Students

Culinary And Hospitality

Approved Uniforms for Culinary Arts Labs


Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing the required uniforms. Students are expected to maintain their uniforms by laundering and pressing them as appropriate. Laundry care instructions are available.  Shoes are to be polished. Each laboratory session will be preceded by a uniform inspection by the chef instructor. Any student who is not in a clean approved uniform will be prohibited from entry into the laboratory. Unless otherwise specified, these items must be provided by the student.





Specific uniform requirements

Whereas any vendor that can comply with the specific requirements may be used, Reynolds has identified a vendor that will provide 15-day response, bookstore or internet ordering (only approved uniform should be purchased and worn to class) and customized embroidery. The company is Chef Revival.

Uniforms need lead time for purchasing, processing, and shipping, therefore it is imperative that students pre-order their uniform at least 10 days prior to the beginning of the semester (without proper uniform students are withheld from laboratory production courses). 

This purchase should be made on a personal credit or debit card. If a student prefers to access their financial aid account to purchase this uniform, they may do so at the Downtown Campus Bookstore, however will require payment upfront and then reimbursement through the bookstore or other bookstore agreement.  If a student requires reimbursement, they must order the uniform through the bookstore, pay with a personal Credit or Debit card, and return with receipt for reimbursement to the bookstore once financial aide is released for the semester.

Ordering approved uniforms and accessories

  • Visit the Reynolds Community College Downtown Campus Bookstore and complete the order form
  • Make payment
  • The bookstore will receive the uniform and you will be required to come and pick it up
  • Uniforms will not be provided to the student until it is paid for in full

Culinary and Pastry Arts Uniform Requirements

A complete uniform consists of the following:

One (1) Chef Coat
The Chef Coat can be ordered only through the Downtown Campus Bookstore or online through the vendor mentioned above. Orders must be prepaid in cash or credit card by student. Each chef coat (personalized with your full, first and last, name AND your degree program – Culinary or Pastry). When ordering your chef coat, type your name the exact way you want it to appear on the coat.  Also include your degree program (Culinary Arts or Pastry Arts). Purchase coat with Maroon trim.

  • To order your Chef Coat you will need to complete the form in the Downtown Campus Bookstore; payment can be made at time of purchase, or in special circumstances the coat can be ordered and paid with financial aid when the coat arrives and aid is released for use in the bookstore. This convenience is based on enrollment, financial aid award, and bookstore agreement of your order. 
  • Uniforms will arrive in 10 - 15 days after the order is sent. It will be sent to the bookstore for any payment due and pickup.
  • The company we use is Chef Revival. They produce a great product at a modest cost to students.
  • Sample sizing coats is available during registration periods in Chef Miller's office; when registration is over, in the bookstore.

Pants, Apron, and Hats
Pants, aprons and hats are sold in the Downtown Campus Bookstore. You may purchase them when you are able before classes. Order the following:

  • One (1) pair small checked chef pants (XS, S, M, L, XL, XXL, XXXL). Note, hemline will need to be altered upon receipt of pants.
  • One (1) each Bib Apron (2 – 3 suggested)
  • One (1) each Black Slip Resistant Shoes. The shoes are required and you may source them wherever you wish.
  • One (1) each Chef Hat/Cap (2 suggested). The Baker’s Cap is the preferred hat covering; students with fuller/longer hair are permitted to order the Toque.

Hospitality Uniform

The Hospitality uniform must be purchased through the vendor specific to meet style standards. The company we use is Chef Works. Orders must be placed at the Downtown Campus Bookstore. Students will not be permitted into HRI prefixed courses without the proper uniform. The hospitality uniform consists of: 

  • Black pants
  • Tan button-down shirt
  • Black slip resistant dress shoes
  • Maroon Vest (optional)

Students enrolled in HRI classes are required to be in uniform. Culinary and Pastry maintain the same standards, while Hospitality majors are required to be in their arranged uniform. HRI courses involving food laboratory usage will allow students in laboratories only when wearing the complete required uniforms. Students are expected to maintain their uniforms by laundering and pressing them as appropriate. Shoes are to be polished.

Each laboratory session will be preceded by a uniform inspection by the Chef Instructor. Any student who is not in a clean approved uniform will be prohibited entry into the laboratory or HRI course. Unless otherwise specified, these items must be provided by the student. Instructors reserve the right to ask students to correct the deficiency or remove you from class. Students must remain in proper uniform through the entire class.

Approved Uniform Items

Hair Restraint

Either a white baker's cap or "mushroom" style white chef's toque is required at all times. All hair is to be fully restrained by the hat, either with or without the supplementary help of pins or hairnets.  Loose hairs are not acceptable. Hats must be worn at all times during food preparation, warewashing and kitchen cleanup. (If a hat is not brought to class, student must purchase a hat through the bookstore; please be aware of bookstore operating hours).

Chef coat

White double-breasted traditional chef coat with J. Sargeant Reynolds Community College logo embroidered on right chest; embroidered student name and curricular plan on left chest; Coordinating flagged collar (Maroon for Baking & Pastry and Culinary Arts.

Bib Apron

A white bib apron is required. No other apron color is permissible. Apron should be worn over & around neck.

Gloves

Reynolds provides latex and nitrile gloves, when available. Students with allergies to latex must provide their own non-latex gloves suitable for use when handling foods that must be approved by the instructor. Instructors reserve the right to require glove use for specific lessons; they must be worn at all times when working with Ready To Eat Foods (RTE’s) anytime in lab.

jewelry

The following passage is extracted from Virginia Health Department regulations governing licensed food service operations and directs our standard: "While preparing food, food employees may not wear jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band." Additionally, no other jewelry may be worn; this includes, but is not limited to the following:  earrings, facial, arm or other piercings, plugs, nose, lip, or tongue jewelry, ect.

Slacks

Small black & white check chef pants. They are in universal pant style – fit both men and women.  Most will require hem alteration.  Fabric glue works well.

SOCKS & UNDERSHIRT

Socks must be full length; no ankle or half socks or hose permitted. An appropriate undershirt is required under the chef jacket.

Safety shoes

Black shoes with non-slip soles (against both water & grease) are required. Safety tip toes are preferred; however Dansko and Birkenstock clogs in black are acceptable. Examples of unacceptable shoes include: open-toed shoes, canvas tennis shoes, brightly-patterned fabric shoes and any shoe that will not provide sure-footing and foot safety.

OTHER GUIDELINES

Fingernail polish is not permitted. Nails must be cut close and clean under the nails. Uniform is laundered clean for every class.

Whereas any vendor that can comply with the specific requirements may be used, Reynolds has identified a vendor that will provide 20-day response, internet-based ordering & customized embroidery.

If a student prefers to access their financial aid account to purchase this uniform, upfront ordering and payment is required to receive the uniform in time for courses. If reimbursement is necessary, students may only do so at the Downtown Campus Bookstore. Failure to pre-order at least 20 days prior to class start times may cause students to endure absences, denial into lab, affecting grade, and course drop.

CULINARY ARTS TEXTBOOK(S)
Textbooks are considered part of the required uniform.
Culinary Majors: On Cooking, 5th Ed. by Labensky & Hause, Pearson Publishing – NEW Text Bundle Required through DTC Bookstore(comes with Mastercook CD for Culinary Labs, Access to MyCulinaryLab, and Restaurant Simulations)  

PASTRY ARTS TEXTBOOK(S)
Textbooks are considered part of the required uniform.
Baking Majors: On Baking, 3rd Ed. by Labensky & Hause, Pearson Publishing – Required for Baking Labs

Additional books & resources may be required, check the Blackboard site or speak with the Instructor or the Campus Bookstore.


Approved Tool Kits

Tool kits are required when in laboratory specific courses.

Culinary Arts Tool Kit

Chef's knife (9" or longer)

Boning knife

Paring knife

Granton-edge slicer

Offset slicer (Bread Knife)

Tourne knife

Honing steel

Peeler

Pocket digital thermometer

Stainless steel measuring spoon set

Roll or toolbox

Microplane

Large Rubber Scraper (heat resistant)

5"x3" Turner - Metal Spatula

14" Piano Wire Whip

Double Ended Melon Baller

Measuring Cup Set (1/4c to 1 c)

12" Exoglass Spoon - solid

Fish Turner - heat resistant

Large Tongs - 10" to 14"

8" Offset Spatula - icing spatula

15" Slotted Metal Spoon

Fish Bone Tweezer

Kitchen Shears

2" Pastry Brush - heat resistant

Bench Scraper

Oyster Knife

Pastry Arts Tool Kit

Chef's knife (9" or longer)

Wavy Slicer

Paring Knife

Bench Scraper

2 1/2" Pastry Wheel

Peeler

Large Rubber Scraper - Heat Resistant

8" Offset Spatula

Stainless Steel measuring Spoon Set

Round Cutter Set

10 Star Decorating Tips

10 Plain Decorating Tips

Microplane

Honing Steel

Pocket Digital Thermometer - to 450*F or above

Knife Roll or  Toolbox

Kitchen Shears

2" Pastry Brush - heat resistant

14" Premium Wooden  Spoon

Double Ended Melon Baller

Measuring Cup Set (1/4c to 1c)

12" Piano Wire Whip

14" Piano Wire Whip

12" Exoglass Spoon

Baker's Blade - Lame

Pastry Comb

15" Slotted Metal Spoon

Whereas any vendor that can comply with the specific requirements may be used, the college has identified a vendor that stocks kits in the Downtown Campus Bookstore. The kit is $295.00 for Culinary Arts.  The Pastry tool kit is $295.00.  These items have been selected for a balance of quality & value, and fit the needs and budgets of students. 

Special Note:  If students plan to complete both Culinary and Pastry programs, it is recommended to purchase the Culinary Tool Kit and complete your kit by separately purchasing the items you are missing from the Pastry Kit.  This can be done where kitchen supplies are sold, just ensure they are industry grade quality, and verify with Chef Miler

Financial Aid may be used.

Students may build their own kit within the two following requirements:

1. You must have all pieces of equipment as listed above (per specific major) AND

2. Prior Program Head or Instructor approval from Chef Jesse Miller .