TECHNICAL STANDARDS AND ESSENTIAL FUNCTIONS
Culinary Arts and Pastry Arts Programs
The following listing has been prepared to assist you in understanding the technical standards of the HCC
Culinary Arts and Pastry Arts programs in order to ultimately practice the profession. The technical
standards as stated herewith are not conditions of admission to a program of study. Rather, they reflect
performance abilities that are necessary for a student to successfully complete the requirements of the
specified programs.
The purpose of this document is to notify prospective Culinary Arts and Pastry Arts students of these
technical standards to enable them to make an informed decision regarding enrollment in the Culinary Arts
or Pastry Arts program at Houston Community College.
The delivery of safe, effective service requires that students be able to perform functions related to the
technical standards outlined here. The inability of a student to perform these functions may result in the
student being unable to meet course objectives and to progress in their respective program. Additionally, if
a student is unable to perform these required competencies, the student may pose a risk of harm to other
students and/or the customer(s) for whom service is provided.
All applicants meeting the appropriate academic requirements shall be considered equally for admission
to Houston Community College regardless of race, color, religion, sex, marital status, beliefs, sexual
orientation, national origin, age, or physical or mental ability.
Please view the full description of HCC Culinary Arts and Pastry Arts Technical Standards and Essential
Functions.
Disability & Accommodations Services:
If you have a differing ability or acquire one, you may be entitled to receive support services and/or
accommodations intended to assure you an equal opportunity to participate in, and benefit from, the program.
Reasonable accommodations for students with ability related needs will be determined on an individual basis
taking into consideration the standards and essential skills which must be performed to meet the program
objectives. To receive more information or to apply for services, please contact the Ability Services office at
(713) 718-6164 or visit them at 1300B Holman, LHSB 106, Houston, TX 77004. More information about
Abilities Services can be found at https://www.hccs.edu/support-services/ability-services/ability-services-
office-locations/
All prospective and current Culinary Arts students must be able to meet these standards with or without
reasonable accommodations.
HOUSTON COMMUNITY COLLEGE
CULINARY ARTS AND PASTRY ARTS PROGRAMS'
TECHNICAL STANDARDS / ESSENTIAL FUNCTIONS
The following listing has been prepared to assist you in understanding the technical standards of the HCC Culinary Arts and Pastry Arts programs in order to
ultimately practice the profession. The technical standards as stated herewith are not conditions of admission to a program of study. Rather, they reflect performance
abilities that are necessary for a student to successfully complete the requirements of the specified programs.
The purpose of this document is to notify prospective Culinary Arts and Pastry Arts students of these technical standards to enable them to make an informed decision
regarding enrollment in the Culinary Arts or Pastry Arts program at Houston Community College.
The delivery of safe, effective service requires that students be able to perform functions related to the technical standards outlined here. The inability of a student to
perform these functions may result in the student being unable to meet course objectives and to progress in their respective program. Additionally, if a student is
unable to perform these required competencies, the student may pose a risk of harm to other students and/or the customer(s) for whom service is provided.
All applicants meeting the appropriate academic requirements shall be considered equally for admission to Houston Community College regardless of race, color,
religion, sex, marital status, beliefs, sexual orientation, national origin, age, or physical or mental ability.
TECHNICAL STANDARDS EXAMPLES OF ACTIVITIES
DESCRIPTION
(Essential Functions) (Not all-inclusive)
• Demonstrate critical-thinking ability sufficient for collecting, • Demonstrate the ability to assist accurately with all kitchen
analyzing, and integrating information and knowledge in duties and cooking procedures.
order to make safe judgments and decisions that promote • Demonstrate problem solving skills in kitchen operations.
positive outcomes and professional behavior. • Address problems or questions to the appropriate person
• Exhibit ability to follow policies and procedures required at the appropriate time.
by employers and academic settings. • Prioritize work load in a timely manner.
Cognitive Ability
• Exhibit ability to function effectively under stress and time • Follow a process from start to finish utilizing sequential
constraints. established policies and procedures.
• Exhibit ability to organize and prioritize tasks. • Organize and prioritize multiple tasks, integrate and
• Exhibit ability to respond appropriately to emergencies. analyze written, verbal, and observed information.
• Demonstrate ability to speak, read, comprehend, and • Communicate effectively and sensitively with customers and
write English at a level that meets the need for clear and coworkers.
effective communication. • Communicate effectively and efficiently with all members
• Demonstrate ability to hear information. of the team.
• Read and comprehend material in English at the high • Write in a clear, legible manner with correct grammar and
Communication Ability school level. spelling emails and communications.
• Demonstrate ability to adapt to a changing environment • Recognize, interpret, and respond to non-verbal behavior.
and display flexibility. • Listen attentively.
• Demonstrate sensitivity to multicultural and multilingual
needs.
TECHNICAL STANDARDS EXAMPLES OF ACTIVITIES
DESCRIPTION
(Essential Functions) (Not all-inclusive)
• Demonstrate ability to tolerate demanding workloads • Possess the emotional stability to work with others.
effectively under stress. • Develop effective relationships with faculty and peers.
• Demonstrate ability to maintain professional composure in • Respond professionally and appropriately to emergency
a variety of scenarios. situations.
• Demonstrate ability to maintain professional conduct and • Demonstrate a caring attitude.
Interpersonal/Intrapersonal appearance. • Understand written and verbal communication.
Skills and Behavior • Demonstrate respect for individual differences. • Maintain composure with guests and staff.
• Demonstrate professional behavior in classroom, kitchen,
and professional settings; including, but not limited to,
appropriate personal hygiene, timeliness, preparation, and
concentration.
• Demonstrate visual acuity sufficient to acquire information • Demonstrate ability to visually select items, see safety
from instructions, documentation, invoices, and sales tickets. hazards, and show awareness of environment.
• Demonstrate sufficient depth perception and peripheral • Monitor safety hazards.
Visual Ability vision for safe kitchen practices.
• Demonstrate visual acuity sufficient for safety, work space,
and gathering of materials.
• Demonstrate auditory acuity sufficient to be aware of • Hear and understand faculty and peers.
sounds from a variety of equipment and personnel. • Interpret conversations and follow verbal instructions.
• Demonstrate ability to communicate and interact with • Respond to emergency situations, i.e. earthquakes, fires,
Auditory Ability faculty and peers. and any injury-related emergencies.
• Demonstrate sufficient hearing acuity to ensure a safe
environment and the ability to respond quickly in case of
emergencies.
• Demonstrate tactile ability and dexterity sufficient for the • Examine products for texture and temperature.
use of sharp instruments using a light touch for control. • Demonstrate the proper placement of provisions.
Tactile Ability • Demonstrate tactile ability to interpret sensory • Examine by touch the degree to which a product is cooked.
characteristics such as sharpness, texture, and temperature. • Demonstrate ability to put on and remove
• Demonstrate ability to put on and remove Personal covering/uniform, gown, and latex/nitrate gloves.
Protective Equipment, or PPE.
• Demonstrate olfactory ability sufficient to detect unusual • Tolerate exposure to various chemical odors.
odors/smells emanating from products and/or • Diagnose the odors of various products for freshness.
Olfactory Ability
environment. • Distinguish smells which adversely affect the environment
• Demonstrate olfactory ability sufficient to assess products. (fire, noxious fumes, etc.).
TECHNICAL STANDARDS EXAMPLES OF ACTIVITIES
DESCRIPTION
(Essential Functions) (Not all-inclusive)
• Demonstrate strength and mobility sufficient to carry 50 • Demonstrate ability to effectively use appropriate ergonomic
pounds. techniques (good body mechanics).
• Demonstrate proper lifting of 50 pounds. • Demonstrate ability to maneuver in small spaces (walk, stand,
and bend over).
• Stand for 5 hour intervals.
• Move in kitchen environment.
Strength and Mobility • Demonstrate ability to move quickly to perform duties. • Utilization of small objects and sharp instruments.
• Demonstrate ability to reach above shoulder height to • Maintain balance in any position.
move equipment. • Utilize appropriate body mechanics effectively.
• Demonstrate ability to reach below waist level to move • Carry heavy pots to different locations.
equipment. • Carry and stock 50-pound bags of flour.
• Reach above shoulders to remove items from shelves.
• Demonstrate gross and fine motor abilities sufficient to • Perform multiple fine motor skill tasks with firm and steady
perform safe and effective kitchen duties, and respond to grip to execute various knife cuts.
unexpected situations in a timely manner. • Perform the 13 cooking methods.
Motor Skills
• Demonstrate ability to sufficiently pull and push equipment. • Multi-task in a small, confined space.
• Demonstrate physical ability sufficient to maneuver in small
spaces (including standing, walking, bending, and range-
of-motion of extremities).
• Demonstrate sufficient physical endurance to complete • Demonstrate physical endurance to complete working shift.
assigned periods, the required shift, and assigned tasks in • Demonstrate physical ability to work without a break for 4
the kitchen space. hours.
• Demonstrate physical endurance sufficient to complete • Work 8- to 10-hour shifts.
Physical Endurance assigned tasks. • Demonstrate ability to cope with high stress and long hours.
• Demonstrate ability to function effectively under stress and
time constraints.
• Demonstrate ability to work 8-to 12-hour shifts.
• Demonstrate ability to attend 2- to 5- hour lectures.
• Demonstrate ability to function safely in a typical kitchen • Wear a protective covering/uniform, gown, and
environment. latex/nitrate gloves for extended periods of time.
• Demonstrate ability to wear Personal Protective Equipment, or • Perform heavy lifting and bending of knees.
P.P.E. (i.e. gloves, aprons, and uniforms), for extended periods of
time during kitchen duties. • Awareness of, and sensitivity to, environment with chemicals
• Demonstrate ability to tolerate prolonged periods of time amidst
and extreme temperatures.
Environmental Tolerance artificial lighting, air conditioning, dust and odors, residue from
cleaning products, noise, congested workplace, extreme heat
(100˚F), and extreme cold (0˚F).
• Demonstrate sensitivity and ability to protect self and others
from environmental risks and hazards.
• Demonstrate awareness that the kitchen environment may contain
latex and other allergens, including but not limited to chemical
and mundane; tolerance of such allergens in the work place must
also be demonstrated.
Disability & Accommodations Services:
If you have a differing ability or acquire one, you may be entitled to receive support services and/or accommodations intended to assure you an equal opportunity to
participate in, and benefit from, the program. Reasonable accommodations for students with ability related needs will be determined on an individual basis taking into
consideration the standards and essential skills which must be performed to meet the program objectives. To receive more information or to apply for services, please
contact the Ability Services office at (713) 718-6164 or visit them at 1300B Holman, LHSB 106, Houston, TX 77004. More information about Abilities Services can be
found at https://www.hccs.edu/support-services/ability-services/ability-services-office-locations/
All prospective and current Culinary Arts students must be able to meet these standards with or without reasonable accommodations.
