As we are teaching and training new emerging professionals in the hospitality industry, it is the policy of our department that we adhere to a professional chef dress code. The code follows North Carolina health requirements and those of the American Culinary Federation Education Foundation. Below are listed the requirements and reasons for our programs. The complete uniform must always be worn when working with food in the kitchen or demo lab and when cleaning work areas.
Uniforms are required for the first day of class. They can be ordered using financial aid or a personal payment through the campus bookstore. Ordering information can be found on the "Textbook Info" link for courses CUL 140, CUL 142 and CUL 160.
The chef jacket will include embroidery. The unisex items fit men better; there are women's options for the jacket and the pants.
All uniform items must be kept neat, well repaired and very clean.
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 the daily lab score.
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.