Republic of the Philippines

Department of Education
Region VIII
Division of Tacloban City
TACLOBAN NATIONAL AGRICULTURAL SCHOOL
Senior High School
Brgy. 94-A Basper, Tacloban City

Semi – Detailed Lesson Plan

in
Cookery
I – Objectives:

A. Content Standard
The learners demonstrate an understanding how to prepare desserts and sweets.
B. Performance Standard
The learners independently prepare desserts and sweets.
C. Learning Competencies
After a series of learning experiences, the students should be able to:
1. Identify factors to consider in plating and presenting desserts.
2. Appreciate the importance plating and presenting desserts.
3. Describe some factors & techniques in plating and presenting desserts.
4. Relate the topic in real life situation.

II – Subject Matter
Topic: Factors and Techniques in Plating and Presenting Deserts
Skills: Listening, Communication, Teamwork
Materials/ Tools: (Teacher: picture clip, power point presentation, Laptop, TV)
Reference: LM _ TLE_HECK9-12PD-IVg-17 (page 182 – 184)

III – Instructional Strategy

A. Preparation

1. Prayer
2. Checking of Attendance

B. Review

Teacher: What was our topic last meeting?

What are the accompaniments, garnishes or decorations for desserts?
Who can give an example of syrup?

C. Motivation
Teacher: What can you say with the picture on the screen? Please give your observation.
(Call names of students to solicit their observation.)

D. Activity
Direction: PICTURE ME
Teacher:
- Group the class into 2 and give the activity sheet to the students and let them answer for about 3
minutes.
- Each group will be given a picture and using the strip of papers they will identify what factors and
techniques that affects to the overall appearance of the dessert. They are going to post their answers
on the board. The first group to finish the task will be the winner of this activity.

Presentation:
Teacher:
- Based on our activity, what do you think is our lesson today?
- Our lesson for today is all about the Factors and Techniques in Plating and Presenting Deserts
(Let students read your objective of the lesson)
- As we discuss this topic you will be able to answer this questions.
a. What are the important factors to be considered in plating and presenting desserts?
b. How do you plate desserts?
c. Why do we do the proper plating of desserts before presenting them to the guest?
 E. Analysis:
Teacher:
- So, why do we do proper plating of the desserts before serving to the guest?

F. Discussion:
Teacher:
- Discuss the topic through presenting pictures of desserts relating to the factors to be considered in
plating and presenting desserts.

Questions ask:
- What is the garnish used in this plate presentation? Is it edible or not?
- Is the plating of the dessert crowded?
- Is the plate appropriate with the plated dessert?
- Does the garnish relate to the dessert on the plate? Why did you say so?
- Do you think all this factors necessary in the overall success of plate presentation?

G. Application:
Teacher:

- With this 2 pictures which one portrays the proper plating of the desserts considering the factors and
techniques of plating dessert? (Let the student explain his/ her answer.)

H. Generalization:
Teacher:
- Ok, how many factors of plating desserts have you learned today? Please identify what are those
factors in plating desserts?
- What about the techniques that you need to consider in plating desserts?
- Why do you think plating dessert is important before serving it to the guest?

I. Valuing
Teacher:
- Ok class, did you learn something from our lesson today?
- In reality, what do you think the guest would feel if they are served with a dessert that are messy? If
the guest complains about this, how will you handle such situation like this?
- Do you think knowing all this factors and techniques in plating dessert would help a certain food
establishment increase its sales?

J. Evaluation

Essay: In a ½ crosswise answer the following question. Your answer will be rated using the rubrics.

1. What are the important factors to be considered in plating and presenting desserts? (5pts.)
2. How do you plate desserts? (5pts.)
3. Why do we do the proper plating of desserts before presenting them to the guest? (5pts.)

SCORING RUBRICS:
SCORE CRITERIA
5 Thorough and comprehensive explanation.
4 Substantial explanation.
3 Partial or not comprehensive explanation.
2 Misunderstanding or serious misconception on the explanation.
1 Irrelevant explanation.

IV. Assignment
• Have an advance reading of our next lesson. Read LM page 185 – 186.

V. Remarks ___________________________________________________________________________

___________________________________________________________________________.

VI. Reflection__________________________________________________________________________

___________________________________________________________________________.

Prepared by: Checked by:

MA. MICHELLE C. OLAYA ADELANO S. MILLANO
Cookery - Teacher III SHS Coordinator, HT-VI
Noted:

DANILO S. QUEJADA
Principal II