Open the cafe for the day
You are a learner on your first opening shift at Sprout Cafe.
What has happened
It is Monday and you are on the 7:00 am opening shift with Josh Kelly, the cafe trainer. Rosa has given you three jobs: check and write down the fridge, freezer and display cabinet temperatures, check the bread delivery from Peninsula Bakehouse against the delivery record, and count the float with Josh. Fridge 2 was repaired on Friday and Rosa wants to know it is holding temperature. The bakehouse delivery is due at 7:15 am and the driver is usually in a hurry. The cafe opens to customers at 7:30 am. Josh will be nearby but he is also setting up the coffee machine, so you will need to read the procedure and follow it step by step.
Deliverables
- Your written list of opening jobs in order
- Completed temperature readings in the log register
- Cafe and Shop Daily Log entries for the fridge problem and the bread delivery
- Signed float count
Documents to use
- Cafe Opening and Closing Procedure Procedure
- Food Safety and Hygiene Policy Policy
- Cleaning and Temperature Log Register Register
- Cash Handling and End of Day Procedure Procedure
Systems to use
Cafe and Shop Daily Log
The daily trading record for Sprout Cafe and the op shop: sales, float and count, stock orders, waste and the supervisor's check.
Incident and Hazard Register
Every injury, near miss, hazard, spill, broken item and difficult visitor across both sites, with what was done and whether it is fixed.
Units of competency
Current on training.gov.au for the Foundation Skills Training Package as at 10 September 2026.
FSKRDG005Read and respond to simple and familiar workplace proceduresFSKNUM004Use basic and familiar metric measurements for workFSKOCM002Engage in short and simple spoken exchanges at workFSKWTG003Write short and simple workplace informationFSKLRG005Use strategies to plan simple workplace tasksQualifications
FSK10219Certificate I in Skills for Vocational PathwaysWhat to look for
Evidence guide
Look for the learner reading and following the procedure steps in order, recording temperatures with the correct unit and initials, recognising that 7 degrees is above the safe limit and telling the trainer, and counting the delivery accurately. Spoken exchanges with the trainer and customers must be clear and polite. Written entries can be short but must be legible and complete.