Skills and Abilities
Demonstrates and/or possesses
- 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
- Communicate clearly and concisely
- Ability to follow oral and written instructions and meet performance standards
- Add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions, and decimals
- Understand written recipes, procedures, prep lists, and other related notes
- Manage personal workflow under time pressure and resolve questions and problems with the instructor
- Self-manage medical and emotional conditions
- Ability to stand and/or walk throughout the entire class
- Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise, and occasional wet floors
- To use and/or operate knives, power equipment, and cooking equipment
- Ability to lift upwards of eight pounds, walk, use hands/fingers, handle or feel; reach with hands and arms; climb or balance, and talk or hear.
- Be required to stoop, kneel, crouch, or crawl and taste or smell.
- Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
- Provide doctor’s note allowing the 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
*Those missing the mandatory orientation must meet with the Department Head or Program Director prior to attending any class.
Student Lab Safety Standards and Expectations
- Students must be in full uniform at all times from the time you enter the kitchen until you leave including during clean up time. The uniform jacket and apron must be free of wrinkles and look professional.
- Students must display a positive attitude (no profanity, derogatory language, etc.) and conduct themselves with a professional demeanor. How you look, talk, walk, act and work are determining factors on your professionalism.
- Cell phones are NOT permitted in class. The instructor will allow certain specific times when it is appropriate to use a cell phone to take photos.
- During classes, students are expected to communicate clearly and display safe behavior in class and around their classmates and instructor. This includes alerting everyone when they are moving around near people (“BEHIND YOU!”), carrying a knife (“SHARP!”), carrying a hot pot (“HOT!”), etc. When carrying sharp implements or hot objects the bearer must adhere to safety standards such as point down and using two hands, per the chef instructions.
- For the safety of all students and staff, students with food allergies must present a letter from their doctor stating that it is safe for them to work in the kitchen where there is the probability of handling, using in a preparation or being exposed to any or all of the known allergens stated by the FDA at any given time. The Eight main allergens include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Students must have available any medication necessary for their health and safety and be able to administer the same.
- Students will be written up by their instructor or any faculty and staff of WTCC for violations of these standards and expectations. Three violations will add up to dismissal and withdrawal from the course. Write-ups include the following violations in addition to any addition to any other behaviors, which threaten the safety of others within the classroom as determined by the department head.
- Incomplete uniform
- Tardies/early departures
- Any violation of the Wake Tech Code of Conduct
- Behavioral problems, unprofessional attitude
- Unapproved cell phone use
- Missing required tools or equipment. This includes a pencil or pen, Sharpie marker, paper/notebook
- Write-ups 1 and 2: Department Head will be notified
- Write-up 3: Department Head and Dean will be notified, and the student will be removed from the course.