The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision. Faculty and students are required to demonstrate proficiency of these functions in the Culinary Arts program. The essential functions include:
- Critical Thinking: critical thinking ability sufficient to gather relevant information, interpret data, recognize problems, and use a process to make informed, independent decisions that show good judgment. For example, making a good decision regarding the safe placement of sharp utensils within the kitchen, while considering safety for others, as well as yourself.
- Interpersonal Skills: interpersonal abilities sufficient to interact with other students and instructors, function and contribute as part of a team, be accountable for self and others, complete equitable share of kitchen duties, and maintain appropriate hygiene. For example, the ability to communicate properly with other students on a team project.
- Communication Skills: communication skills sufficient to speak English, write English, listen and comprehend written and spoken words, and communicate information and ideas so others will understand. For example, the ability to communicate problems in completing a project with an instructor, speaking clearly and distinctly
- Mobility: ability to move quickly, freely and safely in closed environments, coordinating with fellow students. For example, move from work station to work station near fellow students and equipment
- Motor Skills: motor skills sufficient to stand for extended periods of time and move supplies and equipment between floor and standard height above head, safely handle hot foods and liquids, safely pouring and manipulating temperature sensitive foods, handle safely small wares, equipment and equipment controls. For example, the ability to lift various sized containers individually and in coordination with others, operate equipment safely and efficiently, hold containers with hot/cold ingredients while blending ingredients into same containers, and lift supplies from floor level to overhead storage racks.
- Hearing: hearing ability to hear sounds and voice instructions, alarms, in a noisy environment. For example, being able to hear and respond to instructors instructions in the kitchen/classroom
- Visual: visual ability to see with normal or corrected vision gauge and meters readings and markings, distinguish colorings and markings, For example, the ability to read ingredient labels and MSDS documents
- Tactile: tactile ability to perform physical activities that require use of hands for product texture, doneness and temperatures. For example, the ability to taste and feel products to determine doneness and quality assurance.
- Weight-Bearing: weight-bearing ability to lift and move 50 pounds. For example, the ability to lift and move stock and supplies, equipment and goods in a professional kitchen setting. 10. Cognitive: cognitive ability to use logic and reason, attention to detail, and short-term and long-term memory skills, display characteristics of emotional stability, and remain calm in stressful environments. For example, the ability to remember a concept covered in a class in a previous week of a semester, while cooperating in a crowded, hot environment.
EXAMPLES ARE NOT ALL INCLUSIVE.
Vance-Granville Community College is an ADA compliant institution. The College does not discriminate on the basis of disability in the admissions process or in access to its programs, services and/or activities for qualified individuals who meet essential eligibility requirements. The College will provide reasonable accommodations for documented disabilities of individuals who are eligible to receive or participate in college programs, services and/or activities. Student Services provides a disability counselor to assist students in requesting disability related accommodations. If a student believes that he/she cannot meet one or more of the essential functions without accommodations, the student is encouraged to disclose the disability to the disability counselor as soon as possible. Students must certify the ability to meet essential functions of the profession by a signed statement in the beginning of the program.
*References: Central Piedmont Community College Technical Standards directly contributed much of this language. Minor alterations have been made as needed to relate to VGCC.