DETAILED LESSON PLAN
DLP No: 1
Learning
Competency:
Key Concepts/
Understandings
to be developed
1.Objectives
Knowledge
Skills
Attitudes
2. Content/Topic
3.Learning
Resources/
Materials/
Equipment
Needed
4. Procedures
4.1 Activity
(12_mins)
Learning
TLE
Area: Grade
Level: 10
Quarter:
4
Duration: 50 mins
TLE_HEBP9-12PF-IVi-16
1.2. Plate and decorate desserts in
accordance with enterprise standards and
procedures.
The learners demonstrate an understanding in plating and decorating
desserts.
Identify the components of plating desserts.
Demonstrate in plating and decorating desserts using the four
components.
Show willingness in plating and decorating desserts.
Standard Operating Procedures in preparing other types of desserts –
Plating of Desserts
MELC: pp.: 7, LM: pp.: 128
Dessert Plating and Decorating Materials and Ingredients, etc.,
TV/Projector, Laptop
(Indicate the steps you will undertake to teach the lesson and indicate
the no. of minutes each step will consume)
Introductory
*Greetings
Activity (7_ mins)
*Prayer
*House Rules
*Attendance
Before we eat with our mouth, we eat with our
eyes.
Do you AGREE?
Picture Description:
What are the things you see in the picture?
I can see colorful desserts with different textures
and others.
What do you think are the components of the
plated desserts?
There are cakes, chocolate ganache, fruits, mint
and others.
Activity Proper
(4_mins)
Group Activity
Based on the prior knowledge of the learners, let
them identify the four components of plating and
decorating desserts. The learners will be group into
two and let them answer the chart with the use of
½ crosswise.
The Main
Item
CH
4.2. Analysis
(4_mins)
The Sauce
DG
Crunch
Component
AE
Garnish
BF
Processing Questions:
1. What have you learned after knowing the answers about the
components of plating desserts?
2. What do you think is the main item?
3. What do you think is the sauce?
4. What do you think is the crunch?
5. What do you think is the garnish?
4.3. Abstraction
(15_mins)
4.4. Assessment
(15_mins)
Four Components of Plating Desserts
1. The Main Item
2. The Dessert Sauce
3. The Crunch Component
4. The Garnish
Importance of Plating the Dessert
Video Showing of Plating Dessert using the four Components.
Application
Demonstration
(10_mins)
Ask the learners to demonstrate the plating of
desserts.
Directions: Perform the proper plating of desserts
with the use of the four components.
The students will be grouped into two and each
group will do plating desserts with the four
components.
Rubrics
Criteria
Balance
Presentation
Taste
Base Cake
Plating is balanced with
even eye appeal and
contrasting colors
The presentation was very
creative and organized.
The size of the petit fours
are even.
The focal point of the
plating presentation is the
main item, garnish does
not overpower the main
item; proper use of
garnish.
The taste of the food item
is delectable, has unique
flavors; not too sweet
The chosen bake cake for
the petit four is flavorful
and you can really
appreciate the main item.
TOTAL
Rating
Score
10
20
20
20
30
100
Assessment Proper Multiple Choice
(5_mins)
Directions: Read each statement carefully and
choose the letter of your choice.
1. The following are the components of the plated
dessert, except.
a. The Main Item
b. The Sauce
c. Grunch Component d. Garnish
2. This can be anything such as a slice of pie, a mini
tart, a cluster of cookies, custard and it is the actual
dessert.
4.5 Assignment
(2 minutes)
4.6Wrap-up/
Concluding
Activity
(3 minutes)
a. The Main Item
b. The Sauce
c. Crunch Component d. Garnish
3. These are some added components that add a
crunch to the dessert.
a. The Main Item
b. The Sauce
c. Crunch Component d. Garnish
4. This is the final component of a plated dessert.
a. The Main Item
b. The Sauce
c. Crunch Component d. Garnish
5. The garnish should never be large that is
overwhelming.
a. True
b. False
In a ¼ sheet of paper write the three main goals of
plated desserts.
Why is the importance of plating desserts?
Prepared by:
Name: MAYRA ARRANGUEZ/ORFIL ORBETA
Position/Designation: SST-1
Contact Number: 09664516308
School: MADRIDEJOS NHS
Division: CEBU PROVINCE
Email address: mayraarranguez@gmail.com