Technical Standards for Cake Decorating Beginning

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 accommodations 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 Possess fine and gross motor skills to complete the course.
  • Insert icing tips and cupler to icing bag, and fill with icing.
  • Apply pressure with hand to squeeze icing out of bag.
  • Using strokes of one hand and turning with the other to create flowers, or piping.
  • Must be able to stand and bend over for long periods of time to decorate cake.
Vision Vision sufficient to recognize colors and shapes and design examples.
  • Must choose food coloring to make various colors for decorating cake.
  • Be able to view picture of decorated cake in order to make similar product.
Hearing Ability to perceive
  • Possess hearing adequate enough to hear the instructor as she demonstrates.
Communication Effective communication with others, both verbally and in writing
  • Listen and respond when appropriate. Ask questions when you do not understand how to make a project.
Critical Thinking/ Problem Solving Objectively analyze facts to form a judgement
    • Recognize when icing is too thick or thin and what to do to solve the problem.

 

Interpersonal Skills Interpersonal skills sufficient for classroom interaction.
  • Maintain appropriate personal appearance.
  • Work in close quarters to others while respecting personal space.
Environmental Tolerance Food allergies, lighting,
  • Will be exposed to product with egg.
  • Will be exposed to product with butter, vegetable oil and chemicals that make up food coloring.
  • Florescent lighting is used for lighting.
Mathematical Basic mathematical ability involving arithmetic.
  • Read a recipe and make the amount of icing needed for cake.

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.