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Detailed Lesson Plan in Bread and Pastry Production

The lesson plan outlines teaching students the 4 basic tips for displaying petit fours creatively to enhance customer appeal: 1) selecting the main petit four item, 2) choosing an appropriate sauce, 3) including a crunchy component, and 4) using garnishes. Students will learn to identify and demonstrate these tips through group activities and a presentation. The lesson emphasizes the importance of learning techniques for creatively displaying petit fours to attract customers.

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Gwen Salabsab
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158 views4 pages

Detailed Lesson Plan in Bread and Pastry Production

The lesson plan outlines teaching students the 4 basic tips for displaying petit fours creatively to enhance customer appeal: 1) selecting the main petit four item, 2) choosing an appropriate sauce, 3) including a crunchy component, and 4) using garnishes. Students will learn to identify and demonstrate these tips through group activities and a presentation. The lesson emphasizes the importance of learning techniques for creatively displaying petit fours to attract customers.

Uploaded by

Gwen Salabsab
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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Detailed Lesson Plan in Bread and Pastry Production

4A’s Approach

School Looc National High School Grade Level 11


Teacher
Applicant: Learning Area Bread & Pastry Production

I. Objectives :
At the end of the lesson, the students are expected to:
a. Identify the tips in displaying petit fours creatively to enhance customer
appeal.
b. Demonstrate on how to display petit fours creatively to enhance customer
appeal.
c. Appreciate the importance in displaying petit fours creatively to enhance
customer appeal.

II. Subject Matter:


Topic: Tips on How to Display Petit Fours
Reference: Bread & Pastry Production Module (TLE book 1)
Code: TLE_HEBP9-12 PF-IVi-16
Materials: Visual Aids, Laptop, Baking Tools and Equipment

III. Learning Activity:

Teacher’s Activity Learner’s Activity

A. Preliminary activities
 Prayer
Kindly stand for a prayer. Let us pray. (students start to pray)
Amen Amen
-Greetings
Good Morning Class! Good Morning Ms. Salabsab!
Please take your seat. Thank you Ma’am.

-Checking of attendance
Say present if your name is called.
(The teacher starts to call names alphabetically) Ma’am Present!

-Review of the previous topic


Now class what was our last topic last meeting? Ma’am our last topic last meeting is all
about kinds of sugar calamelized.
Okay what are the different kinds of caramelized?
Ma’am, the Light caramel, medium
caramel, dark caramel, black caramel,
Very Good! and burnt caramel.

-Motivation
“Before we start, I have prepared a game entitled “ Design
Me Quickly“.
I will divide the group into 2 and each group will choose 5
representatives then each representative will form a line and
consecutively design the given picture . You have 3 minutes
to do it. “
Yes Ma’am!
Are you ready? (The students doing the activity)

Yes Ma’am!
“Class did you enjoy the game?”

Very good! Now what do you think will be our topic for this “Ma’am”
morning?

“Yes Joe?” “I think our topic for this morning is all


about Displaying Petit Fours.”

“Yes you have an idea: our topic for today is all about the
Tips on How to Display Petit Fours.

I want you to listen carefully because at the end of the


lesson, you’re going to:
a. Identify the tips in displaying petit fours creatively to
enhance customer appeal.
b. Demonstrate on how to display petit fours creatively to
enhance customer appeal.
c. Appreciate the importance in displaying petit fours
creatively to enhance customer appeal.

B. Developmental Activities

-Activity
“I will divide the class into 3 groups: each group will
choose 2 representatives and will face each other in
front. Using the 1 minute time in a one whole sheet of
paper they will list down different tips in displaying
petit fours as many as they can, then I will give
another one minute to share to the class what design
they want to present or display out of those tips.

-Analysis
“What did you do during the activity?”

“Why it is Important to identify the tips on how to “We identify the tips on how to display
display petit fours?” petit fours.”

“Yes Elaisa” “Ma’am!”

“We need to identify the tips on how to


display petit fours for us to create an
amazing petit fours display which is
appealing to the eye of the costumer.”

“That’s right.”
-Abstract
“Let us unlock first the difficult terms”
 Petit Fours- is small bite size confectionary or savory
appetizer.
 Sauce- is a liquid, cream or semi liquid mixture.
 Crunch – are dry decorative.
 Garnish – embellishment decoration.

Tips on How to Display Petit Fours

Tip no.1 – Main Item (Petit fours)


Tip no. 2- Selection of Sauce
Tip no. 3- Crunch Component
Tip no. 4- Garnish

What are the 4 Basic Tips on how to display Petit fours? Tip no.1 – Main Item (Petit fours)
Tip no. 2- Selection of Sauce
Tip no. 3- Crunch Component
Tip no. 4- Garnish
-Application
“Now class, with the same group you are going to
demonstrate the 4 Basic Tips on How to display Petit Fours
using the materials provided. .”

Here’s the Rubric for evaluating your presentations.


“Okay, Let’s start” (Students doing the activity)

“What have you learned from today’s lesson?”

“Ma’am”
“Your raising you hands Jay”
“I learned to identify the tips in displaying
petit fours creatively to enhance
“Well done!” customer appeal.

“Another, Yes Joshua?”


“I learned to Demonstrate on how to
display petit fours creatively to enhance
customer appeal.”
“Very Good!”

“Why it is important for us to learn the tips on how to display


petit fours?” “It is important for us to learn the tips on
how to display petit fours for us to present
a creatively and eye appealing petit fours.

“Very Good! I see that everybody understood our


lesson for Today.”

IV. Evaluation:
A. Enumerate and discuss the 4 Basic Tips on how to display petit fours. (5 pts.
Each)
1.
2.
3.
4.

B. Why it is important to learn the tips on how to display Petit Fours? (5 point)

V. Assignment:
On a 1 whole sheet of paper. List the standards and procedures in displaying
Petit Fours.

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