|
Uniform
and Tools
Uniform Specifics
The chefs garb, the
history and tradition, the uniform characteristic of this timely profession. The
who, what, where, when, why and how of the uniform that defines the cook and
chef!
• Apron
White, bistro apron only (mid length, not below mid-calf, not above the knee)
• Chef's
Hat
Toque de Paris chefs hats only (Apprentice/Student Model Bgpr 20 (7.5”-24
pleat). Baseball caps are not to be worn at any time while wearing the chef's
uniform while on campus.
• Chef's
Jacket
White, long sleeve, double breasted chefs jacket (no color piping or logos),
Embroidered in 1/4” – 1/2” Roman, block or readable script lettering in
black, navy, or royal blue with student’s first and last name in the right or
left pocket area (on or above pocket). Only solid white undergarments are
appropriate to wear under the chef's jacket.
• Chef's
Trousers
Traditional standard size checks - clean and wrinkle-free.
• Neckerchief
White - clean and worn at all times
• Shoes
Covered black or brown solid leather tops with skid resistant soles or chef's
clogs - clean, no tennis shoes or athletic shoes.
• Socks
White or dark colored, clean.
Note: Chef's uniform must be worn at all times in the
classroom.
Knives, Tools and Equipment
Check the required list in your syllabus, and above all, buy
"PROFESSIONAL GRADE" only. Non-professional grade will not wear as well
and your knife skills will be weak.
Professional Note: In my opinion, your Chef's Knife is the
most important knife in your knife kit, spend the extra money here, it will
be worth it to you in the end.
Knives and brands of knives are like clothing, you need to
try them, work with them, see which feels most comfortable, so don't
overspend because of brand alone. Start with your beginner kit and build your
collection.
• Tools:
Knives: French Chef's - 8" or 10" and/or 7" Santoku Knife
Paring - 3"
Boning - 6" or 7"
Clam Knife
Oyster Knife
Vegetable Peeler
Thermometer (instant read for cooking)
Straight Spatula
Cooks Fork
Tongs Steel
Measuring Spoons
Plastic Bench Scraper
Fish Tweezers
Pastry bag (small, medium, & large), pastry tips (basic
and small for hors d’ oeuvres), metal Spatula, sandwich spreader, Garde
Manger tool kit, Thai style vegetable carving knife
•
Supplies:
Notebook (pocket size)
Pen, pencil and calculator
6" plastic ruler
Permanent marking pen (black)
Digital Camera (optional)
Home | Modules | Course Schedule | Instructor | Required
Text | Uniform & Tools
Attendance | Grading |Service Learning | WebCT | e-Portfolio
| Exam
FSHE
Copyright © 2005-2006
Kapi'olani Community College
University of Hawaii
All rights reserved.
|