Grooming Standard

Institute of culinary arts & Hotel Management (ICAHM) standards of Excellence and Grooming Standards have been drawn up as a guide of conduct for future managers in hospitality. They reflect the industry’s conservative traditions and our school’s high standards. It is essential for our students to present a professional, polished and well groomed image at all times.
In the practical department, these standards are reinforced continuously due to the fact that students are
regularly in contact with food and beverage preparation and service; and they are basic requirements in
terms of health and safety. They are applicable in all areas of practical training: kitchen, service and

Please take pride and care in your personal appearance and ensure that from the outset you present a
very good first impression. This sense of pride is a value that will accompany you throughout your career
in the hospitality world!


  1. Hair must be neat and trimmed at or above the standard collar line.
  2. No extreme hairstyles or haircuts.
  3. Braids are unacceptable.
  4. Hair should be clean, combed, neat, trimmed and well groomed.
  5. Hair color must be natural.
  6. For ladies: hair longer than shoulder length must be kept tied back.


1.Beards and goatees are undesirable and cannot be grown during the semester. If grown before the beginning of the semester for medical or religious reasons, the beard should be neatly trimmed within 5 millimeters and consistent.
2. Mustaches are permitted only if they do not extend past the upper lip.
3. Face must be clean and shaved DAILY (except as above).
4.Sideburns must not extend beyond the lobe nor may they be grown onto the front of the face.

1. A maximum of one simple ring on each hand is allowed. Wedding and engagement rings are considered one ring.
2. One bracelet or wristwatch only per arm. Braided string, fabric or cloth bracelets are not permitted. Ankle bracelets are unacceptable.
3. No bracelets or wristwatches allowed in the kitchen.
4. Necklaces: Extreme styles are not acceptable. No necklaces may show outside the uniform.
5. Pins / brooches: No other than name tag and LRB pin on any uniform.
6. Piercing of other parts of the anatomy (including tongue) cannot be accessorized so as to be visible while at work.
7. For ladies: Earrings can be no larger than a 50ct Swiss coin. No dangling or extreme styles. No double pierced earrings. Earrings must be matched set. Earrings are not allowed for male employees.
8. Keep fingernails neatly trimmed and moderate in length.
9. For ladies: no nail polish, no nail art when in kitchen. Nail polish accepted in service but only natural color.

1.Pay special attention to your personal hygiene: brush your teeth, use deodorant, keep your hair clean and take a shower every day.
2. A non-pungent deodorant should be worn at all times.
3.Wash your hands regularly, every time you eat, you smoke, you come back from the toilet, you finish doing mise en place or any time you touch food, money or paperwork. Hands should always be dry and clean.
4.All cuts and burns should be periodically redressed.
5. DO NOT cough, sneeze, smoke, pick your nose, scalp, spit or touch your face while serving guests or being in a public or non-designated area.
6. No visible tattoos are allowed. They need to be covered.
7. No make up for ladies allowed when on kitchen or stewarding duty. Discreet and conservative make up is allowed in service.

1. Shoes must be clean, polished and in good repair.
2. Black leather, fully enclosed (closed-toe shoes), rubber soles.
3. Professional style and conservative. No cosmetic stitching.
4. High heel, platform, ballerina, moccasins or over-elaborated shoes will not be permitted.
5. Kitchen students must wear professional kitchen shoes for safety reasons.

1. Only plain black socks are permitted for male students with no designs or special patterns.
2. For stewarding and kitchen, socks for both male and female students must match the shoe color (white or black)

1. Only professional-issued uniforms are allowed for practical training.
2. Uniforms must be kept spotlessly clean and pressed at all times.
3. Must be free of odors or stains, free of rips, holes or tears and properly fitted.
4. Students must wear entire uniform at all times.
5. Students must not carry cell phones, note pads, combs or other large items in pockets. These must be kept in the
6. Usage of smartphones for learning purposes needs to be previously authorized by the teacher on duty.
7. Practical Training Uniforms cannot be worn outside the campus.

1. Must include chef jacket, checkered pants, safety shoes, neck tie, apron and toque (hat).
2. Very strict hygiene measures are continuously reinforced in food preparation areas. Students will be requested
by instructors to wear hairnets, gloves and other accessories in order to ensure the minimum standards of
Health and Safety regulations.

1. Must include black pants (or skirts), black shoes, black socks (or skin color stockings), white shirt, vest, black
neck tie, notepad, pen, bottle opener and crumber.
2. Ladies’ skirts should fit as per standards. No more than above the knee.