Dear Students,
The rules below must be followed in all practical kitchen courses conducted within the Department of Gastronomy and Culinary Arts in order to fully ensure food safety, personal hygiene, kitchen discipline and campus occupational safety standards.
Personal Grooming, Hygiene and Shaving Rule
It is mandatory for male students to attend classes freshly shaven every day. Students with a medical condition that prevents shaving will be permitted to attend classes provided that they document this condition with an official medical report and submit it to the department administration.
Hair and Nail Standards
Hair must be fully tied back and neatly tucked into a hair cap. Entering the kitchen area without a hair cap is strictly prohibited. Nails must be trimmed short and the area under the nails must be completely clean and well kept. The use of nail polish, clear coat or artificial nails is strictly prohibited.
Accessories and Jewelry
Students must not enter the kitchen wearing any accessories that may compromise hygiene and work safety, including rings, necklaces, earrings, bracelets, watches and piercings.
Uniform Standards
Students are required to attend classes wearing the complete official chef’s uniform designated by our department, together with appropriate kitchen trousers and an apron. Only closed, non-slip kitchen shoes reserved exclusively for kitchen use may be worn in the kitchen. Students must have two kitchen towels with them during class.
Personal Knife Sets and Campus Security
Students should bring their personal knife sets only on days when they have practical kitchen classes. Bringing knives or other cutting equipment to campus on any other day is strictly prohibited, and such equipment brought on those days will not be allowed onto campus by the security staff at the campus entrance.
Students who do not meet the stated hygiene, safety, dress code and equipment requirements or who arrive with incomplete materials will not be admitted to practical kitchen classes under any circumstances.
We kindly ask that you pay the utmost attention to these rules so that kitchen operations and the educational process are not disrupted.