Activity: Lifting
Minimum Requirement: 50 pounds
Rationale: Students are required to lift heavy pots full of liquid or solid food items. These
pots can weigh up to 50 pounds. Students are also required to put away food orders
as per FIFO system and be able to get product from the storage units to create recipes
Activity: Standing
Minimum Requirement: 3 hours
Rationale: Students must be able to stand uninterrupted for a minimum of 3 hours as labs require
students to prepare, cook/bake, finish and taste recipes. Unscheduled breaks alter
the outcome of a recipe and therefore negate the learning outcome for that lesson
Activity: Bending
Minimum Requirement: Frequently
Rationale: Students need to bend over to look in lower ovens, retrieve cook ware/bake ware and
product
Activity: Grip a knife or similar object
Minimum Requirement: Frequently and for long (1 hour) duration
Rationale: Students are expected to grip knives, whisks, spatulas, etc during the course of
the day. They must be able to grip with enough strength to hold the utensil steady
and perform their tasks
Activity: Reach the back of the stove top from the floor
Minimum Requirement: Frequently and while lifting items
Rationale: Students are expected to be able to reach the back burner of the stove to place or
lift full pots without the need of any assistance or devices. Students may NOT stand
on a box or other "step up" device as they are dangerous in a commercial kitchen and
can cause cooks to trip, or fall off if something unexpected happens on the stove
top
Activity: Squatting
Minimum Requirement: Frequently
Rationale: Students need to be able to squat down to set the sinks or dishwasher, and to reach
product on shelves below
Activity: Work well with others
Minimum Requirement: All day
Rationale: Kitchens are collaborative. Students must be able to work in teams and remain calm
and steady. Antisocial or hyperactive behavior does not work well in kitchens and
is not tolerated in the kitchen labs