Students in the Hospitality Management program must demonstrate and/or possess the following skills and abilities:
Work with others, as a team and in close quarters
Meet performance standards for assigned tasks and duties
Take initiative
Work in a fast-paced, multi-tasking, hands-on environment
Problem-solving
Communicate clearly and concisely
Follow verbal and written instructions
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 the instructor
Self-manage medical and emotional conditions
Students must demonstrate they can meet the following physical demands
Stand and/or walk throughout the entire class
Be around 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
Lift up to 50 pounds, stand for up to eight hours, walk quickly, use hands and fingers to handle or feel, reach with hands and arms, climb or balance and talk or hear
Stoop, kneel, crouch or crawl and taste or smell class preparations
Possess adequate close vision, distance vision, color vision, peripheral vision and depth perception
Provide a doctor's note allowing work with common food allergens, while pregnant and/or with a short-term trauma or disability
NOTE: No support animals shall be allowed in the kitchen area.
