This document is Service Planning Template

It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and
answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals are
produced.

 Calculate the number of portions that you need (show your workings).

© Darwin Institute of Technology (DIT) I RTO Code 41128 I CRICOS 03609J Page 1 of 4
 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for
you or you may like to use your organisation’s standard template.

Ingredient list
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

© Darwin Institute of Technology (DIT) I RTO Code 41128 I CRICOS 03609J Page 2 of 4
 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012

 Select the cookery method that you will use. Explain your decision.

 Select the cooking times and temperatures that you will use. Explain your decision.

 Select the marinades and accompaniments which you will add to your dish. Explain your decision
– how do the accompaniments complement your dish?

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision
– how do the sauces and garnishes complement your dish?

© Darwin Institute of Technology (DIT) I RTO Code 41128 I CRICOS 03609J Page 3 of 4
 This document is Service Planning Template
It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC012

 Describe how you will select the meat products and other ingredients that you need from stores.
How will you check them for freshness and quality?

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is
clean, well maintained and ready for use?

© Darwin Institute of Technology (DIT) I RTO Code 41128 I CRICOS 03609J Page 4 of 4