Technical Standards

Culinary Arts students must demonstrate and/or possess the following skills and abilities:

• Works with others as a team and in close quarters
• Meets performance standards for assigned tasks and duties
• Takes initiative
• Works in a fast-paced, multi-tasking, hands-on environment
• Problem-solving skills
• Communicates clearly and concisely
• Follows verbal and written instructions
• Adds, subtracts, multiplies and divides in all units of measure, using whole numbers, common fractions and decimals
• Tells time using an analog clock
• Understands written recipes, procedures, prep lists and other related notes and prints them prior to attending class
• Manages personal workflow under time pressure and resolves questions and problems with the instructor
• Self-manages medical and emotional conditions
• Stands and/or walks throughout the entire class
• Can be subjected to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noises and occasional wet floors
• Uses and/or operates knives, power equipment, cooking equipment and cleaning equipment
• Can lift upwards of 50 pounds, stand for up to eight hours, walk quickly, use hands/fingers to handle or feel, reach with hands and arms, climb or balance and talk or hear
• Can stoop, kneel, crouch or crawl and taste or smell class preparations
• Possesses adequate close vision, distance vision, color vision, peripheral vision and depth perception
• Provides doctor’s note allowing student to work with common food allergens, while pregnant, and/or following short-term trauma/disability. No support animals are allowed in the kitchen area

NOTE: Those missing the information session must meet with the department head, program director or chef instructor prior to attending any class.