CULINARD. Dress To Success

Transcription

1 CULINARD Dress To Success

2 CULINARD UNIFORM POLICY As a student at Culinard you are expected to demonstrate professionalism and good judgment at all times related to your appearance. Students must wear a clean and complete uniform in order to attend class. Students are expected to wear their full uniform anytime they enter the college building for class, Lab and appointments with advisors. If a student fails to comply with the uniform requirements they may be sent home to change, and it will count as an excused absence.

3 UNISEX Chef Coat Culinard Student Uniform UNISEX Trouser (Hounds Tooth) Chefs Skull Cap Waist Apron (Black Regular) (Red 4.0) (Camouflage - Veterans) Service Cloth

4 CULINARY AND PASTRY UNIFORM REQUIREMENTS The uniform must be clean of stains, ironed, no rips or tears, hemmed pants, and a plain white T-shirt or tank must be worn under the Culinard Student Chef Jacket. The uniform is comprised of the following required elements: Chefs Coat Chefs Trousers Waist Apron Chefs Skull Cap Service Cloth Non-slip black shoes Black socks

5 CULINARY AND PASTRY UNIFORM REQUIREMENTS All black, non slip-resistant shoes, are an essential part pf each uniform for students. Clean, polished black shoes should be worn with black socks. Slipresistant shoes are highly encouraged for the safety of each student. Hands must be clean, well maintained and free of jewelry. The exception is one plain wedding band. Fingernails must be trimmed to no more than ¼ inch and free of polish and acrylics. For Culinard volunteer events, labs and lectures, students must also remove facial piercings (including earrings). Extreme hair colors or styles are not allowed, students must have natural occurring hair colors. In kitchen lab environments, students are permitted to wear a solid white or black headband/sleeve under, with all hair restrained in a hair net, tucked under the chef s hat. Due to close contact with your fellow students, the use of an anti - perspirant or deodorant is required. For the same reason the use of strong, heavy scents and fragrances is not permitted.

6 STUDENT AND EMPLOYEE GROOMING STANDARDS AND PERSONAL HYGIENE I. Grooming a. Arrive to class clean, i.e., daily bath, clean hair, teeth brushed, etc. Deodorant should be used daily. b. Fingernails must be short, clean, and free of polish. c. No artificial nails are permitted in the food preparation areas (i.e., tips, French manicure, or nail decals). II. Practice correct hand washing techniques. a. Hand sanitizers are used only after thorough hand washing. b. Use only food-safe hand sanitizers when appropriate when access to hand washing facilities III. is limited. Hair Grooming a. Refrain from unnatural hair colors. b. Refrain from excessive styling products. c. Males with a beard or mustache must be neatly trimmed. d. Males with no beard or mustached must be clean-shaven. IV. Makeup a. Excessive makeup should not be worn in the food preparation area.

7 V. a. Proper Attire Uniforms must be clean, pressed and properly worn. i. Pants Only black and white check pants are acceptable. ii.jacket A clean, pressed, all white, long-sleeved chef s coat with the Culinard logo over the left breast pocket is required iii. Undershirt Must be a clean, white undershirt with no printing or decoration of any type. iv. v. Socks Must be a clean, black pair of socks with no decoration. Shoes Non-skid Black Leather. 1. Shoes must be clean. 2. Shoes must have a closed toe and heel. 3. Shoes should be comfortable for standing and working on floors that can be slippery or wet. 4. No tennis shoes.

8 b. c. d. vi. Hat Assigned skullcap must be worn in the food preparation areas during lab courses. vii. Apron Aprons are to be worn in the food preparation area during lab courses. Hat and Apron Guidelines i. Do not wear to and from school or work. ii.do not wear to the restroom. iii. Do not wear outside. iv. Do not wear out of the food preparation area. v. Change when soiled or stained. Hair Restraints i. Hairnets are required in the food preparation area, if your hair, without any ties or restraints, touches your coat collar. ii.cover all hair with the hairnet before applying your hat. Jewelry i. No Jewelry is acceptable including rings, watches, bracelets, necklaces, anklets, or earrings of any type. ii.no visible body piercing jewelry or tongue rings are permitted.

9 VI. Smoking, Eating, and Gum Chewing a. b. Smoking i. Smoking is permitted only in designated areas. 1. Throw cigarette butts in the ashtrays. 2. Smoking, chewing tobacco, or dipping are not permitted inside any campus building. 3. Wash hands after smoking each time. Eating and Drinking Permitted only in designated areas. i. Beverages must be discarded at the end of class ii.eating and evaluating meals may only take place during the kitchen labs unless otherwise stated by your instructor. iii.tasking spoons may be used to taste food that is being prepared, but no grazing, eating, or drinking is permitted in the food preparation area. iv.wash hands after eating or drinking each time. v.chewing gum or eating candy is not permitted in the food preparation areas.

10 VII. Illness and Injury a. b. Illness i. Report any flu-like symptoms, fever, dizziness, diarrhea, and/or vomiting to the instructor. ii.any student or employee diagnosed with Hepatitis A, Salmonella Typhi, Shigella, or E. coli 3157:H7 must immediately report this diagnosis to the instructor or program director. Injuries i. Cover all cuts, abrasions, or burns that have broken skin. ii.cover all bandages on hands with disposable gloves and/or finger cot as appropriate. iii. Inform the instructor or lab assistant immediately of any injuries that occurred while in class. iv. A completed accident report must be filed on all injuries sustained on Virginia College s property.