_____________________________________________________________________________________________________________________________

ABN: 57 169 281 501

E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758

Service Planning Template

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 1|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758

First published 2020

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557

© 2020 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under
the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License
Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort
has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage
arising from such information.

RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique
Bendebiza-Caron from Brighton College.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and
any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au.

Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and
Hospitality Training Package.

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 2|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758
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.

 Only four meals are required. Polenta is on the menu for tonight's dinner. To our knowledge, this is a regular
dish that will yield the correct amount of meals. It has every nutrient a healthy human body requires.

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

To begin, we need to determine the overall weight of the dish, which is:
 Total weight: 400 gms
 The serving size is 4
 Weight per serving: 400 divided by four equals the serving size. A pound

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 3|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758
 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________ Polenta _______________________________

Ingredient Qty Qty/serves Qty x serves required

Water 4 cups 4 1

Fine salt 1 teaspoon 4 0.25

Polenta 1 cup 4 0.25

Butter 3 tablespoon 4 0.75

grated Parmigiano-Reggiano ½ cup 4 0.125

cheese, plus more for garnish

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

Polenta is made by boiling and baking the grain. It only necessitates a little forethought on your part.
Planning ahead is all that is needed. To get the best results, soak the polenta in its liquid for at least
several hours before cooking. This step helps to ensure that the cornmeal is well hydrated prior to
cooking, which decreases cooking time dramatically.

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

 The cooking time for this dish is 55 minutes. The oven is set to 350 degrees Fahrenheit for cooking.

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 4|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758

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

 In place of potatoes or rice, polenta can be used as a lunch or dinner dish. Polenta can be used as a vehicle for a
variety of baked potato toppings. Sundried tomatoes, goat or feta cheese, and fresh basil are all delicious in
polenta. Serve Mediterranean Polenta Rounds or Truffle Roasted Mushrooms on Garlic Polenta as an appetizer.

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

We will select the ingredients that we need from stores by:

 Pick the most vibrant and lively colors from the collection. There should be no black spots or mold, and the
color should be consistent.
 Fresh vegetables, in general, has a pleasant aroma.
 Freshness is indicated by the texture and firmness of the vegetables.
We will check them for freshness and quality by following ways:
 If you're not sure about a product's quality or safety, don't buy it.
 Check the expiration dates on the box.
 When you buy chilled or frozen food, get it home as soon as possible and put it in the fridge or freezer.
 Keep high-risk foods away from the 5°C to 60°C temperature danger zone.

 How will you check all perishable ingredients for spoilage or contamination?

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 5|P a g e
_____________________________________________________________________________________________________________________________
ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW 2010
T: 02 8937 0991
Melbourne: Level 2, 213-215 Lonsdale Street,
Melbourne VIC 3000
T: 03 0 9077 0758
 There are many different ways that food spoilage can appear, such as a change in appearance or texture, a
change in flavour or taste from what it was when it was first prepared. Possibly, the thing will become softer
than it normally would be. Meld is usually visible from the outside when it grows on an object.

 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?

 The equipment that are used for making this dish are:
 Saucepan
 Knife
 Mixing bowl
 Chopping board
 Large bowl
 Wooden spoon
 The following methods can be adapted for ensuring that equipment is cleaned before using:

 The first step is to get organized. Remove any dirt or food debris that has come loose during the cleaning
process.
 Cleaning the area. Use detergent and hot water (60-degree C) to wash
 Sanitizing (bacteria killing step)
 Let it dry naturally

___________________________________________________________________________________________________________________
SITHCCC030 Service Planning Template
Version: 1.0
Version Date: 16 January 2023
Next Review: 16 January 2024
Approved by: Academic Manager 6|P a g e