ESSENTIAL FUNCTION

STANDARD

EXAMPLES

COMMUNICATION

• Communicate effectively and professionally when interacting with peers, faculty, staff, and guests using the English language verbally and in written form.
• Follow verbal and written instructions

• Explain procedures, give directions, describe decisions, demonstrate listening skills, write reports, and follow directions.
• Speak clearly and distinctly.

PHYSICAL STRENGTH AND STAMINA

• Lift and move without assistance cookware typically found in a commercial kitchen and independently lift and move cookware containing product.
• Lift and move stock and supplies up to 50 pounds. 
• Stand and move about kitchen/laboratory for up to eight hours.
• Complete cleaning responsibilities requiring stooping, bending, and climbing. 
• Use a hand-held fire extinguisher.

• Lift and safely move pots, pans, stock pots, and small equipment. 
• Lift and safely move pots, pans, stock pots containing hot food being prepared according to instructions.
• Lift and move bags and boxes of supplies weighing up to 50 pounds. 
• Stand and move about in kitchen and dining areas during food preparation.
• Lift and transport trays with plated foods, china, and small wares. 
• Serve and clear tables where guests are seated. 
• Apply the PASS method of using a fire extinguisher. 

MOBILITY AND MOTOR SKILLS

• Move freely, quickly, and safely in a close environment.
• Work in coordination with other students.
• Move supplies between floor and standard height above head.
• Safely manipulate small wares, equipment, and equipment controls. 
• Safely pour liquids including hot liquids. 
• Safely handle hot foods. 
• Perform repetitive tasks required in a commercial kitchen.

• Move from workstation to workstation near other students and equipment.
• Lift containers (bulk and prep) individually and in coordination with other students.
• Lift supplies from floor, pallet or table and place on storage racks.
• Remove supplies from storage racks above head at standard height.
• Hold containers such as pots and bowls while mixing and blending ingredients in those containers.
• Operate machinery and equipment safely and efficiently.
• Safely use knives and other commercial cooking equipment.
• Efficiently use whisking, dicing, and piping skills. 

SENSORY

• Hear voice instructions in a noisy environment.
• Hear equipment alarms.
• Read meters and gauges.
• Read printed and written instructions and labels. 
• Feel product texture.
• Distinguish smells and tastes.
• Handle a variety of foods including meat, seafood, and poultry.

• Hear instructor’s voice in a noisy kitchen/lab environment.
• Hear food preparation equipment alarms.
• Read temperature and pressure gauges.
• Read ingredients labels.  
• Taste and feel product to determine quality and doneness. 
• Adjust flavor appropriately. 
• Read MSDS documents.

INTERPERSONAL AND EMOTIONAL

• Work cooperatively with other students and instructors. 
• Complete an equitable share of kitchen duties. 
• Follow directions of instructors and fellow students. 
• Remain calm in a stressful environment. 
• Display characteristics of emotional stability.
• Self-manage medical and emotional conditions.

• Participate in team projects with other students. 
• Provide assistance to fellow students and instructors when asked. 
• Maintain a cooperative spirit while working in a hot, crowded environment. 
• Complete duties as assigned. 
• Maintain a positive attitude. 
• Manage one’s medical and emotional conditions in order to permit self, others, and the program to meet educational goals.