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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 appropriately with faculty, staff, fellow students, university guests and customers in person, by telephone and email
  • participate in industry-relevant activity for up to six continuous hours, often standing and moving in laboratory classes
  • lift and transport a minimum weight of 25 pounds
  • maneuver in commercial kitchens, dining rooms and industry-related facilities
  • lift and transport trays of food and beverages, serve and clear guest tables
  • use knives, commercial cooking utensils and operate commercial foodservice equipment
  • produce and evaluate the quality of all food and beverage products
  • handle and utilize commercial cleaning and sanitizing equipment and materials
  • complete physical tasks in a timely manner
  • perform multiple step procedures to produce recipes/formulas and perform industry-relevant tasks within a designated timeframe

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

  • communicate appropriately with faculty, staff, fellow students, university guests and customers in person, by telephone, and email
  • input data into and retrieve data from a computer
  • complete job responsibilities on both day and night shifts

Tourism & Hospitality Management

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

  • communicate appropriately with faculty, staff, fellow students, university guests and customers in person, by telephone and email
  • input data into and retrieve data from a computer
  • travel by standard commercial carriers, including airlines, to international destinations, which may not meet U.S. ADA specifications
  • carry out tour guide responsibilities (for example leading groups to access museums & outdoor tourism destinations, hotels, restaurants) at international destinations, which may not meet U.S. ADA specifications
  • complete job responsibilities on both day and night shifts

Hotel & Lodging Management

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

  • communicate appropriately with faculty, staff, fellow students, university guests and customers in person, by telephone and email
  • Input data into and retrieve data from a computer
  • Travel by standard commercial carriers, including airlines, to international destinations, which may not meet U.S. ADA specifications
  • Participate in tours of restaurants, hotels and tourism at international destinations, which may not meet U.S. ADA specifications
  • complete job responsibilities on both day and night shifts

Restaurant, Food & Beverage Management

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

  • communicate appropriately with faculty, staff, fellow students, university guests and customers in person, by telephone and email
  • Input data into and retrieve data from a computer
  • Complete job responsibilities on both day and night shifts
  • participate in industry-relevant activity for up to six continuous hours, often standing and moving in laboratory classes
  • lift and transport a minimum weight of 25 pounds
  • safely and quickly maneuver in commercial kitchens, dining rooms and industry-related facilities
  • lift and transport trays of food and beverages, serve and clear guest tables
  • use knives, commercial cooking utensils and operate commercial foodservice equipment
  • produce and evaluate the quality of all food and beverage products
  • handle and utilize commercial cleaning and sanitizing equipment and materials
  • complete physical tasks in a timely manner
  • perform multiple step procedures to produce recipes/formulas and perform industry-relevant tasks within a designated timeframe

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

School of Professional Studies

Equine Business Management/Riding

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

  • wear footwear designed specifically for riding in English tack (the footwear must completely enclose the foot and have at least a ¾ inch heel)
  • wear helmets that are ASTM/SEI certified (helmets must have verification that they hold such certification)
  • be able to receive, understand and readily respond to audio cues while on horseback
  • be able to receive and understand instruction without having to make visual contact with the instructor or take their eyes off the course
  • be able to accurately judge the distance between themselves, horses and people in the ring, and obstacles and jumps
  • be able to easily mount a horse either with the proper use of an approved mounting block or from the ground without assistance
  • be able to properly handle standard grooming equipment, including but not limited to: curry combs, hard & soft brushes, sweat scrapers, mane combs & braiding equipment
  • be able to bend over and lift a horse’s hoof and hold it long enough to allow proper examination or cleaning of the hoof
  • be able to put a halter and bridle on a horse without assistance and lead
  • be able to competently ride at walk, trot and canter
  • be able to ride at the posting trot for 2 complete revolutions of a 20x60 meter arena
  • have the ability to operate horse management equipment such as tractors, trucks and wheelbarrows
  • be able to lift, handle and transport tack, feed bags, hay bales and equipment for feeding and watering horses up to 50 pounds for a distance of 50 feet
  • be able to move his/her entire body a distance of no less than 3 meters within 3 seconds of a signal to do so
  • be able to have sustained contact with horses and work in an environment where dust, hay and grasses are prevalent
  • be able to perform all tasks mentioned above either in the saddle or on the ground without losing balance, falling or becoming dizzy, light-headed or faint

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

Center for Physician Assistant Studies

For a complete list of the Technical Standards for the Center for Physician Assistant Studies, please contact the Director of the Center for Physician Assistant Studies

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