Detailed Lesson Plan in Bread and Pastry Production
4A’s Approach
School
Teacher
Time & Date
Misamis Occidental
National High School
Gwen A. Salabsab
Grade Level
12
Learning Area
Quarter
Bread & Pastry Production
Fourth
I.
Objectives :
At the end of the lesson, the students are expected to:
a. Identify the tips in displaying petit fours creatively to enhance costumer
appeal.
b. Demonstrate on how to display petit fours creatively to enhance costumer
appeal.
c. Appreciate the importance in displaying petit fours creatively to enhance
costumer 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
A. Preliminary activities
 Prayer
Kindly stand for a prayer. Let us
pray.
Amen
-Greetings
Good Morning Class!
Please take your set
-Checking of attendance
Say present if your name is called.
(The teacher starts to call names
alphabetically)
Learner’s Activity
(students start to pray)
Amen
Good Morning Ms. Salabsab!
Thank you Ma’am.
Ma’am Present!
-Review of the previous topic
Now class what was our last topic Ma’am our last topic last meeting is all
about kinds of sugar calamelized.
last meeting?
Okay what are the different kinds of Ma’am, the Light caramel, medium
caramel, dark caramel, black caramel,
caramelized?
and burnt caramel.
Very Good!
Motivation
Before we start, I have prepared a
game entitled “ Show me your Best
Petit Fours”
“Each one will think creatively of a
pastry or bakery dessert or product
which is small and cute. Then I will
give a piece of cupcake to rely,
once I said stop the last person
holding that cupcake will portray or
share his/her best idea.
Are you ready?
“Class did you enjoy the game?”
Yes Ma’am!
(The students doing the activity)
Yes Ma’am!
Very good! Now what do you think
will be our topic for this morning?
“Ma’am”
“Yes Joe?”
“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 costumer appeal.
b. Demonstrate on how to
display petit fours creatively
to enhance costumer appeal.
c. Appreciate the importance in
displaying
petit
fours
creatively
to
enhance
costumer 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 what they
want to present or display
out of those tips.
“I think our topic for this morning is all
about Display Petit Fours.”
-Analysis
“What did you do during the
activity?”
“Why it is Important to
identify the tips on how to
display petit fours?”
“Yes Elaisa”
“We identify the tips on how to display
petit fours.”
“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?
-Application
“Now class, with the same group
you will choose two representatives
to demonstrate in front the 4 Basic
Tips in How to display petit fours.”
Here’s the Rubric for evaluating
your presentations.
10 points – the demonstration as
Tip no.1 – Main Item (Petit fours)
Tip no. 2- Selection of Sauce
Tip no. 3- Crunch Component
Tip no. 4- Garnish
well presented and the audience
understood the presentation well.
9 points – the demonstration was
presented and the audience
somehow understood the
presentation.
8 points- the demonstration was
presented.
(Students doing the activity)
“Okay, Let’s start
“Ma’am”
“What have you learned from
today’s lesson?”
“Yes, Jay”
“Another, Yes Joshua?”
“I learned to identify the tips in
displaying petit fours creatively to
enhance costumer appeal.
“I learned to Demonstrate on how to
display petit fours creatively to enhance
costumer appeal.”
“Very Good!”
“Why it is important for us to learn
the tips on how to display petit
fours?”
“Very Good! I see that
everybody understood our
lesson for Today.”
“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.
“Ma’am.”
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.