Department of Tourism, Hospitality and Culinary Arts

DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS

Physical Performance Requirements for Culinary/Pastry Labs

Lab students must be able to work under the following conditions and perform the following physical work requirements.

1.  Be able to work in kitchen areas where the student must frequently lift or move objects weighing up to 20 pounds unassisted (hotel pans of food or tubs of dirty dishes) and occasionally lift or move objects weighing more than 20 pounds (e.g., heavy pots of food, sacks of flour) with the assistance of other workers.

2.  Be able to work in kitchen areas where the student must perform continuous standing and walking for durations of up to six hours, including frequent stooping, reaching, pushing, pulling, and bending.

3.  Be able to work in kitchen areas where the student must be able to perform work requiring considerable and consistent fast paced physical effort.

4.  Be able to work in kitchen areas where the student will frequently be exposed to hot liquids, sharp cutting blades, hot-working surfaces, industrial chemicals, and equipment with moving parts.

5.  Be able to work in kitchen areas where there is danger of slipping due to spillage of foods or beverages.

6.  Be able to work in kitchen areas where water, oil, steam, and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity.

7.  Student must have adequate mobility in order to move quickly in dangerous situations, such as spattering of hot oil, spilling of hot liquids, etc.

8.  Be able to work in kitchen areas that are noisy from food service activities.

9.  Be able to work in kitchen areas where the students must abide extreme temperature changes when entering hot cooking areas, walk-in refrigerators or freezing units.

10.  Be able to work in kitchen areas where work tables average three (3) foot tall table requiring , slouched (arched) back while cutting or working on ingredients/recipes. Some work in tight quarters on shared work space.

11.  Be able to make decisions quickly while performing lab activities requiring both physical and mental exertion.

12.  Be able to work quickly with a constant sense of urgency when performing lab activities.