The Color-Coded Chef The Color-Coded Chef

Planning for Successful Employment Part 4 of 4

Welcome back as we discuss Employability Skills and the Local Industry standards.  We will continue to look at ways you can support your individual NOW for competitive employment.  We will pick back up looking at Workplace Tolerances. 

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The Color-Coded Chef The Color-Coded Chef

Planning for Successful Employment Part 3 of 4

Physical Abilities and Workplace Tolerances: Tolerate Environmental Conditions for Job of Interest

An employee can tolerate the conditions of the job as defined in the job description. For example, individuals with seizures triggered by heat wouldn’t seek outdoor positions and be able to recognize and explain this. The critical part of this is distinguishing between tolerable and unhealthy. For example, I can tolerate fluorescent lighting, but I find it helpful to eat lunch outside to have a break. These are skills and strategies that can and should be taught. 

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The Color-Coded Chef The Color-Coded Chef

Planning for Successful Employment Part 2 of 4

The first section is Physical Abilities and Work Tolerances. It is crucial to keep in mind when discussing Competitive Employment that accommodations cannot change items in the job description but make them easier to complete. While accommodations can be provided for individuals who need them for physical needs, the skills noted are standard requirements in inclusive employment.

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