Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

Sta. Elena, Marikina City

DETAILED LESSON PLAN

Subject: BARISTA Date: Febraury 27
Year & Section: BTVTED 3-G Time: 7:00 am 12:00
Major: FSM Duration:

I. OBJECTIVES
A. General Objective:

B. Specific Objectives:
At the end of the lesson, the students should be able to:
1. Explain the different type of milk
2. Identify the different recipe of milk base coffee
3. Perform latte art or enching

II. SUBJECT MATTER

A. Topic: TEXTURE MILK
B. Reference/s:
https://www.youtube.com/watch?v=10qhrJdBpkM
https://www.youtube.com/watch?v=Qeu3KmHGk_U
https://www.youtube.com/watch?v=V3VyOcoGhrw

C. Materials:
✔ Laptop with PowerPoint Presentation software
✔ Image
✔ Cartolina
✔ Projector

D. Values Integrated:

III. PROCEDURE
Teacher’s Activity Student’s Activity
A. Daily Routine
1. Prayer
The teacher will ask one of the student to lead the Player.
One of the student will
The teacher will acknowledge the prayer of student. lead the prayer

2. Greetings
The teacher will greet the student.
“Good Morning Class! Welcome to our class today”
“How are you today”

3. Attendance Good morning ma’am

The teacher will check the attendance of the student by Were fine ma’am
calling their name.
“When I call your name raise your hand and say present”

Name of the student______

4. Classroom Rules
Onsite guidelines that you need to follow:
 Be on time
 Wear appropriate attire Present
 Be respectful all the time. Yes ma’am

5. Review
The teacher will call least 2-3 student on the class to recall
the past lesson.
“what is the topic last meeting?”

“State example/statement from the previous lesson & ask

question about it”

The teacher will present the summary of the last lesson

C. Motivation

To motivate the student, teacher will presented a ice

breaker entitle “bilogan mo”
The student will trace the word that they can form
Some student will recall
L K A M E R C A N O the past discussion
C A P P U C C I N O
D R T S C U P S T W
J T I T I X D A K H
M O C H E E I L H O
M I L K R H Y I J L
O L C F C O A C O E
D F F C O I Y U D M
L A A R B R E W A I
C.Les F M C O F F E E D L son
L O W F A T M I L K
Proper
(Presentation/Discussion)
Do you have an idea about our topic today? Some student will raise
their hand.
The teacher will reveal the topic
The student will
TYPES OF MILK response.

At the end of the lesson, the students should be able

 Explain the different type of milk
 Identify the different recipe of milk base coffee
 Perform latte art

Do you have an idea about the different type of milk? Some student will raise
their hand.
The student will
response.
The primary types of milk sold in stores are:
  Whole milk (3.5%)
  Reduced-Fat Milk (2%)
  Low-fat milk (1%)
  Fat-free milk or Non-fat Milk (0.2%)

The teacher will explain further.

“Then low –fat milk is a good choice for milky creamy but
not too rich coffee drinks. Then fat-free milk is light in taste
and low calories. Then lactose – free- milk might be used
if you are having a trouble digestive lactose.”

Review!

What are the different type of milk? Some student will raise
their hand.
The student will
response.

MILK-BASED COFFEE
Some student will raise
“Are you familiar to the cafe au lait?” their hand.
The student will
response.

Café Au Lait. Another translation

of "coffee with milk,"

“It's made with half brewed coffee and half steamed 2%

milk.”
Some student will raise
Are you familiar to the cappuccino?
their hand.
The student will
response.

Cappuccino can be recognized

often by the quantity of foam served on
top of the drink.
“Cappuccino content  whole milk. It can also substitute
low-fat milk, at the sacrifice of some smoothness.”

“What is different the of cafe au lait and Cappuccino?” Some student will raise
their hand.
The student will
The teacher will acknowledge the student.
response.
The teacher will explain further.

“Are you familiar to the latte? Some student will raise

their hand.
The student will
response.

Latte is also a milk based drink, how these are served can
vary depending on the interpretation of the coffee house
you are at.

“What type of milk use in latte?” Some student will raise

their hand.
The teacher will acknowledge the student.
The student will
The teacher will explain further. response.

“lattes content whole milk or dairy milk”

Flat white will be served many different ways and often

resembles a latte.

“Flat white less frothy than a traditional cappuccino, has

less milk than an American-style latte, and has more milk
and froth than a tiny”
.

“What is the different between the latte and flat white?”

Some student will raise
The teacher will acknowledge the student. their hand.
The student will
The teacher will explain further.
response.

Cafe Mocha -A delicious combination of rich chocolate

flavor and bold coffee that provides a sweet, indulgent
treat!
“The mocha coffee commonly served in a glass rather
than a mug and tops of chocolate syrup”

Affogato an espresso-based dessert that consists of

espresso poured over vanilla gelato.

“The affogato ingredient are vanilla icecream and

espresso shot”

Some student will raise

“What is the different between mocha and affogato?”
their hand.
The teacher will acknowledge the student. The student will
response.
The teacher will explain further.

Cafe Mocha A delicious combination of rich chocolate

flavor and bold coffee that provides a sweet, indulgent
treat!

“What type of milk use in Cafe Mocha?”

Some student will raise
The teacher will acknowledge the student. their hand.
The student will
The teacher will explain further.
response.

“Mocha contains a frothed milk that is often - but not

always - topped with whipped cream.”

Macchiato
is steamed milk that is stained with a shot of espresso
drink, also known as milk stain.

The teacher will acknowledge the student.

The teacher will explain further.

“Macchiato is simply just espresso and steamed milk.”

“Are you familiar to the frappuccino?” Some student will raise

their hand.
The student will
response.

Frappuccino
It's a delicious blend of potent coffee cream and chocolate
syrup adorned with chocolate chips.
“Frappuccino is combination of cappuccino and frappe”

Frappe is a cold coffee beverage that

is made by combining instant coffee, sugar,milk and added
ice.

“Frappe it literally means ‘iced’. The iced drink is generally

made up of water, espresso, sugar, milk, ice and is
shaken, blended or beaten to combine the ingredients. It
tends to be served with whipped cream and toppings such
as sweet sauces and presented in a tall glass.”

What is the different between frappe, frappuccino and Some student will raise
cappuccino? their hand.
The student will

The teacher will acknowledge the student. response.

Cafe Bombon is a combination of a

single or double shot of espresso drink and condensed
milk.

“What type of milk use in Café Bombon?” Some student will raise
their hand.

The teacher will acknowledge the student. The student will

response.
The teacher will explain further.

“Café Bombon is a type of coffee drink that

includes espresso mixed with sweetened condensed
milk in a one-to-one proportion.”

“Are you familiar to the cafe breve?” Some student will raise
their hand.
The student will
response

Cafe breve is essentially a cafe latte made with half-and-

half milk and added flavors.

What is different between cafe bombom and cafe breve? Some student will raise
their hand.
The student will
response

Do you have an idea about the different type of tools used

Some student will raise
in steaming and foaming milk? their hand.
The student will
response

“Here are the different tools used in steaming and foaming

the milk.”

STEAMING AND FOAMING MILK

Some student will raise

their hand.
“What did you notice in the video?”
The student will
response

Some student will raise

“What did you notice in the video?” their hand.

The student will
response
 Some student will raise
their hand.
“What did you notice in the video?”
The student will
response

Some student will raise

“What did you notice in the video?” their hand.
The student will
response

Some student will raise

“What did you notice in the video?” their hand.
The student will
response
METHODS OF TEXTURING MILK

1. Using palm of the hand

2. Using frothing thermometer
3. Using sight and sound

D. Application

“Before we start our performance, I will show you a

video on how to make a latte”

The teacher will demonstrate on how to make latte

Ingredient

2 cups milk
1 ⅓ cups hot freshly brewed dark roast espresso coffee

Directions

Heat milk in a saucepan set over medium-low heat. Whisk

briskly with a wire whisk to create foam.

Brew espresso and pour into four cups. Pour in milk,

holding back the foam with a spoon. Spoon foam over the
top.

The student will

Is their any question?
response

“The teacher will demonstrate on how to make latte”

E. Generalization

"All right, class, can you tell me what you have learned
from our discussion?"
 “What are the different type of milk based coffee?”

“Before I end our discussion, I want you to remember this

quotation”

IV. EVALUATION
Identification
Direction: Read the statement carefully and write the correct word in space provided.

Affogato 1. It is made with one shot espresso drink and a scoop of vanilla ice-
cream.
Cafe Mocha 2. It is a combination of rich chocolate flavor and bold coffee.
Cafe Bombon 3. It is a combination of a single or double shot of espresso drink and
condensed milk.
Café Au Lait 4. It's made with half brewed coffee and half steamed 2% milk.
Frappe 5. It is cold coffee beverage that is made by combining instant coffee,
sugar,milk and added ice.

TRUE/FALSE
Direction:Read the statement carefully. Write T if it is correct and F if it is
incorrect.
T 1. The milk to espresso drink ratio is 2:1.
F 2.Café americano is also a milk-based coffee.
T 3. latte is also a milk based drink
T 4.Cafe breve is essentially a cafe latte made with half-and-half milk and added
flavors.
T 5.Macchiato drink is steamed milk that is stained with a shot of espresso drink

E. ASSIGNMENT
    Submit your documentation in brewing a coffee using French press. Follow the format below.

Picture of your output

TITLE

Procedure: 
 (Write the procedure on your own word with picture).
Prepared by: Checked by:

Thricia F. Idala Rosselle Ghee Escober

Student Teacher Resource Teacher