Detailed Lesson Plan in Bartending Grade 11: Abamhs

DETAILED LESSON PLAN IN BARTENDING Grade 11
School ABAMHS Grade Level GRADE 11

Teacher Quarter SECOND
Learning Bread and Teaching Dates & Duration 120
Area Pastry NC II minutes
I. LEARNING OBJECTIVES
A. Content Standard The learner demonstrates an understanding of concepts and
underlying principles in measuring liquid and dry ingredients.
B. Performance Standard The learner independently measure liquid and dry ingredients
based on industry standards.
C. Learning Proper measurements of liquid and dry ingredients
Competencies/Code
D. Objectives
 Knowledge
Identify the liquid and dry ingredients;
 Skills Measure accurately the ingredients in baking;
 Attitude/Values Observe proper measurement of ingredients
II. CONTENT PROPER MEASUREMENT OF LIQUID AND DRY
INGREDIENTS.
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Module

Learning Resource (LR) portal
B. Other Learning Resources Training Regulations

C. Supplies, Equipment, Tools, etc.
IV. PROCEDURES
A. Introductory 1. The teacher give an overview about LIQUID AND DRY
Activity INGREDIENTS.
( 3 minutes) a. Liquid and dry ingredients.
b. Discuss the difference between dry and liquid
ingredients.
c. Demonstrate on how to measure dry and liquid
ingredients .
d. Discuss the difference between imperial and metric
measurement.
B. Activity The class do the activity, provided with rubrics:
( 5 minutes) Find out how well you performed by referring to the rubrics below:
PERFORMANCE LEVEL
How well did you perform? Find out by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is your learning that is at stake.
Student____________________ Course________________
Date_____________
PERFORMANCE LEVEL
How well did you perform? Find out by accomplishing the Scoring
Rubric honestly and sincerely. Remember it is your learning that is at
stake.
PERFORMANCE CHECKLIST 1 2 3 4 5
Flour Sifted the flour to remove lumps and scooped it

to fill the measuring. Level the flour with a spatula or
the edge of a knife.
Baking Powder/Baking Soda Removed the lumps by

stirring. Dipped the measuring spoon into the powder
or scoop the baking powder or baking soda, then level
it off with a spatula.
Powdered Milk Removed the lumps by stirring.

Scooped lightly to fill the measuring cup without
shaking until it overflows. Used the spatula or the
straight edge of a knife to level the measurement.
Sugar Filled the measuring cup or scooped the sugar
until it overflows. Did not shake the measuring cup but
leveled the sugar with a spatula or the edge of a knife.
Brown Sugar Rolled out the lumps, removed the dirt

and packed into the measuring cup until the sugar
follows the shape of the cup when inverted. When
removed from the measuring cup, the brown sugar will
be molded into the shape of the cup if packed properly.
C. Analysis 1. What is the importance and relevant of having a knowledge and

( 3 minutes) skills in measuring dry and liquid ingredients in baking?
2. Can you used that skills in your livelihood someday?
D. Abstraction The teacher facilitates the following:
(30 minutes) 1. Present a slides about the overview of what is DRY AND LIUID
INGREDIENTS all about.
2. The teacher call a 3 student to MEASURE DRY AND LIQUID

INGREDIENTS.
3. The student is evaluated through the rubrics given and presented

before the students demonstration.
E. Application The teacher will facilitate the 3 students who is called randomly for the
( 7 minutes) demonstration on how to measure dry and liquid ingredients which
always based on the given standard in measuring ingredients.
F. Assessment Assessment
( 10 minutes) Direction: Fill in the table with an appropriate ingredient in cake making.
Dry Ingredients Liquid Ingredients
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
A. Assignments Direction: Study in advance the conversion of Baking Ingredients.
( 1 minute) 1. How many tablespoon in 1 cup.
2. How many ounces in 4 tablespoon.
3. 8oz is equivalent to how many tablespoon.
4. Give the formula of Celsius to Fahrenheit conversion and
Fahrenheit to Celsius.
B. Concluding
Activity Accurate measurements brings to good output.
( 1 minute)
V. REMARKS
VI. REFLECTION
S
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 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:
MHERASUL P. DUHAYLUNGSOD ROLAND S. PAROL

Teacher TIC

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DETAILED LESSON PLAN IN BARTENDING Grade 11

School ABAMHS Grade Level GRADE 11

1. Teacher’s Guide pages

2. Learner’s Materials pages

4. Additional Materials from Module

B. Other Learning Resources Training Regulations

Flour Sifted the flour to remove lumps and scooped it

Baking Powder/Baking Soda Removed the lumps by

Powdered Milk Removed the lumps by stirring.

Brown Sugar Rolled out the lumps, removed the dirt

C. Analysis 1. What is the importance and relevant of having a knowledge and

2. The teacher call a 3 student to MEASURE DRY AND LIQUID

3. The student is evaluated through the rubrics given and presented

Dry Ingredients Liquid Ingredients

MHERASUL P. DUHAYLUNGSOD ROLAND S. PAROL

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