Uniform Policy

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 State 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.

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 and a hairnet must be used ( White Chef Hat, White Cap, or Hairnet), this includes bangs that must be secured off the face or under a hairnet. Facial hair should be trimmed and neat.
        Reason-Sanitation- prevent hair from falling into food
        Failure to comply will result in dismissal from class
  • Neckerchief- White, cloth, tied in a chef’s knot.
        Reason- Adds to the professional look
        Failure to comply will result in a lab point deduction
  • Pants- Long blackstriped, or checked chef pants must be worn in the kitchen at all times. Pants should be worn at the waist and pants length should be ankle length but not touch the groundNo 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-Protect the student from slips, spills, and falls
        Failure to comply will result in dismissal from class
  • Apron- White, cotton or cotton blend.
        Reason- Protects uniform; helps maintain cleanliness
        Failure to comply will result in lab point deduction 
  • Embroidery SampleChef Coat- White, double-breasted, long sleeves, cotton or cotton blend, and buttoned from throat to waist.  Full name embroidered on left breast.  Pen or pencil, Sharpie, and Instant-Read Thermometer are also required for each Lab.
        Reason- Safety-Protect the student.   Sanitation- protect from food contamination
        No coat will result in dismissal from class
        Failure to comply with embroidery will result in a lab point deduction

    Uniform Ordering and Embroidery.
    Call for pricing and availability. 
    Students receive a 25% discount on all orders directly from the ChefWorks.
    Order ChefWorks
    Use Financial Aid to Order
    Uniforms from ChefWorks
    Creative Embroidery 919 Embroidery
  • Jewelry and Other Accessories:
       1. Watches or bracelets may not be worn in any kitchen lab.
        2. No rings may be worn, with the exception of a plain wedding band.
        3. A necklace may be worn beneath the neckerchief and chef’s jacket.
        4. Facial jewelry nor earrings may not be worn in any lab
        5. Nails and Nail Polish- No nail polish of any kind or false nails are permitted. 
            All nails must be trimmed to finger length.

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

Refused Admittance:

  • 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 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.