Grade

School Mauaque High School GRADE 12

Level
GRADES
1 to12 Shella W. Angeles TLE- FOOD AND
Learning
Teacher Gizelle D. Baylon BEVERAGE
DAILY Area
Audery Lyca A. David SERVICES (NC II)
LESSON
Teaching
LOG January 22, 2024
Dates and Quarter THIRD
8:30-10:30 am
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding on promoting food and
beverage products.
B. Performance Standards The learner demonstrates knowledge and skills on how to promote
food and beverage products:

1. Update oneself on the current food menus, and service trends

2. Identify possible food sources based on acceptable cultural
norms and wants
3. Demonstrate appreciation for new trends in food and beverage
service
C. Learning Competencies LO 1. Know the Product
1.1 Master the names of past and current trends of dishes in the
menu
D. OBJECTIVES 1. Identify and discuss major trends in the food and beverage
industry throughout history.
2. Analyze the factors driving current trends in the food and
beverage industry.
3. Appreciate the history of food and beverages.
II. CONTENT Past and Current Trends in Food and Beverage
III. LEARNING RESOURCES
A. References
1. Website/Online sites Biggest food trends over the last 45 years
https://www.foodandwine.com/news/40-biggest-food-trends
Top Food Trends for Every Decade of The Last 100 Years
https://www.tastingtable.com/1294647/top-food-trends-every-
decade-last-hundred-years/
100 Years of Amazing Food Trends
https://www.foodnetwork.com/recipes/photos/100-years-of-
amazing-food-trends
B. Other Learning Resources Whiteboard, projector or TV
Power point presentation
Markers or pens
Handouts with historical and current food and beverage trends
Access to the internet for research
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson 1. Prayer
2. Greetings
3. Face-to-Face Meeting House Rules

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 3. Checking of attendance
4. Review of Past Lesson: “Graded Recitation”
The students will raise their hands to share what
they remember from the previous lesson.

“Guess the picture”

The students will guess the answer using pictures as
their hints.

B. Establishing a purpose for the Introduction:

lesson
The teacher will present a set of pictures (dishes) and students will
name/guess each picture based on their idea then share their
opinion about the dish.

Ask the students about their idea and thoughts on the picture
presented.

First Picture – Lumpiang Shanghai

Ask the students what is the name of the dish.
Ask the students what is his/her thoughts about the dish.

Second Picture – Sisig

Ask the students what is the name of the dish.
Ask the students why is this dish popular.

Third Picture – Balot

Ask the students what is the name of the dish.

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 Ask the students why does Filipino people like it.

Forth Picture – Chicken Inasal

Ask the students what is the name of the dish.
Ask the students why is this dish popular to the young people.

Fifth Picture – Kare-kare

Ask the students what is the name of the dish.
Ask the students on their idea on how to prepare the dish.

Sixth Picture – Bulalo

Ask the students what is the name of the dish.
Ask the students what is his/her thoughts about the dish.

Tell the students that there are a lot of different dishes in the
Philippines that is popular both locally and internationally.

Explain why food trends keeps on changing and why does the
Filipino food keep on evolving day by day. Ensure that every
student can express their ideas and understanding to broaden the
topic.

C. Presenting examples Teacher start discussing using PPT.

/instances of the new lesson
Afterwards, ask the students about their insights about the “Past
and Current Trends in Food and Beverage.”

Ask the students to share their observation and give some

examples of “Past and Current Trends in Food and Beverage”
based on their ideas.
D. Discussing new concepts and The teacher will present and discuss the Past Trends in Food and
practicing new skills #1 Beverage.

Group the students in to eight, the students will choose a team

leader who will randomly pick the topic for their presentation.

10 mins preparation

First Group – Victorian Era

Second Group – Roaring Twenties
Third Group – Post-WWII

E. Discussing new concepts and Present and discuss the Current Trends in Food and Beverage.
practicing new skills #2

Ask the students:

I would like to know is there anyone who knows what are the current
food trends?

Then continue the discussion about the Past and Current Trends in
Food and Beverage.

A. Developing Mastery Using the same group, do the activity “The Future of Food”.
Students have to brainstorm their ideas and create or imagine a
food trend that they think will be available in the market in the
future then prepare a short presentation to present in front of the

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 whole class

After the preparation the student have to discuss and describe the
food trend the chose by giving their information and description
about their product in the most creative way possible.

Once the activity was done, explain the significance of providing

clear information and description about the product.

Teacher must provide a clear and concise evaluation using

Sandwich Method to give the student points to improve and
highlight the points they did well.

B. Finding practical application Ask the students to share anything that requires detailed
concepts and skills in daily information and description in their household.
living
Ask the following.
1. Why do you think it is important to the past of an object, things
or situation?
2. Why is it necessary to look back in the past before moving on to
the future?

C. Making generalizations and

abstractions about the lesson Expound and deepen the answers given by the students.

D. Evaluating learning Performance Task: “Infographics about a Past and Current Trends
in food and beverage”

The student will create an infographic poster about Past and

Current Trends in food and beverage with detailed information.

Their output will be uploaded using the link provided, if the

students will not able to open the link the student can submit
his/her output using the other platforms.

https://drive.google.com/drive/folders/
1wtp0cCVkwoL_9rswbCBHdgiO_U9ilr5p
E. Additional activities for Conduct an online survey to collect answers about the Food Trends
application for remediation available in the market, and the participants insight about this
trend.

The students can use Google Forms to conduct the survey.

Students must perform the survey given that they’ve obtain the
participant's permission to share the data acquired in class.

Discussion of the output will be next meeting.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% 24 out of 24 students.
in the evaluation
B. No. of learners who require 2 students
additional activities for
remediation
C. Did the remedial lessons work? Yes, 2 students.
No. of learners who have caught
up with the lesson
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D. No. of learners who continue to None
require remediation
E. Which of my teaching strategies None
worked well?
F. What difficulties did I encounter None
which my principal or supervisor
can help me solve?
G. What innovation or localized None
materials did I use/discover
which I wish to share with other
teachers?

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