lOMoARcPSD|23568107

DETAILED LESSON PLAN IN TLE-HE

Grade 10

BREAD AND PASTRY PRODUCTION

I-OBJECTIVES

At the end of the lesson the students are expected to:

1. Differentiate costing and pricing in;
2. Recognize costing and pricing as vital aspects in food marketing;
3. Appreciate the importance of costing and pricing in selling product;
4. Demonstrate how to calculate costing and pricing;
5. Observe cleanliness and orderliness of the working area

II-SUBJECT MATTER

1. Topic Costing and Pricing for Selling Products

2. Reference: google.com
3. Materials: Projector, Laptops, black/whiteboard, marker, book and Calculator
4. Values: Cooperation, Utility and PatienceIII-PROCEDURE

A. PREPARATION

TEACHERS ACTIVITY STUDENTS ACTIVITY

A. Preliminary Activities (the students pick up the mess/dirt under the

chair)
Good morning class!
(the students go to their assigned seating
Ok Class, go to your assigned seats for me to arrangement)
identify who is/are the absent today.
Very good, we don’t have absentees today.
Students answered chorus they are happy…
How’s your day class?
They sing and dance
Very good… we are happy because this day is a
gift for us. Every day is a gift. Let us sing first
the “Happy Dance”
Sit down class. Hope that we will be happy
along up to the end of our lessons. (one student raise the hand) Sir, our lesson
yesterday is about project plan.
Before we start with our proper lesson today.
We will briefly discuss first our past lesson?
What was our past lesson? Very good Adrian… Project plan is a systematic guide in making a
yes it is all about project plan. project.
What is project plan? Yes alma…
Yes sir… (Angelica)
Do we need planning in making a baked
-because we need to use a recipe, making a
product?
market list and planning the design and to
bake.

-The 5 parts of the project plan are the

Precisely… following: 1. name of the project plan
Good morning sir! So, what are the parts of a project plan?
(one student lead the prayer) Ok, Gigi, enumerates
Yes… Very good Dave…
 lOMoARcPSD|23568107

Now, what is the importance of a project plan? 2. to produce a good project

You can answer it Jepoy… 3. to save time, money and effort

Very good!
Thank you so much mark.

*unlocking difficulties We noticed that we have

five (5) parts in making a project plan.

Now, I will show you different pictures that

might give hints about our topic today.
Picture 1: Peso
Picture 1

Picture 2: Cost
Picture 2

Picture 3: Calculator
Picture 3

Picture 4: Profit
Picture 4

Picture5: Suggested Retail Price

(students raise their hand)

Now based on the picture I showed a while
ago, try to guess what is our topic today… who
will try?
Yes maybe… Any
guess?
Thank you… it is nearby possible. Anyone?
Yes… very good!
Now, what I have showed you while ago
2. objectives
3. ingredients, tools and equipments
4. procedure
5. sketch of the project
The importance of project plan is:
1. guide us in accomplishing project
Sir… I think marketing
Sir I guess we discussed today about business.
Sir, I think we discuss today about calculating
the cost and the selling price. is related to our
topic. Kindly get your lecture notebook and
open your TLE book in page 97.
B. LESSON PROPER
For today’s lesson let me present to you the
objectives:
1. Differentiate costing and pricing in; 2.
Recognize costing and pricing as vital aspects in
food marketing;
 lOMoARcPSD|23568107

3. Appreciate the importance of costing and Sir we need to know the cost of the product for
pricing in selling product; 4. Demonstrate how us to setting up the selling price.
to calculate costing and pricing;
5. Observe cleanliness and orderliness of the
One has to determine the price of ingredients
working area
per cup/per tablespoon/per teaspoon before
completing the total expenses of ingredients
Can you differentiate the word cost and price?
Ok, cris…
Sample cupcakes recipe Ingredients:
2 ½ cups All-purpose flour
1 ½ cup sugar
3 teaspoon baking powder
½ teaspoon refined salt
½ cup butter
Thank you Cris, Exactly… 1 cup milk
1 teaspoon vanilla
Will you stand albert and kindly read on the
2 large egg
screen
The table shows the current prices of
ingredients. Price of ingredients
Cake flour P46/kilo P5.75/cup Refine P54/kilo
P13.50/cup
sugar
Baking P12.50/pac 520g/tsp.
Why is it importance to know the cost of the
powder k
product?
Butter P52/bar P52/cup Salt
Ok, shane… can I have your answer?
P15/kilo .003g/tsp. Milk P20/can
P19.00/cup
That’s right shane…
Vanilla P35/liter 173g/tsp. Large Egg
P7.50/piece P7.50/piece
Carlo, please to read on the screen
Get the price of each ingredient:
2 ¼ cups All- P13.00
purpose flour
Thank you carlo
1 ¼ cup sugar P17.00 3
(The recipes of sample cup cake is posted on
teaspoon baking P1.56
the board)
powder
Cost- an amount that has to be paid or spent to
½ cup butter P25.00
buy or obtain something. It involves creating a
½ teaspoon P.032
product called Product Costs
refined salt
Price- at which a good or service is sold by the 1 cup milk P19.00
seller to the buyer. It is generally expressed as 1 teaspoon vanilla P0.173
currency unit 1 cup milk P15.00
P263.00

How much the cost of the ingredients? Very

Total Expenses refers to the total amount spent good class.
in the production of food. It includes the total
cost of ingredients. Cost of production also How many cupcakes do we prepared in this
include labor and other production expenses recipe?
such as gas, electricity and packaging materials,
among others
 lOMoARcPSD|23568107

After getting the total expenses, this time we Mammon sponge cakes YIELD:16 Ingredients:
will look for selling price. How will we get the 2 ½ cups all-purpose flour
selling price? Carla, can you give the formula. 1 cup white sugar
1 tablespoon baking powder
How much is our selling price judy? 1 teaspoon salt
¼ cup vegetable oil
1 egg yolk
2 tablespoon grated orange pearl
Very good judy. 1 teaspoon vanilla extract
I will group you class into 3 groups. Try to get ½ cup orange juice
the total cost and selling price of the product. ½ cup water
(the sample recipe is posted)
1 egg white
45 servings

(the student answer in chorus)

The cost of the ingredient is P263.00

We prepared 45 pieces of cupcakes

Selling price= Product Cost + ½ of the total

expenses/no. of yields

Sir the selling price is P8.796 or P9.00.

This is our computed selling price. (price
rounded off to the nearest denomination)
 lOMoARcPSD|23568107

½ cup white sugar

C. GENERALIZATION

Why is it important to know the total cost before setting the selling price? Is there any significance in
selecting the cheaper but quality in the cost of the product?

D. APPLICATION

The teacher divides the students into 3 groups. Each group will perform to calculate the price of the
ingredients and setting the selling price of the produce product.

To present the finished product here are the criteria:

A. Workmanship 70%
Organization 25% Teamwork 25%
Presentation 10%
Accuracy of Computation 10%
B. Speed 15%
Less than allotted time 15%
Within allotted time 10%
More than allotted time 5%
C. Orderliness and Neatness of work 15%
TOTAL 100%

III. ASSESSMENT

____________1. It involves in creating the product

____________2. What do you called the number of produced product?
_____________3. It is an amount that has to be paid or spent to buy or obtain something
____________4. What do you called the total cost of ingredients and production expenses?
____________ 5. At which a good or service is sold by the seller to the buyer.

IV. ASSIGNMENT:
1. Research how to bake Mammon sponge cake.
2. Try to lay out a label or the packaging of Mammon sponge cake
3. Make your own company or brand name.

Prepared by:
CATANGUI, ERIC JAMES M. BTVTED-FSM 3

Downloaded by Ceejay James (jamesceejay8@gmail.com)