Learning Area TLE-COMMERCIAL COOKING

W1
Grade Level Nine
Quarter Three Date Week 1

I. LESSON TITLE Planning and Preparing Food for Ala Carte and Buffet (PAB)
II. MOST ESSENTIAL LEARNING LO 1. Plan a la carte and buffet items. (TLE_HECCK9-12PAB-IIf-j-35)
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT 1.1 Identify types of food and dishes for a la carte and buffet according to enterprise
and/or customer requirements.
1.2 Identify basic principles of nutrition.
1.3 Calculate food cost based on budget requirements.
1.4 Plan the layout and design of buffet in accordance with the type of food, occasion,
and desired theme.
1.5 Identify kinds of buffet centerpiece and decoration according to enterprise
procedures.
1.6 Design, organize and produce buffet centerpiece and decoration according to
enterprise procedures.

Reference:
K To 12 Basic Education Curriculum Junior High School Technology and Livelihood Education
and Senior High School - Technical-Vocational Livelihood Track Home Economics -
Commercial Cooking NC III Curriculum Guide May 2016, page 17)
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
A. Introduction 30 minutes
Panimula Buffet and a la carte are two styles of serving food to guests in a restaurant or hotel.
In buffet style, food is placed in a public place, and the diners can serve themselves as
they like. In contrast, a la carte is a plated, sit-down meal, which is served by waiters. This
is the key difference between buffet and a la carte. Also, there lies a difference
between buffet and a la carte in the price too; buffets often have a fixed
price whereas a la carte charges for each food item chosen by the guest.
BASIC PRINCIPLES OF NUTRITION
Menu planning is one of the functions required before assembling the food materials
to produce quality meals. The client’s age, gender, nutritional needs, food preferences
and spending behavior are factors that should be carefully considered. The menu
should also meet the nutritional as well as the health needs of the customers.
COST ESTIMATING AND PRICING
How to compute the cost of clients’ requirements:
1. Food Cost – the price per pax/ package is multiplied to the number of guests.
2. Other requirements will be depending on the price of the caterer or event manager.
Sample requirements are souvenir, cakes, chocolate fountain, Master of Ceremony,
etc.
3. For the down payment – add all the costs of the requirements then divide it by two
(2). Normally, 50% of the total cost.
PLAN LAYOUT, DISPLAY AND PRESENTATION OF THE BUFFET Example of a Buffet Layout Plan
The following considerations need to be considered
when planning the layout of the function.
● Available facilities where the function is going to be
held.
● Shape of the room and where will the buffet be held
● Space available and flow of the layout.
● Costumer’s ease in viewing and selecting foods.
● Access to food preparation area.
● Ease of service for front of house requirements.
● Food display should be set back from this customer 51
focal point and should not be obtrusive.
● Food display should be not near the water if the
buffet is to be served in the swimming pool
● Shade from the sun and protection from the wind
and rain should be considered.

Legend:
1. Guest entry 2. Guest table 3.Display table
4. Bar 5. Buffet table 6.Kitchen access
 Table Plan

Legend:
3.
4.Charc
1. Buffer 2. Plates Bread
uterie
Display
5.
6. 2. 7. 8. Bread
Galantine
Seafood Salads Rolls
(Cold)
10. 11. 12.Veg
9.Ice 9. 10. Lamb
Turkey etarian
Carving (hot)
(hot) (hot)
14.
13.Fruit
Sauce
Display
Selection

Buffet Decorations
One of the most important aspects of a buffet is to display it attractively. To
enhance the look, buffet is often decorated with a centerpiece prepared by the cook
or chef to show the customers the artistic skill of the kitchen staff.
Buffet centerpieces are the main decoration placed on the table to enhance the
theme and presentation of the buffet. There are also buffet table decorations, these are
usually smaller in nature, but still should be of edible nature and can be very simple to
enhance your presentation.
What is the difference between center piece and table decorations?
Usually, centerpieces are large and stand out on the table, which would blend in
with the theme of the buffet. Table decorations are usually smaller but should still be of
an edible nature. To create centerpieces, use culinary herbs and edible flowers that will
not go limp too quickly.
Regardless of who is in-charge of designing or setting up centerpieces or
decorations it is essential that the person has suitable artistic skills to ensure the
decoration:
● is suitable and reflects the theme
● is made up of correct materials and colors
● is correctly placed and sized
● does not impact on the quality of food items
Examples of buffet centerpieces (most of these can be also used as smaller table
decorations):
● Flower arrangements ● Special occasion cakes/Gingerbread houses
● Ice carving ● Watermelon and fruit carving
● Chocolate carving ● Vegetable flowers and pumpkin carved flower vase.
● Painted edible pictures
References:
https://shaguncatering.com/setting-a-buffet-table-follow-our-30-pro-tips-part-7/
https://richmondehotelortigas.com.ph/banquets/
https://www.differencebetween.com/difference-between-buffet-and-vs-a-la-carte/
https://s3-ap-southeast-1.amazonaws.com/asean-
asia/documents/toolboxes/Plan%20prepare%20display%20buffet%20service/TM_Plan_
prepare_display_buffet_service_FN_030114.pdf
B. Development 30 minutes
Pagpapaunlad Directions: Analyze the given pictures. Answer the guide questions below by writing your
answers in a separate sheet of paper.

A B
 Guide Questions:
1. Differentiate a la carte (Picture A) and buffet (Picture B)?
2. Why do you think is the important consideration on the nutritional value of foods
being served?
3. Why you consider the cost of foods to be served?
4. Give examples of centerpieces that you usually see in an event.
C. Engagement 60 minutes
Pakikipagpalihan Directions: Analyze the situation below. Prepare a menu appropriate for the budget
considering the principles of nutrition. Compute the total cost based on the client’s
requirements.
Event: Anna Arellano’s 7th Birthday
Angel Castillo is a Banquet Sales Manager in KM Hotel where she booked the
upcoming event of Anna’s 7th Birthday Party, daughter of Mr. and Mrs. Jose Arellano.
They hired Miss Trina Ramos as a menu planner and set up designer. The following are
the information and details they agreed on:
● The event will start at 3:00 pm and will end at 6:00 pm
● There will be approximately 50 guests.
● The budget for the menu/food will be Php 200/plate.
● A 2-layered Chocolate cake with the inscription of (Happy 7 th Birthday Anna) in a
cake stand costs P1,500.00
● The caterer will be in-charge in the buffet centerpiece that will be suitable for the
motif of the party.
● For special arrangement, the client chose the theme “Encantadia”.
● The 50% down-payment was paid last February 22, 2021and the balance will be paid
on the actual function date.

Directions: Based on the given situation/event, draw, design, or create your own layout
of the buffet (Buffet Layout Plan) and Buffet Centerpiece. For better understanding, you
may choose the options below.
⮚ To those who can access online, you may visit:
https://www.pinterest.ph/pin/128423026847799220/ for you to have an idea in
doing your activity.
⮚ For those who do not have internet access, interview an event organizer in your
community through phone call or text message.
Rubrics for Buffet Layout Plan
Basic Little or no Effort
CRITERIA Excellent 10 Good 8 Requirements 5 3
The layout is The layout
The layout is planned planned carefully; shows little The layout
carefully; understanding of evidence of shows no
Composition/
understanding of all most concepts understanding understanding
Design/
concepts and and instructions in the concepts of the concepts
Planning
instructions in planning ala and instructions and instructions
planning ala carte carte and buffet in planning ala in planning ala
and buffet items is items is carte and carte and
clearly demonstrated. demonstrated. buffet items. buffet items.
Creativity/ The layout The layout The layout The layout
Challenge demonstrates a demonstrates a demonstrates a demonstrates
challenging level of satisfactory level basic level of very little
creativity in planning of creativity in creativity in attention of
ala carte and buffet planning ala planning ala creativity in
items. carte and buffet carte and planning ala
items. buffet items. carte and
buffet items.
D. Assimilation 60 minutes
Paglalapat Directions: Your cousin will be graduating in college with the highest honors
this coming July. His parents requested you to help them in planning for a
simple party, specifically with the table decorations, menu and with the
dining setup. Based from the learnings you gained regarding the preparation
of buffet and a la carte items and considering that you are in the middle of
the pandemic, what will you suggest to them? In not less than 100 sentences,
write your proposal. For your guide, you can follow this format: paragraph 1
– menu, paragraph 2 – table decorations/centerpiece, paragraph 3 – dining
set up.
 Rubric
10 8 5 3
Features
Expert Accomplished Capable Beginner
Content Substantial, specific, Sufficiently developed Limited content Superficial and/or
and/or illustrative content with with minimal content
content adequate inadequate
demonstrating strong elaboration or elaboration or
development and explanation explanation
sophisticated ideas
Quality Piece was written in Piece was written in Piece had little Piece had no style
of Writing an extraordinary style an interesting style style or voice or voice
and voice and voice Gives some new Gives no new
Very informative and Somewhat information but information and
well organized informative and poorly very poorly
organized organized organized
V. ASSESSMENT 60 minutes A. Directions: Read each situation carefully and choose the best answer. Write only the
letter in your answer sheet.
1. What type of food should go first on the buffet table?
A. Cold food C. The food you have the least of
B. Room temperature food D. The food you have the most of
2. Boy and his fiancée Mila are planning to get married on June 12, 2021 at 2 o’clock
in the afternoon. Their chosen theme was a beach wedding. If you are to organize
the reception, what major consideration needs to be taken into account in
accordance to customer requirements?
A. Shade from the sun and protection from the wind and rain.
B. Shape of the room and where the buffet will be held.
C. Space available and flow of the layout.
D. Food display.
3. Andrea celebrated her 18th birthday last February 14, 2021 at A & B Hotel and
Restaurant whereas buffet style of serving food was observed. What do you think
was the principle applied on the said event?
A. Diners can serve themselves and food has a fixed price.
B. Guests are being served by the waiters personally.
C. There is a charge for each food item.
D. It is plated and sit-down meal.
4. Which of the following statements about buffet centerpiece and table decoration is
Incorrect?
A. Buffet centerpieces are large and stand out on the table.
B. Table decorations are usually smaller and edible in nature.
C. Buffet centerpiece is placed on the table to enhance the theme and
presentation of the buffet.
D. It is not essential that the person in-charge on buffet centerpiece and table
decorations have suitable artistic skills.
5. Mr. and Mrs. Garcia own and manage one of the biggest fruits and vegetable
farms in Batangas. Every year, they organize a thanksgiving party with their
employees to celebrate a good harvest. If you are the chef or the kitchen staff
assigned to design and organize the buffet table, what buffet centerpiece and table
decorations should you use?
A. Chocolate carvings C. Ice carvings
B. Flower arrangements D. Watermelon and fruit carvings
B. Directions: Read and answer the following questions by writing five sentences in
each question in a separate sheet of paper.
1. You are planning to have a buffet event for your mother’s 50th birthday. What
are the factors that you should consider in setting up a great buffet table?
2. What are the purposes of having a centerpiece in the buffet table?
VI. REFLECTION
In your reflective journal, write your personal insights about planning and preparing food
for ala carte and buffet using the prompt below.
I understand that _________________________________________________________.
I realize that ______________________________________________________________.
I need to learn more about ________________________________________________.
Prepared by: Katrina Portia D. Amar – Baybayin National High School Checked/ Mrs. Macaria Carina C. Carandang
Marilou R. Cuevas – Rosario National High School evaluated by: EPS In-charge (EPP/TLE/TVL)
Marivic B. Velasquez – Balayan National High School
Janelet E. Fuentes, SDO-Lucena City
Rey G. Aleman
TLE-HE-CC9-w1