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Dlp in bpp cot quarter 4 - VKHJLJJJ
arts and home industries (tle 234)
Cebu Technological University
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Department of Education SCHOOLS DIVISION OF CITY OF BOGO Region VII – Central Visayas Buac, Cayang, Bogo City, Cebu
INSTRUCTIONAL PLANNING
(The process of systematically planning, developing, evaluating, and managing the instructional process by using principles of teaching and learning - D. 42, s. 2016)
DETAILED LESSON PLAN (DLP)
SCHOOL : LIBERTAD NATIONAL HIGH SCHOOL
GRADE LEVEL:
11
TEACHER: MARIE FE V. GODINEZ
LEARNING AREA:
Bread and Pastry Production
TEACHING DATE: MAY 17, 2023 (3:00-4:00) QUARTER: 4
I. OBJECTIVES
Learning Objectives
Knowledge: Exemplify fresh petit fours. The teacher used
Bloom’s Taxonomy in writing the learning objectives based on the Cognitive Process Dimensions adapted from Anderson and Krathwohl (2001). It provides a scheme for classifying educational goals, objectives and standards. It also defines a broad range of cognitive process from basic to complex.
Skills: Exercising creativity in decorating fresh petit fours provides
opportunity for novelty business.
Attitudes: Show importance on most common type of mini pastries.
Values: Value the importance of kitchen safety before doing anything in the
kitchen.
A. Content Standards
The learner demonstrates understanding of the basic concept and
underlying theories in preparing and displaying petit fours.
B. Performance Standards
The learner demonstrate competencies in preparing and displaying petit
fours.
C. Most Essential Learning Competencies (MELC)
The learners:
Bake and decorate a selection of small choux paste shapes in
accordance with established standards and procedures
TLE_HEBP9=12PF-IVc-d-
II. CONTENT
Petit fours, Iced petit fours and fresh petit fours
III. LEARNING RESOURCES
A. References
Teacher’s Guide pages
Learner’s
Material pages Laptop, speaker, TV
3. Textbook pages Bread and pastry textbook pp. 203-
- Additional Materials from Learning Resource (LR) portal
deped.gov
B. List of Learning Resources for Development and Engagement Activities
IV. PROCEDURE
4 Introductory Activity ( minutes)
Preliminary Activities
Opening Prayer
Greetings
Checking of attendance
Implementing house rules
KRA # 2
Objective # 5
Managed learner behavior constructively by applying positive and non-violent discipline to ensure
Department of Education SCHOOLS DIVISION OF CITY OF BOGO Region VII – Central Visayas Buac, Cayang, Bogo City, Cebu
Presentation of learning objectives
Review the pervious lesson
(Ask questions from the previous lesson by groupings)
The teacher group the students into (3) groups; students will have a
peer sharing of ideas out of the questions.
Guide questions:
Group 1: What are the things that you should consider when baking a
cake?
Group 2: When baking cakes; Why is it important to measure the
ingredients properly?
Group 3: What are the most important tools and ingredients needed in
baking and cooking give at least 5 tools and ingredients?
learning-focused environments.
I started with a prayer, then greetings followed by checking of attendance.
The teacher reminded the whole class of the House Rules ( Cleanliness, Early Attendance)
The last part is reviewing previous lesson to activate previous knowledge
KRA # 2
Objective # 6
Use differentiated, developmentally appropriate learning experiences to address learners’ gender, needs, strengths, interests and experiences
4.
Activity/Strategy (5 minutes).
Activity 1 Guess What
The teacher will show pictures, let students identify those pictures.
( http://www. Google)
Guide questions:
1. What are the names of the pictures shown?
2. What comes up in your mind when you hear a word petit four?
3. Why do we need to know more about petit fours?
KRA # 1
Objective # 1
I integrated the activity across the curriculum:
ENGLISH- Oral Communication
Learners will be able to present and express their ideas to their classmate through sharing/oral recitation.
KRA # 3
Objective # 8
ICT – The teacher shows pictures to the learners through PowerPoint to enhances their imagination and develop critical thinking by analyzing/ guessing the names of the pictures.
4 Analysis ( minutes)
The teacher will group the students into three (3) groups : every group
will discuss the following:
Group 1: The types of petit four?
Group 2: Give the common types of mini pastries.
Group 3: Discuss the kitchen safety
KRA # 1
Objective # 1
I integrated the activity within and across the curriculum in the following:
ENGLISH-Oral Communication Learners will be able to present and express their ideas to their classmate through a reporting.
TLE- knowledge on how to prepare petit fours and mini pastries
MAPEH (Health) – through giving safety tips to avoid accident
Department of Education SCHOOLS DIVISION OF CITY OF BOGO Region VII – Central Visayas Buac, Cayang, Bogo City, Cebu
9. Place tray on tap to allow layered cake and jam to bond.
10. Decorate the finish product.
SCORING RUBRIC
Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.
PERFORMANCE LEVELS
4- Advanced. Can perform this skill without supervision and with initiative and adaptability to problem
situations.
3- Proficient. Can perform this skill satisfactorily without assistance or supervision.
2- Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and /or
supervision.
1-Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.
Check the appropriate box that corresponds to your level of performance
in doing each of the given task using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3
Lay the first sponge cake on wax paper.
Spread a thin layer of jam over the cake.
Place a second sheet cake on top of the first layer.
Press firmly.
Remove loose crumbs.
Spread a second layer jam thinly over the cake.
Take a third sheet of cake. Turn it over to put the
bottom part on top.
Press sheets sponge firmly together.
Place tray on tap to allow layered cake and jam to
bond.
Decorate the finish product.
KRA
Objective # 4
Managed classroom structure to engage learners, individually or in groups, in meaningful exploration, discovery and hands-on activities within a range of physical learning environments.
Giving positive feedbacks on learners output
4 Assessment ( minutes).
(Pen and Paper Test)
Directions: Read each questions below and do not forget to underline the correct answer.
1). Select the words or group of words that refers to fresh petit fours.
a. small oven c. small biscuits and cake
b. iced with fondant d. petit fours fraise e. all of the above
2. What types of colours can you use to colour fondant?
a. edible oil colors b. food coloring c. edible water colors
3) What are “petits fours”?
a. Sweet meat b. Friandise c. Mignardise d. sweet paste
4) What is the best way to store fresh petits fours?
a. keep it in a cool dry place
b. keep fresh petit fours in a plastic container.
c. Served and eaten with tea or after coffee while otherwise freeze it.
d. Served and eaten on the day of completion otherwise in fridge in air tight container.
5) What is the main difference between Fresh petits fours and Dry petits fours?
a. Fresh is perishable while dry can last.
b. Fresh is palatable while dry is unpalatable
c. Fresh is sweet while dry is unsweetened
6). What is the most effective way to display petits fours?
a. Arranged neatly without the repetition or alternation of colours, shapes and
decorations.
b. Arranged neatly with consideration of repetition or alternation of colours, shapes and
decorations
c. Arranged neatly with the consideration of taste, appearance and texture.
7) In making ganache chocolate glaze, which of the following ingredients is not included?
a. 100 grams chocolate bar c. 1 tsp of butter
b. 24 Tbsp of all purpose-cream d. sugar
8) Petit fours glazed meaning
a. iced with fondant ` c. Covered with confectioner sugar
b. dry d. filling pastry cream
9) An overlay or cover with a smooth and shiny coating or finish.
a. Dust b. Glaze c. Fondant d. Frost
10) You are responsible for preparing and producing petit fours for a 50th wedding
anniversary function being held tomorrow. What information do you need to find out
when confirming food production requirements prior to commencing production?
a. Number of customers, arrival time and ingredients required for all menu items. b.
Standard recipes to be used, number of bookings for that service period and any specials
KRA # 3
Objective # 9
For the assessment of learning, the teacher used individual assessment through a short quiz. This is to assess what the students have learned from the discussion and activities given. There were objective as well as subjective types of questions.
Department of Education SCHOOLS DIVISION OF CITY OF BOGO Region VII – Central Visayas Buac, Cayang, Bogo City, Cebu
of the day.
c. Quantities to be produced, portion sizes, equipment and ingredients needed.
d. Allocation of duties amongst the team, quantities required for each dish and
production deadlines
Assessment Method Possible Activities
a) Observation
(Formal and informal observations of learners’ performance or behaviors are recorded, based on assessment criteria)
Investigation, Role Play, Oral Presentation, Dance, Musical Performance, Skill Demonstration, Group Activity (e. Choral Reading), Debate, Motor & Psychomotor Games, Simulation Activities, Science Experiment
Annotation/s
b) Talking to Learners / Conferencin g
(Teachers talk to and question learners about their learning to gain insights on their understanding and to progress and clarify their thinking)
Hands-on Math Activities, Written Work and Essay, Picture Analysis, Comic Strip, Panel Discussion, Interview, Think-Pair-Share, Reading
Annotation/s
c) Analysis of Learners’ Products
(Teachers judge the quality of products produced by learners according to agreed criteria)
Worksheets for all subjects, Essay, Concept Maps/Graphic Organizer, Project, Model, Artwork, Multi-media Presentation, Product made in technical-vocational subjects
Annotation/s
d) Tests
(Teachers set tests or quizzes to determine learners’ ability to demonstrate mastery of a skill or knowledge of content)
Skill Performance Test, Open-Ended Question, Practicum, Pen and Paper Test, Pre and Post Test, Diagnostic Test, Oral Test, Quiz
Annotation/s
4 Concluding Activity ( minutes).
Students will present their finish product to the class.
Remarks
Indicate below special cases including but not limited to continuation of lesson plan to the following day in case of re-teaching or lack of time, transfer of lesson to the following day, in cases of class suspension, etc.
Reflections
No. of learners who earned 80% in the evaluation.
No. of learners who require additional activities for remediation.
Did the remedial lessons work? No. of learners who have caught up with the lesson.
No. of learners who continue to require remediation.
Which of my learning strategies worked well? Why did these works?
What difficulties did I encounter which my principal or supervisor can help me solve?
Dlp in bpp cot quarter 4 - VKHJLJJJ
Course: arts and home industries (tle 234)
University: Cebu Technological University
