A DETAILED LESSON PLAN

I. LEARNING OBJECTIVES
At the end of the lesson the students will be able to:

A. Name atleast three types of icing and list the basic ingredients for two types of icing;
B. Prepare a boiled icing using the given recipe; and
C. Cite atleast three rules to observe when making royal icing, butter cream icing and
chocolate ganache.

II. LEARNING CONTENT

SUBJECT MATTER: Decorate Cakes

REFERENCES: Bayona, Evelyn P. Cake Decorating Handouts (Frosting/Icing)

Stewart, Martha. CAKES First-ever book of bundts, loaves, layers, coffee cakes and more.
Clarkson Potter/Publishers

http://www.bestrecipes.com.au/article/different-types-of-icing-a142.html

LEARNING RESOURCES: Books and Internet

MATERIALS: Laptop and Flat Screen TV

METHODS/STRATEGIES: Discussion, Demonstration, and Video Presentation

VALUE INTEGRATION: In this lesson the following values are expected to be integrated:
creativeness, cooperativeness, neatness, and organizability.

III. LEARNING PROCEDURES

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. PRELIMINARY ACTIVITIES

1.Prayer
Let’s start the day right as we
meditate in a prayer.
Please rise. (The students will lead the prayer)

2. Greetings
A pleasant morning to everyone! How
are yo today? Fine, Sir.

3. Checking of Attendance
Monitor for the day, please report the
attendance. I am pleased to tell you Sir that everyone is
present.
Very good, all are accounted for.
Let’s give a clap to everyone.

4. Checking of Assignment
Get you assignment and exchange
paper with your seatmates (Checking of assignment)

B. REVIEW
Let us have a short review about our
topic last time. Who would like to remind us?
Yes, Yvette? Last meeting we discussed about the basic
steps in baking, the baking guidelines, and
the common cake problems and their causes.
From the discussion I learned that in baking,
there must have a proper measurement for
each ingredient that is going to be used to
achieve the best result of the product.
Very good, Yvette!. I guess you really
payed attention during our discussion last
time.

C. MOTIVATION
Before we proceed to our topic, we
will first have a game for everybody to be
energized. The name of the game is ‘Message
Relay’ wherein you will be divided into two
groups and each group will choose its own
leader then the leaders will come here in
front to read the message written and he will
pass it to the lined up members of his group
until it reaches the last member. The last
member will write on the board the message
that has been conveyed to him.
Can you follow class? Yes sir!
Okay, so let’s start! (The students will participate in the game.)

D. PRESENTATION
Thank you for your participation
class! I hope you all enjoyed the game. I hope
you are now ready for our lesson.
So class, our topic for today is
‘Decorating Cake’ wherein you will learn
here how to decorate cakes; the different
types of Icing and Frosting; and the steps and
procedure in icing a cake.
At the end of the lesson you will be
given activities to do, so please pay attention
everyone. Understood class? Yes sir!
Very good! The activities that you are
about to do are: Name atleast three types of
icing and list the basic ingredients for two
types of icing; Prepare a boiled icing using
the given recipe; and Cite atleast three rules
to observe when making royal icing, butter
cream icing and chocolate ganache.. Are you
with me class? Yes sir!

E. DISCUSSION
As we move into the discussion, what
is your own understanding of Decorate
Cakes? Yes, Geneva? For me, is is to greet the arrival of the guests
and accepting them with pleasure and
courtesy.
Very well said Geneva! You said it
very well. We will just expand what you said
to broaden our understanding of welcoming
and greeting the guests.
We will define it one by one.

Icing- sweet coating made of sugar, butter,

water, and egg whites or milk. It is often flavored
and cooked and used to cover or decorate baked
goods.

Have you ever tried dining in a

restaurant?
What have you observed when you
entered it?

Okay, so that’s what we call Yes, sir!/No, sir!

welcoming and greeting the guests. They are
welcoming and greeting you to make you feel
comfortable and special when you enter that Soemone was satanding there at the entrance
restaurant. Is that what you feel whenever and he was the one opening the door. He
you are welcomed and greeted when you greets us and guides us inside.
enter a restaurant?

Nice! The person who you refer to

who welcomes and greets you at the entrance
of the restaurant is called the receptionist.

Different Types of Icing Yes sir! It feels like we are just at home.
1. Butter Cream- made of sifted
powdered sugar, milk and superior
butter.
2. Whipped Cream- achieved using
cold heavy whipping cream and
sugar.
3. Royal Icing- this type of icing dries
into a hard outer shell. It is also one of
 the easist to dye with edible colorings.
4. Cream Cheese Frosting- made with
part butter cream frosting and a good
quality cream cheese.
5. Meringue- made of egg whites, cold
water and granulated sugar. It is light
and fluffy.
6. Fondant- basic fondant ingredients
include gelatin, glycerine, water, icing
or castor sugar and shortening.
7. Chocolate Ganache- chocolate Because a professional receptionist is a
ganache and glazing are probably gatekeeper. He is incharge of giving visitors
their first taste of the company’s culture.
Why do you think receptionist are
often called the company’s most important
asset?

Very well said!

The key asset a receptionist must hold
is the ability to speak well and convey
information clearly. He is also a great listener
and will help with whatever asked of him. He Yes sir!
is great at making people feel at ease when
entering the business and always finds out all
the information possible. And that makes a
receptionist the company’s most important
asset. Can you follow class?

Okay, lets now move on to the points

to remember in welcoming and greeting the
guests.

Steps and Procedures in Icing a Cake

You will need:

 Cake Cardboard- cake boards come
in all sizes. Use a board that is 1-inch
larger than the cake pan.
 Turntable- it is usewd to move cake
easily in making frosting an
decorating.
 Cake Decorating Knife or Icing
Spatula- these are round tipped blunt
knives that are essential for moving
icing around and smoothing edges.

These are the points to remember by a

receptionist in doing his job. These are very Yes sir!
important in a restaurant to gain costumers’ Welcoming and greeting the guests will
satisfaction and a higher level of experience. make them feel welcome and loved. A warm
and sincere welcome gives a sense of caring
Now, class do you think welcoming and makes them feel appreciated. Ignoring
and greeting the guests is really important in guests would make the feel bad.
a restaurant?
Why do you say so?

Very nice answer!

A welcome and a greeting goes
beyond words, it creates a feeling of caring
and gives a sense of pleasure. A sine
welcome and greeting reaches out and
positively pull guests in the hospitality
environment they have chosen and makes the Yes sir!
guests feel like they have made a good
choice.
Your greeting is a way of making a
restaurant guests feel at home right away, so
make sure you make it count. Do you agree
class? (Gregorio will read the text)

Next to be discussed are the basic

phraseologies for welcoming and greeting
guests. As a beginner, before you can greet
and welcome guests correctly, here are the
basic guide for you.
Anyone who wants to read? Yes
Gregorio?

Procedure in Icing a Cake

1. Start by taping a doily to your cake
board, or kitchen plate. Place on the
revolving cake stand.
2. Center cake on top of the cake board
or kitchen plate.
3. Dollop about ¾ cup of frosting into
the center of the cake round.
4. Carefully place the second layer,
frosting side down, on the top of the
filling.
5. Place a cup of frosting onto the center
of the cake. Using the icing spatula
spread the frosting out towards the
edges of the cake.
6. Once the sides have been frosted and
smoothed, clean the icing spatula
once again.
 These basic phraseologies will serve
as a guide for receptionist especially to
beginners to improve their way of welcoming
and greeting the guests.

To those who have entered a

restaurant or experienced eating at a banquet,
have you experienced this kind of welcoming
and greeting you?
Does that really helps you feel
accepted and recognized?

F. APPLICATION
Now I will show you a video
presenting welcoming and greeting the
guests. After you watched the video
presentation, you will make a narrative report
about it using the following questions.
Understood class?
Okay, let’s start!

Now that you’re done watching the

video presentation, you may now answer the
following:
1. Is the receptionist well-groomed?
2. Was the door opened for thr guests? Yes sir!
3. Were guests acknowledged properly
as soon as the arrived in the
restaurant? Yes sir! It really makes us feel at home.
4. Were guests greeted properly and
apprpriately?
5. Did the receptionist make eye contact
when welcoming/greeting the guests?
6. Were the guests greeted with a sincere
smile?

Okay! If you are all through, please pass all Yes sir!
your papers now. (Students will watch the video)

G. GENERALIZATION
I believe you all understand our
lesson for today. (Students will begin answering)
What is the meaning of welcoming
and greeting the guests again?

Bravo!
Who is incharge of doing it? Yes
Madelyn?

Very good, madelyn!

How about the points to remember in
welcoming and greeting the guests? Can you
site them Maricar?
(Students will pass their papers)

It is the act of acceptance with pleasure and

courtesy by giving a polite word as a sign of
recognition that is offered to the guests upon
Excellent! their arrival.

H. VALUING
Class, are there any questions It is the receptionist. He welcomes and greets
regarding our lesson for today? guests at the entrance of the restaurant.
Okay, since you don’t have any
question, that means you understand our
lesson and that’s very good.
So, now that you are already  Open the door for the guests.
knowleadegable welcoming and greeting the  Welcome the guests with a pleasant
guests, may I ask you what might be the greeting.
benefit of a sincere welcome and a greeting  Be cordial even if you’re busy.
to the guests? Anyone? Yes Ms. Claire?  Offer to help.
 Check for any reservation and table
Very good Claire! Any other idea? Go availability.
ahead Xyrhon!  Seat the guests.
 Leave the table once the guests are
seated.
Nice Idea Xyrhon.

How about you Xander, what is the

reason why receptionist are called the
company’s most important asset?

Excellent!
I am so glad that you all can answer
my questions. For that, give yourselves a
round of applause!

Welcoming and greeting the guests will

make them feel welcome and loved.

A warm and sincere welcome gives a sense

of caring and makes them feel appreciated.
 Ignoring guests would make the feel bad.

Because a professional receptionist is a

gatekeeper. He is incharge of giving visitors
their first taste of the company’s culture.

(Students will clap for themselves)

IV. EVALUATION
Okay, let’s test if you really learned something form our lesson. In another sheet of
paper, answer th following.

1. Why is it important to welcome and greet guests?

2. Is sit important to know the name/s of your guest/s? Why or why not?
3. How would you handle guests who come in without any reservations and ask for the
responsibility to wait for a table?

V. ASSIGNMENT/AGREEMENT
Role play the following scenarios. Perform the role of a Restaurant Host/Hostess as
you welcome and greet guests in the following situations.

Make video presentation of your performance. Assessment is based on the rubrics

below.
ASSESSMENT
Very Needs
CRITERIA Excellent Satisfactory TOTAL
Satisfactory Improvement
(5pts) (2pts)
(3pts) (1pt)
Guests are
acknowledged as
soon as the arrived.

Guests are greted

with an appropriate
welcome.
Details of
reservations are
checked based on
established
standard policy.