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 may be found at  this link and this link.  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.

>>Click here for specific uniform requirements

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Whereas any vendor that can comply with the specific requirements may be used, the college has identified a vendor that will provide 4-day response, internet-based ordering and customized embroidery.  The company is www.myculinaryclassics.com.

If a student prefers to access their financial aid account to purchase this uniform, they may do so at the Downtown Campus Bookstore.

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Please follow these instructions when ordering via the internet:

• Account Code: JS23285001
  

• Username: student
  

• Password: ST123!@# (use Shift key for capital ST, then Shift 123 for the !@#) 8 total characters

• Secure Code: Enter as it seen on screen
  

• Now you can start shopping; Underneath the dark blue bar reading "Welcome Students" click on "My Products."
  

• Click on the appropriate products and add to Shopping Box.
  

• You will need to order at least 1 chef coat (personalized with your full name & degree program), 1 pair of chef pants, 1 bib apron, and 1 cap (Baker’s Cap is the preferred hat covering, but students with fuller/longer hair are permitted to order Toque).
  

• When ordering pants, please specify size, and inseam length.
  

• When ordering chef coat, type name the exact way you want it to appear on the coat. Also include your degree program (Culinary Arts or Pastry Arts).
  

• After all products are in Shopping Box, click "Checkout."
  

• Fill out appropriate account information including; name, email, phone, shipping, and billing information.
  

• Your made-to-order uniform will arrive in 7 to 10 business days. If questions, call Lawrence at (877) 378-4864 or José at (877) 378-4860.

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The approved uniform consists of the following:

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, a disposable toque must be purchased for $5.00).

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; Knot buttons.

Bib Apron
A white bib apron is required. No other apron color is permissible.

Gloves
The college provides latex gloves. Students with allergies to latex must provide their own non-latex gloves that must be approved by the instructor.  Unless instructors relieve the glove policy for specific lessons, they must be worn at all times during food preparation.

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

Safety Shoes
Black shoes with non-slip soles 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.

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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

• Chef's knife (9" or longer)

• Boning knife

• Paring knife

• Granton-edge slicer

• Offset slicer

• Tourne knife

• Honing steel

• Peeler

• Pocket digital thermometer

• Stainless steel measuring spoon set

• Roll or toolbox

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.  These items have been selected for a balance of quality and value, and fit the needs and budgets of students.