Accommodation of Allergies for Culinary and All Other Students with Allergies
The College of Food Innovation & Technology (CFIT) at Johnson & Wales University (JWU) uses numerous beverages, foods, food products, and other products in its classrooms and laboratories, including, but not limited to, spices, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and other potential allergens. Other colleges might have various allergens in their classrooms as well.
All students are required to meet the essential academic and technical standards of JWU’s culinary education program, including, but not limited to, active participation in classes and culinary labs, with or without a reasonable accommodation. CFIT has eliminated two (taste and touch) of the three types of allergic exposures (taste, touch and inhale) through the elimination of the taste requirement and the use of gloves. Students with known allergies are required to self-monitor and manage their safety to mitigate the risk of an allergic reaction.
Students with airborne allergies (or any disability) who would like information on accommodations may contact Accessibility Services, who will work with each student on an individualized, case-by-case basis to determine whether any reasonable accommodations can be made. Due to its technical standards, as well as content requirements, and student-centered educational programming, the university cannot guarantee an allergen-free environment. Beverages, foods, and other allergens cannot necessarily be removed from the curriculum; therefore, it is critical that you confer with your medical provider about the health risks you may experience and the precautions that must be taken.
Policy and Procedures Regarding Allergies
Notice Regarding Allergens
Students at Johnson & Wales University (JWU) use or may be exposed to hundreds of beverages, foods, food products, and other products in its classrooms and laboratories, and generally on its campus, including, but not limited to, eggs, fish, milk (and other dairy products), nuts (peanuts and tree nuts), shellfish and other seafood, soybeans, spices, wheat, and other potential allergens, as well as cleaning supplies that may contain potential allergens (“Foods/Ingredients with Allergens” or “FIA”). In the College of Food Innovation and Technology (CFIT), such uses of FIA include baking, cooking, preparing, and serving FIA and foods containing FIAs, and using cleaning products that may contain FIAs. CFIT uses many FIAs, including the specific foods and items mentioned, very extensively throughout its required curriculum. Depending on the nature of an allergy, the allergy may be life-threatening or otherwise severe.
Depending on the nature of an allergy, the allergy may or may not constitute a “disability” within the meaning of applicable law.
All students enrolled at JWU are required to meet the essential academic functions of the courses or the educational programs of the college in which they are enrolled (including, but not limited to, active participation in classes and culinary labs) with or without reasonable accommodations. That includes being able actively to participate in classes and culinary labs that involve FIAs, beverages and foods containing FIAs, and using cleaning products that contain FIAs.
CFIT has minimized certain exposures that could trigger an allergic reaction by eliminating the requirement that students taste FIAs or directly touch FIAs without gloves. However, due to the nature of the programs, with extensive use of many FIAs and hands-on instruction and participation, the university cannot guarantee an allergen-free environment in CFIT or any other program and generally cannot eliminate FIAs from its required curriculum. Nor can JWU prevent airborne ingestion of FIAs.
Student Responsibilities Regarding Allergies
Students with potentially life-threatening or otherwise serious allergies (e.g., allergies that could result in a serious reaction, including anaphylaxis) that could be triggered at the university (e.g., in courses using food, beverage, or cleaning products with allergens) should disclose such allergies to Accessibility Services/ Academic Success Center at the earliest possible time. Where students identify such allergies, Accessibility Services/Academic Success Center or some other appropriate office within the university will work with the student on an individualized, case-by-case basis to determine whether any accommodations are appropriate. Any student seeking an accommodation must provide appropriate medical documentation identifying the nature and scope of the allergy, including its severity; any functional limitations resulting from the allergy; and proposed accommodation supported by such medical documentation. For further details, consult the Policy and Procedure for Student Disability Accommodations.
The health and safety of all JWU students are paramount. Students with known allergies are expected to engage in self-care to mitigate the risk of an allergic reaction. Self-care expectations may include, but are not limited to, informing faculty and staff about known allergies, refraining from tasting beverages or foods with allergens, wearing gloves, wearing alert bracelets, carrying/administering prescribed medications, including epinephrine, and refraining from placing themselves in environments or situations they know are hazardous. Students should discuss any resulting absences with the appropriate university personnel—including Accessibility Services/Academic Success Center and the relevant faculty members—as part of the process of determining whether and/or how a reasonable accommodation may apply and may or may not excuse the absence.
Faculty and Staff Responsibilities Regarding Allergies
If a student has potentially life threatening or otherwise serious allergies, the university, after considering the student’s individual circumstances and medical documentation, if any, may prohibit the student from (1) interacting with the allergen at issue pending the determination of whether there is a reasonable accommodation that enables the student safely to interact with the allergen in question; or (2) being in an environment or a situation that exposes such student to the allergen pending the determination of whether there is an accommodation that enables the student safely to interact with the allergen in question. In imposing these conditions, the university will endeavor to minimize interruption to the student’s educational program to the extent feasible.
If the university determines there is no accommodation that will enable the student safely to complete any particular class or culinary lab (or alternative thereto), such student may not be eligible to remain in the particular class or culinary lab or earn any credit for same. Further, the inability to earn credit may result in an inability to complete a particular degree program. The university will work with the student to determine whether any accommodations are possible without fundamental alteration of the program in question and will engage in an interactive dialogue with the student to explore options.
On learning that a student is suffering a serious allergic reaction, a faculty or staff member shall immediately call 9-1-1 and, thereafter, Campus Safety & Security. In appropriate circumstances, the university’s policies governing medical withdrawals may apply.