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
Students must be able to meet the following physical demands:
Standing and/or walking 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
Using and/or operating knives, power equipment, cooking equipment and cleaning equipment
Lifting upwards of 50 pounds, standing for up to eight hours, walking quickly, using hands/fingers to handle or feel, reaching with hands and arms, climbing or balancing, talking or hearing
Stooping, kneeling, crouching or crawling and tasting or smelling 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
