Technical Standards for Culinary Arts
Skills and abilities
Students must demonstrate and/or possess the following:
- 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
Physical demands
- 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 noises and occasional wet floors
- Use and/or operate knives, power equipment, cooking equipment and cleaning equipment
- Ability to lift upwards of 50 pounds, stand for up to eight hours, walk quickly, use hands/fingers to 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 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
I have read the above and acknowledge that I possess the required skills and abilities and can demonstrate the physical demands listed above.
I attended an information session prior to starting my Hospitality, Culinary or Baking classes.
*Those missing the information session must meet with the department head, program director or chef instructor prior to attending any class.
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