Students must demonstrate and/or possess the following:
Skills and abilities
Ability to work with others, as a team and in close quarters
Ability to meet performance standards for assigned tasks and duties
Ability to take initiative
Ability to work in a fast-paced, multi-tasking, hands-on environment
Problem-solving skills
Ability to communicate clearly and concisely
Ability to follow oral and written instructions and meet performance standards
Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals
Tell time using an analog clock
Understand written recipes, procedures, prep lists and other related notes and print them prior to attending class
Manage personal workflow under time pressure and resolve questions and problems with instructor
Self-manage medical and emotional conditions
Physical demands
Ability to stand and/or walk throughout the entire class
Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noises and occasional wet floors
Use and/or operate knives, power equipment, cooking equipment and cleaning equipment
Ability to 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
Be required to stoop, kneel, crouch or crawl and taste or smell class preparations
Specific vision abilities required include close vision, distance vision, color vision, peripheral vision and depth perception
Provide doctor’s note allowing student to work with common food allergens, while pregnant, and/or short-term trauma/disability
No support animals shall be 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.
