Culinary Arts: Program Requirements

Program Requirements:
To successfully complete the laboratory components of the program, the student must be able to perform all of the essential functions of a culinarian:

• Communicate satisfactorily with clients, supervisors, peers, and the culinary team, which includes a diverse group of people.
• See and hear adequately to be able to react to the varied culinary environments, such as receive and interpret various equipment signals.
• See adequately to read equipment gauges in order to correctly interpret displayed data.
• Be prepared to attend and stand/walk during class and/or labs during day and/or evenings lasting from 3 to 9 hours in length.
• Walk rapidly for a prolonged period from one area to another. Work with sense of urgency.
• Bend or squat frequently.
• Assist in lifting or moving equipment, cooking pots and pans and food ingredients.
• Demonstrate adequate eye/hand coordination for dexterity in manipulation of equipment and utensils.
• Use hands for grasping, pushing, pulling and fine manipulation.
• Work with arms fully extended overhead for short periods.
• Differentiate the color spectrum for proper preparation and presentation of prepared dishes.
• Possess the visual acuity to correctly read handwritten requisitions, orders, receiving reports, recipes, and provide safety for clients.
• Must be able to lift a minimum of 50 pounds.
• Be able to multi-task, as well as, keep a “level head” when exposed to highly stressful and demanding situations in lab and internship settings.
• Work in close quarters in close proximity to a diverse group of people.
• Withstand high-temperature environment for prolonged periods of time.
• Work as a member of a cohesive team.

Despite the foregoing, a qualified person with a disability who can perform these essential functions with reasonable accommodations will be considered for admission along with other qualified applicants.