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?

MILK-BASED COFFEE

Café Au Lait. Another translation

of "coffee with milk,"

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

milk.”

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 of cafe au lait and Cappuccino?”

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

Flat white will be served many different ways and often

resembles a latte.

“What type of milk use in latte?”

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

“lattes content whole milk or dairy milk”

Cafe Mocha -A delicious combination of rich chocolate

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

Affogato drink is made with one shot Some student will raise
espresso drink and a scoop of vanilla icecream.
their hand.
The student will
Cafe Mocha A delicious combination of rich chocolate response.
flavor and bold coffee that provides a sweet, indulgent
treat!

“What type of milk use in Cafe Mocha?”

The teacher will acknowledge the student.

The teacher will explain further.

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

always - topped with whipped cream.”

Macchiato Some student will raise

is steamed milk that is stained with a shot of espresso
their hand.
drink, also known as milk stain.
The student will
The teacher will acknowledge the student. response.
The teacher will explain further.

“Macchiato is simply just espresso and steamed milk.”

Frappuccino
It's a delicious blend of potent coffee cream and chocolate
syrup adorned with chocolate chips.

Frappe is a cold coffee beverage that

is made by combining instant coffee, sugar,milk and added
ice.
Some student will raise
Cafe Bombon is a combination of a their hand.
single or double shot of espresso drink and condensed The student will
milk.
response.
“What type of milk use in Café Bombon?”

The teacher will acknowledge the student.

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.”

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

half milk and added flavors. The student will
response
STEAMING AND FOAMIING MILK
(Play a different video on how to foam milk using french
milk)
“What did you notice in the video?”
The student will raise
their hand.
METHODS OF TEXTURING MILK
1. Using palm of the hand
2. Using frothing thermometer
3. Using sight and sound

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

some basic Enching design”

The teacher will show some basic etching design( video)

After playing the video the teacher will ask student

“What did you notice in the video?”

“Do you think it easy?”

D. Application

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 The student will
top. 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
Some student will raise
different type of milk
based coffee?” their hand.
The student will
response.
“Before I end our discussion, I want you to remember this
quotation”
Some student will raise
their hand.
The student will
response.

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:

__________________ ____________________
Student Teacher Resource Teacher