Technical Standards for Culinary Arts Training

Our program technical standards have been developed to help students understand nonacademic standards, skills, and performance requirements expected of a student in order to complete this particular curriculum.

If an accommodation is necessary to participate in the program, it is imperative to identify a reasonable accommodation to those students who qualify under the Americans with Disabilities Act (ADA).  Reasonableness is determined by Accessibility Resources and the program on a case-by-case basis utilizing the program technical standards.  The accommodation needs to be in place prior to the start of the program, or it may delay your ability to start the program.  It is the student’s responsibility to contact Accessibility Resources and request accommodations.

Skills Description Specific Examples
Motor Skills
  • Lift and move without assistance cookware typically found in a commercial kitchen
  • Independently lift and move cookware containing product
  • Lift and move stock
  • Move stock and supplies between floor and height above head
  • Safely handle hot and cold food
  • Safely pour hot and cold liquids
  • Safely manipulate small wares, knives, equipment and appliances
  • Move freely, quickly safely in a close environment
  • Feel product texture
  • Complete cleaning duties requiring stooping, bending, and climbing
  • Move from work station to work station near other students, instructor and equipment
  • Lift bulk items individually and in coordination with others
  • Lift items from floor, pallet, dock, or table and place on storage racks
  • Remove supplies from storage racks above head
  • Hold containers, pots, bowls, while mixing and blending ingredients in those containers
  • Efficiently use whisking, dicing, and piping skills
  • Taste and feel product to determine quality
  • Stand and move about kitchen and dining areas during food preparation
  • Lift and move trays containing food, glassware and small wares
  • Serve and clear tables where guests are seated
Vision
  • See printed and written instructions and labels
  • See meters and gauges
  • Read ingredient labels
  • Read temperature and pressure gauges
  • Read cooking directions
  • Read MSDS documents
  • Read measurements
Hearing
  • Hear voice instructions in a noisy environment
  • Hear equipment alarms
  • Hear instructions in noisy kitchen and classroom environment
  • Respond to alarms, bells, whistles
Technological
  • Operate equipment
  • Access information on computer, search internet
  • Set timer
  • Operate computer when necessary
Communication
  • Communicate effectively and professionally when interacting with faculty, staff, peers using English both written and verbal
  • Follow instructions both written and verbal
  • Speak clearly
  • Follow directions, demonstrate listening skills, write when instructed
Critical Thinking/ Problem Solving
  • Objectively analyze information, directions, and instructions
  • Make decisions under stress of time restraints
Interpersonal Skills
  • Work cooperatively with others including students and instructors
  • Complete an equitable share of kitchen duties
  • Work with other students
  • Work with instructors
  • Participate in team projects
  • Provide assistance to fellow classmates and instructors when asked
Environmental Tolerance
  • Remain calm in stressful environment
  • Remain calm in stressful situation
  • Able to tolerate various degrees in small area
  • Able to tolerate moisture and steam in small area
  • Maintain a cooperative spirit while working in a hot or cold and crowded environment
Other: Smell
  • Smell smoke, food cooking, food burning, spices, fumes
  • Detect usual & usual aromas while working in a hot or cold and crowded environment
  • Identify aromas smoke, fumes, spices, etc.

This document is intended to serve as a guide regarding the physical, emotional, intellectual and psychosocial expectations placed on a student. This document cannot include every conceivable action, task, ability or behavior that may be expected of a student. Meeting these technical standards does not guarantee employment in this field upon graduation. Ability to meet the program’s technical standards does not guarantee a student’s eligibility for any licensure, certification exam, or successful completion of the degree program.