Skip to Content

Technical Standards

College of Culinary Arts

To participate in any program in the College of Culinary Arts, each student, with or without reasonable accommodations, must be able to safely and effectively

  • communicate professionally with the university community and guests
  • participate in physical activity in laboratory and production classes, often standing up to six hours in length
  • lift and transport a minimum weight of 25 pounds
  • lift and transport trays with hot and cold plated foods, small wares and other items, and serve and clear tables where guests are seated
  • fill, pour and serve hot and cold liquids and beverages
  • use knives and other commercial cooking utensils
  • operate commercial cooking and food service equipment
  • maneuver in professional kitchens, dining rooms and related facilities
  • test and evaluate the taste, appearance, texture and aroma of all food and beverage products
  • use commercial cleaning and sanitizing equipment and materials
  • complete physical tasks in a timely manner
  • read, comprehend and complete multiple step recipes and/or formulas under required time constraints

The foregoing technical standards are essential to all programs of instruction in the College of Culinary Arts and also reflect industry requirements and standards.

School of Hospitality

Sports/Entertainment/Event Management

To participate in these programs, each student, with or without reasonable accommodations, must be able to safely and effectively

  • communicate with fellow workers and customers in person, by telephone, email, social media and by radio
  • input data into and retrieve data from a computer
  • lift, transport and use program-related equipment and apparatus, including, where applicable, sporting, gaming, and recreational equipment, or convention services apparatus such as furniture, displays and drapage 

Travel-Tourism & Hospitality Management (Providence and North Miami campuses only)

To participate in this program, each student, with or without reasonable accommodations, must be able to safely and effectively

  • communicate with fellow workers and customers in person, by telephone and by radio
  • input data into and retrieve data from a computer
  • travel by standard commercial carriers, including airlines
  • handle luggage, ground transportation and hotel accommodations, and access tour sites with available on-site accommodations 

All Other School of Hospitality Programs

To participate in these programs, each student, with or without reasonable accommodations, must be able to safely and effectively

  • communicate with fellow workers, guests and customers in person and by telephone
  • attend and participate in both day and night shift (including third shift) classes
  • input data into and retrieve data from a computer
  • lift, transport and set up moveable hotel furniture, serving equipment and cleaning equipment, and safely and effectively operate or use such items in the preparation, utilization and maintenance of hotel or institutional facilities 
  • attend and participate in laboratory and food production classes of up to six hours in length
  • lift and transport food and other culinary product, equipment, small wares and utensils
  • lift and transport trays with hot and cold plated foods, small wares and other items, and serve and clear tables where guests are seated
  • pour and serve liquids and beverages, including hot liquids
  • use knives and other commercial cooking utensils
  • operate commercial cooking and food service equipment
  • maneuver in professional or commercial kitchens, dining rooms and related facilities 
  • test and evaluate the taste, appearance, texture and aroma of food and beverage products
  • perform commercial or institutional housekeeping tasks (such as bedmaking) and use commercial cleaning and sanitizing equipment and materials

The foregoing technical standards are essential to the programs of instruction in School of Hospitality and also reflect industry requirements and standards.

School of Professional Studies

To participate in the following programs, each student, with or without reasonable accommodations, must be able to safely (including the safety of the horse, where applicable) and effectively

Equine Business Management (Non-Riding — Providence Campus only)

  • remain alert at all times while handling a horse
  • lead and control a horse for turnout into a paddock
  • operate horse management equipment such as tractors and wheelbarrows
  • lift, handle and transport tack, feed bags, hay bales and equipment for feeding and watering horses
  • groom horses, including bathing, brushing and picking out hooves
  • clean equine equipment, stalls and aisles

Equine Studies and Equine Business Management/Riding (Providence Campus only)

  • mount a 15.2 hand horse
  • control a moving horse as a rider
  • maintain balance and remain alert at all times while riding or handling a horse
  • wear an ASTM/SEI-certified riding helmet and standard flat-soled riding boots with at least a 3/4-inch heel
  • lead and control a horse for turnout into a paddock
  • operate horse management equipment such as tractors and wheelbarrows
  • lift, handle and transport tack, feed bags, hay bales and equipment for feeding and watering horses 
  • groom horses, including bathing, brushing and picking out hooves
  • clean equine equipment, stalls and aisles

The foregoing technical standards are essential to the programs of instruction in Equine Business Management and Equine Business Management/Riding and also reflect industry requirements and standards.

Request Info Apply Visit Us Catalog Archive