_____________________________________________________________________________________________________________________________

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

SITHPAT006 Produce desserts

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 1|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
 _____________________________________________________________________________________________________________________________
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.

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 2|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
 _____________________________________________________________________________________________________________________________
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 and special dietary recipe and associated food preparation list which you will be working from
and answer the following questions.
 How many desserts are required? Describe how you will ensure that the correct number of desserts are
produced.

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

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 3|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
 _____________________________________________________________________________________________________________________________
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_______________________________________

Ingredient Qty Qty/serves Qty x serves required

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 4|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
 _____________________________________________________________________________________________________________________________
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 cookery method that you will use. Explain your decision.

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

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

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

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 5|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
 _____________________________________________________________________________________________________________________________
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

 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?

___________________________________________________________________________________________________________________
SITHPAT006 Service Planning Template
Version: 1.0
Version Date: 15 September 2021
Next Review: 15 September 2022
Approved by: Academic Manager © 2020 RTO works 6|P a g e

This study source was downloaded by 100000845806626 from CourseHero.com on 03-06-2023 11:04:38 GMT -06:00

https://www.coursehero.com/file/121550659/SITHPAT006-Service-Planning-Template-v10docx/
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