Uniform and Tool Information
There is a standard uniform required for all students enrolled in the Culinary Arts program. Each student is required to wear the following full uniform to every lab. A minimum of three (3) complete uniforms must be obtained:
1. White double breasted chef jacket – embroidered with White Mountains Community College logo in black
2. Black pants
3. Black skull cap
4. White bib aprons
5. Fully enclosed black oil resistant shoes
Chef jackets come with embroidery of the White Mountains Community College logo and can be ordered through the company listed below. Students need to identify themselves as White Mountains Community College students, and ask for the logo to be embroidered on the left side of the jacket above the pocket and their name on the right side of the jacket. The name embroidery must be in black. When ordering from Happy Chef Uniforms, the jacket item # is 411 long sleeves and the Classic Skull Cap Black item # 590, Classic Bib Apron item # 1405 you can either call or order online at happychefuniform.com – there will be no exceptions for the jacket, skull cap and aprons they must be ordered from happy chef. A minimum of three complete uniforms must be obtained. To avoid back-orders, uniforms should be ordered as soon as possible. Below is an example of the jacket logo if you are trying to find it on their website.
To avoid back-orders, uniforms should be ordered as soon as possible.
Chef’s jackets with embroidery, bib aprons as well as classic skull cap are to be ordered from:
Happy Chef Uniforms: happychefuniforms.com or 800-347-0288
A professional knife set will be included as part of the culinary lab fees and is manufactured by Mercer Tool.
For students in the Baking and Pastry Arts Program there is an additional tool kit that will be included in the senior Baking and Pastry Arts lab fees. This additional tool kit, also from Mercer Tool, is sold to the students again with a significant discount from list price.
Culinary Tools Required
Knives (professional quality or balanced, not serrated except for 12″slicer)
| Tool box or *roll bag | 9″ or 10″ chef’s knife* | Paring Knife* | Stiff boning knife* |
| Steel* | Narrow hollow ground slicer* | 12″ wavy edge slicer (serrated), cake knife* | Apple corer* |
| Lemon zester* | Lemon decorator or channel knife* | Kitchen shears* |
*Denotes equipment included in the knife set included as part of your Culinary and Baking & Pastry Arts lab fees.
Other required items students must purchase on their own
| Digital Scale (up to 11 lbs. capacity) Escali brand recommended | Measuring spoons (tsp, tbsp) | Offset cake spatula (for icing cakes) | Bench knife | Pocket thermometer (0-220 degrees F) |
| Large rubber spatula (heat resistant) | Measuring cups (non-glass) | Pastry brush (natural bristle, not nylon) | One black tipped permanent marker | Pizza cutter |
Many of these tools can be found at a local department store or kitchen specialty shop. They can also be ordered through:
www.centralrestaurant.com
Interstate Restaurant Equipment 1-800-258-3040
J.B. Prince 1-212-683-3553 / catalog available on line www.jbprince.com
www.webstaurant.com
www.amazon.com
Second Year Baking and Pastry tools required
| Microplane* | 12″ high heat resistant spoon* | Plastic bowl scraper | 4″ offset spatula* | 4″ spatula* |
| 8″ offset spatula* | 8″ spatula* | Large pastry comb* | Fondant smoother* | 5 piece modeling tool set* |
| Candy thermometer* | Dipping tool set* | 8 piece decorating set* | Round cutter set* |
*Denotes equipment included in the knife set included as part of your Culinary and Baking and Pastry Arts lab fees.
