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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – FOOD AND BEVERAGE SERVICES
K to 12 Home Economics – Food and Beverages Curriculum Guide December 2013 * LO – Learning Outcome Page 1 of 15
These are the list of specializations and their pre-requisites.
Specialization Number of Hours Pre-requisite
1.
AGRI-FISHERY
ARTS
Animal Production (NC II) 480 hours
2. Aquaculture (NC II) 320 hours
3. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production
4. Artificial Insemination (Swine) (NC II) 160 hours Animal Production
5. Crop Production (NC I) 320 hours
6. Fish Nursery Operation (NC II) 160 hours
7. Fish or Shrimp Grow Out Operation (Non NC) 160 hours Aquaculture
8. Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation
9. Food (Fish) Processing (NC II) 640 hours
10. Horticulture (NC II) 640 hours
11. Landscape Installation and Maintenance (NC II) 320 hours Crop Production
12. Organic Agriculture (NC II) 320 hours Crop Production
13. Pest Management (NC II) 320 hours Crop Production
14. Rice Machinery Operation (NC II) 320 hours Crop Production
15. Slaughtering Operation (NC II) 160 hours Animal Production
1.
HOME
ECONOMICS
Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
2. Attractions and Theme Parks (NC II) 160 hours
3. Bread and Pastry Production (NC II) 160 hours
4. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/8
5. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
6. Dressmaking (NC II) 320 hours
7. Food and Beverage Services (NC II) 160 hours
8. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
9. Hairdressing (NC II) 320 hours
10. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
11. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
12. Handicraft (Needlecraft) (Non-NC) 160 hours
13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
14. Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
15. Housekeeping (NC II) 160 hours
16. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
17. Tour Guiding Services (NC II) 160 hours
18. Tourism Promotion Services (NC II) 160 hours
19. Travel Services (NC II) 160 hours
20. Wellness Massage (NC II) 160 hours

Specialization Number of Hours Pre-requisite
1.
ICT
Computer Hardware Servicing (NC II) 320 hours
2. Animation (NC II) 320 hours
3. Computer Programming (NC IV) 320 hours
4. Contact Center Services (NC II) 320 hours
5. Illustration (NC II) 320 hours
6. Medical Transcription (NC II) 320 hours
7. Technical Drafting (NC II) 320 hours
1.
INDUSTRIAL
ARTS
Automotive Servicing (NC I) 640 hours
2. Carpentry (NC II) 640 hours
3. Consumer Electronics Servicing (NC II) 640 hours
4. Electrical Installation and Maintenance (NC II) 640 hours
5. Masonry (NC II) 320 hours
6. Plumbing (NC I) 320 hours
7. Plumbing (NC II) 320 hours Plumbing (NC I)
8. Refrigeration and Airconditioning Servicing (NC II) 640 hours
9. Shielded Metal Arc Welding (NC I) 320 hours
10. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
11. Tile Setting (NC II) 320 hours

(160 hours)
Course Description:
This curriculum guide on Food and Beverages leads to a National Certificate Level II (NCII). This course is designed for a high school student to develop the knowledge,
skills, and attitude to perform the tasks required by the Food and Beverage service. It covers the core competencies of (1) planning the food and beverage program of
client/s, (2) providing preliminary services to client/s, (3) applying food and beverages techniques, and (4) providing advice on food and beverage services.
The preliminaries of this specialization course include the following: (1) core concepts in food and beverage services, (2) the relevance of the course, and (3) exploration of
career opportunities as a Food Attendant or Chef de rang.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
CODE
Introduction
1. Core concepts in food and
beverage services
2. Relevance of the course
3. Career opportunities
The learner demonstrates an
understanding of the basic
concepts and underlying theories
in food and beverage services.
1. The learner independently
demonstrates competencies in
the food and beverage services
as prescribed by TESDA
Training Regulations
2. The learner demonstrates the
skills and knowledge of food
and beverage service in
relation to its concepts, job
opportunities, future career
preparation, and market
demand.
1. Explain core concepts in food and
beverage services
2. Discuss the relevance of the course
3. Understand the significance of food
and beverage service in today’s
market job demands
4. Explore career opportunities
5. Recognize food and beverage
service opportunities for other
related future careers
Quarter I
LESSON 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)
1. Workflow structures within
the food and beverage
service location
2. Communication and
interpersonal skills
3. Duties and responsibilities
of food service team
understanding of concepts and
principles in providing a link
between the kitchen and service
area.
The learner independently provides
a service link between the kitchen
and service area.
LO 1. Liaise between kitchen and
service areas
1.1 Attend and monitor kitchen service
points to ensure efficient pick up of
food items
1.2 Identify traditional items required
from the kitchen through
monitoring of service areas and
consultation with other service
colleagues
1.3 Advise colleagues promptly
regarding readiness of items for
service
1.4 Check quality of food in accordance
TLE_HEFB9-
12KS-Ia-h-1

CODE
with customer’s request
1.5 Check service ware for chips,
marks, spills, and drips
1.6 Carry out plates and/or trays safely
1.7 Transfer and place food efficiently
at the appropriate service point in
accordance with safety
requirements
4. Hygienic and appropriate
personal presentation
5. Legislation on OHS and
food hygiene
The learner will become aware of
precautionary measures and
observance of hygiene and
sanitation in food and beverage
handling.
LO 2. Clean and clear food service
areas
2.1 Observe precautionary measures
and sanitary practices in handling
food and beverage
2.2 Remove used items efficiently from
service areas and transfer safely to
the appropriate location for
cleaning
2.3 Dispose of leftover food and
disposable service ware to the
appropriate receptacles
TLE_HEFB9-
12KS-Ii-j-2
Quarter II
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
1. Preparation of service
equipment/utensils and
supplies
2. Cleanliness and condition of
equipment / utensils
furniture and supplies
understanding of the concepts
and principles in providing food
and beverage services.
The learner:
1. independently provides food
and beverage services
2. demonstrates an understanding
of the concepts and principles
behind the correct preparation
of the dining area and other
related services.
3. observes proper qualification
standards regarding the
condition of dining/restaurant
hall or space, amenities,
LO 1. Prepare dining/restaurant
area for service
1.1 Prepare and adjust dining
environment to provide comfort
and ambience to customers
1.2 Check dining/restaurant area and
customer facilities for cleanliness
and orderliness prior to service
1.3 Take corrective actions when
required
1.4 Set up furniture in accordance with
standard requirements, and based
TLE_HEFB9-
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CODE
furniture, equipment’s,
supplies, materials and others.
4. demonstrates the skills and
understanding of preparing the
menu suitable for a specific
event and/or of the preparation
needs as advised to the cooks
or kitchen staff.
on bookings, customers’ requests,
convenience and safety
1.5 Check equipment and prepare for
service
1.6 Verify list of menu variations and
daily specials with kitchen staff
based on standard policy and
guidelines
3. Completeness of table
setup
4. Balance and uniformity of
utensils
5. Order of the utensils
6. Eye appeal
7. Timeliness
The learner:
1. demonstrates the skills in the
selection of appropriate type or
style of table setting, and right
color combinations for
aesthetic considerations.
2. responds effectively and
efficiently to customers’ special
requests’ that are within the
bounds of the service
guidelines of the establishment.
3. demonstrates a wholesome
personality in receiving
customers.
4. manifests prompt awareness to
customers’ needs in terms of
advanced service reservations,
and responds positively to the
requested workable terms and
conditions.
LO 2. Prepare and set tables
2.1 Set tables within the required
timeframes in accordance with the
standards and/or customer’s
special requests
2.2 Dress tables according to standard
procedures and/or any approved
special requirements
2.3 Check cleanliness and condition of
tables, glassware, service ware,
and cutlery prior to service
2.4 Remove, clean and replace items
that are below standard based on
relevant guidelines
TLE_HEFB9-
12BS-IIc-d-2
8. Protocol in
welcoming/greeting guests
9. Procedure and rationale in
seating the guest
LO 3. Welcome customers
3.1 Welcome customers upon arrival in
accordance with customer service
standards
TLE_HEFB9-
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CODE
3.2 Check details of reservations based
on established service standard
policies
3.3 Provide clear information and
description to customers
3.4 Escort and seat customers
according to table allocations
3.5 Offer available pre-meal services if
appropriate
10. Present the menu to guests
11. Take food / beverage order
The learner practices skills in
responding to customers’ needs
and requested special food
preparations by taking down
menus correctly
LO 4. Take and process orders
4.1.Present menu and drink lists to
customers
4.2.Provide recommendations and
suggestions to assist customers
with drink and meal selections.
4.3.Answer customers’ questions on
menu items courteously
4.4.Operate ordering systems promptly
4.5.Take and record orders accurately
with minimal disruption to
customers
4.6.Relay accurate information about
any special request regarding
dietary or cultural requirements
TLE_HEFB9-
12BS-IIg-h-4
12. Sequence table serving
(a la carte, fine dining with wine
services)
13. Safety practices and
precautionary measures in
serving guest orders
14. Bussing and cleaning the
table
The learner:
1. shows competence in doing
schedules of menus to be
prepared and served.
2. communicates needs of
customers to the service area
with accuracy.
3. observes strictly sanitation and
hygiene practices in responding
LO 5. Serve and clear food and
drinks
5.1.Serve food and beverage selections
promptly from service areas
5.2.Check for presentation and convey
to customers safely
5.3.Provide glassware, service ware
and cutlery suitable to menu
choices
5.4.Monitor flow of service and meal
TLE_HEFB9-
12BS-IIi-5

CODE
to guests’ food and beverage
service needs.
4. performs the billing payment
with accuracy and efficiency.
delivery
5.5.Recognize and follow up promptly
any delays or deficiencies in service
5.6.Serve food and beverage
courteously
5.7.Offer and serve additional food and
beverage at the appropriate times
5.8.Clear tables of crockery, cutlery
and glassware at the appropriate
time and with minimal disruption to
customers
5.9.Organize, present and process
accounts following standard
procedure
5.10. Bid goodbye to guests
courteously and reset table
appointments
15. Procedures in resetting
tables
16. Safety practices in resetting
the table
The learner discusses positively
with colleagues matters related to
improvements in the kitchen shop
organization, including equipment
and furniture. keeping after the
dining hours.
The learner shows skill in table
setting following observed
procedures and guidelines.
LO 6. Close down
restaurant/dining area
6.1 Clear, clean or dismantle
restaurant/dining area in
accordance with standard
procedure and safety requirements
6.2 Store and/or prepare equipment in
accordance with standard
procedures.
6.3 Reset table appointments for future
diners following procedure and
requirements.
6.4 Review and evaluate service with
colleagues identifying possible
improvements
TLE_HEFB9-
12BS-IIj-6
Quarter III
LESSON 3: PROVIDE ROOM SERVICE (RS)

CODE
1. Taking room service orders The learner manifests an
understanding of room service or
“in-room dining”.
The learner demonstrates the
knowledge and skills in food and
beverage service for “in-room
dining” by performing activities
skillfully and pleasantly.
LO 1. Take and process room
service orders
1.1. Attend telephone calls promptly
and courteously in accordance
with customer service
standards
1.2. Check and use guests’ names
throughout the interaction
1.3. Clarify, repeat and check details
of orders with guests for
accuracy
1.4. Use suggestive selling
techniques when appropriate
1.5. Advise guests of approximate
time of delivery
1.6. Record room service orders and
check relevant information in
accordance with establishment
policy and procedures
1.7. Interpret room service orders
received from doorknob dockets
1.8. See to it that orders through
flyers (doorknobs) are delivered
efficiently and accurately
1.9. Transfer orders promptly to
appropriate location for
preparation
TLE_HEFB9-
12RS-IIIa-b-7
2. Equipment and material
selection and set-up
LO 2. Set up trays and trolleys
2.1 Prepare food and beverage
items in accordance with
establishment procedures
2.2 Prepare general room service
equipment, and materials for
use based on establishment
procedures
2.3 Set up trays and trolleys with
presentation techniques in
TLE_HEFB9-
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CODE
standards for a variety of
meals including
 Breakfast
 Lunch
 Dinner
 Complimentary
 Special requests
 VIPs
2.4 Select and check service
equipment and materials for
cleanliness and damages
2.5 Collect food items and
beverages promptly following
establishment procedure
2.6 Set up food and beverage on
trays and trolleys under strict
compliance to hygiene and
sanitation
2.7 Check orders before leaving
the kitchen for delivery
2.8 Observe caution in doing food
and beverage service
3. Room service meal delivery
and serving
Practice food and beverage delivery
to rooms efficiently and
courteously.
LO 3. Present room service meals
and beverages to guests
3.1 Request entry to guests’ rooms by
knocking politely on the door in
service standards
3.2 Enter guests’ rooms upon
appropriate response from guests
and greet them politely
3.3 Consult guest preferences for
positioning of trays or trolleys in
the room in accordance with
TLE_HEFB9-
12RS-IIIf-g-9

CODE
3.4 Position furniture properly where
required.
3.5 Offer meals to guests where
appropriate in accordance with
establishment policy
3.6 Serve and place meals and
beverages properly in accordance
with establishment procedures
4. Billing of guest The learner demonstrates the skills
in presenting or submitting
accounts to be paid to the clientele
at the appropriate time.
LO 4. Present room service
accounts
4.1. Check and present guests’
accounts for accuracy in
procedures.
4.2. Present cash payments to the
cashier for processing in
guidelines
4.3. Present charge accounts to guests
for signing based on establishment
policy and procedures
4.4. Assist guest in transacting to the
cashier if needed.
TLE_HEFB9-
12RS-IIIh-i-10
5. Clean room service area The learner demonstrates the skills
in clearing the service area of used
equipment, utensils, leftovers, and
materials with efficiency and
pleasantly.
LO 5. Clear room service area
5.1. Check and clear floors in
policy and guidelines
5.2. Return trays and trolleys to the
room service area, dismantled and
clean, in accordance with
5.3. Re-stock food, beverage and
equipment in accordance with
establishment policy
TLE_HEFB9-
12RS-IIIj-11

CODE
Quarter IV
LESSON 4: DEVELOP AND UPDATE FOOD AND BEVERAGE KNOWLEDGE (BK)
1. Past and current trend in
food and beverage
2. Types of food and beverage
- Special dietary
requirements
- Special cultural needs
The learner:
1. updates oneself on the current
food menus, and service
trends.
2. identifies possible food sources
based on acceptable cultural
norms and wants.
3. demonstrates appreciation for
new trends in food and
beverage service.
LO 1. Research general
information on food and
beverage cocktails
1.1. Identify required information
based on daily activities
associated with the job
1.2.Identify suitable sources based on
the required information
1.3.Develop and maintain current
knowledge of food and beverage
as required by the job
1.4.Enhance past knowledge to suit
current changing needs in food
and beverage service
TLE_HEBF9-
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CODE
3. Appropriate combinations of
food and beverage based
on the following:
- Customer preferences
- Traditional combinations
of foods and beverages
- Special dietary
requirements
- Special cultural needs
4. National/local act related to
service of food and
beverage
The learner:
1. demonstrates the skills in
proper food and beverage
selection in terms of its
combination, nutritional value
and health considerations.
2. demonstrate skills in
responding to cultural food
needs with variety and quality.
3. responds efficiently to
customers’ queries on food and
drinks with courtesy.
LO 2. Share information with
customers
2.1 Provide customers assistance
with the selection of food and
beverage items based on set
policy
2.2 Offer and recommend suitable
combinations of food and
beverages when appropriate
2.3 Respond courteously and
efficiently to customer questions
on menus and drinks lists
2.4 Suggest menus of cultural
considerations
TLE_HEBF9-
12BK-IVf-j-13
Note: On the job training hours: 1. Last week of February and last week of March making a total of 80 hrs.

GLOSSARY

Code Book Legend
Sample: TLE_HEFB9-12KS-Ia-h-1
LEGEND SAMPLE
First Entry
Learning Area and Strand/
Subject or Specialization
Technology and Livelihood
Education_Home Economics
Food and Beverages TLE_HE
FB
9-12
Grade Level Grade 9/10/11/12
Uppercase Letter/s
Domain/Content/
Component/ Topic
Provide Link Between
Kitchen and Service Area
KS
-
Roman Numeral
*Zero if no specific quarter
Quarter First Quarter I
Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
specific week
Week Week One a
-
Arabic Number Competency
Liaise between kitchen and
service areas
1
DOMAIN/ COMPONENT CODE
Provide Link Between Kitchen and
Service Area
KS
Provide Food and Beverage
Service
BS
Provide Room Service RS
Develop and Update Food and
Beverage Knowledge
BK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.

SAMPLE HOME ECONOMICS CURRICULUM MAP
No. Grade 7/8 Grade 9 Grade 10 Grade 11 Grade 12
1
2 sems 2 sems 4 sems
2
3
4 8 sems
5
4 sems 4 sems
6
7
2 sems 2 sems 2 sems 2 sems
8
9
10
11
12
13
14
15
16
17
2 sems 2 sems 2 sems 2 sems
18
19
20
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8
*Caregiving (NC II)
*Dressmaking (NC II)
Handicraft
(Non-NC)
Needlecraft
Handicraft
(Non-NC) Fashion
Accessories,
Paper Craft
Handicraft (Non-
NC) Basketry,
Macrame
Handicraft (Non-
NC) Woodcraft,
Leathercraft
*Beauty/Nail
Care (NC II)
Wellness
Massage (NC II) Hairdressing (NC II)
EXPLORATORY
Tailoring (NC II)
Tour Guiding
Services (NC II)
Travel Services
(NC II)
*Front Office
Services (NC II)
Tourism Promotion
Services (NC II)
*Cookery (NC II) Bread and Pastry
Production (NC II)
Food and Beverage
Services (NC II)
Housekeeping
(NC II)
Attractions and
Theme Parks (NC II)
*Household Services (NC II)

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