Lesson Plan in
Home Economics- Food and Beverage Services NCII
Grade XI
Objectives:
At the end of the lesson, the students shall be able to:
Recognize the guidelines in table setting is;
Appreciate the importance of the table setting; and
Demonstrate the proper table settings.
I. Subject Matter
Topic: General Rules in laying covers/table set-up
Reference: Quarter 2 - food and beverage services module, Hospitality Management
Competency: Unit of Competency 3
Materials: Laptop, PowerPoint Presentation, TV
II. Procedures
i. PRELIMINARIES: Prayer and Checking attendance
ii. Review: Seat the Guests
iii. Motivation:
Teacher's Activity Learner's Activity
A. Classroom Routine
Opening Prayer Our most gracious, heavenly, kind and loving Father. We ask
for your guidance as we start our lesson for today, be with us,
(The teacher will call one and give us knowledge so that we can able to understand our
student to lead the prayer). topic today. We commit unto thee and forgive our sins. In
Jesus name I pray. Amen.
Okay, thank you
__________.
Greetings! Good morning ma'am!
Good morning class! How
are you today? I hope you're
doing well.
Please arrange your chairs Thank you, ma’am.
and pick up some pieces of
paper. Okay, please be
seated.
Checking of attendance. There's no absent ma'am.
Review Prepare service stations and equipment ma’am
B. Motivation
The teacher will introduce
the topic by showing
contrasting table setting
pictures followed by asking
questions.
"Imagine yourself in a fine
dining restaurant, and the
table is set- up like this
(show slide of table set-up
1), How are you going to (Students will answer/answer may vary)
feel?"
Excellent! Even I will feel the
same way. Now, how about
if the table is set-up like
this? (Show pic 2)
(Students will answer/answer may vary)
C. Lesson Proper 1. Fact/Bluff: The bread plate is placed to the right of the
dinner plate.
Mechanics:
Answer: Bluff (It is placed to the left of the
1. Divide participants dinner plate.)
into small groups.
2. Explain that you will 2. Fact/Bluff: The dessert fork is placed above the
present a series of dinner plate.
statements about
general rules in Answer: Bluff (It is placed horizontally above
laying covers or table the dinner plate.)
set-up.
3. Fact/Bluff: The water glass is placed directly above
3. For each statement, the knife.
participants must
Answer: Fact
decide if it is a fact
(true) or a bluff 4. Fact/Bluff: The napkin can be placed under the fork or
(false). on the side plate.
4. After each statement, Answer: Fact
allow a brief
discussion within the 5. Fact/Bluff: The soup spoon is placed to the right of
group before the dinner plate.
revealing the correct
answer. Answer: Bluff (It is placed to the right of the
knife.)
5. Award points to
groups that correctly
identify the fact or
bluff.
Analysis
1. To find out who already knows how to set a table, you
1. What among you already could ask individuals to raise their hands or respond with a
know how to set a table? "yes" if they do.
2. Setting the table properly involves several steps. First,
2. How do you set the table
place a dinner plate in the center of the setting. Next, arrange
properly?
the silverware around the plate, placing the forks on the left
3.Why is it important to and the knives and spoons on the right. The napkin can be
understand the guidelines in placed either to the left of the forks or on the plate. Finally,
table setting? position the glasses above the knives, with the water glass on
the left and any other glasses to the right.
3. Understanding the guidelines in table setting is important
for several reasons. First, it helps create a visually appealing
and organized table, enhancing the dining experience for
guests. Second, it shows respect for the meal and the guests
by demonstrating proper etiquette. Additionally, knowing how
to set a table properly can be useful in various social and
professional settings, showcasing your knowledge of dining
etiquette.
D. GUIDELINES IN TABLE SETTING
Abstraction/Generalizatio
n Table appointments must be placed one inch
Today we are going to learn away from the edge of the table.
about ways of different kinds
of table set-up. The plate is placed at the center of the cover.
The knife is placed at the right side of the cover
Any idea what is table set-
up? an inch away from the plate, the blade facing
the plate.
The fork is placed at the left side of the
cover, tines upward.
The spoon is placed next to the knife with the
bowl facing up.
The napkin is placed next to the fork.
The glass is place just above the point of the
knife.
The salt and pepper shakers are placed
between each cover.
The cup and saucer are placed on the right
side of the cover with the cup handle turned to
the right.
The bread & butter plate is placed at the tip of
the fork, with the butter spreader.
The butter spreader is placed across the bread-
and-butter plate.
When a beverage is served with the dessert,
the dessert spoon and fork maybe laid above
the plate.
Rules in laying Covers/ Table Set-Up
1. Before setting the table, ensure that the chairs and tables
are in their best condition and correct positions, the tabletop
should be clean and that the table is level and not wobbly.
2. Always consider the convenience and comfort of the guest
in placing the table appointment.
3. Be creative and artistic in setting the table Sample footer
text
4. For formal setting, the table on which a tablecloth is to be
spread should be first covered with silence or base cloth
(Damask), for the following reasons:
• to protect the diner's wrists and elbows from the table’s
sharp edges;
• to keep the tablecloth firmly in place;
• to protect the surface of the table and prevent the rattling of
crockery and cutlery, and;
• to absorb moisture in case liquid spills on the table.
5. Carry equipment to the table on clean trays or service
plate, handling dinnerware by the edge without touching the
surface, glassware by the stems or base and flatware by the
handles.
6. Sanitize, check and set aside damaged and soiled table
appointments. Crockery and cutlery should be spotlessly
clean, and the glassware should be well-polished. Chipped or
cracked equipment should not be used.
7. The establishment monogram/logo should be visible to the
guest.
8. Each cover should be well-balanced, and it should observe
ideal space for a cover, the opposite side should be exactly
similar, so as to give a well- balanced look.
E. Application Rubrics for Table setting
Student will set table Criteria Yes No
appropriately for the
following styles of service: All table set- up
(American Breakfast, shall be checked
French, Russian) by the teacher if
the arrangement
Note: of the table wares
is correct.
Table setting should include:
-a table cloth or placemat - Appropriate
spot-free silverware, Standard for
chinaware and glassware - setting up a table
centerpiece shall be followed
including mise -en
- place and
cleanliness.
Followed/adhere
the themed
correctly and
appropriate.
Pleasing with the
eyes and
appealing.
Total:
IV. Assessment
Direction: Write T if the statement is true and F if it is false.
1.Table setting refers to the manner in which the table appointments and
foods are arranged on the table or any surface for dining.
2.Table appointments must be placed 3 inches away from the edge of the
table.
3.The knife is placed at the left side of the cover an inch away from the plate,
the blade facing the plate.
4.The napkin is placed next to the fork.
5.The fork is placed at the right side of the cover, tines upward.
Identification for 5 points each
1. It refers to the manner in which the table appointments and foods are
arranged on the table or any surface for dining.
2. It comprises the implements you would need for an everyday meal.
V. Assignment
Now that you have already know about the General Rules in laying
covers/table set-up, you can now proceed to the new lesson. In the next
lesson, you will learn about Different Napkin Folding.
Prepared by:
May G. Gersava
Pre- Service Teacher
Observed by:
Alma B. Goloran
Cooperating Teacher
