Frequently Asked Questions For Culinary Students
- Do I have to wear the MCC-issued uniform?
Yes, it is a requirement of the program for all students to wear the same uniform. You may not wear another college's logo or a company-issued jacket.
- Where do I order my uniform and tool kit?
The uniform and toolkit(s) will be ordered through the culinary department. Students will receive an order form the first day of classes. Uniforms and toolkits will be shipped to the college and distributed in the culinary lab.
- Do I need my uniform on the first day of class?
If you already have an MCC-issued uniform, please wear it. Students in CLM 102, 103, PAS 102, 103 are expected to be in uniform on the first day of class.
- What do I wear if my uniform is not in yet?
Plain white shirt, jeans or black pants. Something that can be easily cleaned.
- What if my uniform is old and/or stained, do I need a whole new uniform kit?
Students may pay to order extra or replacement jackets. Please ask the department chair for an order form. Due to health department standards, students will be asked to leave class if they do not have a clean uniform.
- What if I lose my uniform or toolkit?
Extra hats, aprons and a few tool kit items will be sold in the bookstore. Any replacement or extra items are the cost responsibility of the student.
- Can I have my name on my jacket?
If you’d like to add your name, EmbroidMe in Crystal Lake is the best option.
- Where do I buy kitchen-safe shoes?
- What kind of uniform do I need for the baker or restaurant class?
For PAS 208-Bakery operations you will receive a hat to keep and a purple apron to use during the semester. You must wear a plain black shirt and clean jeans or black pants. Walmart® or Farm & Fleet® have plain black t-shirts readily available.
For CLM 208-Restaurant operations, you will receive a purple tie to keep and a black apron to use during the semester. You must wear a plain white button down shirt and black pants (no jeans). Walmart® or Farm & Fleet® have plain white button down shirts readily available.
- Do I have to use the MCC-issued toolkit?
Yes, it is a requirement of the program that all students have the same toolkit(s) and uniform package. Student fees for CLM 101 and PAS 101 are not adjustable and not refundable after the first day of classes. The toolkit is a starting kit to begin your career in the industry. There are many storage pockets in the toolkit and students can and should expect to add to the kit as they progress through the program.
- What if I already have a culinary kit, do I have to buy a full pastry kit?
There is no need to purchase an entire kit if you are taking both CLM and PAS classes. Current CLM students who take PAS 101 will receive a pastry supplement kit and an extra uniform. Current PAS students who take CLM 101 will receive a culinary supplement kit and an extra uniform.
- Do I need my book the first day of class?
Absolutely, yes. Many classes will have homework the first day. Every CLM and PAS class uses the assigned book(s) on a regular basis.
- Can I purchase a used book for lecture classes?
Every ManageFirst®-based class requires a student access code to take the final exam. These codes come in new books only. These classes are: CLM 105, CLM 106, CLM 107, CLM 130, CLM 160, CLM 208. Your instructor will NOT have access codes available for you and you cannot purchase them the day of the exam.
- How can I find a job in the culinary industry?
- My employer has openings, how can we let culinary students know?
All culinary job leads are funneled through the office of career services. To post a culinary related job, please visit www.mchenry.edu/hireascot Register and post jobs for free.
- What if I have questions on culinary or pastry classes or program information?
Please email the department chair, Chef Tina Drzal. Email is the best way to reach Chef Tina outside of class times. All current catalog program information can be found at www.mchenry.edu/culinary. In addition, program requirements are hanging in the lab, near the instructor desk. Please view the culinary program student code of conduct for other important program rules.
- When does the restaurant run? How do I reserve a table?
Please visit www.mchenry.edu/tartanbistro for details. The student-run restaurant is a class that runs in the Spring semester only. The Tartan Bistro operates on Wednesday and Thursday nights from February through April, 6 to 7:30 p.m. The final menu is not posted until the week of opening night. Please email for reservations: firstname.lastname@example.org.
- When does the bakery run? Can I order cakes and other pastries?
Please visit www.mchenry.edu/sweets for details on Sweet Scots Bakery. The student-run bakery is a class that runs in the Fall semester only from September through November. Please visit the Sweet Scots link above, Twitter @sweetscots or our Facebook page www.facebook.com/sweetscots for opening date and daily operational information. The bakery is open to the general public, but does not create custom cakes or special orders.
- Does the culinary program provide any catering services?
Unfortunately, catering is not available via our culinary management program. For on-campus catering needs, see the catering menu.
- I'd like to rent the kitchen during off hours, is that possible?
Due to Health Department and insurance liability issues, the culinary lab is not available to rent at any time.
- I'm a current student, can I use the kitchen outside of class/lab?
The lab is only available for scheduled lab classes and special events such as MCC Night. No student may be working in the lab without authorization and no student may be in the lab without an instructor present.
- I need student volunteers for an event, who do I contact?
The college does not hire out or volunteer students outside of existing program relationships. Most students already have jobs in the industry and will not work for free. Internships are encouraged but not required and must be paid internships by employment law.
- How can I schedule a tour of the culinary lab?
The lab is a Health Department-certified working kitchen. Formal tours are not available as the kitchen is in use five days a week. However, the kitchen is viewable from the Commons area via several large windows. For detailed degree and program information, visit www.mchenry.edu/culinary.
- I have books or equipment I'd like to donate to the program, who do I contact?
Thank you for thinking of us! Please email the department chair, Chef Tina with details on exactly what you’d like to donate. If it is an item we can use, it must be dropped off at the college. Due to safety issues, we will not send anyone to pick-up donations. We can provide a tax-exempt letter for IRS purposes for donations.
- I'd like to donate money to the program for scholarships, who do I contact?
Thank-you for thinking of us! Please contact our foundation office: /supportmcc.