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
