Technical Standards for Hospitality Education Students

TECHNICAL STANDARDS FOR HOSPITALITY EDUCATION STUDENTS

It is understood that a student that is otherwise qualified may be able to use reasonable accommodations in order to meet these standards. Students with an identified disability should contact disability services in order to investigate available reasonable accommodations.

ESSENTIAL STANDARD EXAMPLES FUNCTION  Communicate √ Follow directions, describe effectively and decisions, demonstrate professionally when listening skills, write reports, interacting with peers, and follow directions. faculty, staff, and COMMUNICATION guests using the English language verbally and in written form.  Follow verbal and √ Speak clearly and distinctly. written instructions.  Lift and move without √ Lift and safely move pots, assistance cookware pans, stock pots, and small typically found in a equipment. commercial kitchen √ Lift and safely move pots, and independently lift pans, stock pots containing and move cookware hot food being prepared containing product. according to instructions. PHYSICAL STRENGTH  Lift and move stock √ Lift and move bags and AND STAMINA and supplies up to 50 boxes of supplies weighing up pounds. to 50 pounds.  Stand and move about √ Stand and move about in kitchen/laboratory for kitchen and dining areas up to six hours. during food preparation.  Complete cleaning √ Lift and transport trays with responsibilities plated foods, china, and small requiring stooping, wares. bending, and climbing. √ Serve and clear tables where guests are seated.

1  Move freely, quickly, √ Move from work station to and safely in a close work station near other environment. students and equipment.  Work in coordination √ Lift containers (bulk and with other students. prep) individually and in  Move supplies coordination with other between floor and students. standard height above √ Lift supplies from floor, head. pallet or table and place on MOBILITY AND  Safely manipulate storage racks. MOTOR SKILLS small wares, √ Remove supplies from equipment, and storage racks above head at equipment controls. standard height.  Safely pour liquids √ Hold containers such as including hot liquids. pots and bowls while mixing  Safely handle hot and blending ingredients in foods. those containers.  Perform repetitive √ Operate machinery and tasks required in a equipment safely and commercial kitchen. efficiently. √ Safely use knives and other commercial cooking equipment. √ Efficiently use whisking, dicing, and piping skills. Students should be able to √ Receive instructor’s voice in access a noisy kitchen/lab  Voice instructions in a environment. noisy environment. √ Perceive food preparation  Equipment alarms. equipment alarms. SENSORY  Meters and gauges. √ Read temperature and  Printed and written pressure gauges. instructions and labels. √ Read ingredients labels. As well as √ Taste and feel product to  Feel product texture determine quality and  Distinguish smells and doneness. tastes. √ Adjust flavor appropriately. √ Read MSDS documents.

2  Work cooperatively √ Participate in team projects with other students with other students. and instructors. √ Provide assistance to fellow  Complete an equitable students and instructors when share of kitchen asked. duties. √ Maintain a cooperative  Follow directions of spirit while working in a hot, INTERPERSONAL AND instructors and fellow crowded environment. EMOTIONAL students. √ Complete duties as  Remain calm in a assigned. stressful environment. √ Maintain a positive  Display characteristics attitude. of emotional stability. √ Manage one’s medical and  Self-manage medical emotional conditions in order and emotional to permit self, others, and the conditions. program to meet educational goals.