as prescribed by TESDA Training Regulation
Essential Questions How does food and beverage service affect oneself on his daily basis?
Transfer Goal The learners independently use their learning to cast the professionalism and well skilled person in terms of negotiation of service.
Week No. Learning Competencies Assessment Performance Task Activities Resources

Task: WORD UP! http://www.depedbataan.com/

Introduction to Food and
Beverage Services Goal: The goal is to
1.1 Explain the basic 1.1 Matching Type develop real-world skill
concepts in bread and s that will help them
1 pastry production expand their
1.2 Discuss the relevance of 1.2 True or False worldview, develop
the lesson empathy and
1.3 Explore opportunities in leadership skills, and
bread and pastry production realize how their
1.3 Quiz actions can have a
2. Take table reservations positive impact. http://www.depedbataan.com/
2.1 Answer inquiries
promptly, clearly and Role:
accurately 2.1 Matching Type
2.2 Ask pertinent questions Audience: The target
to complete the details of audiences are the
the reservations faculty members of the
2.3 Record reservation data JHS.
2.2 Enummeration
2 on forms accurately based
Situation: You need to
on establishment’s demonstrate basic
standards concepts, principles
2.4 Repeat and confirm 2.3 Oral Recitation and competencies in
details of the reservations cookery.
with the customer
2.5 Provide additional Product: you need to
information about the food apply real-world skills
service establishments that will help you
expand your http://www.depedbataan.com/
3. Prepare Service Station
worldview, develop
and Equipment
empathy and
3 3.1 Stock supplies necessary leadership skills, and Draw Lots
for service 3.1 Demonstration realize how your
3.2 Clean, wipe and put actions can have a
 tableware and dining room positive impact.
equipment in their proper
places Standard: Rubrics
3.3 Check the cleanliness (criteria on the
and condition of all tables, performance task)
tableware and dining room
equipment
3.4 Fill water pitchers and
ice buckets
3.5 Refill condiments and
sauce bottles and wipe,
clean and dry the necks and
tops of the bottles
3.6 Promote special tent
cards and similar special
displays
3.7 Check equipment and
prepare for service
3.8 Apply food hygiene and
Occupational Health &
Safety measure
4. Set-Up tables in the dining http://www.depedbataan.com/
area
4.1 Set table according to
the standards of the food
service establishment 4.1 Identification
4.2 Set covers correctly
according to the
4.2 Demonstration
4 predetermined menu
4.3 Wipe and polish
tableware and glassware 4.5 Quiz
before they are set up on
the table

4.4 Fold properly and laid

 cloth napkins on the table
appropriately according to
napkins folding style
4.5 Skirt properly buffet or
display tables taking into
account symmetry, balance
and harmony in size and
design
Set the mood/ambiance of
the dining area
4.6 Adjust light according to
time of the day
4.7 Arrange tables, chairs
and other dining room
furniture to ensure comfort
and convenience of the
guest
4.8 Play appropriate music
when applicable
4.9 Clean and dry
floors/carpets
4.10 Adjust air conditions or
cooling units for the comfort
of the guest
4.11 Set up decorations
according to theme or
concept of the dining room
5. Welcome and Greet Formative Assessment: http://www.depedbataan.com/
Guests Problem Solving
5.1 Acknowledge guests as
soon as they arrive Summative Assessment:
5 5.2 Greet guests with an Quiz
appropriate welcome
5.3 Check the details of
reservation
Seat the guest
5.4 Escort and seat guests
according to table
allocations
5.5 Utilize tables according
to the number of party
5.6 Seat guests evenly
among stations to control
the traffic flow of guests in
the dining room
5.7 Open cloth napkins for
the guests when applicable
5.8 Serve water when
applicable according to the
standards of the food
service facility

Take Food and Beverage

Orders
5.9 Present menu to
customers, take orders
completely, and take note of
the special requests
5.10 Repeat back orders to
the guests to confirm items
5.11 Provide and adjust
tableware and cutlery
appropriate for the menu
choices in accordance with
established procedure
Liaise between kitchen and
dining areas
5.12 Place and send orders
to the kitchen promptly
5.13 Check the quality of
food in accordance with
established standard
 5.14 Check tableware for
chips, marks, cleanliness,
spills, and drips
5.15 Carry out plates and/or
trays safely
5.16 Advise promptly
colleagues regarding
readiness of items for
service
5.17 Relay information
about special requests,
dietary or cultural
requirements accurately to
kitchen where appropriate
5.18 Observe work
technology according to
establishment standard
policy and procedure
6. Know the Product Formative Assessment: http://www.depedbataan.com/
6.1 Master the names of Matching Type
past and current trends of
dishes in the menu Summative Assessment:
6.2 Know different types of Quiz
sauces and accompaniments Demonstration
6.3 Know common food
allergens to prevent serious
health consequences
6
Undertake Suggestive
Selling
6.4 Study the special dietary
requirements and cultural
needs of food and beverage
products
6.5 Provide information with
clear explanations and
 descriptions about the food
items
6.6 Offer items on specials
or promos to assist guests
with food and beverage
selections
6.7 Suggest name of specific
menu items to guests to
help them make the choice
and know what they want
6.8 Recommend standard
food and beverage pairings
6.9 Provide several choices
or options to guest
6.10 Use descriptive words
while explaining the dishes
to make it more tempting
and appetizing
6.11 Carry out suggestive
selling discreetly so as not to
be too pushy or too
aggressive
7 Carry out Upselling Formative Assessment: http://www.depedbataan.com/
Strategies Identification
7.1 Suggest slow moving
but highly profitable items Summative Assessment:
to increase guest check Demonstration
7.2 Offer second servings of
ordered items
7 7.3 Mention food portion or
size for possible
adjustments with the orders

7.4 Recommend new items

to regular customers to
 encourage them to try other
items in the menu
8. Serve food Orders4 Formative Assessment: http://www.depedbataan.com/
8.1 Serve food selections Oral Recitation
promptly from service areas
8.2 Check food orders for Summative Assessment:
presentation and Quiz
appropriate garnish and
accompaniments
8.3 Serve food orders to the
guests
8.4 Serve food orders and
clear with minimal
disturbance to other guests
and in accordance to
hygienic requirements
8.5 Serve food orders in
accordance with the
enterprise serving style
8
standards
8.6 Mention the name of
the dish or order upon
serving the guests
8.7 Monitor sequence of
service and meal delivery in
accordance with enterprise
procedures

Serve Beverage Orders

8.8 Pick-up beverage orders
promptly from the bar
8.9 Check beverage orders
for presentation and
appropriate garnishes
8.10 Serve beverages at
appropriate times during
 the meal
8.11 Serve beverages
efficiently according to
established standards of
service
8.12 Serve the beverage at
right temperature
8.13 Open full bottle wine
orders efficiently with
minimal disturbance to
other guests
8.14 Carry out coffee and/or
tea service in accordance
with establishment
procedures

Process payment and Formative Assessment: http://www.depedbataan.com/

receipts Identification
9.1 Prepare and process bills
accurately in coordination Summative Assessment:
with the cashier Quiz
9.2 Verify amount due with Demonstration
the customer 9.3 Accept
cash and non-cash
payments and issue receipts
9.4 Give required change
9 Charades
9.5 Complete required
documents in accordance
with enterprise policy

Conclude Food Service and

Close Down Dining Area
9.6 Remove soiled dishes
when guest have finished
their meal
9.7 Handle food scraps in
 accordance with hygiene
regulations and enterprise
procedures
9.8 Clean and store
equipment in accordance
with hygiene regulations
and enterprise procedures
9.9 Clear and reset tables
and make ready for the next
setting when guests are
finished with the meal
9.10 Thank and give warm
farewell to the
9.11 Turn off electrical
equipment where
appropriate
10. Listen to the Customer’s Formative Assessment: http://www.depedbataan.com/
Complaint Identification
10.1 Obtain the entire story Enumeration
or issue of concern from the
guests without interruption Summative Assessment:
10.2 Note the details of the Reporting
guest complain or concern Quiz
10.3 Give full attention to
the complaining guest
10.4 Paraphrase guest
10
complain to determine if the
concern is correctly
understood
Apologize to the customer
10.5 Offer sincere apology
for the disservice
10.6 Show empathy with
genuine concern and
consideration to the guests
10.7 Avoid excuses or
 blaming others
10.8 Express gratitude to
the guest for bringing the
matter up for attention
Take Proper Action on the
Complaint
10.9 Take appropriate
action regarding guest’s
concerns
10.10 Inform the right
person or department for
proper action
10.11 Elevate or refer
difficult situations or serious
concerns to higher authority
10.12 Follow up and check
problem if solved or not
Record Complaint
10.13 Document complaints
according to establishment
standard procedures
10.14 Recognize persons
concern and record actions
taken
10.15 Log and collate
feedback received from the
guests

Prepared by: Checked by: Noted by:

Ms. Edel Jonna O. Reyes Ms. Lei Ann Cajang Mrs. Annaline DC. Ondrade
TLE Teacher JHS Academic Coordinator JHS Principal