DETAILED LESSON PLAN

IN Agricultural Crop Production NCII (Agri-, Fishery Arts)

DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
School Grade & Section 9 Chrysanthemum & Star Cluster
Katipunan High School
SEMI-DETAILED DAILY
LESSON LOG Subject TLE
Teacher
Angel Grace P. Cumamao
Grading Period 3rd Quarter
Date March 14, 2024

Time 7:45-9:45 am (120mins) & 2:00-4:00pm (120mins)

I. OBJECTIVE

A. Content Standard The learner demonstrates understanding of concepts and principles in providing food and beverage
services to guests in various types of dining venues and diverse styles of service.

B. Performance Standard The learner demonstrates knowledge and skills on the proper way of giving food and beverage
services to guests.

C. Learning Components LO 4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUEST (TLE_HEFBS9-12SG-IIId-4)

(with LC)

D. Specific Objectives Cognitive: Learn how to carry food and beverage tray in hotel or restaurant;
Psychomotor: Perform the correct techniques in carrying food and beverage tray; and
Affective: Appreciate the procedures on how to place items on tray and how to place on the table.

II. CONTENT

A. Topic Provide Food And Beverage Services To Guest

B. Lesson Techniques in Carrying Plates and Ashtrays

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Pages

2. Learner’s Material
Pages

3. Textbook Pages

4. Additional Materials for https://www.slideshare.net/JRBalle/tray-and-plate-carrying-techniquespptx

Learning Resource
Portal

5. Other Learning TV, laptop, construction paper, masking tape, markers, printed pictures.
Resources
 IV. PROCEDURES

PRELIMINARY Teacher’s Activities

1. Greetings & Prayer:
- Arrange your chairs and pick some pieces of paper.
- Good morning/afternoon class!
- You may now take your seat.
2. Checking of Attendance
- Class monitor, who are absent today?
- Okay, thank you!
3. Checking of assignment
4. Reminder of classroom standard
- Okay class, let me remind you of our classroom standard
- Everybody read.

- F- FOLLOW
- B- BE PREPARED
- S- SPEAK

- Do you have any questions or clarifications regarding our classroom standard?

- If none then let us proceed to our first activity.
A. B. Reviewing the previous lesson or presenting the new lesson.
Our lesson for today is all about Food Allergens.
C. D. Establishing a purpose for the lesson.
- - This will be our objective for this morning/afternoon
- At the end of the lesson the students will be able to:
- Column 1, please read the first objective.
- Second column, please read the second objective, and for the last objective column three please read the last objective.

a) Learn how to carry food and beverage tray in hotel or restaurant;

b) Demonstrate the correct techniques in carrying food and beverage tray; and
c) Appreciate the procedures on how to place items on tray and how to place on the table.

- Thank you!
- Let us find out later if we really achieved our objectives.
E. F. Presenting examples/instances of the new lesson
- - Before we proceed to our lesson this morning, can anyone show an example of carrying a tray?
- Thank you.

G. H. Discussing new concepts and practicing new skills #1

How a waiter should carry tray in hotel or restaurant
Trays are carried on the left hand slightly on the above of the left shoulder and away from the neck or mouth.
Key points you should always check in carrying trays
1. Check whether the floor is plain or flat.
2. Try to follow a common and shortest route while serving food.
3. Don’t try to use narrow paths or busy area’s to avoid collisions with guests or other staff.
4. Careful on falling items.
How you should carry’s trays
1. Don’t only use fingers but also use your palm of the hand to grip the tray to use to support your shoulder to carry the load.
2. Try to handle the load by your hand, legs and hip. Do not take load on your hip with may cause back pain.
3. Don’t move the tray or hand only but your whole body when you need to turn and be careful while carrying hot foods.
4. Carry the cocktail tray not only by thumb and index finger but also use other fingers for more control.
How to place items on tray
1. Place all the items in all parts of the tray to ensure proper balance.
2. Heaviest items should be placed on the center of the tray.
3. Lighter items should be placed on the side of the tray.
How to place tray on the table
1. Bend the knees and then put the tray down.
2. Use both hands for proper control.
 3. If the load is so heavy then don’t shy to seek help of fellow waiter’s.
4. Try to put your attention on safe loading rather maintaining styles.

- That is the end of our discussion.

- Before we proceed to our next activity, any questions about our lesson?

- Since you don’t have any questions we will precede to our activity. Are you excited to our next activity?

- Okay I’m so excited too.

I. J. Discussing new concepts and practicing new skills #2

K. L. Developing Mastery
Group Activity: “FOOT AND HAND PRINTS GAME”
Instruction: The students will perform the foot and hand prints before they will paste their answers on the board in correct order. Each
answer that is at correct places is equivalent of 10points and equivalent of 5points if it is not. The group who finish first will be given
20points.

- Is that clear?
- But before that, I will group you into 3.
- Do you have any questions or clarifications?

- So here are your scores.

Congratulations everyone!
M. N. Finding practical application of concepts and skills in daily living
Individual Activity: “Chit-Chat”
- Let the student give their insights.
As a waiter, why is it important to follow the techniques in carrying trays?

- Yes! Very good.

O. P. Making generalization and abstraction about the lesson
Individual Activity: “BRAIN TEST”
- What have you learned?

What is the importance of food allergy awareness?

- Very good!
Q. R. Evaluating learning
Individual Activity: “IDENTIFICATION”
- Let the learners answer the formative assessment.
Direction: Arrange the following steps. Write the numbers 1-4.

1) How you should carry’s trays

2 Try to handle the load by your hand, legs and hip. Do not take load on your hip with may cause back pain.
1 Don’t only use fingers but also use your palm of the hand to grip the tray to use to support your shoulder to carry the load.
4 Carry the cocktail tray not only by thumb and index finger but also use other fingers for more control.
3 Don’t move the tray or hand only but your whole body when you need to turn and be careful while carrying hot foods.

2) How to place tray on the table

4 Use both hands for proper control.
2 Try to put your attention on safe loading rather maintaining styles.
If the load is so heavy then don’t shy to seek help of fellow waiter’s.
3 Use both hands for proper control.
1 Bend the knees and then put the tray down.

- Okay, time is up.

- Let us check your paper.

- (Clockwise) Write corrected by.
 - Return the paper to the owner (Counter clockwise.)

- Who got 5 and above?

- Let’s give them 10 claps.
- Who got 4 and below?
- Let us give them 5 claps.

- That’s all for today, Goodbye class!

S. T. Additional activities for application and remediation

Remediation: For those who got 3 and below we have an oral recitation about our lesson.
Enrichment: Advance study on How to assist the Diners.
V. VI. REMARKS:

VII. VIII. REFLECTION

A. B. No. of learners who earned 80% in the evaluation

C. D. No. of learners who require additional activities for remediation
E. F. Did the remedial lessons work? No. of learners who have caught up with the lesson
G. H. No. of learners who continue to require remediation
I. J. Which of my teaching strategies worked well? Why did this work?
K. L. What difficulties did I encounter which my principal or supervisor can help me solve?
M. N. What innovation or localized materials did I use/discover which I wish to share w/ other teachers?

Prepared by: Angel Grace P. Cumamao

Practice Teacher

April Lyn C. Becari

Cooperating Teacher