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.
