Semi-Detailed Lesson Plan in Dessert Presentation

Grade 9

Philippine Normal University

104 Taft Ave, Ermita, Manila, 1000 Metro Manila

A Semi-Detailed Lesson Plan

Learning Area: Home Economics Education (Cookery)
Grade 9

By: Alcantara, Judhel L.

Core Subject Description:

This curriculum guide is an exploratory course in Cookery, which leads to National Certificate
Level II (NC II). It covers five common competencies that a high school student ought to
possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance
of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4)
interpretation of technical drawings and plans; and 5) the practice of Occupational Health and
Safety Procedures (OHSP) The preliminaries of this exploratory course include the following: 1)
discussion on the relevance of the course; 2) explanation of key concepts relative to the course,
and 3) exploration of career opportunities.

I. OBJECTIVES

A. Content Standards:

The learners demonstrate an understanding of how to prepare desserts.

B. Performance Standards:

The learners shall be able to perform acquired concepts on how to prepare

desserts.

C. Learning Competencies:

3.4 Present desserts attractively

D. Learning Objectives:

At the end of the period, students are able to:

a. Identify the concepts of how to present desserts attractively.

b. Value the significance of arts when presenting the desserts to make it attractive.
c. Construct creative concepts of presenting desserts in an attractive way.
 II. CONTENT
A. Topic: Art of Dessert Presentation
B. Basic Concepts:

In this lesson, students will learn the different concepts and techniques and how to
incorporate it in presenting a dessert in an attractive way.

C. Values Integration:
○ Creativity
D. VTI Concept

Creativity is the value concept that is prevalent in the lesson plan. The topic itself
focuses on techniques about the basic concepts of how desserts must be presented in an
attractive way. The value of creativity will make the students use their imagination or
original ideas, especially in the production of an artistic work. Without creativity their
work wouldn’t stand out with the rest.

III. LEARNING RESOURCES

A. Material/s: Laptop, projector, plate, chocolate syrup, marshmallow, sprinkles,

crushed oreo, icing, cookies, cupcakes, brownies, icing pipes, squeeze nozzle.

B. References:

Leche Flan. (n.d.). Ballarat Regional Multicultural Council. Retrieved March 9, 2023,
from https://www.brmc.org.au/recipes/leche-flan/

Leche Flan. (2020, April 22). Kawaling Pinoy. https://www.kawalingpinoy.com/leche-

flan/

(‌ 2017, February 6). GRADE 9: LO 3: Presenting Dessert [Review of GRADE 9: LO 3:

Presenting Dessert]. Teacher Gelo’s Notes.
https://teachergelo.blogspot.com/2017/02/grade-9-learning-outcome-3-presenting.html

Plan Dessert Plating – Modern Pastry and Plated Dessert Techniques. (2015, August 7).
Opentextbc.ca.
https://opentextbc.ca/modernpastryandplateddesserts/chapter/introduction-4/

Plating techniques for Desserts | Kosher Pastry Chef. (n.d.). Www.youtube.com.

Retrieved March 9, 2023, from https://www.youtube.com/watch?v=MME_nWTMirE

How to Plate a Dessert. (2019, March 7). DessArts. https://www.dessarts.com/finale-

fridays-blog-series-and-lemon-chips-recipe/
IV. PROCEDURES
A. Classroom Routines

I. Prayer
II. Checking of Attendance
III. Checking of Classroom Cleanliness

B. Setting The Mood

The teacher will show 2 photos of leche flan. The first picture will be a
simple leche flan and the teacher will ask the students what they felt after seeing
it. After which, the second picture is a leche flan presented in an attractive way.
The teacher will also ask the students what they felt after seeing the first and
second picture.

First Photo
Second Photo
Processing Question:

1. What was the first thing that came to mind when you saw the first and
second picture?
2. Have you ever eaten at a formal dinner? What dessert do you experience
eating?
3. What was the difference between the first and second photo? Why?

C. Lesson Proper

Activity:

Students will watch a short clip entitled “20 Best Desserts Around the World” by
The Crazy Tips . After the clip was presented the students will answer the following
questions prepared by the teacher.

https://www.youtube.com/watch?v=doCnC9hxc78

Guide Questions:
 1. If you’re given the chance to taste one of the desserts shown in the video. What is
it and why?
2. After watching the video what did you feel? Why?

Content:

Desserts should be enticing and appetizing, it should turn heads in the dining
room, the star of the night. That is why its appeal (Garnish and Plating) should not be an
afterthought. A majority of diners are simply too full to eat a traditional full, large
dessert, but they would welcome something a little sweet or something to share.
Therefore, when planning for variety, don’t forget to include simpler, lighter options that
will appeal to diners with smaller appetites.

There are two stages to the art of the baker or pastry chef: first, making and
baking all the doughs, batters, fillings, creams, and sauces (with the correct techniques);
and second, assembling these components into finished desserts and pastries. The same
principle is applied to plating dessert presentations.

Five (5) characteristics that should be considered when planning for a plated dessert:

● Flavour
● Texture
● Temperature

The other two are visual:

● Colour
● Shape

4 Garnishes that Add a Wow Factor

● Fruit Garnish
● Nut Garnish
● Chocolate Garnish
● Cookie Garnish

Design Principles for Plating Desserts

● Flow from left-to-right

● Splash of color on left
● Height on right side

The Importance of Plating Dessert:

 ● Food plating is the process of arranging and decorating food to enhance its
presentation.
● Improving the presentation of a dish adds value to the dining experience, and
provides rooms for a higher mark-up on your food.

V. APPLICATION (VTI Entrypoint)

The students will be given a random set of garnish and the dessert that they will present
in the class. The students will be given 5 minutes to conceptualize and 20 minutes to
garnish their dessert. After which, the students will present their garnished dessert in
front of the class.

CRITERIA MARK TOTAL:

Color 10

Arrangement 40

Balance 20

Texture 30

VI. EVALUATING LEARNING

Direction: Read each statement below carefully. Write T inside the left box if the
statement is correct and if not, underline the word or statement that makes the sentence
incorrect and write the correct answer on the space provided.

There are six (6) characteristics that should be considered when planning for a
plated dessert.

Food plating is the process of arranging and decorating food to enhance its
presentation.
 Size is one of the characteristics that should be considered when planning for a
plated dessert.

Improving the presentation of a dish adds value to the dining experience, and
provides rooms for a higher mark-up on your food.

Flow from up-to-bottom is one of the design principles for plating desserts.

Answer Key:

There are six (6) characteristics that should be considered when planning for a
plated dessert.

T Food plating is the process of arranging and decorating food to enhance its
presentation.

Size is one of the characteristics that should be considered when planning for a
plated dessert.

T Improving the presentation of a dish adds value to the dining experience, and
provides rooms for a higher mark-up on your food.

Flow from up-to-bottom is one of the design principles for plating desserts.