Technical Standards

College of Food Innovation & Technology

To participate in any program in the College of Food Innovation & Technology, each student, with or without reasonable accommodations, must be able to safely and effectively

  • 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, and serve and clear guest tables
  • use knives and commercial cooking utensils, and operate commercial food service equipment
  • produce and evaluate the quality of all food and beverage products
  • handle and work with an extensive list of food and beverage items, including common allergens, within a production environment (Please refer to the Policy and Procedures Regarding Allergens for more information.)
  • 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 time frame
  • communicate appropriately with fellow students, faculty and guests in relevant industry and educational settings and within the university community

The foregoing technical standards are essential to all programs of instruction in the College of Food Innovation & Technology and also reflect industry requirements and standards.

As a student taking classes offered by the College of Food Innovation and Technology (CFIT) or other classes involving baking, cooking, or work with foods, liquids, and kitchen appliances, you should be aware of possible risks.  Such risks include, but are in no way limited to, minor injuries to severe injuries, up to and including death.  Maintaining health and safety practices can help minimize the risks but cannot entirely eliminate them.  The risks include but are not limited to injuries from: burns and fires; cuts from broken glass, knives, and other appliances; chemicals; loose clothes and hair getting trapped in an appliance or catching fire; slips and falls; spread of bacteria through unsanitary food storage or unsanitary use of cleaning and other products; and strains from carrying heavy or sharp items. As a student of this class, you commit to taking all reasonable health and safety precautions to avoid injury to yourself and anyone else in the food preparation area. 

College of Hospitality Management

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 and 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 and 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 US ADA specifications
  • carry out tour guide responsibilities (e.g., leading groups to access museums and outdoor tourism destinations, hotels and restaurants) at international destinations, which may not meet US ADA specifications
  • complete job responsibilities on both day and night shifts

Hotel & Resort 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 and 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 US ADA specifications
  • participate in tours of restaurants and hotels, and tourism at international destinations, which may not meet US ADA specifications
  • complete job responsibilities on both day and night shifts

Food & Beverage Industry 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 and 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, and serve and clear guest tables
  • use knives and commercial cooking utensils, and operate commercial food service 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 time frame

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

College of Arts & Sciences

Equine Business Management/Riding

To participate in this program, 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
  • ride a horse without risking the animal's welfare in any way, including overloading the horse
  • 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 and soft brushes, sweat scrapers, mane combs and 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 two 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 their entire body a distance of no less than three meters within three 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.

Equine Business Management/Non-Riding

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

  • have proof of current, adequate medical and hospitalization insurance
  • wear footwear designed specifically for working around horses. The footwear must completely enclose the foot
  • be able to receive, understand and readily respond to audio cues while working with horses
  • 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 safely put a halter and bridle on a horse without assistance and lead
  • 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 their entire body a distance of no less than three meters within three 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 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/Non-Riding and also reflect industry requirements and standards.

Equine Science

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

  • have proof of current, adequate medical and hospitalization insurance
  • wear footwear designed specifically for working around horses (footwear must completely enclose the foot)
  • be able to receive, understand and readily respond to audio cues while working with horses
  • be able to properly handle standard grooming equipment including, but not limited to curry combs, hard and soft brushes, sweat scrapers, mane combs and 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 safely put a halter and bridle on a horse without assistance and lead
  • 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 their entire body a distance of no less than three meters within three 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 without losing balance, falling, or becoming dizzy, light-headed or faint

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

College of Health & Wellness

Occupational Therapy Doctorate (OTD) Technical Standards

Physician Assistant Studies (M.S.P.A.S.) Technical Standards 

Exercise & Sports Science Program Technical Standards