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College of Culinary Arts

Students must report to College of Culinary Arts laboratory classes in full uniform and remain in full uniform at all times until leaving the premise. Students not in full uniform will not be admitted into class. All components of the uniform are expected to be clean and pressed. 

Laboratory Uniform: Baking & Pastry Arts and Culinary Arts

Issued by the University:

  • Chef pants (standard university-issue only), hemmed,* clean and pressed
  • Chef jacket (standard university-issue only), clean and pressed
  • Overlay collar (standard university-issue only), proper color for specific degree program
  • Black shoes (standard university-issue or equivalent: leather, oil-resistant, non-skid, closed-toe and back, lace or loafer), cleaned and polished; issued once upon the student's first term of enrollment
  • Chef hat (standard university-issue only)** — refer to the College of Culinary Arts Hat Policy below.
  • Apron (standard university-issue), clean and pressed
  • Side towel (standard university-issue)
  • Name tag (standard university-issue) — refer to the university's Name Tag Policy.
  • Thermometer (standard university-issue), culinary students only
  • Knife/tool kit (standard university-issue)

Students must provide the following:

  • White t-shirt; no lettering, design or insignia to be worn underneath chef jacket. In the meat-cutting area, students may wear a plain, white sweatshirt underneath chef jacket.
  • White socks (above-ankle, plain, no stripes or emblems)

Dining Room and Beverage Service Uniform: Culinary Arts Only

Issued by the University:

  • Dress slacks (standard university-issue only), black, hemmed,* clean and pressed, straight-legged
  • White dress shirt (standard university-issue only), clean and pressed
  • Black apron (standard university-issue only), clean and pressed
  • Name tag (standard university-issue) — refer to the university's Name Tag Policy.

Students must provide the following:

  • White t-shirt; no lettering, design or insignia to be worn under dress shirt
  • Black belt
  • Black socks (above-ankle, plain, no stripes or emblems)
  • A university-approved hair restraint must be worn if hair touches shirt collar.
  • Waiter’s corkscrew (available in bookstore)

Note: Hospitality or business students attending beverage classes within the College of Culinary Arts must be in proper uniform, clean and pressed. Proper uniform is either the Dining Room and Beverage Service Uniform, or black slacks or skirt (knee-length), long-sleeved white shirt, black tie and black shoes (closed-toe and heel).

Academic Classroom Dress Policy

There is no uniform requirement within the academic classroom. When enrolled in academic courses, classroom-appropriate dress is expected.

Hat Policy

Within the College of Culinary Arts, when students are in full chef or dining-room uniform, no hat or head covering other than a university-approved hair restraint and/or chef hat may be worn. Accessories such as baseball/leisure caps, nylons, scarves, beads or other ornamentation are not part of the College of Culinary Arts uniform standards and therefore are not permissible.

Name Tags

Refer to a campus-specific Name Tag Policy.

Backpacks

Backpacks and/or other types of carrying cases are not permitted in laboratory classrooms. Day lockers are available within culinary lab buildings. Students must provide their own locks, or on the North Miami campus may purchase access at the campus bookstore.

Laboratory Grooming Standards

Laboratory Grooming Standards, set and expected by the College of Culinary Arts, are in place to ensure that all students learn and model safe food handling practices as required by the U.S. Food and Drug Administration (FDA). Grooming standards also assist students in acquiring the professional behaviors that are expected by our industry partners and employers. Grooming standards are assessed daily.  

Hygiene

  • Food handlers have the ethical responsibility to maintain high standards of personal cleanliness according to the FDA Food Code 2.3 and 2.4.

Hair

  • Natural in color
  • A university-approved hair restraint must be worn in food production laboratories if hair touches collar or hair is long and cannot be tucked beneath the chef’s hat.
  • Hair beads and/or other ornaments are not permitted in laboratory classrooms.

Face

  • Students must be clean-shaven daily. If students are unable to be clean-shaven, a beard guard must be worn at all times while in laboratory classes.
  • Short, straight mustaches are permissible (trimmed evenly at upper lip).
  • Sideburns must be clipped short, even with or above the earlobes, and straight.
  • Minimal, natural-looking makeup is acceptable (at the discretion of the dean).

Hands

  • Fingernails must be kept short and clean at all times.
  • Nail polish and artificial nails are not allowed.
  • Cuts, wounds, scratches or skin blemishes from the fingertips to the beginning of the forearm must be protected by single-use gloves. (Refer to the Hand Washing and Food Handling Policy.)

Jewelry

  • Facial and hand jewelry are not allowed in food production laboratories with exception of a plain ring (such as a wedding band) or medical information bracelet.  
  • Wristwatches are not allowed when preparing food in the laboratory classroom.
  • Visible piercings are not allowed (tongue piercings included) to be worn in food production laboratories.   

Other

  • Sweaters or coats may not be worn in laboratory classrooms.
  • Students in culinary laboratory classes may not use perfume or cologne.

Laundry

Students are provided with permanent-press chef uniforms and are responsible for uniform maintenance. Uniforms are expected to be clean and pressed daily.