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    Hairdressing NC II CG

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    Mark John Bechayda Casilag
    The document provides a detailed lesson plan for teaching food and beverage services. The objectives are to learn about napkin folding styles and etiquette. Students will identify different napkin folds, discuss the uses and importance of napkins, and demonstrate various folding techniques. The lesson involves a picture puzzle activity, discussion of napkin characteristics, and group demonstrations of 10 different folds with a performance evaluation. The goal is for students to understand proper napkin use and folding skills for food service.

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    © All Rights Reserved
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    Hairdressing NC II CG

    Uploaded by

    Mark John Bechayda Casilag
    342 views5 pages
    The document provides a detailed lesson plan for teaching food and beverage services. The objectives are to learn about napkin folding styles and etiquette. Students will identify different napkin folds, discuss the uses and importance of napkins, and demonstrate various folding techniques. The lesson involves a picture puzzle activity, discussion of napkin characteristics, and group demonstrations of 10 different folds with a performance evaluation. The goal is for students to understand proper napkin use and folding skills for food service.

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    lesson plan in fbs

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    The document provides a detailed lesson plan for teaching food and beverage services. The objectives are to learn about napkin folding styles and etiquette. Students will identify different napkin folds, discuss the uses and importance of napkins, and demonstrate various folding techniques. The lesson involves a picture puzzle activity, discussion of napkin characteristics, and group demonstrations of 10 different folds with a performance evaluation. The goal is for students to understand proper napkin use and folding skills for food service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    342 views5 pages

    Hairdressing NC II CG

    Uploaded by

    Mark John Bechayda Casilag
    The document provides a detailed lesson plan for teaching food and beverage services. The objectives are to learn about napkin folding styles and etiquette. Students will identify different napkin folds, discuss the uses and importance of napkins, and demonstrate various folding techniques. The lesson involves a picture puzzle activity, discussion of napkin characteristics, and group demonstrations of 10 different folds with a performance evaluation. The goal is for students to understand proper napkin use and folding skills for food service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES NC II

    Teacher : MARK JOHN B. CASILAG


    Grade Level : Grade 11
    Learning Area : FOOD AND BEVERAGE SERVICES NC II
    Quarter : 4
    DATE :
    I. OBJECTIVES:
    A. Content Standards :
    The learner demonstrates understanding of concepts, and principles in preparing
    the dining room/restaurant area for service.
    B. Performance Standards:
    The learner:
    1. Independently prepares the dining room/restaurant area for service
    2. Demonstrate knowledge and skills of food and beverage service in relation to
    taking table reservations
    C. Learning Competency:
    a. Set table according to the standards of the food service establishment
    b. Set covers correctly according to the predetermined menu
    c. Wipe and polish tableware and glassware before they are set up on the table
    d. Fold properly and laid cloth napkins on the table appropriately according to
    napkins folding style
    e. Skirt properly buffet or display tables taking into account symmetry, balance
    and harmony in size and design
    Specific Objectives:
    a. Learn the etiquette in table napkin;
    b. Know the use of table napkin;
    c. Identify the characteristics of table napkin according to the event
    d. Distinguish the different types of napkin folding
    TLE_HEFBS9-12AS-Ie-f-3

    CONTENT: NAPKIN FOLDING STYLES

    II. LEARNING RESOURCES:

    A. References:
    1. K to 12 Home Economics – Food and beverages Services (NC II) Curriculum
    Guide May 2016
    B. Other Instructional Resources:
    1. Book (food & beverage service procedures) by DARYL ACE V. CORNELL
    2. Videos

    III. PROCEDURES:
    A. Pre-Activity
    Prayer
    Energizer
    Checking of Attendance

    A.1 Motivation: PICTURE PUZZLE


    A.2 presenting the purpose of the lesson:
    1. The teacher will ask following question regarding on NAPKIN FOLDING STYLE.

    B. Lesson Proper

    ACTIVITY: each student are ask to name the different napkin folding styles on
    the pictures that our place in the board.

     Learn the etiquette of table napkin.


    1. placing the napkin in your lap.
    2. unfolding the napkin
    3. Don’t tuck the napkin
    4. Using napkin
    5. napkin rings
    6. temporarily leaving the table
    7. Placing the napkin at the end of the meal.

     Napkin Shapes and Sizes










     Napkin Color and design


     Napkin Texture
     Napkin Placement
     Napkin Rings
     Extra Napkin
     NAPKIN FOLDING
    a. pyramid
    b. fan
    c. bishop’s hat
    d. rose bud
    e. clown hat
    f. candle
    g. goblet fan

    ANALYSIS
    The students will answer the following questions:
    1. What are the characteristics of a table napkin?
    2. Why is it important to learn the table napkin etiquette?
    3. What are the uses of table napkin?

    ABSTRACTION
    The teacher will discuss and demonstrate the table napkin etiquette and also
    each student will also perform this competency.

    APPLICATION
    LET’S DO THE NAPKIN FOLDING:
    The 3 group will be perform 10 types of Napkin Folding and demonstrate table
    napkin etiquette.

    EVALUATION:
    CAPIZ NATIONAL HIGH SCHOOL Score:
    SENIOR HIGH
    Exercises
    NAME: Yr/Section:
    IDENTIFY THE FOLLOWING NAPKIN FOLDS AND PERFORM THEPROPER
    PROCEDURE ON
    HOW TO FOLD (2
    PTS)

    6. AGREEMENT
    The students will identify the different napkin folding and perform
    the proper procedure in folding.
    C. REMARKS
    30 out 30 students performed well in this lesson. 100% in the performance.
    D. REFLECTION
    Student that is able to understand their quires the more active the student inside
    the classroom and same reaction if you let them feel that they really need this for
    their future.

    Prepared by: Checked by:


    Ms. Mary Rose Joy F. Villareal Mr. Eduardo Barona Jr.
    Teacher I Teacher I/Subject Group Head

    Noted by:
    TERESITA A. BARRIO
    Asst. Principal Senior High School

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