Culinary Arts

Uniform Policy and Equipment List

Because the Culinary Arts program teaches and trains new, emerging professionals in the hospitality industry, it adheres to a professional chef dress code. The code follows North Carolina Department of Health and Human Services requirements and those of the American Culinary Federation Education Foundation. The complete uniform must always be worn when working with food in the kitchen or demo lab and when cleaning work areas.

All uniform items must be kept neat, well repaired and very clean.

  • Hair covering: All hair must be covered; if hair extends beyond shoulder length, both a hat (white chef hat or white cap) and a hairnet must be used. This includes bangs. which must be secured off the face or under a hairnet. Facial hair should be trimmed and neat.
        Reason: Sanitation, to prevent hair from falling into food
        Failure to comply will result in dismissal from class.
     
  • Pants: Long black, striped or checked chef pants must be worn in the kitchen at all times. Pants should be worn at the waist and should be ankle length but not touch the ground. No jeans or yoga-style pants.
        Reason: Safety, protect the student from spills and burns
        Failure to comply will result in dismissal from class.
     
  • Work shoes: Must be of black leather or non-porous material, closed-toed and cleanable, with a non-slip sole. Shoes must be worn at all times with socks.
        Reason: Safety, to protect the student from slips, spills and falls
        Failure to comply will result in dismissal from class.
     
  • Apron: White, cotton or cotton blend. Wrinkle-free.
        Reason: Protects the uniform and helps maintain cleanliness
        Failure to comply will result in a written violation.
     
  • Embroidery SampleChef coat: White, double-breasted, long sleeves, cotton or cotton blend and buttoned from throat to waist. Wrinkle-free. First and last name embroidered on breast with black thread in half-inch block letters. A pen or pencil, a Sharpie and an instant-read thermometer are also required for each lab.
        Reason: Safety and sanitation, to protect the student and to protect from food contamination
        No coat will result in dismissal from class.
        Failure to comply with embroidery will result in a written violation.

    Uniform ordering and embroidery: Uniforms may be ordered through the Wake Tech Bookstore, and students can use financial aid to pay. Otherwise, call the following vendors for pricing and availability. (Students receive a 25% discount on all orders directly from the Chef Works. Use property code waketechcc.)
Order uniform from Chef Works
Order uniforms from Shirley K's Uniforms
Creative Embroidery
919 Embroidery

  • Jewelry and other accessories:

    • Watches or bracelets may not be worn in any kitchen lab.
    • No rings or other jewelry may be worn, except for a plain wedding band
    • Facial jewelry and earrings, including spacers and pimple stickers, may not be worn in any lab. Masks cannot be used to cover piercings.
    • No nail polish or false nails are permitted; all nails must be trimmed to finger length
    • No facial hair extensions, such as false eyelashes, are allowed.
    • Facial hair longer than eyelash length must be trimmed or covered with a beard net.
    • Cellphones should not be used during class.

        Reason: Safety and sanitation, earrings and earring backs can fall into food products, while piercing jewelry can catch on pieces of equipment and can harbor food and germs, causing unsanitary and unsafe conditions. Wristwatches, wristbands and bracelets are potential sources of cross-contamination.
        Failure to comply will result in dismissal from class

NOTE: For safety and sanitation reasons, students will not be permitted to participate in a lab environment if they have improper footwear, no chef jacket, no chef pants, no hair restraint, no socks, a dirty uniform and/or poor personal hygiene. Other deficiencies will result in point deductions from daily lab scores. Students who are out of compliance with the uniform policy are allowed to rectify any issues prior to class. If the student needs to leave class to rectify a uniform infraction, penalties will be assessed.

Equipment list

  • 9-inch chef's knife
  • 7-inch fillet knife
  • 6-inc boning knife (stiff)
  • 10-inch carving knife
  • 10-inch steel
  • 3.5-inch paring knife
  • 11-inch wavy slicer
  • 8-inch offset spatula
  • 4-1/4-inch offset spatula
  • Microplane fine zester (narrow)
  • 1- and 7/8-inch double melon baller
  • Measuring spoon set
  • 16-inch flexible pastry bag
  • Kitchen shears
  • 5.25 x 4.25 metal dough scraper
  • Y peeler (white handle)
  • Pocket thermometer
  • 10 plain decorating tips
  • 10 star decorating tips
  • Round cutter set
  • Pastry blender
  • Escali Primo NSF digital scale (metallic)
  • Mercer KnifePack Plus