| Motor Skills |
- Independently lift and move cookware containing product
- Safely handle hot and cold food
- Safely manipulate small wares, knives, equipment and appliances
- Complete cleaning duties requiring stooping, bending, and climbing
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- Move from workstation to workstation near other students, instructor and equipment
- Hold containers, pots, bowls, while mixing and blending ingredients in those containers.
- Stand and move about kitchen and dining areas during food preparation
- Lift and move trays containing food, glassware and small wares
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| Vision |
See printed and written instructions and labels |
- Read ingredient labels
- Read temperature and pressure gages
- Read measurements
- Read cooking directions
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| Hearing |
- Hear voice instructions in a noisy environment
- Hear equipment alarms
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- Hear instruction in noisy kitchen and classroom environment
- Respond to alarms, bells, whistles
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| Communication |
- Communicate effectively and professionally when interacting with faculty, staff, and
peers using English both written and verbal
- Follow instructions both written and verbal
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- Speak clearly
- Follow directions, demonstrate listening skills, write when instructed
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| Critical Thinking/Problem Solving |
- Objectively analyze information, directions, and instructions
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- Make decisions under stress of time restraints
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| Interpersonal Skills |
- Work cooperatively with others including students and instructors
- Complete an equitable share of kitchen duties
- Work with other students
- Work with instructors
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- Participate in team projects
- Provide assistance to fellow classmates and instructors when asked
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| Environmental Tolerance |
- Remain calm in stressful environment
- Able to tolerate various degrees in small area
- Able to tolerate moisture and steam in small area
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- Maintain a cooperative spirit while working in a hot or cold and crowded environment
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| Other: Smell |
- Smell smoke, food cooking, food burning, spices, fumes
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- Detect usual and unusual aromas while working in a hot or cold and crowded environment
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| Certification: ServSafe |
- Practice Food Safety using sanitation methods to prevent cross contamination
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- Proper personal hygiene, including frequent hand and arm washing and covering cuts
- Proper cleaning and sanitizing of all food contact surfaces, nonfood contact surfaces
and utensils
- Proper cooking of ingredients to the required temperatures to prevent food born illness
- Good basic housekeeping and maintenance
- Food storage for the proper time and at safe temperatures
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