Essential Functions

The purpose of the essential functions list is to allow prospective students who are considering a career to be informed of the physical, emotional, and psychological demands related to training and employment in a field of study. These lists are provided to allow prospective students to make informed career choices by providing them with a summary of the physical abilities and personality traits that are generally required for the successful completion of a curriculum and result in employment in their field of study after graduation. For students to be successful in the Culinary Arts programs, they must be able to perform the following essential functions:

• Ability to Use Senses
  • Visual: Have the acuity to identify color changes in food as it is cooking or in storage and to read fine print on equipment, recipes, or other documents required in a food service operation.
  • Hearing: Have the ability to hear cooking sounds and emergency signals (with auditory aids or full-time interpreter for the hearing impaired) and the ability to understand a normal speaking voice without direct access to the speaker's face.
  • Smelling: Have the ability to evaluate quality of ingredients and distinguish aromas in order to evaluate cooking techniques and determine proper methodologies of recipes.
  • Taste: Have the ability to determine flavor profiles in relationship to ingredients used in recipes for basic food preparations.
• Motor Ability
  • Have the physical ability to walk long distances and stand for long periods of time; to lift, move, and transfer equipment or foods of at least 50 pounds; to maneuver in limited space.
  • Have the ability to work while in hot/humid and/or cold conditions.
  • Have the manual dexterity to use knives and other small and large equipment efficiently and safely while wearing essential food safety gloves and/or other necessary sanitation wear.
• Ability to Understand Food Safety
  • Have a practical awareness of cross-contamination, time/temperature abuse, and food-borne illnesses.
  • Be able to wear necessary food safety gear such as gloves and head covering.
  • Be able to maintain a sanitary environment at all times.
• Ability to Communicate
  • Be able to communicate effectively in verbal and written forms to class partners and/or team and to instructors.
  • Be able to write and perform routine mathematical calculations clearly and correctly.
  • Have basic proficiency in technology (computers and peripheral components).
• Ability to Solve Problems
  • Have the intellectual and conceptual ability for measuring, calculating, reasoning, analyzing, and prioritizing daily functions in today's kitchens
  • Be able to work in a fast-paced environment with a sense of urgency without jeopardizing the safety of themselves or others
  • Be able to react and adjust as instructed by the chef during production or service time in order to meet the needs of guests
• Ability to Maintain Emotional Stability
  • Be able to function safely under stress in today's kitchens and adapt to changing staff and client situations
  • Be able to maintain composure and professionalism at all times in culinary labs
• Ability to Perform Practical Outcomes
  • Be able to function under the practical guidelines of cooking techniques under timed kitchen labs