General Policy and

Guidelines
Guidelines in the KITCHEN
 1. Students must wear the complete chef’s
uniform
1. - Chef’s jacket
2. - apron
3. - Side Towel
4. - Hairnet and Toque

 2. Students must be early at least 15 minutes

before the scheduled time.
 3. Cleanliness and orderliness in the kitchen
laboratory must be observed at all times.
 4. Students ‘ chef’s uniform and grooming must
be checked before the start of the laboratory
activity.
 5. All damages, breakages, and malfunctioning
equipment must be reported immediately after
the laboratory class.
 6. care and proper use of the table appointments,
utensils and equipment must be supervised.

 7. All table appointments, utensils and equipment

must be returned clean and dry by the students
after using or after each laboratory period.

 8. The status of the sink, working table, chillers,

stoves and other equipment must be checked and
inspected before and after each laboratory class.
Proper Grooming Code in
the Kitchen Food
Laboratory
 1. All students must wear the complete chef’s
uniform which includes the following
• chef’s Jacket
• Checkered Pants
• Apron
• Toque and Hairnet
• 2 pcs. Side Towel
• 2pcs. Pot Holder
• Clogs or closed flat shoes (not leather shoes or
rubber shoes.)
 2. Ladies should not have long finger nails and
must not be polished.

 3. Students both male and female should not

wear jewelries and accessories.

 4. Ladies with long hair should use hair pin and

hairnet and have to pony tail their hairs.
 5. Gentlemen must have the proper hair cut, such
as barbers-cut and clean-cut and no one is
allowed to have any unwanted facial hair (goatee,
mustache and beard.)
Kitchen Stockroom Guidelines
 1. The Custodian must strictly implement “NO
REQUISITION FORM, NO LABORATORY
ACTIVITY”
Policy at all times. All requisitions must be
submitted at lest 2 days before the culinary activity.

 2. The custodians are not allowed to accept any

favors from the students and faculty members
when it comes to leaving of ingredients inside the
stockroom. No one is allowed to leave any dry
and wet ingredients inside the chillers.
 3. The custodian has the right to throw anything
left inside the chillers.
 4 the laboratory custodian must check and
inspect the status of the sink, working table and
the chillers before and after each laboratory class.

 5. A grace period of 20 minutes, after the start of

the class or activity will be implemented to get
the requested equipment. After 20 minutes, the
custodian has the right not to give the equipment.
 6. The custodian has the right to refuse entry of
student inside the kitchen laboratory if they are
not in complete uniform.

 7. NO bags are allowed inside the laboratory.

Each students must be given at least 1 padlock
for the lockers.
 8. All equipment must be clean and dry before
issuing and accepting from the students. The
custodian has the right to refuse the equipment if
it is not properly washed. It is not the duty of the
custodian to provide rags to any faculty or
students.
 9. Every breakage or loss must be reported to the
faculty in-charge and or to the laboratory
coordinator for proper documentation.
 10. Cleanliness of all equipment , utensils and
HRM laboratory area should be implemented.

 11. The 1st shift laboratory custodian must turn on

the master switch of the LPG at 7:00 am before
the start of the laboratory activity and by 7:30 pm
the 2nd shift custodian must turn off the master
switch of the LPG. They have to coordinate with
the Security and Engineering Departments.
 12. The laboratory custodian should check and
monitor the status and condition of the all HRM
Kitchen Facilities, equipment and utensils.

 13. The laboratory custodian should require the

faculty in-charge to sign the laboratory custodian
Log Book for proper accountability of all HRM
Laboratory Equipment and facilities before and
after laboratory activity.
 14. The custodian must inform the faculty in-
charge if the student is not properly groomed.

 15. No one is allowed to enter the stockroom

except the Laboratory Custodian and Laboratory
Coordinator.
 16. Each custodian must log In /out wit the guard
on duty in the HRM Hotel Lobby.
Policy / Guidelines For the
Students
 1. students with incomplete chef’s / culinary
uniform will not be allowed to participate In the
class activity and to enter inside the kitchen
laboratory.
 2. Requisition form must be submitted at least 3
days before the laboratory activity.
 3. Laboratory classes starts only when the
culinary instructor is present.
 4.Additional request are coursed through the
faculty in- charge.
 5. All group utility boxes should never be left
inside the kitchen laboratory.
 6. Bags are not allowed inside the kitchen
Laboratory. All bags must be placed on the
designated lockers inside the comfort room.
 7. Students should bring home all the left over
ingredients; no one is allowed to leave any
perishable and non – perishable foods /
ingredients inside the chiller or freezer.
 8. Students are not allowed to purchase anything
when the class has started already.

 9. buying of ingredients must be done before the

class starts.
 10. Students are not allowed to eat their food
inside the kitchen laboratory.

 11. Students are not allowed to bring deadly

weapons such as knife, ice pick, steel sharpener,
swiss knife, etc. The faculty in-charge should
report immediately to the HRM office students
found carrying any of these items.