Once you have decided to attend the Secchia Institute for Culinary Education, please understand that to be successful, the following technical standards must be able to be met by the student. If after reading these standards you feel that you may not meet them and may need accommodations to be successful, please make an appointment with Disability Support Services.
The following language has been adapted from the Model Position Descriptions handbook as provided by The National Restaurant Association. Culinary and baking and pastry arts students will need to develop the skills necessary to work in a fast-paced and sometimes dangerous environment. Dealing with long hours, high-heat environments, hard, slippery floors, razor sharp instruments, large motorized machinery, combustibles, fire, chemicals, etc.
Culinarians are ServSafe certified in food safety with the National Restaurant Association and with the Michigan Restaurant Association for alcohol service due to the dangers in serving food and alcohol incorrectly and are therefore held to a certain level of job performance. Students will also be required to perform certain physical functions in order to successfully complete the program. They will perform them throughout their coursework and practical experience and later in their employment.
These functions are not conditions for admission into the program; they are listed for the purpose of alerting students to what physical functions may be required of them. The know-how identified by SCANS is made up of five competencies and a three-part foundation of skills and personal qualities that are needed for solid job performance.
A culinarian must be able to communicate both orally and in writing with other culinarians and clients. Working as a culinarian also requires knowledge of communication through body language. All GRCC culinary programs with the exception of the Personal Chef certificate have practical and internship components that must be completed to qualify for graduation or certification. Therefore, all students entering GRCC culinary programs should be aware that although the college has an open enrollment policy, the following conditions may limit the culinary student applicant from completing their internship requirements:.
