home Future Students Current Students Faculty and Staff Business and Community Online Courses
 
Culinary Student Supplies

Dear Culinary Student,

The Chef Instructors of The Institute for the Culinary Arts at MCC are looking forward to meeting you and providing a quality education in your chosen career field of Culinary Arts. 

You are enrolled in the CHRM 1030, Culinary Foundations class for the fall. Since this is your first culinary lab class we would like to make sure that you are prepared for the experience.

A complete chef’s uniform and knife kit or pastry kit (depending on your degree option) is required for the first day of class.  Your uniform consists of the following items:


      • Plain Chef Coat- no logo
      • Black Skull Hat
      • Black/White Check slacks
      • Black Apron
      • Black, Leather, Closed-Toe, Non-Slip, Kitchen Safe

The Chef’s uniform, coat, pants, apron and hat will need to be purchased from the bookstore. The bookstore has samples for you to try on if you are unsure of your sizing. Any other questions regarding the purchase of your uniform should be directed to the bookstore.

Name badges can be obtained from Student Services at the Fort Omaha Campus (FOC) building 10, room 101. Hours are Monday through Thursday from 8am to 7pm, Friday from 8am to 4:30pm and Saturday from 8am to 11:30am. You will need to bring along a valid driver’s license or state issued ID.  Any questions regarding the name badge can be directed to Student Services by calling (402)457-2700.

Knife Kits & Uniforms are available through the MCC bookstore at the Fort campus (FOC). Students who are a pastry major will purchase the recommended pastry kit from the bookstore.  The flier shows the kits available in the bookstore.

Attendance – Attendance and participation are critical to your success as a culinary student.  Students missing the first day of class may be dropped from class and their seat given to students on the waiting list.

Financial Aid – Bookstore purchases will be accomplished just like textbooks.

Questions may be directed to Chef Tim O’Donnell at tjodonnell@mccneb.edu - 457-2467 or Chef JoAnne Garvey at jgarvey4@mccneb.edu - 457-2547. 

Sincerely,

Jim Trebbien, Dean

Culinary Kit

Baking Kit

 
 
 
Contact Us