College of Food Innovation & Technology

Students must report to College of Food Innovation & Technology laboratory classes in full uniform and remain in full uniform at all times until leaving the premises. Students not in full uniform will not be admitted into class. All components of the uniform are expected to be clean and pressed. Students will be notified to order uniforms online once per academic year, approximately six-to-eight weeks prior to the start of the fall semester.

Students enrolled in the B.S. Dietetics and Applied Nutrition program (College of Health & Wellness) must adhere to these policies.

Laboratory Class Uniform 

Issued by the University:

  • Chef pants (standard university-issue only), hemmed*, clean and pressed
  • Chef jackets (standard university-issue only), clean and pressed
  • Black shoes (standard university-issue or equivalent: leather, oil-resistant, non-skid, closed-toe and back, lace or loafer), cleaned and polished; standard issue distributed once upon the student's first semester of enrollment. One pair of shoes will be issued to students upon their arrival to campus for the student's first semester.
  • Knife/tool kit (standard university-issue); issued upon student's first semester of enrollment
  • Chef hat (standard university-issue only)** — refer to the College of Food Innovation & Technology Hat Policy.
  • Apron (standard university-issue), clean and pressed
  • Side towel (standard university-issue)
  • Refer to the university's Name Tag Policy.
  • Thermometer (standard university-issue)

Students must provide the following:

  • White t-shirt; no lettering, design or insignia
  • White socks (above-ankle, plain, no stripes or emblems)

Dining/Front-of-the-House Uniform 

Students enrolled in the A.S. Culinary Arts and B.S. Culinary Arts programs will also be issued a dining/front-of-the-house uniform for the dining room laboratory course.  

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
  • Refer to the university's Name Tag Policy.

Students must provide the following:

  • White t-shirt; no lettering, design or insignia
  • 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: Any students attending beverage classes within the College of Food Innovation & Technology must be in proper uniform, clean and pressed. Proper uniform is either the university-issued dining/front-of-the-house 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 Food Innovation & Technology, when students are in full chef or dining-room uniform, no hat or head covering other than a chef hat and/or a university-approved hair restraint may be worn. 

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 buildings with laboratory classrooms. Students must provide their own locks.

Laboratory Grooming Standards

Laboratory Grooming Standards, set and expected by the College of Food Innovation & Technology, are in place to ensure that 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

  • A university-approved hair restraint must be worn in laboratory classrooms when hair touches collar and when 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 should be clean-shaven daily. If students are not clean-shaven, facial hair must be trimmed, neat, and a beard guard must be worn at all times while in laboratory classes.
  • Short, straight mustaches are permissible (trimmed evenly at upper lip).
  • Minimal, natural-looking makeup is acceptable.

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 laboratory classrooms with exception of a plain ring (such as a wedding band) or medical information bracelet.  
  • Wristwatches are not allowed when preparing food in laboratory classrooms.
  • Visible piercings are not allowed (tongue piercings included) in laboratory classrooms.   

Other

  • Sweaters or coats may not be worn in laboratory classrooms.
  • Students in 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.