Technical Standards

Students must demonstrate and/or possess the following skills and abilities:

• Working with others as a team and in close quarters
• Meeting performance standards for assigned tasks and duties
• Taking initiative
• Working in a fast-paced, multi-tasking, hands-on environment
• Solving problems
• Communicating clearly and concisely
• Following verbal and written instructions
• Adding, subtracting, multiplying and dividing in all units of measure, using whole numbers, common fractions and decimals
• Telling time using an analog clock
• Understanding written recipes, procedures, prep lists and other related notes and printing them prior to attending class
• Managing personal workflow under time pressure and resolving questions and problems with an instructor
• Self-managing medical and emotional conditions

Students must be able to meet the following physical demands:

• Standing and/or walking throughout the entire class
• Being around cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noises and occasional wet floors
• Using and/or operating knives, power equipment, cooking equipment and cleaning equipment
• Lifting up to 50 pounds, using hands and fingers to handle or feel, reaching with hands and arms, climbing or balancing
• Stooping, kneeling, crouching or crawling
• Tasting or smelling class preparations
• Possessing adequate close vision, distance vision, color vision, peripheral vision and depth perception

NOTE: A doctor’s note must be provided to allow a student to work with common food allergens, while pregnant or after suffering short-term trauma or disability. Also, no support animals are allowed in the kitchen area.