Technical Standards

Standard Definition of Standard Examples of Standard
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
  • 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
Vision See printed and written instructions and labels
  • Read ingredient labels
  • Read temperature and pressure gages
  • Read measurements
  • Read cooking directions
  • Hear voice instructions in a noisy environment
  • Hear equipment alarms
  • Hear instruction in noisy kitchen and classroom environment
  • Respond to alarms, bells, whistles
  • Communicate effectively and professionally when interacting with faculty, staff, and peers using English both written and verbal
  • Follow instructions both written and verbal
  • Speak clearly
  • Follow directions, demonstrate listening skills, write when instructed
Critical Thinking/Problem Solving
  • Objectively analyze information, directions, and instructions
  • Make decisions under stress of time restraints
Interpersonal Skills
  • Work cooperatively with others including students and instructors
  • Complete an equitable share of kitchen duties
  • Work with other students
  • Work with instructors
  • Participate in team projects
  • Provide assistance to fellow classmates and instructors when asked
Environmental Tolerance
  • Remain calm in stressful environment
  • Able to tolerate various degrees in small area
  • Able to tolerate moisture and steam in small area
  • Maintain a cooperative spirit while working in a hot or cold and crowded environment
Other: Smell
  • Smell smoke, food cooking, food burning, spices, fumes
  • Detect usual and unusual aromas while working in a hot or cold and crowded environment 
Certification: ServSafe
  • Practice Food Safety using sanitation methods to prevent cross contamination
  • 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