It is understood that a student that is otherwise qualified may be able to use reasonable accommodations in order to meet these standards. Students with an identified disability should contact disability services in order to investigate available reasonable accommodations.
Follow directions, describe decisions, demonstrate listening skills, write reports, and follow directions.
Speak clearly and distinctly
|Physical Strength and Stamina||
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.
|Mobility and Motor Skills||
Move from work station to work station 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.
Efficiently use whisking, dicing and piping skills.
Students should be able to access
As well as
Recieve instructor's voice in a noisy kitchen/lab environment.
Perceive 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||
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.