Capabilities required in culinary arts programmes and papers with operational content
This page outlines the capabilities students must have to participate in culinary arts programmes and other papers in the school with operational content.
To participate in our programmes each student must have sufficient physical abilities, manual dexterity and visual acuity to safely and effectively accomplish the following:
- Attend and participate in workshop and production classes for a minimum of 6 hours consecutively
- Lift and transport food and other culinary or baking product, equipment, and utensils
- Lift and transport trays with plated foods, small goods, and other items and serve and clear tables where guests are seated
- Pour and serve liquids and beverages, including hot liquids
- Use knives and other commercial cooking utensils
- Operate commercial cooking and food service equipment
- Manoeuvre in professional or commercial kitchens, dining rooms and related facilities
- Be able to meet commercial time requirements for completion of practical assessments
- Visually assess the appearance of a food item to determine whether it is cooked and plated properly.
Applicant must have sufficient intellectual ability to perform the following:
- Process verbal and written instruction
- Be able to communicate effectively with others
- Be able to multitask
- Work effectively independently; and in small and/or large groups as part of a team.
Last updated: 23-May-2016 1.34pm
The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.