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Home
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Culinary Arts Education
Frequently Asked Questions
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The Hospitality Industry
  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.
Whereas any vendor that can comply with the specific requirements may be used, the college has identified a vendor that will provide 15-day response, internet-based ordering and customized embroidery. The company is www.culinaryclassics.com. Uniforms need lead time for purchasing, processing, and shipping, therefore it is imperative that students pre-order their uniform at least 15 days prior to the beginning of the semester (without proper uniform students are withheld from laboratory production). This purchase must 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. 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. HOW TO ORDER AN APPROVED UNIFORM AND ACCESSORIES Instructions for ordering utilizing the 'MyCulinaryClassics' Program via the internet 1. Go to www.culinaryclassics.com 2. As a first time shopper, click on the “login / register” button at the top of the page, just over the brown line. Click on “register” and fill out the profile information that begins mid-way down the page. Towards the bottom of the page there is a “Membership Field” with a drop down menu. YOU MUST SCROLL DOWN AND CHOOSE YOUR BUSINESS OR SCHOOL (JSR Community College). 3. You will require an active email account for this process to work. Upon submitting your profile, you will receive an email confirmation of your profile submission. 4. Be sure to write down your submitted username and password so you can get back into the system. 5. You will receive another email telling you that your membership has been validated; at this point your account is active and you can order. THIS IS YOUR CULINARY CLASSICS CONFIRMATION 6. Return to www.culinaryclassics.com 7. At the top of the screen, just over the brown line, click on login/register. Enter your login information & click. 8. You will return to what looks like the opening page, but this time there will be a new tab available on screen. Look at the brown bar on the left side. To the left of “chef coats” you will see a new tab that says “MYCC”. Click on it, and you will be taken to YOUR WEB PAGE, showing only the items approved for YOUR program. 9. Continue thru the ordering process. If you should have any questions please contact Christine Tang at ctang@culinaryclassics.com ; her direct line is 773.843.4706 (primary contact as she enters the orders) OR Jose@culinaryclassics.com ; his direct phone number is 877.378.4860 -------------------------------------------------------------------------------------------------------------------
Students with fuller/longer hair are permitted to order the Toque).
If questions, call or email Christine Tang at 877.378.4861 or Direct Line at 773.843.4706 ctang@culinaryclassics.com (primary contact as she enters the orders) or Jose at Jose@culinaryclassics.com ; his direct phone number is 877.378.4860 The approved uniform consists of the following: 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 Casual Business Dress. 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. The approved uniform consists of the following: Hair restraint, Bib apron, gloves, and tool kit are required only when in laboratory specific courses. 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 color-trimmed collar (Maroon for Baking & Pastry and Culinary Arts); Knot buttons. Bib Apron A white bib apron is required. No other apron color is permissible. Apron should be worn over & around neck. Gloves The college 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." 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. Whereas any vendor that can comply with the specific requirements may be used, the college 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) – are considered part of 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) - are considered part of uniform Baking Majors: On Baking, 2nd 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. Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when possessing approved tool kits. The approved tool kits consist of the following items: Culinary Arts Tool Kit
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. 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 instructor approval from Chef Eric Breckoff or Chef Jesse Miller .
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