| Communication |
- communicate effectively and professionally when interacting with peers, faculty, staff, and guests using the English language verbally and in written form
- follow verbal and written instructions
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- follow directions, describe decisions, demonstrate listening skills, write reports, and follow directions
- speak clearly and distinctly
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| Physical Strength and Samina |
- lift and move without assistance cookware typically found in a commercial kitchen and independently lift and move cookware containing product
- lift and move stock and supplies weighing up to 50 pounds
- stand and move about kitchen/laboratory for up to six hours
- complete cleaning responsibilities requiring stooping, bending, and climbing
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- lift and safely move pots, pans, stock pots, and small equipment
- lift and safely move pots, pans, stock pots containing hot food being prepared according to instructions
- lift and move bags and boxes of supplies weighing up to 50 pounds
- stand and move about in kitchen and dining areas during food preparation
- lift and transport trays with plated foods, china, and small wares.
- serve and clear tables where guests are seated
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| Mobility and Motor Skills |
- move freely, quickly, and safely in a close environment
- work in coordination with other students
- move supplies between floor and standard height above head
- safely manipulate small wares, equipment, and equipment controls
- safely pour liquids, including hot liquids
- safely handle hot foods
- perform repetitive tasks required in a commercial kitchen
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- move from work station to work station near other students and equipment
- lift containers (bulk and prep) individually and in coordination with other students
- lift supplies from floor, pallet, or table and place on storage racks
- remove supplies from storage racks above head at standard height
- hold containers such as pots and bowls while mixing and blending ingredients in those containers
- operate machinery and equipment safely and efficiently
- efficiently use whisking, dicing, and piping skills
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| Sensory |
- access voice instructions in a noisy environment
- access equipment alarms
- access meters and gauges
- access printed and written instructions and labels
- feel product texture
- distinguish smells and tastes
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- receive instructor's voice in a noisy kitchen/lab environment
- perceive food preparation equipment alarms
- read temperature and pressure gauges
- read ingredients labels
- taste and feel product to determine quality and doneness and adjust flavor appropriately
- read MSDS documents
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| Interpersonal and Emotional |
- work cooperatively with other students and instructors
- complete an equitable share of kitchen duties
- follow directions of instructors and fellow students
- remain calm in a stressful environment
- display characteristics of emotional stability
- self-manage medical and emotional conditions
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- participate in team projects with other students
- provide assistance to fellow students and instructors when asked
- maintain a cooperative spirit while working in a hot, crowded environment
- complete duties as assigned
- maintain a positive attitude
- manage one's medical and emotional conditions in order to permit self, others, and the program to meet educational goals
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