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SITHCCC023 - Service Planning Template

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114 views2 pages

SITHCCC023 - Service Planning Template

Uploaded by

deepmandeep7008
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au


RTO#6527 | CRICOS#03399C

Service Planning Template


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 numbers of meals are produced.

Meals Required:

 If you need to prepare fruit salad for 20 servings, for example, ensure that all ingredients are
multiplied accordingly to meet this requirement.

Ensuring Correct Number of Meals:

 I will first verify the number of servings needed by checking the customer order list or kitchen
production sheet.
 During preparation, I will portion out the fruit salad into appropriate serving containers or bowls,
ensuring that each serving meets the required portion size. I will also keep track of the total servings
produced by counting the portions as I prepare them.

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

Example Calculation:

 Recipe serves: 4 portions.


 Required portions: 20 servings.

Number of times to make recipe:


20 portions./ 4 portions per recipe=5 times

 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: Fruit Salad

Ingredient Qty Qty/serves Qty x serves required

Apples 1 0.25 5 apples

Oranges 2 0.5 10 oranges

Document: SITHCCC023 - Service Planning Template | Version: 1.1 | Page 1 of 2


Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Bananas 2 0.5 10 bananas

Grapes 200g 50g 1000g

Kiwi 2 0.5 10 kiwis

Pineapple 1/2 1/8 2 1/2 pineapples

Strawberries 200g 50g 1000g

Lemon (juice) 1 0.25 tbsp 5 tbsp


tablespoon

Mint (optional) A few A few leaves A few leaves to taste


leaves

 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?
 Required Equipment:
o Sharp knives (for peeling, slicing, and chopping fruit)

o Chopping boards (preferably separate boards for different fruits to prevent cross-contamination)

o Mixing bowl (large enough to combine the fruit)

o Measuring spoons (for lemon juice)

o Serving bowls or plates (to present the fruit salad)

o Tongs or serving spoons (for serving)

 Ensuring Equipment Readiness:


o Cleaning: All tools will be washed and sanitized before use, following food safety protocols to avoid
contamination.
o Maintenance: I will inspect the equipment, particularly the knives, to ensure they are sharp and free from
damage. I will also ensure the mixing bowls and utensils are intact and free of cracks.
o Readiness: Equipment will be organized and placed on my station in advance of preparation, including all
tools for cutting, mixing, and serving, ensuring I can work efficiently without interruptions.

Document: SITHCCC023 - Service Planning Template | Version: 1.1 | Page 2 of 2

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