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.
