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