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

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

NOTE: Those missing the information session must meet with the department head, program director or chef instructor prior to attending any class.