Annex 2B.6 to Dep Ed Order No. 42, s.

2016
GRADES 1 TO 12 School SICAYAB NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher AIENNA M. PAO Learning Area Food and Beverage Services
Teaching Date and Time October 17-21, 2022 Quarter 1st

Monday Tuesday Wednesday Thursday Friday

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed
and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and competencies. There are
II. OBJECTIVES
assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate understanding of concepts, and principles in preparing the dining room / restaurant area for service.
B. Performance Standards The learners prepare the dining room / restaurant area for service.
C. Learning Competencies/Objectives 3.3 Wipe and polish tableware 3.3 Wipe and polish tableware 3.3 Wipe and polish tableware 3.3 Wipe and polish tableware
Write the LC Code for each and glassware before they are and glassware before they are and glassware before they are and glassware before they are
set up on the table 3.4 Fold set up on the table 3.4 Fold set up on the table 3.4 Fold set up on the table 3.4 Fold
properly and laid cloth napkins properly and laid cloth napkins properly and laid cloth napkins properly and laid cloth napkins
on the table appropriately on the table appropriately on the table appropriately on the table appropriately
according to napkins folding according to napkins folding according to napkins folding according to napkins folding
style 3.5 Skirt properly buffet style 3.5 Skirt properly buffet style 3.5 Skirt properly buffet or style 3.5 Skirt properly buffet
or display tables taking into or display tables taking into display tables taking into or display tables taking into
account symmetry, balance account symmetry, balance account symmetry, balance and account symmetry, balance
and harmony in size and and harmony in size and harmony in size and design and harmony in size and
design design TLE_HEFBS9-12AS-Ia-b-1 design
TLE_HEFBS9-12AS-Ia-b-1 TLE_HEFBS9-12AS-Ia-b-1 TLE_HEFBS9-12AS-Ia-b-1

III. CONTENT Prepare the Dining Room/ Prepare the Dining Room/ Prepare the Dining Room/ Prepare the Dining Room/
Restaurant area for Service Restaurant area for Service Restaurant area for Service Restaurant area for Service
(AS) (AS) (A S) (AS)
List the materials to be used in different days. Varied resources of materials sustain children’s interest in the lesson an in learning. Ensure that there is
V. LEARNING RESOURCES
a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
D. References
1. Teacher’s guide pages
2. Learner’s material pages Fbs Manual Fbs Manual Fbs Manual Fbs Manual
3. Textbook pages Pages 44 Pages 45-48 Pages 48-50 Pages 51-55
4. Additional Materials from DepEd IX, SLM- DepEd IX, SLM- DepEd IX, SLM- DepEd IX, SLM-
Learning Resources (LR) portal Module 3 Module 3 Module 3 Module 3
5 Other Learning Laptop, Projector Laptop, Projector Laptop, Projector Laptop, Projector
Resources Black Board, Chalk, Black Board, Chalk, Black Board, Chalk, Black Board, Chalk,
Speaker Speaker Speaker Speaker
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that the students will learn will learn well. Always be guided by
 demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing the
students with multiple ways to learn new things, practice their learning, question their learning processes and draw conclusion about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Review the terms and Reviewing the types of Reviewing the types of Reviewing on how to take
presenting the new lesson definition restaurant reservations bookings the reservation
B. Establishing a purpose for the Oral Recitation Oral Recitation Oral Recitation Group Activity
lesson
C. Presenting examples/instances of Video Presentation/ Discussion of the lesson Video Presentation /
the new lesson Discussion of the lesson Discussion of the lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and Practice the script on
practicing new skills #2 how to take the reservation
F. Developing mastery Demonstration
(Leads to formative assessment 3)
G. Finding practical applications of Quiz Quiz Quiz Demonstration
concepts and skills in daily living
H. Making generalizations and The learners are asked They will present their
abstractions about the lesson about their own concept outputs and generalize
based on their answers in
the activities.
I. Evaluating learning Oral recitation Oral recitation checking their Activity Oral recitation Role Play
Notebook
J. Additional activities for application Allow the learners do the Search for more definitions Allow the learners do the Advance reading of the
or remediation additional activities in the and terms additional activities in the next activity in the module
module to be checked next module to be checked next
meeting. meeting.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 70% on the 14 / 15 15/ 15 15/ 15 15/ 15
formative assessment
B. No. of learners who require additional activities
for remediation
C. Did the remedial lessons work? No. of learners YES YES YES YES
who have caught up with the lesson
D. No of learners who continue to require 1 Learner Perfect Score Perfect Score Perfect Score
remediation.
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?
Prepared by:

AIENNA M. PAO

SHS Teacher II

Approved by: Checked by:

ROSE GEE F. SEBASTIAN

Subject Coordinator – TVL SSTII
GINA O. REGAÑON Ed.D.
SECONDARY SCHOOL PRINCIPAL II