Technical Standards

CULINARY ARTS OR BAKING AND PASTRY ARTS 

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.