DA PAM 670-1: 8-2. Composition

8-2. Composition

a. The female garrison culinary uniform consists of the following:

(1) Smock and trousers.

(a) Garrison culinary smock. The garrison culinary smock is white, long-sleeved with French cuffs, and has a

double-breasted reversible eight-button closure, mandarin-style collar, thermometer pocket on left sleeve, and a straight-cut bottom.

(b) Trousers, unisex, garrison culinary, black. The trousers are black with straight legs, partially elasticized waist

with belt loops, two front slash pockets, and a front zipper closure.

(2) Undershirt, white (see para 20–32g).

(3) Undergarments (see para 20–32).

(4) Footwear (see para 8–3e).

(5) Beret (see para 20–4).

b. In addition to items in paragraph 8–2a, the female culinary management NCO and dining facility manager uni-

form consists of the skirt, women’s food service, black (local procurement according to CTA 50 –900).

c. The female culinary management NCO and dining facility manager uniform is worn with the service uniform

shirt in place of the smock (see para 12–10). The service uniform shirt is worn with either the women’s food service skirt or the unisex trousers.