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    Dessert DLP

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    Febe Hangka Bonocan
    This document provides an instructional plan for a Cookery class focusing on plating and presenting desserts. The learning objectives are to identify the accompaniments of desserts, identify factors to consider in plating desserts, and to present desserts attractively and appropriately. The plan involves an introductory activity where students name a plated dessert from a picture. They will then discuss accompaniments, garnishes, and decorations for desserts. As a practice activity, students will demonstrate plating a native delicacy in their group considering proper factors. Their individual demonstrations of plating and presenting desserts will then be assessed using an evaluation tool and checklist.

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    Dessert DLP

    Uploaded by

    Febe Hangka Bonocan
    147 views2 pages
    This document provides an instructional plan for a Cookery class focusing on plating and presenting desserts. The learning objectives are to identify the accompaniments of desserts, identify factors to consider in plating desserts, and to present desserts attractively and appropriately. The plan involves an introductory activity where students name a plated dessert from a picture. They will then discuss accompaniments, garnishes, and decorations for desserts. As a practice activity, students will demonstrate plating a native delicacy in their group considering proper factors. Their individual demonstrations of plating and presenting desserts will then be assessed using an evaluation tool and checklist.

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    This document provides an instructional plan for a Cookery class focusing on plating and presenting desserts. The learning objectives are to identify the accompaniments of desserts, identify factors to consider in plating desserts, and to present desserts attractively and appropriately. The plan involves an introductory activity where students name a plated dessert from a picture. They will then discuss accompaniments, garnishes, and decorations for desserts. As a practice activity, students will demonstrate plating a native delicacy in their group considering proper factors. Their individual demonstrations of plating and presenting desserts will then be assessed using an evaluation tool and checklist.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    147 views2 pages

    Dessert DLP

    Uploaded by

    Febe Hangka Bonocan
    This document provides an instructional plan for a Cookery class focusing on plating and presenting desserts. The learning objectives are to identify the accompaniments of desserts, identify factors to consider in plating desserts, and to present desserts attractively and appropriately. The plan involves an introductory activity where students name a plated dessert from a picture. They will then discuss accompaniments, garnishes, and decorations for desserts. As a practice activity, students will demonstrate plating a native delicacy in their group considering proper factors. Their individual demonstrations of plating and presenting desserts will then be assessed using an evaluation tool and checklist.

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    MANDAUE CITY COMPREHENSIVE NATIONAL HIGH SCHOOL

    School Year 2016 – 2017


    SENIOR HIGH SCHOOL

    INSTRUCTIONAL PLAN - Technical Vocational Livelihood


    (With inclusion of the provisions of DepEd Order No. 8, s. 2015)

    Name of Teacher: XENIA A. CONTAPAY Grade Level: 11


    Learning Area: COOKERY (NC II) Code: TLE_HECK9-12SW-IIa-11-14
    Date Day Section Time Semester Duration iPlan Num
    February 3, 2017 Friday T2, T3 7:00 – 11:00 II 240 minutes 52
    Learning Competency(ies):
    (Taken from the Curriculum Guide) 1. Plate/present desserts

    Key Concepts /Understandings to be


     Knowledge, skills and attitude required in preparing sandwiches
    developed

    Content  Accompaniments, Garnishes and Decorations for Desserts

    Adapted Cognitive Process Dimensions


    LEARNING OBJECTIVES

    Knowledge
    The fact or condition of knowing something with familiarity gained through experience or association

    Remembering
    Identify the accompaniments of desserts;

    Understanding

    Skills
    The ability and capacity acquired through deliberate

    Applying

    Analyzing Identify factors to consider in plating and presenting desserts;

    Evaluating

    Creating Present desserts attractively and appropriately.


    Attitude
    A settled way of thinking or feeling about someone or something, typically one that is reflected in a person’s behavior.
    Influence appreciation to one’s culture
    Values
    A learner’s principles or standards of behavior; one’s judgement of what is important in life.
    Maka-Diyos
    Maka-Tao Practice care of the environment.
    Makakalikasan
    Makabansa
    Resources Needed
    Listing all resources needed
    Materials Handouts Software Tools Equipment
    Project Plan with
    Food Costing, Job
    Pen and paper, Sheets with Laptop, white screen, LCD Projector,
    PPT
    ingredients Performance dinner plates, PPE working table
    Criteria Checklist,
    Product Score Sheet
    Resources/
    References:
    TVL HOME ECONOMICS COOKERY Manual Module 1 of 2 page 182

    Elements of
    Methodology
    the Plan
    MANDAUE CITY COMPREHENSIVE NATIONAL HIGH SCHOOL
    School Year 2016 – 2017
    SENIOR HIGH SCHOOL

    INSTRUCTIONAL PLAN - Technical Vocational Livelihood


    (With inclusion of the provisions of DepEd Order No. 8, s. 2015)
    - Show the class picture of a plated dessert and let them name it.
    PREPARATIONS

    Introductory
    Activity
    (5 minutes)

    Think pair and share


    - Allow learners to think of a local product/s they love or like to eat.
    Activity
    - Think of an idea on how to plate it creatively
    - Present to the class
    1. What are the important factors to be considered in plating and presenting
    desserts?
    Analysis 2. How do you plate desserts?
    3. Why do we do the proper plating of desserts before presenting them to the
    guest?
    Discuss on the following:
    PRESENTATION

    - Accompaniments, Garnishes and Decorations for Desserts


    - Dessert Syrup
    Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like
    vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may
    lost if added to hot syrup. Lemon or orange rind may also add flavor to syrup
    - Cream Anglaise
    Stirred vanilla custard sauce; consists of milk, sugar, egg yolks and vanilla
    stirred over low heat until lightly thickened
    - Pastry Cream
    Abstraction
    Contains starch as well as eggs, resulting in a much thicker and more stable
    product. It is used as a cake and pastry fillings for cream pies and pudding.
    With additional liquid, it is used as custard sauce.
    - Custards
    Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater
    thickening power). Used as pie fillings, as a dessert by itself and as a basis for
    many bake puddings.
    Art of dessert plating
    - Garnishes that add attraction
    - Guidelines in plating desserts/ tips and techniques
    PRACTICE

    Demonstration of learners by group on the native delicacy they bring following and
    Application
    considering the factors for plating and presenting desserts.

    Individual demonstration of learners on presenting and plating desserts.


    ASSESSMENT
    - Evaluation tool and checklist should be ready as seen on Project Plan

    ASSIGNMENT Bring another local products or native delicacy for second demonstration

    CONCLUDING -
    ACTIVITY
    Remarks

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