Learning Area Grade Level 11/12

W1
TVL Bread and Pastry Production
Quarter Fourth Date
I. LESSON TITLE PREPARE AND DISPLAY PETITS FOURS (PF)
II. MOST ESSENTIAL LEARNING LO 1.Prepare iced petits fours
COMPETENCIES (MELCs) (TLE_HEBP11PF-IVa-b-12)

III. CONTENT/CORE CONTENT LO1. Prepare iced petits fours

1.1 Prepare, cut and assemble sponges and bases according to standard recipes
and enterprise requirements and practices

IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: ________)
Recap

Let’s have a short review about the previous topic about Cooling temperature of sponge and cakes.
1. How will you keep cakes fresh and flavorful?
2. What are the factors that can affect the appearance of your decorated cake?

In this lesson, you will study about Petit Four. You will be exposed to various learning experiences in preparing, producing and
preparing petit four. To begin with, open your Bread and Pastry Production Manual on pages 139-201. Take this test to
determine how much you already know about preparing and displaying petit fours.

After taking the test, list down the technical terms used in preparing and displaying Petit four. Write as many terms as you can
in your notebook.

https://drive.google.com/file/d/15HvqFec29DtkzLx8y1Ryb7OKO_uozhW3/view?usp=sharing

D. Development (Time Frame: ________)

Petit Fours should be small, often made into different shapes. They are delicate, crisp, fresh, attractive, light and are designed
to be swallowed in just one or two mouthfuls.

Click the link to read more about Petit Fours.

Pre-Test

Directions: Match Column A with Column B. Write your answers on your answer sheet.
Column A Column B
1. Petits fours prestige A. TRADITIONAL PETITS FOUR
2. Petits four glaze B. CONTEMPORARY PETITS FOUR
3. Petits four sec
4. Petit fours frais
5. Petit fours déguisés

https://drive.google.com/file/d/1hQlbOa1jWU5uZzi9hbJITMIymVcw7oLr/view?usp=sharing

E. Engagement (Time Frame: _________)

Learning Task 1
Enhance your skills in assembling and cutting iced petit four base by performing the activity in your Bread and Pastry Manual
pages 204-205. You will be evaluated based on the given rubrics.
Scoring Rubrics
 Petit Four Poor (0-25 points)
Failed to produce the
project completely.
Fair(26-50 points)
Project demonstrated
in minimum of
planning. Execution of
project not to
standards.
Good (51-75pts.) Exemplary( 76-100pts)
Project demonstrated Project includes all
proficiency of required components
technique regarding executed at
majority of professional skill
components.Evidence level.Clear evidence
of thoughtful design of thoughtful design
and planning. and planning to
professional standards.

https://drive.google.com/file/d/16uShfZoxaQkpC-pXqafUIegui42L_blq/view?usp=sharing

A. Assimilation (Time Frame: _________)

Learning Task 2
For your mother's upcoming birthday, you will prepare a Pretty Petit Four (Iced). Please check your Bread and Pastry Manual
page 206-208 for the recipe. You will be evaluated based on the given rubrics.
Scoring Rubrics
Petit Four Poor (0-25 points) Fair(26-50 points) Good (51-75pts.) Exemplary( 76-100pts)
Failed to produce the Project demonstrated Project demonstrated Project includes all
project completely. in minimum of proficiency of required components
planning. Execution of technique regarding executed at
project not to majority of professional skill
standards. components.Evidence level.Clear evidence
of thoughtful design of thoughtful design
and planning. and planning to
professional standards.

https://drive.google.com/file/d/1vQLAsf5sZ5mI38OGROVxLGfHKU41VXtN/view?usp=sharing

V. ASSESSMENT (Time Frame: _________)

(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Post Test
Direction:
Identify what is described in the following statements. Write your answers on your answer sheet.
1. Small biscuits and cakes tastefully decorated
2. Bite sized cakes with a thin coating of glaze, typically fondant which is applied at the end of the production process
3. Baked in shallow trays then topped with soft toppings then cut into desired shapes similar to sponge sheets
4. Mixture of flour, fat and sugar, enriched with egg and has a short eating quality
5. Can make a suitable base for petit fours when a sweet filling is used

https://drive.google.com/file/d/1a_VyTXPREKECOpFxWHPpzWnKnqrc9dyP/view?usp=sharing

VI. REFLECTION (Time Frame: _________)

● Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
- I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
 Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES Reference: A. Kong, C. Arcos , A. , Domo, M. , Dogelio , (2016) Bread and Pastry Production
Manual
The Free Library by Farlex

Prepared by: A. Robles & S. Cuento Checked by: Ma. Elisa O. Eden
SDO-Santa Rosa Edwina C. Nabo