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Hospitality
Food Production Lab Uniform Policy

The Hospitality industry is a "people" business. Success demands excellence in products and service that can only result when members function as a team. Our laboratories are designed to provide skill training in all areas of the industry and stress teamwork in every aspect of production and service. Your performance in all laboratory settings reflects on you personally but also on your team and the College.

We ask that you set your goals high and share in our pride. The following requirements for the kitchen uniform will ensure all students are taking a strong first step toward personal success. This policy reflects current industry standards for personal appearance and professional uniform.

Required Uniform for Food Preparation [Uniform Ordering]

1. White Chef's jacket - plain, no decoration and fully buttoned, School of Hospitality patch affixed.
2. Checked chef's pants, straight leg and hemmed to top of shoe - cotton or blend, no knits, sweats or spandex. No banded cuffs or roll-ups permitted.
3. Royal blue neckerchief.
4. White, bib style chef apron and student color side towel (Purchase at least 2).
5. White socks - no nylon stockings.
6. All black-fully enclosed rubber/skid resistant shoes. Shoe body must be vinyl or leather - no fabrics. Laces - black and shoes tied. Shoes must be maintained and clean.
7. White shirts under chef's jacket - shirt decals must not be visible through jacket.
8. Name tag: Name tag must be worn at all times while in uniform. Department approved name tags will be available to purchase through the College Store. Embroidered Name on chef jacket is permitted. Please see embroidery standards.
9. Chef's hat - 6 inch, paper hat OR a 6-inch toque-style cloth hat. Both styles are available through the College Store. Cloth, "floppy-style" or any other style hat is not permitted.

Requirements for Personal Appearance as Part of the Uniform Policy

1. Visible facial jewelry of any sort must be removed before entering lab, this includes tongue piercing and any piercing on the ear.**
2. Jewelry - not permitted in lab classes, except for one plain metal band.
3. Hair - must be contained within the hat, including bangs and hair must not touch uniform collar. To prevent hair from touching the collar, a hairnet must be worn which the student must purchase (male/female).
4. Beards - not permitted. No facial hair or stubble below lower lip. A mustache is acceptable but must not fall over upper lip and kept trimmed. Sideburns must be no longer than the ear lobe, straight cut with no "shaved lines" or excessive styles.
5. No fingernail polish - nails neat and trimmed to a sanitary length. Artificial fingernails are not permitted.
6. Students must meet industry standards of personal hygiene for preparing safe food.

Variations of the uniform policy or use of personal cosmetic enhancements that may be a violation of the uniform policy will be evaluated by the dean of hospitality. The dean has final authority on enforcement of the uniform policy.

Full uniform compliance is required during any food production activity. Students must also be in full uniform while doing food demonstrations or tours, or representing the School of Hospitality unless otherwise directed by a full-time faculty member.

** No exceptions made for mid-semester piercing.

Required Le Jeune Chef Dining Room Uniform [Uniform Ordering]

For Professional Tableservice FHD 144

For Wine & Beverage Service FHD 146 and Advanced Dining Room Management FHD 255

Male/Female:

• Stone colored long sleeve shirt
• Necktie
• Black tux pants
• Black dress shoes
• Black socks
• Black vest