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Activity 3 TABLE SETTING WORKSHOP

HPC 2

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Lara Mejia
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18 views3 pages

Activity 3 TABLE SETTING WORKSHOP

HPC 2

Uploaded by

Lara Mejia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Activity 3 : Table Setting and Presentation Workshop

Objective: Students will learn and apply the techniques for setting up a table correctly and
enhancing presentation skills to provide a professional dining experience.

Materials Needed:

 Tableware (plates, bowls, glasses, cups)


 Cutlery (forks, knives, spoons)
 Napkins
 Tablecloths
 Centerpieces (flowers, candles, etc.)
 Place cards
 Sample menu

Steps:

1. Introduction: Begin with a brief lecture/demo on different types of table settings


(formal, casual, buffet, etc.) and the purpose of each.
2. Demonstration: Show proper placement of tableware, cutlery, and glassware for a
formal dining setting:
o Plate in the center
o Forks to the left of the plate
o Knives and spoons to the right
o Glassware above and to the right of the plate
o Napkin placement options (beside or on the plate)
3. Individual acitivity : each students choose their on desire of a type of table setting (e.g.,
formal, casual, buffet). Provide them with the necessary materials.
4. Practical Task: Each group will:
o Set up their assigned table setting
o Choose a centerpiece and decorative items to complement the setting
o Ensure the presentation is aesthetically pleasing and functional
5. Presentation: After setting up, each group presents their table setup and explains their
choice of table arrangement, centerpiece, and napkin fold. They will describe the kind of
dining experience their setting represents (e.g., formal dinner, casual lunch).
6. Evaluation: Provide feedback based on:
o Correct placement of items
o Creativity and aesthetics of the presentation
o Functionality and appropriateness for the type of meal service
7. Reflection/Discussion: Discuss how proper table setting impacts the dining experience
and what they learned from the activity.
Criteria Checklist:
Criteria Max Points remarrks
points awarded
1. Table Layout (10 points) Tablecloth is wrinkle-free and
a. Table is properly covered 2 appropriately sized
with tablecloth
b. Correct placement of cutlery 3 Forks, knives, spoons are
(left-right alignment) placed correctly and evenly
c. Correct placement of 2
glassware Glassware is correctly placed,
d. Use of napkins 3 usually above knives

Napkin is folded neatly and


placed in the correct position
2. Accuracy of Table Setup The table reflects the
(10 points) appropriate style of the
a. Adherence to the assigned 4 setting
type of setting (formal, casual,
etc.) Utensils and glassware match
b. Correct number of utensils 3 the course(s) being served
and glassware
c. Correct distance between Items are evenly spaced with
tableware (balance and 3 proper distance between them
spacing)
3. Aesthetics and Centerpiece and
Presentation (10 points) decorative items
a. Creativity in table 4 complement the setting
arrangement The presentation is
b. Overall visual appeal 3 visually pleasing and
3 inviting
c. Cleanliness and tidiness
The table setup is
clean, with no visible
stains or clutter
4. Efficiency and Setup is completed
Professionalism (10 points) efficiently without
a. Speed and organization 5 disorganization
during setup Tableware is handled
b. Professional handling of 5 properly, demonstrating
tableware professionalism

Scoring Guide:
 Outstanding (9-10 points): Exceeds expectations; demonstrates mastery in setting and
presentation.
 Very Good (7-8 points): Meets expectations with minor errors.
 Good (5-6 points): Meets basic requirements but with notable errors or omissions.
 Needs Improvement (3-4 points): Several mistakes, but shows some understanding of
the standards.
 Poor (0-2 points): Setup is incorrect or incomplete; shows minimal understanding of the
task.

Final Score Calculation:

 Table Layout: ______ / 10


 Accuracy of Table Setup: ______ / 10
 Aesthetics and Presentation: ______ / 10
 Efficiency and Professionalism: ______ / 10

Total Score: ______ / 40

This checklist evaluates the students' ability to perform proper table setting and presentation,
following TESDA's competency standards in Food and Beverage Services. It ensures students
are assessed on both the technical accuracy of their setup and the overall aesthetics and
professionalism of their work.

NOTE: individual video presentation based on this topic follow the instructions, choose only one
from the example,,, submit it as soon as possible today. We will not meet us,,,, googlemeet for
the feedback of your out put….ok,,,,

Then make the reflection as required No. 7

First 10 to submit at the GC additional 10 oints in a total of 50

Ok God bless everyone…

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