Las Piñas City National

School Senior High School - Doña Grade level 11

Josefa Campus
Bread & Pastry Production
Teacher HEZIL O. VILLAFUERTE Learning area
NCII
Daily Lesson Semester 2nd SEM.
Plan Date
June 8, 2023 Quarter 4TH Quarter
Charity 1:40-3:20 Week 16
Schedule/Time
Day 1-5

I. OBJECTIVES
The learner demonstrates understanding of the core concept and
underlying theories in preparing and presenting gateaux, tortes and
A. Content standards
cakes

The learner demonstrate competencies in preparing and

B. Performance standards
presenting gateaux, tortes and cakes
LO 3: Present CakesS

At the end of the session , the learners will be able to:

4.1.Present cakes in accordance with customer’s expectations and

C. Learning
Competencies/Objectives 4.2.established standards and procedures

4.3.Select and use equipment in accordance with service requirement.

D. Content
Presenting and Plating Cakes
1. Identify the tips on how to plate and present cakes.
2. Valuing the importance on how to plate and present cakes
TLE_HEBP9- 12TC-IIIj-10

II. LEARNING
RESOURCES
A. References
1.Teacher’s Guide Pages
2.Learner’s Materials Pages
3.Textbook Pages Bread and Pastry Production Manual,
Module, Learning Activity Worksheets
4.Additional Materials
Powerpoint Presentation, PPE modules and laws, laptop, whiteboard
B. Other learning resources marker and Videos.
III. PROCEDURES
Preliminary Activities:
 Opening Prayer
 Greetings
A. Reviewing yesterday’s  Checking of Attendance
lesson or presenting the  Environment Check
new lesson (5mins)  Laboratory Rules
 Review the past lesson.
Let the students enumerate the Steps & Procedures in Icing a Cake.
ACTIVITY 1: LET THE LEARNERS DEFINE THE FOLLOWING TERMS:

B. Establishing a purpose for

the lesson

C. Presenting examples/
instances of the new lesson
 Activity 2 : Let the Group 2 Discuss the Tips on how to to plate and
present Cakes.

1. Color must be creative.

2. Combination of texture must be

exciting and with visual appeal.

3. Consider the composition of plate.

4. Consider the container.

D. Discussing new concepts 5. There must be contrast in

and practicing new skills #1 temperature.

6. Be dramatic.

7. Do not make it too tall or wobbly.

8. Be careful in garnishing.

9. Consistency is a must.

10. Emphasize what is important.

E. Discussing new concepts There are two ways in displaying cakes in food
and practicing new skills #2
establishments either it is displayed in a fridge or
displayed in a buffet table.

Activity 3 : Let the Group 3 Discuss the following key points that
should be considering in

presenting cakes.

1. Presentation. A well-presented display attracts

customers to buy products.

2. Seasonal products. Consider the event of the month and

special events.

3. Organized. Always keep the display clean and tidy.

4. Proportions. Display cakes according to size and

completeness. Never allow the display of the cake with
only one slice remains.

5. Accessory. Cakes should have a cake board to serve as

an under liner for the cake. It is usually bigger than the
actual cake. Doily can be also used

in enhancing visual presentation of the cakes.

These are the key pointers should be taken into consideration to

have a successful product presentation that will help future
entrepreneurs to generate further income.

F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
A. No. Of learners who earned
80% on the formative assessment
B. No. Of learners who require
additional activities for
remediation.
C. Did the remedial lessons
1. Texture gives smoothness, creaminess, frostiness,
crispiness and many more.
2. Temperature contrast means placing hot or cold item to a
cake.
3. Form and Color have something to do with plates. Different
sizes of plates are much popular these days since it creates
an excellent contrast and compliment the cake. Colors bring
an appetizing look to cakes.
ACTIVITY 4 A. Enumeration: Give the following pointers to consider in
presenting cakes.
1. ____________________________________________________
2. ____________________________________________________
3. ____________________________________________________
4. ____________________________________________________
5. ____________________________________________________
Enhance your learning!
Collect Pictures or videos showing different styles of plating and
presenting a dessert. Note Down the characteristics / styles that
attracts you most and apply it on your own presentation.
Cake presentation is the artistic way of presenting and displaying
cake products. Plating is the most essential in marketing baked
products because customers are attracted through their eyes first. It
means that cake products should be well presented, lusciously
pleasing and mouthwatering. Plating dessert is not as simple as
drizzling or pipping some icings or frostings. Like an artist, pastry
chefs artistically plan how to plate dessert in such way that their
dessert are as good as they taste.
Modified True or False
I. DIRECTIONS: Write T if the statement is true and correct and
change the
underlined word/s if it makes the statement incorrect.
1. The final component of plating is garnishing because it
completes the total
appearance of the dessert.
2. Cookie stamps can be used to cut dough and fondant.
3. Doily and cake board are seasonal products that can be used to
enhance
the visual presentation of plated dessert.
4. Taping a doily on cake board is the first step in icing cake.
5. One can use at least two kinds on main item in a plate.
6. In presenting cake, one must be creative in color.
7. Edible patterns transfers are put on top of cakes to allow décor
to fill up
spaces on cut patterns.
8. A cake slice is the emphasis in plating cakes.
9. A cardboard is where the design is piped and allow to dry to
transfer to the cake.
10. Container is one the consideration in plating cakes.
Number of learners: ________
Number of learners: ________
Yes ________ No ________
 work? No. Of learners who
have caught up with the lesson.
D. No. Of learners who continue to
require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did i
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did i use/discover which
i wish to share with other
teachers?
Prepared by:
HEZIL O. VILLAFUERTE
Teacher I
MR. NELSON A. IMACULATA JR
Number of learners: ________
Number of learners: ________
________ Experiment ________ Role play
________ Collaborative Learning ________ Lecture
________ Differentiated Instruction ________ Discovery
Why? _______________________ ________ Complete IMs
Others _______________________________
________ Bullying among pupils ________ Equipment Unavailable
________ Students’ behavior/ attitude ________ Colorful Ims
________ Science/ Computer/ Internet Lab
Others _______________________________
________ Localized videos
________ Making big books from views of the locality
________ Recycling plastics for contemporary arts
________ Local music composition
Others _______________________________
Checked by:
RONALD L. ARANETA
MTI/SHS Coordinator
Reviewed by:
DR. MICHAEL M. LANDRITO
Assistant School Principal II
Approved by:
Principal I