This is just a sample.

1. Name: REGGIE H. BAGUIO
License: Professional Teacher – Secondary TLE
College: BS in Ind. Tech. – Food Technology
Graduate Educ.: Master in Technician Teacher Education –
Food and Services Management (21 units earned)
Certificates: *National TVET Trainer – BPP NC II
*Trainer’s Methodology Level I
*Japanese Language Level V
*Housekeeping NC II
*Food and Beverage NC II
*Bread and Pastry Production NC II
*1st Place: as EXPERT in BPP (Cake Making) –
16th Provincial Skills Competition
Hi! I
am
Reggi
e

2. We offer you, O God
our studies and our prayers,
and we beg you to enlighten our minds
and make us ever pleasing to you. Amen.
PRAYER

4.  Set on your chair based on the
“Set Plan”, for me to check your
attendance right away.

5. Clap your hands
Listen to the music and clap
your hands
Shake your hands
Shake your hands
Listen to the music and
shake your hands
Clap and shake
Clap and shake

6. What was our
topic
last meeting?

7. DETAILS AND
CHARACTERISTICS
OF DIFFERENT TYPES
OF DESSERTS

8. What are the
different types of
desserts?

9. FRUIT DESSERT
SWEETENED FRESH CUT FRUIT OR ANY DESSERT
SUCH AS A PASTRY, PIE, OR OTHER BAKED
PRODUCT CONTAINING FRESH CUT OR COOKED
FRUIT.
CHEESE
AN EXCELLENT DESSERT THAT IS READY TO
SERVE. A DAIRY PRODUCT PRODUCED IN A WIDE
RANGE OF FLAVORS, TEXTURES, AND FORMS BY
COAGULATION OF THE MILK PROTEIN CASEIN.
DIFFERENT TYPES OF DESSERTS

10. GELATIN
A DESSERT MADE WITH A SWEETENED AND
FLAVORED PROCESSED COLLAGEN PRODUCT.
CUSTARD
IS A THICK, RICH, CREAMY SWEET, OR SAVORY
DESSERT, MADE OF MIXTURES OF EGGS OR EGG
YOLKS, MILK OR CREAM, FLAVORINGS (VANILLA,
NUTMEG, ETC.), AND OPTIONALLY, SWEETENERS
(SUGAR, HONEY).

11. CAKES
A FORM OF SWEET DESSERT THAT IS TYPICALLY BAKED. A
BROAD RANGE OF PASTRIES, INCLUDING LAYER CAKES,
COFFEE CAKES AND GATEAUX. IT CAN REFER TO ALMOST
ANYTHING THAT IS BAKED, TENDER SWEET AND
SOMETIMES FROSTED.
(MOIST CHOCOLATE CAKE, BUTTER CAKE, CARROT CAKE,
ECT.)
COOKIES
ARE SMALL SWEET FLAT PASTRIES USUALLY CLARIFIED
BY PREPARATION OR MAKE UP TECHNIQUE SUCH AS DROP
ICE-BOX, BAR, CUTOUT AND WAFER

12. PIES
A PASTRY CONSISTING OF SWEET FILLING IN A
PASTRY CRUST BAKED IN A SLOPE-SIDED PAN,
IT MAY HAVE A BOTTOM CRUST ONLY OR A TOP
AND BOTTOM CRUST. THE FILLING MAYBE
MEAT, VEGETABLE OR FRUITS BAKED IN A
DEEP DISH.

13. ACTIVITY 1: “4 Pics In 1 Word”
Instructions:
1. The first who will raise his/her hand will be the one to answer.
2. Observe the pictures attentively.
3. Avoid making unnecessary noise while doing the activity.

14. C O E

15. S S R

16. I G

17. C E

18. HOW TO PRESENT A DESSERT?

19. • GUIDELINES IN PLATING DESSERT:
1.MAKE GARNISHES EDIBLE. EVERYTHING ON THE
DESSERT PLATE SHOULD BE EDIBLE AND
DELICIOUS.
2.KEEP IT CLEAN AND SIMPLE. DON'T CROWD THE
PLATE.
3.MAKE YOUR GARNISHES RELATE TO THE
DESSERT ON THE PLATE.
4.LAYER FLAVORS AND TEXTURES IN YOUR
DESSERT.
5.TRY DIFFERENT PLATES—VARIOUS SIZES AND
SHAPES.

20. Cupcakes are a dessert treat, so most
flavors are sweet or fruity. Common cupcake
flavors include chocolate, vanilla, strawberry,
chocolate chip, and peanut butter.

22. IMPORTANT REMINDERS:
1.OBSERVE cleanliness.
2.REMOVE all your hand accessories.
3.WASH your hands properly.
4.WEAR complete working outfit.
5.PROPER handling of tools should be observed to avoid accidents.

23. 3 ESSENTIALS OF CAKE
DECORATING
EVERY DECORATION YOU
MAKE IS THE RESULT OF
THREE THINGS WORKING
TOGETHER:

24. 1. Icing Consistency:
Stiff consistency icing
holds a ¾” peak on the
spatula and is used for
flowers with upright
petals. Medium
consistency icing is
used for borders. Thin
consistency icing is
used for writing and for
frosting a cake.

25. 2. Correct Bag Position: Bag positions are described in terms
of both angle and clock position. Angle refers to the position of
the bag relative to the work surface. The basic two bag
positions are:
ANGLE
90° angle, or straight up, perpendicular to the surface. Used
when making stars. 45° angle, or halfway between vertical and
horizontal. Used for writing and borders.
CLOCK POSITION
The hours on the clock face correspond to the direction you
should point the end of the bag. With the tip in the center of the
clock, the back of the bag will point to the hour.

26. 3. Pressure Control: The size
and uniformity of your icing
designs are affected by the
amount of pressure you apply
to the bag and the steadiness
of the pressure. Learn to apply
pressure consistently so that
just the right amount of icing
flows through the tip. Practice
will help you achieve this
control.

27. APPLICATION
DECORATE THE CUPCAKE OUT OF THE GIVEN TOOLS AND
INGREDIENTS.

28. Scoring Rubric
(Total points: 60)
BEGINNING
1-5 points
(identifiable performance
characteristics reflecting
a beginning level of
performance)
DEVELOPING
6-10 points
(identifiable performance
characteristics reflecting
development and
movement toward
mastery of performance)
ACCOMPLISHED
11-15 points
(identifiable performance
characteristics reflecting
mastery of performance)
Creativity
The color of the garnishes
is in good balance. The
design is attractive.
Cleanliness
Well-groomed and observe
sanitary handling of food.
Difficulty
The design is complicated
and tricky.
Preparation
Completeness of lab outfit,
ingredients, and utensils.

29. Criteria 10 points 8 points 6 points
Participation All members did
participate.
One or two members did not
participate.
Three or more members did not
participate.
Discipline All members are working
silently.
One or two members are
making unnecessary noise.
Three or more members are
making unnecessary noise.
Correctness No errors are made. One or two mistakes are
made.
Three or more mistakes are
made.
Promptness The group who finished
the work first.
The group that finished the
task after the time allotted
Last group/s that finished the
work.
Total points 40 points

31. ASSIGNMENT
(4A SIZE BOND PAPER)
• MAKE AN ALBUM OF AT LEAST 5 RECIPES FOR
DESSERTS W/ PICTURES.

32. EXAMPLE:
Chocolate Cake
Ingredients
▢1 3/4 cup (210g) all-purpose flour
▢2 cups (400g) granulated sugar
▢3/4 cup (90g) unsweetened cocoa powder
▢1 tsp. baking powder
▢1 tsp. kosher salt
▢1 cup (240g) buttermilk, room temperature
▢2 extra-large eggs, at room temperature
▢2 tsp. McCormick pure vanilla extract
▢1/2 cup (112g) vegetable oil
▢2 tsp. baking soda
▢1 cup (237g) freshly brewed coffee
Instructions
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping
the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly
clean (not wet).
Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

33. THANK YOU!