Purpose Statement:

All students in this program are expected to meet certain essential functions/technical standards which are essential for successful completion of all phases of the program and which reflect industry requirements and standards. To verify the students’ ability to perform these essential functions, students may be required to demonstrate the following technical standards: 

Standard Definition of Standard Example(s) of Technical Standard
1. Critical Thinking Skills Objectively analyze information, directions, and instructions Apply mathematical and verbal/written/reading skills to interpret and solve problems

Troubleshooting/fixing problems in equipment by using the scientific method

Synthesize meaning and make cognitive connections, predications, and interpolations about various parts of labs

2. Mobility/Motor Skills Without assistance, lift and move equipment typically found in a brewing, distillation, and fermentation facility

Lift and move brewing, distillation, and fermentation raw materials

Safely handle hot and cold materials

Safely pour hot and cold liquids

Safely manipulate small wares, equipment, and appliances

Move freely, quickly, and safely in a close environments

Feel product texture

Complete cleaning duties requiring stooping, bending, and climbing

Move from workstation to workstation near other students, instructor, and equipment

Lift bulk items individually and in coordination with others

Lift items from floor, pallet, dock, or table and place on storage racks

Remove supplies from storage racks above head

3. Tactile Skills Able to operate basic computer functions

Able to lookup technical information

Press buttons and safely operate equipment

Operate equipment safely by turning on and off proper switches, buttons, and/or valves

Utilize the Internet to locate information and Learning Management Software

4. Auditory Skills Hear voice instructions in a noisy environment

Effectively hear sounds that indicate potential issues and problems in the machining environment

Hear instructions in a noisy shop and classroom environment

Respond to alarms, bells, and whistles

5. Visual Skills Sufficient enough to read books, diagrams, and manuals some of which do not come with online texts.

See meters and gauges

Read ingredient labels

Read temperature and pressure gauges

Read cooking instructions

Read MSDS documents

Read measurements

6. Communication Skills Communicate effectively and professionally when interacting with faculty, staff, and peers using English both written and verbal

Follow instructions both written and verbal

Speak clearly

Follow directions, demonstrate listening skills, write when instructed

7. Interpersonal Skills Work cooperatively with others including students and instructors

Complete an equitable share of kitchen duties

Work with other students

Work with instructors

Participate in team projects

Provide assistance to fellow classmates and instructors when asked

8. Behavioral Skills Behave in a professional, safe, and appropriate manner in both dress and actions as required by the program

Maintaining a work space that is appropriated and actively moving toward quality project completion

Does not take risks to endanger equipment or personnel

Thinks before they act

Respectful to teachers and other learners

Follow all rules and regulations

Behaving safely and not roughhousing or playing during labs

Paying attention and staying on topic for several hours at a time

Being respectful of others and equipment

Wearing appropriate PPE and approved clothing

Being attentive to task at hand for some dangerous situations

Not being easily distracted or distracting others

Respecting instructors, students, and equipment

In the case of a qualified individual with a documented disability, appropriate and reasonable accommodations will be made unless to do so would fundamentally alter the essential training elements, cause undue hardship, or produce a direct threat to the safety of the patient or student.

Accessibility Services Statement

The College has a legal obligation to provide appropriate accommodations for students with documented disabilities. If you have a disability and are seeking accommodations, you should contact the Student Accessibility Services (SAS) office (Sink Building; (828) 694-1813; access@blueridge.edu). Students can contact SAS at any time, however they are encouraged to initiate this process as soon as possible (prior to the start of classes and/or field experience).