Lakeshore Technical College

Culinary Arts

Technical Standards



The American with Disabilities Act (ADA) of 1990 (42 U.S.C & 12101. et seq), the ADA Amendment Act of 2008, and Section 504e of the Rehabilitation Act of 1973 (29 U.S.C & 794), prohibits discrimination of persons because of disability.

 

The purpose of this document is to provide information pertaining to the Technical Standards representative of those found in the profession.

 

Please note that you are provided with the opportunity to individually discuss these technical standards with an Advisor or other college representative. Accommodations are available for students with documented disabilities through the Accommodation Services Office. For more information related to the accommodations process, please visit: http://www.gotoltc.edu/as

In order to determine eligibility and to receive services, students must submit documentation. In general, documentation should be from within five (5) years of the date of request for services or admission to Lakeshore Technical College. An Individual Education Plan (IEP) alone will not necessarily be sufficient documentation for determining eligibility, depending upon the IEP content and identified disability. Documentation must include:

·         Diagnosis and resulting limitations as determined by a qualified professional

·         Limitations significantly limit at least one major life activity in an educational setting

o   Ex: mobility, vision, hearing, seeing, learning, etc.

 

A request for accommodation(s) should be made as soon as possible.

Technical Standards


Students enrolled in the Culinary Arts Program should be able to meet the established technical standards identified below.  The technical standards for the Culinary Arts Program are reflective of those found in the Culinary Arts profession.

 

§  Ability to move or transport objects up to 50 pounds, potentially with occasional, frequent or constant exertion

§  Ability to detect and respond to emergencies

§  Students must have sufficient endurance, strength, mobility, balance, flexibility and coordination to perform activities and emergency procedures

§  Students must have sufficient sensory (auditory, visual, taste, smell, tactile) ability

o   Ex:

§  Detect temperature and, or environmental temperatures

§  Detect freshness or state of product


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