Technical Standards

Students in the Hospitality Management program must demonstrate and/or possess the following skills and abilities:

• Work with others, as a team and in close quarters
• Meet performance standards for assigned tasks and duties
• Take initiative
• Work in a fast-paced, multi-tasking, hands-on environment
• Problem-solving
• Communicate clearly and concisely
• Follow verbal and written instructions
• Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals
• Tell time using an analog clock
• Understand written recipes, procedures, prep lists and other related notes and print them prior to attending class
• Manage personal workflow under time pressure and resolve questions and problems with the instructor
• Self-manage medical and emotional conditions

Students must demonstrate they can meet the following physical demands

• Stand and/or walk throughout the entire class
• Be around cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noises and occasional wet floors
• Use and/or operate knives, power equipment, cooking equipment and cleaning equipment
• Lift up to 50 pounds, stand for up to eight hours, walk quickly, use hands and fingers to handle or feel, reach with hands and arms, climb or balance and talk or hear
• Stoop, kneel, crouch or crawl and taste or smell class preparations
• Possess adequate close vision, distance vision, color vision, peripheral vision and depth perception
• Provide a doctor's note allowing work with common food allergens, while pregnant and/or with a short-term trauma or disability

NOTE: No support animals shall be allowed in the kitchen area.