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Iced Petit Fours LP

This lesson plan aims to teach students about iced petit fours. The objectives are for students to be able to identify, discuss, draw, and understand the value of iced petit fours. The lesson will involve identifying ingredients like bases, fillings, and flavors used in iced petit fours through a guessing activity with pictures. Students will then analyze, understand, apply their knowledge by drawing their own iced petit four design which will be evaluated based on creativity, originality, and neatness. For homework, students are tasked to research how to make and assemble iced petit fours.

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Halyn Grace Gelladula Egualan
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2K views3 pages

Iced Petit Fours LP

This lesson plan aims to teach students about iced petit fours. The objectives are for students to be able to identify, discuss, draw, and understand the value of iced petit fours. The lesson will involve identifying ingredients like bases, fillings, and flavors used in iced petit fours through a guessing activity with pictures. Students will then analyze, understand, apply their knowledge by drawing their own iced petit four design which will be evaluated based on creativity, originality, and neatness. For homework, students are tasked to research how to make and assemble iced petit fours.

Uploaded by

Halyn Grace Gelladula Egualan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Learning Activities
  • Subject Matter
  • Objectives
  • Assignment

4A’s Semi-Detailed Lesson Plan

Bread and Pastry Production


Grade 12
I. OBJECTIVES:
At the end of the lesson, the student will be able to:
a. identify Iced petit fours and its bases, filling and flavour used for Iced petit
four;
b. discuss the characteristics, types of bases, filling and flavour used for Iced
petit four;
c. draw iced petit fours according to the preference; and
d. value the importance of designing and displaying iced petit fours.

II. SUBJECT MATTER


Unit of Competencies: Prepare and Display Petit Fours
Content Standard: The learner demonstrates understanding of basic concept
and underlying theories in preparing and displaying petit
fours.
Performance Standard: The learner demonstrates competencies in
preparing
and displaying petit fours.
Topic: Iced Petit Four
Reference: Bread and Pastry Production Manual Book Page 203-210,
internet,
Google.com
Materials: Visual Aids (printed & written) and power point presentation.

III. LEARNING ACTIVITIES


A. Preliminary Activities
1. Prayer
2. Greetings
3. Classroom Management
a. Listen carefully
b. Be respectful
c. Follow the instructions
d. Participate/cooperate in each class activities
e. Be helpful, honest and neat
4. Checking of Attendance
5. Review of Past Lesson
6. Motivation
 Picture Analysis
Guide Questions:
- What have you noticed in this picture?
- Are you familiar with this?
- What kind of dessert is this?

B. ACTIVITY
GUESS ME!
- The teacher will present pictures about different types of bases,
filling and flavour used for iced petit fours
- Let the students guess the picture. Whoever gets the right
answer will receive a price at the end of the lesson.

C. ANALYSIS
1. What can you say about our activity?
2. What do you think are these ingredients for?
3. In what recipes do you know are these ingredients useful?
D. ABSTRATION
Guide Questions:
1. What is iced petit fours and its characteristics?
2. What are the bases, filling and flavour used for iced petit four?
3. Why it is important to designed and decorate iced petit four?

E. APPLICATION
Draw and design your own iced petit fours.

Rubrics for drawing


Criteria Score
Creativity 15
Originality 10
Neatness 5
Total 30

F. EVALUATION
Instruction: In a one whole sheet of paper, identify what is being
describe
by the sentences below. Write your answer on your
paper.

1. It a small, bite-sized cakes with a thin coating of glaze, typically


a fondant or dipped in chocolate.
2. These are baked in thin sheets and are layered together with
filling.
3. It is a mixture of chocolate and cream.
4. It is a mixture of flour and sugar enriched with egg and has a
short eating quality.
5. These are high in moisture and carry good flavour.
For item 6-10. Give at least one importance of designing and
decorating iced petit fours and discuss it briefly.

G. ASSIGNMENT:
- Do some research on how to make and assemble iced petit
fours.

Prepared by: Approved by:

Halyn Grace G. Egualan Cristine B. Castro


Pre-Service Teacher Cooperating Teacher

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