RAGAY NATIONAL AGRICULTURAL AND FISHERIES SCHOOL
Liboro, Ragay, Camarines Sur
LESSON PLAN IN Bread and Pastry 10
I- OBJECTIVES:
At the of the lesson, 75% of the students are expected to;
a. Identify the components of plated desserts
b. Demonstrates understanding of the basic concept and underlying theories in
presenting desserts
c. Plate and decorate desserts in accordance with enterprise standards and
procedures
II- SUBJECT MATTER:
A. TOPIC: Plating Dessrts
B. REFERENCES: Bread and Pastry Production Manual pages 230-234
C. MATERIALS: BPP Manual, Video Clips, ingredient in plating dessert
III- PROCEDURE
TEACHING HINT TEACHER’S ACTIVITY
A. Preliminary Activities
1. Greetings Good afternoon class!
2. Prayer Please all stand and let us pray.
3. Checking of Attendance ________ please list down the names of
students who are absent today. Then
please hand it to me later.
B. INTRODUCTION
Let us recall the topics that we have
A. RECALL discussed last meeting.
What are the points to remember in
preparing and displaying petit fours?
Very good!
What is the difference betwen cakes and
petit fours?
Thank you, it seems that you already
understand what we have discussed last
week.
B. Motivation Before we continue I would like to show
you some video clips about our topic
today. While wathcing the video, identify
the ingredients of each plated desserts.
Are you ready?
C.Presentation of the lesson We have wathced video about plating
dessert. Plated dessert are serve by an
establishment such as restuarant, resort or
dessert cafe.
The three main goals pf plated dessert is
a. To satrisfy the customer
This emphasizes the flavor and the
actual visual design of the plate
also satisfies the customer.
b. To complement the venue’s theme
This emphasizes the visual and
creative expressions of the venue
c. To make a dessert that is
affordable in the terms of the
restuarant
Terms of both complexity and
price
As we observed the video the bakers uses
different ingredients to complete the
plating. We call them components of
dessert.
Plated Dessert has 4 components.
___________ will you place discuss what
ingredients did you observe in the video.
The main item.........
Okay, very good!
What else did you observe
______________?
The sauce.......
Very good!
Any other?
Yes __________?
Crunch component.........
Well said _______
How about ________ what did you
observe?
Garnish ..........
Excellent _____
Those are the component of plated
dessert.
D.Application Last week I told you to bring different
ingredient use in plating. Now we are
going to apply the 4 components in plating
dessert. You have to choose your partner
for this activity. Each pair will prepare and
present plated dessert.
As guide in your performance I prepare
RUBRICS for it. Let me discuss it to you.
Present the RUBRICS
I will give you 20 minutes to prepare your
output.
E.EVALUATION Time is up! Your output will be checked by
other pair using the RUBRICS
F.GENERALIZATION How do you find the activity today?
What is the importance of plating dessrt?
The result of your acitvity is very good, it
seems that you are equiped with the
knowledge and skills in plating dessert.
IV- ASSIGNMENT
1. What are the materials needed in packing desserts?
2. How do we store dessert?
Prepared by
CRISTINA A. HERNANDEZ
Teacher I
