WHAT ARE THE UNIFORM REQUIREMENTS?
Specified attire is required for Culinary Arts students to maintain professionalism, sanitation, and safety. It is the responsibility of each student to provide the necessary acceptable attire for his instructional area.
Cost: ~$175 approximately.
1-5 Quarter(s) Specification
Food Server
- Black slacks or plain black skirt
- Plain long sleeve white shirt or blouse with regular collar
- Bistro apron
- Black leather shoes
- Approved tie of your choice
- Hair must be kept under control (off of the collar). This will be accomplished through use of hair nets and/or hats. Dangling jewelry is not allowed because of safety and sanitation concerns.
Kitchen Production, Receiving and Storage, and Purchasing
- 2-3 each, double-breasted "chef's" coats, long sleeve, white
- 2-3 each, small herringbone cook's pants
- 2-3 each, bib or four way aprons
- 1-2 each chefs hats, white cloth chef's hats (8-10" height)
- Work shoes or boots with moisture resistant uppers and skid proof, rubberized soles, black or white only
- Hair must be kept under control (off of the collar). This will be accomplished through use of hair nets and/or hats. Dangling jewelry is not allowed because of sanitation and safety concerns.
3-5 Quarters Specification
Management: Supervision, Maitre d', Cost, and Controls
Conservative business dress:
- Men: slacks and dress shirts (ties optional)
- Women: dresses, slacks or skirts; no leggings or tight stretch pants; no nail polish
Lecture Classes
- As appropriate to the day's station assignment