Culinary Arts Program Standards
All students in the Culinary Arts program are expected to meet certain technical standards that are essential to the successful completion of all phases of the program, and that reflect industry requirements and standards.
To verify the student’s ability to perform these essential functions, students may be required to demonstrate the technical standards outlined in this document. Meeting these technical standards does not guarantee:
- successful completion of the program,
- eligibility for any certification exams, or
- employment in this field upon graduation.
Essential Function/Technical Standard
Standard Performed Description
- Demonstrate ability to use logic and technical analysis to solve problems quickly and safely
- Exhibit ability to translate written and/or verbal information into recipe
- Exhibit deductive reasoning
Examples of Activities (Not all inclusive)
- Demonstrate judgment and decision making as required to organize various tasks to complete culinary assignments and execute recipes
- Exhibit the ability to translate written and/or verbal information into recipe execution
- Accept constructive criticism from instructor and implement recommendations and/or solutions for improvement
Standard Performed Description
- Demonstrate ability to follow verbal directions
- Demonstrate ability to follow written directions
- Discuss directions and methods required to complete a specific culinary task
Examples of Activities (Not all inclusive)
- Use a variety of strategies to convey the necessary culinary information required to complete a specific task or recipe
- Speak and write clearly and distinctly
- Give and follow verbal directions from classmates and instructors
- Demonstrate effective listening skills
- Ability to discuss and ask questions regarding timing and quantity of food needed
Standard Performed Description
- Demonstrate the ability to identify the nature of problems
- Demonstrate ability to collaborate with others in a group
- Demonstrate ability to maintain and control self-behavior in a group setting
- Display cross-cultural competency, integrity, moral reasoning, ethical behaviors and concern for others
- Display professionalism within culinary field
Examples of Activities (Not all inclusive)
- Demonstrate respect for individual differences
- Respond appropriately and safely to emergencies
- Work cooperatively within a group to achieve a goal
- Maintain appropriate self-behavior in a group and/or social environment in classroom lecture, kitchen laboratory setting & internship placement
- Establish effective working relationships within team and reporting structures
Standard Performed Description
- Possess emotional stability sufficient to maintain composure in stressful situations and assume responsibility and accountability for actions
Examples of Activities (Not all inclusive)
- Adapt rapidly to changing environments and stress
- Calmly receive feedback
- Demonstrate honesty and integrity beyond reproach
- Solve personal and interpersonal problems effectively
- Minimize stress and conflict
- Balance internal needs and external demands
Standard Performed Description
- Visual skills adequate to observation and assessment necessary in classroom, lab, and restaurant settings
Examples of Activities (Not all inclusive)
- Visually assess appearance of a food item to determine whether it is cooked, stored, and plated properly
- Interpret information from temperature and pressure gauges
- Detect equipment displays
- Read ingredient labels, safety labels, and warnings
- Perceive/detect different depths and dimensions
Standard Performed Description
- Auditory abilities are sufficient to work safety in classroom, lab, and restaurant settings
Examples of Activities (Not all inclusive)
- Detect safety hazards and timers
- Detect verbal instructions when line of sight may not be possible
Standard Performed Description
- Demonstrate tactile ability sufficient for physical control of tools and kitchen equipment and assessment of food products
- Demonstrate manual hand dexterity with repetitive precision movements and techniques
Examples of Activities (Not all inclusive)
- Perform functions of physical control with various hand tools and kitchen equipment
- Taste, smell, and feel products to determine quality and doneness
Standard Performed Description
- Demonstrate sufficient physical endurance to complete assigned work
- Demonstrate ability to perform repetitive manual tasks for extended periods of time
- Perform culinary activities for up to 8 hours while wearing required safety equipment (coat, hat, hair net, nonslip shoes)
- Demonstrate ability to work with hands and arms extended or in use for long periods of time
Examples of Activities (Not all inclusive)
- Endure physical activity for up to 8 hours a day with arms extended above, at, or below waist level
- Maintain balance, flexibility, and coordination to perform duties in a kitchen
- Endure physical activity for up to 8 hours in both hot and cold environments
- Make repetitive motions for hours with the hands, wrists, arms
- Lift and safely move pots, pans, small, and large equipment
- Lift and move bags and boxes of supplies weighing up to 50 lbs.
- Move safely in kitchen and dining areas during food preparation and services for up to eight hours
- Lift and transport trays with plated foods
- Serve and clear tables where guests are seated
- Complete cleaning responsibilities requiring stooping, bending, and climbing
Standard Performed Description
- Function safely under varying environmental factors
Examples of Activities (Not all inclusive)
- Perform culinary activities in adverse conditions and environments (hot, cold, noisy, etc.)
- Maintain focus and productivity in a kitchen or workplace with a variety of distractions (sound, movement, lighting, etc.)
Standard Performed Description
- Physical abilities are sufficient to move in one’s environment with ease and without restriction
- Gross and fine motor abilities are sufficient to provide safe and effective culinary procedures
Examples of Activities (Not all inclusive)
- Lift containers (bulk and prep) individually and in coordination with other students
- Lift supplies from the floor, pallet, or table and place them 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
- Safely use knives and other commercial cooking equipment
- Efficiently use whisking, dicing, and piping skills
Disability Statement
If you currently have a documented disability or acquire one, you may be entitled to accommodations intended to assure equitable access within your academic program. Reasonable accommodations for students with disabilities are determined on an individual basis taking into consideration the technical standards and essential functions required to meet program objectives.
Eastern Iowa Community College is invested in full compliance with the Americans with Disabilities Act (ADA). To learn more about requesting accommodations with Disability Services, please visit eicc.edu/support or contact the Disability Service Provider on your campus. It is recommended that students register with Disability Services prior to the start of classes.
All prospective Culinary Arts students must be able to meet these standards with or without reasonable accommodations.
Charlott Glowacki, Disability Service Provider
Clinton Community College
Kerry Dalbey, Disability Service Provider
Muscatine Community College, Loper – 109
Alyse Schmidt, Disability Service Provider
Scott Community College, Academic Support Center – Room 2013 A