Service Planning Template

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 1 of 6 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. 3meal. I will ensure it by following the standard recipe card. • Calculate the number of portions that you need (show your workings) Standard Recipe Card Name of dish: Noodle Paste with tomato sauce Portion #: 4 Ref.source: #02 Total Cost: $7.76 Portion size: Portion Cost: $1.94 Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Strong Flour 150 g $1.00 1kg $0.15

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 2 of 6 Eggs 2 u ni t $7.00 12 unit $1.16 Olive oil 6 m l $0.33 100 ml $0.02 Onion 40 g $1.50 1kg $0.06 Garlic 4 g $25.0 1kg $0.10 Bacon 12 g $13.0 1kg $0.15 Roma Tomatoes 0.4 k g $3.00 1kg $1.20 White wine 40 m l $10.0 750 ml $4.00 Olive oil 20 m $0.33 100ml $0.06 Peeled tomatoes 150 m l $2.50 1kg $0.37 Tomato puree 150 m l $1.70 400g $0.25 Basil 8 $3.00 15g $0.24 To tal $7.76 Cost Portion Cost $1.94

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 4 of 6 • 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 pasta with tomato sauce _________________________________ Ingredient Qty Qty/serves Qty x serves required Pasta penne 225 gm 225 gm 225x3=675 Cloves garlic 4 4 4x3=12 Basil 2 tsp 2 tsp 2x3=6 Salt To taste To taste To taste Powdered black pepper 2 pinches 2 pinches 2x3=6 Red chili 2 2 2x2=4 Roma tomato 450 gm 450 gm 450x2=900 Chili lakes ½ tsp ½ tsp ½ x 3=1.5 Parsley 1 tsp 1 tsp 1x3=3 Extra virgin oil 1 ½ tsp 1 ½ tsp 1 ½ x3=4.5 Water 3 cup 3 cup 3x3=9 Pasta penne 225 gm 225 gm 225x3=675 Cloves garlic 4 4 4x3=12 • Select the cookery method that you will use. Explain your decision. ➢ Boiling. ➢ sautéing

This document is Service Planning Template It is part of the supporting assessment resources for Assessment Task 3 of SITHCCC014 © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 5 of 6 • Select the cooking times and temperatures that you will use. Explain your decision. 35minutes • Select the marinades and accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish? Broccoli salad • 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?