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.
Disability 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 Disability Services Office (Sink Building; 694-1813) and notify your course instructor of your disability as appropriate. Students should initiate this process as soon as possible (prior to the start of classes and/or field experience).