Restaurant & Food Service Management
Business and Hospitality Division:
Technical Standards for admission, progression, and graduation

Technical standards have been developed to help students understand the minimum essential mental, physical, and behavioral skills necessary for participation in and completion of all core aspects of our curriculum. To participate in and successfully complete any program of study in the Business and Hospitality Division with or without reasonable accommodations, all students must be able to meet the following general technical standards:

1. Attend and participate in all classroom courses.

2. Perform all course objectives in classroom or laboratory environments.

3. Communicate effectively and professionally when interacting with peer, faculty, other college personnel, guests and potential employers.

4. Maintain the safety and well being of fellow students in all environments on campus, during internships, and at other college-sponsored activities.

5. Acquire information from written documents and computer information systems (including literature searches and data retrieval), identify information presented in images from paper, videos, transparencies, slides, graphic images and all digital and analog representations.

Hospitality Management Programs

The mission of the SUNY Delhi Hospitality Management Program is to teach students the general knowledge and specific skills necessary to grow into professional positions of influence and leadership in the hospitality industry (i.e., Hotel Resort Management, Restaurant Management, Culinary Arts, Travel and Tourism and Club Management).

In addition to the general technical standards listed above, students in Hospitality programs must, with or without reasonable accommodations, meet the specific technical standards below to successfully complete their degree.

1. Perform kitchen, lab, internship/work experience, dining room, and classroom activities and procedures, including, but not limited to:

     a. work in a refrigerated classroom;

     b. transport food, that may be hot, along with other culinary or baking product, equipment, small wares, and utensils;

     c. transport trays with plated foods, small wares, and other items; and serve and clear tables where guests are seated;

     d. safely pour and serve liquids and beverages, including hot liquids;

     e. safely manage hot foods and other items coming out of a heat source;

     f. safely use knives and other commercial cooking, baking or serving utensils for food preparation;

     g. perform repetitive tasks required in the kitchen and food industry, such as whisking, dicing or piping;

     h. follow and maintain the National Restaurant Associations Serve Safe Sanitation standards for safe food handling;

     i. safely and effectively operate standard commercial cooking and foodservice equipment;

     j. participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously;

     k. test and evaluate food and beverage products;

     l. produce food products within the time parameters designed by a course objective within a class or for a hands-on cooking or
        baking practical;

     m. prepare different varieties of fish, seafood, beef, pork, chicken, lamb, venison or other meats, vegetable and fruit products;

     n. prepare and bake/cook using different flours, including all grains, as well as using chocolate, fruits and nuts.

2. Attend and participate in all classroom courses.

3. Attend and participate in production kitchen classes, instructional kitchen classes, dining rooms, restaurants and/or laboratory classes or internship/work experience for a minimum of eight consecutive hours per session; those sessions may start at different hours of the day.

4. Meet for the hours required to fulfill the task and perform all course objectives that are essential in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen environments.

5. Communicate professionally when interacting with peers, faculty, staff, other college personnel, guests and employers. Examples of relevant communication activity include, but are not limited to:

     a. use communication skills;

     b. utilization of the English language;

     c.  ability to interpret communication from other people and respond in a professional fashion.

6. Meet and perform all course objectives in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen courses. Examples of cognitive ability include, but are not limited to:

     a. demonstrate and participate in the mastery of the College’s curriculum;

     b. follow directions;

     c. perform independently;

     d. process information to prioritize tasks;

     e. demonstrate recent and cumulative skills;

     f. perform mathematical computations;

     g. prepare essays, reports, and a research project, as well as other college-level assignments;

7. Demonstrate the emotional, behavioral; and social attributes required to work individually and in teams within classrooms, laboratories, dining rooms, restaurants kitchen environments and internship/work experience. Examples include, but are not limited to:

     a. develop professional working relationships with classmates, instructors, guests, employers, and others;

     b. function under stress and regulate one’s own reaction;

     c. adapt to multiple situations and performing multiple tasks;

     d. adhere to the College’s Student Code of Conduct;

     e. focus and maintain attention on tasks;

     f. ability to self-manage;

8. Maintain the safety and well-being of fellow students without posing a safety threat to yourself or others in all environments on campus, during internship/work experience and other college sponsored trips.

 

Admission Requirements

HS Average: 80
Algebra Regents: 75
Biology Regents: 75
Transfer GPA: 2.3

Curriculum
SUNY Curriculum Code: 1170

Contact Information
P 607-746-4400
F 607-746-4769
E busnhosp@delhi.edu

Related Info
Technical Standards

Last Updated: 5/29/13