Morong National High School

Morong National High School TLE IV FOOD SERVICE MANAGEMENT

First Quarter PSSLC Topics Objectives No. of Suggested Activities Reference Days Materials I:1:1. Organizing and managing food 1:1 Explain the meaning of food 1 Visit your school cafeteria Home Technology Understand service service. or canteen. Note existing Food Management Concepts and 1:2 Describe the origin and nature of floor plan. Can you find the and Service II Concerns food service 1 different centers in your SEDP Series Related in Food 1:3 Cite new trends and issues in the canteen? Can you see a way Technology and Service food service industry. to improve the floor plan? Home Economics III Industry. 1:4 Classify the food service Ines Alcantara De establishments. 2 Guzman 1:5 Discuss the principles and Cesar P. Suratos procedures in food service management. 1:6 Discuss how one can put up a food service organization. I:I:2. Apply Organizing a food 1 Discuss the factors to consider in 1 Observe the management Food Management Knowledge And management organizing a food service style of your cafeteria or and Service II SEDP Skills In establishment. canteen teacher. Interview Series Organizing A 2 Explain effective management 2 them regarding personal Food Service 3 Analyze the administrative aspects policies they are observing. Home Economics IV Establishment. of management 3 Report interview results to By Cruz 4. Explain personnel management. the class. Rondilla 5 Identify personnel policies Dramatize the effect of common to all food service positive and negative traits establishment of food service in relation to 6 Describe the qualities of an a. Customers efficient food service personnel. b. Co-workers 7 Explain the functions of food c. Management operation 8 Identify the duties and responsibilities of food service workers.

I:I:3 Apply Knowledge Safety and 1 Identify common accidents in the performance 1 Demonstrate common TLE II Book SEDP On Safety And sanitation of duties and responsibilities of food service. accidents in the food Series Sanitation In The Food in the food 2 Discuss the importance of safety precautions in service. TLE III by Ines Service. service food Alcantara Cesar P. Suratos I:I:4 Demonstrate Kitchen 1 Discuss the basic principles of kitchen layout 2 Draw the ideal kitchen Food Management Functional Knowledge Layout layout for food service and Service II SEDP Of Kitchen Layout establishment. Series Home Economics IV By CruzRondilla I:I:5 Purchasing, 1 Discuss the importance of purchasing quality 2 Visit a local supermarket or Home Economics III Apply Functional receiving, food. store nearest your place. Ines Alcantara De Knowledge of and storing 2 Show proper ways of receiving, recording and Observe the manner in Guzman Purchasing, Receiving of foods storing food in school canteen or cafeteria. which different foods are Cesar P. Suratos and Storing. stored. Perform actual job training. I:I:6 Planning 1 Define menu planning 1 Prepare a one-week menu Food Management Demonstrate and 2 Discuss the factors to consider in menu 1 for breakfast, lunch and and Service II SEDP Understanding of quantifying planning. 3 supper for a family of five Series Concepts and Processes recipes 3 Explain the mechanics of menu planning. members. Remember the Home Economics IV in Menu Planning 4 Apply the mechanics of menu planning. pointers in menu planning By Cruz 5 Illustrate how to design menu card. while preparing it. Rondilla I:I:7 1 Discuss the basic principles, techniques and 5 Visit your school cafeteria Demonstrate Ability To procedures in quantity food preparation. and observe the production Apply Basic Principles, 2 Identify means of achieving quality control procedures practiced by the Techniques and 3 Discuss the guidelines in quantifying recipes. 5 teachers and the students. Procedure in Quantity :4 Plan a menu of Asian and other international Write down your Food Preparation recipes for special occasions. observations and give 5 Write recipes for large quantities. 10 comments and suggestions. 6 Prepare dish for meat, fish and shellfish, Share your observations and poultry, vegetables, fruits and dairy products. suggestions to the class. Collect international recipes. Plan menus based on the collected recipes. One menu for at least five countries. Ex.: Japan, Indonesia, Sri Lanka, USA, Russia. SECOND QUATER PSSLC Topics Objectives No. of Suggested Activities Reference Days Materials I:I:8 Purpose of 1 Identify the major purposes of cooking food. 2 Interview a chef or a home Food Management Demonstrate Ability to cooking 2. Describe the effect of cooking on the nutritive economist. Ask him or her and Service II SEDP Apply Basic Principles food value of food about changes in nutritive Series and Techniques in value, color and texture of Cooking Food. food preparation and cooking. Heating Distinguish heating and heat transfer in the 1 and heat different working equipment. transfer identify the different units used in measuring heat. Crystallizati 1. Describe the role f sugar in food preparation. 3 Laboratory on some Food Management on of sugar 2. Demonstrate the procedures involved in recipes for both crystalline and Service II SEDP in food various sugar confections and non-crystalline candies. Series preparatio Ex.: Chocolate fudge, peanut n brittle Beverages 1. Define beverages 3 Laboratory on the different Food Management 2. Describe the proper ways of cooking cocoa or recipes: percolated coffee, and Service II SEDP chocolate steeped coffee, tea coffee, Series calamansi juice, orange juice

Starch and 1. Compare the thickening power of the different 5 Laboratory on the following Food Management starch kids of starch in terms of viscosity in sauces. effect of the kind and and Service II SEDP cookery 2. Describe the unique role of protein of wheat amount of starch on Series flour in bread making. viscosity

3. Explain the cause of expansion in yeast bread -effect of sugar acid and pretreatment by dry heat on the moldavility of starch gels Laboratory on recipes like Luglog sauce, Lumpia sauce Karekare sauce using toasted and ground rice Cutchinta, sapinsapin I:I:9 Table Prepare sample sketch of the different types of 2 Put up a bulletin board TLE IV by: Demonstrate Appointme dining room layout and the proper arrangement display of different table Cruz knowledge and skills in nt of tables and chairs appointments. Indicate the Duran dining room 2 Illustrate the different types of decoration and Rondilla uses and care for each table preparation and service motifs for different occasions. 3 Discuss the kinds, uses and care of the different appointment. table appointments Napkin 1. Identify the types of napkin folding 2 Let students perform the Food Management Folding 2. Demonstrate the various ways of fancy napkin various ways of fancy napkin and Service II SEDP folding. folding Series 3. Evaluate the various ways of folding a napkin TLE IV by: Cruz Duran Rondilla Styles food 1. identify the different styles in food service. 2 Demonstrate setting a table for Food Management services 2. Demonstrate the different styles of food breakfast, lunch and formal and Service II SEDP service. dinner using appropriate table Series 3. Plan meals in different styles and service in appointments. TLE IV by: Help in setting the table in different occasions and functions. Cruz 4. Prepare and service meals in different styles various school functions. Duran and service in different occasions and functions. Perform different actual dining Rondilla room preparation and service.

THIRD QUARTER PSSLC Topics Objectives No. of Suggested Activities Reference Days Materials I:I:10 Waiting at 1. Define the meaning of waiting at the table 1 Use of appointment tools Food Management Demonstrate the table and its related term 4 and materials. and Service II SEDP knowledge and skills in 2. Practice etiquette and right manners while Series correct service eating. Show table manners and procedure 3. Discuss the correct service procedure etiquette while serving in social cafeteria. 4. Apply correct service procedure 4 Cleaning and removing 5 Apply actual activities in correct service procedure in roadside/fast food in school. courses and table appointments correctly

Left and right service of foods I:I:11 Catering 1 Discuss the meaning of catering and related 1 Identify establishments in TLE IV by: Apply knowledge and terms. 4 the community that offer Cruz skills in catering 2 Explain the factors that contribute to successful catering service. Interview Duran catering service. the catering manager on Rondilla 3 Analyze the guidelines for successful catering. how they started and what 4 Characterize the desirable qualities of a caterer. makes the remain in the Food Management 4 5 Point-out factors to be considered in selecting business. and Service II SEDP food service workers for catering business. Report your finding in class. Series 6 Identify tools and equipments needed. Familiarize oneself with the 7 Discuss apprenticeship training as a means of different tools and acquiring skill in catering. equipment in catering by 8 Perform actual on the job training in school acting as a caretaker of the canteen/cafeteria. different tools and equipment. I:I:12 Bartending 1 State the meaning of bartending and its 2 Draw the different tools and Food Management Apply knowledge and importance. equipment used in bar and Service II SEDP skills in bartending 2 Identify the tools and equipment and their tendering. Series proper selection, uses care and maintenance Do some research work on 3 Identify the different types of wines and 2 the different types of liquids. alcoholic beverages. Make a survey.

4 Service wines for different purposes such as Experienced on various wines that goes well with the meals at different ingredient like local fruits special occasions, wines after meal and appetizer and wine in creating meals. innovative and original 1 recipes for cocktails. 5 Add pleasure of dining in a restaurant of any large food service establishments. 2 Mix at least one from each 6 Create an atmosphere of friendship, of the following : camaraderie among quests in the dining area in a 1 restaurant. a. Local wines 7 Enhance a creativity, resourcefulness and innovations among bartender by preparing their b. Fruit juices 4 original concoctions and recipes of wines. c. Imported wines 8 Discuss apprenticeship training as a means of Present your own acquiring skills in bar tendering. concoctions in class. 9. Apply bar tendering in the canteen/cafeteria during school functions. Research on the history of alcohol beverages and bar tendering.

PREPARED BY: ELVIRA D. BASTO HT – III TLE Dep.