Culinary and Hospitality Arts Youth Pre-Apprenticeship

The Youth Pre-Apprenticeship to Apprenticeship pathway in Culinary and Hospitality Arts allows students to gain industry knowledge through related instruction, on-the-job learning, mentoring, and progressive wages. While enrolled in a high school CTE Pre-apprenticeship or CTE Apprenticeship course, students must complete a minimum of 120 hours to gain academic credit. Starting as early as middle grades, students can embark on their career development journey. Offering pre-apprenticeships provides students with hands-on exposure to the skills and tasks related to a specific occupation, fostering a practical understanding of the work environment. This experience helps students build a foundational set of skills essential for a particular industry, laying the groundwork for future apprenticeships.

Starting in a qualifying pre-apprenticeship program in high school and enrolling in a registered apprenticeship within 120 days after graduation qualifies an apprentice for a youth apprenticeship tuition waiver at the community college. This financial incentive encourages the seamless transition from high school pre-apprenticeship to a registered apprenticeship program. Work completed in a CTE pre-apprenticeship can be transferred to a Registered Apprenticeship, ensuring continuity in their career development.

Youth Pre-Apprenticeship (High School)
High School Career and Technical Education (CTE) Related Instruction
  • Culinary Arts and Hospitality I
  • Culinary Arts and Hospitality II - Internship* OR Culinary Arts and Hospitality II - Application*
  • Culinary Arts and Hospitality III*
  • OR Approved Community College Career and College Promise Courses

Required for Successful Completion:

  • ANSI - Accredited Food Protection Manager Certification (ServSafe Food Manager)
  • One or more of the following:
    • OHSA-10 Culinary Arts
    • ProStart National Certificate of Achievement (National Restaurant Association)
    • Culinary Arts Pre-Professional Assessment and Certification (American Association of Family and Consumer Science)
    • Certified Fundamentals Cook (American Culinary Federation)
On-the-Job Learning

Work-based learning that is embedded within related high school CTE coursework and students must participate in one or more of the following:

  1. ProStart Student Invitational
  2. Family, Career and Community Leaders of America (FCCLA) Competitive Events
  3. Locally-created, industry-aligned project-based learning experience with industry-involvement embedded with the Culinary Arts and Hospitality II course. The project must be approved by the local education agency's CTE Administrator

OR CTE Pre-apprenticeship if taken Approved Community College Career and College Promise Courses

High School Graduation
Apprenticeship (College)
Supplemental Employability Skills Courses
  • 0I00 IB Personal and Professional Skills
  • BM10 Microsoft Word and PowerPoint
  • CC45 Career Management
Work-based and Experiential Learning
  • Business and Industry Field Trip
  • Job Shadowing
  • Service Learning
  • Internship
  • Cooperative Education
  • Entrepreneurial Experience
  • Apprenticeship
  • Mentorship
  • School-Based Enterprise

For More Information

Restaurant Cooks

Chefs and Head Cooks

Food Service Managers

Lodging Managers


For more information, contact the Department of Public Instruction (DPI) Work-based Learning Consultant at the Office of Career and Technical Education at


NC Governor Roy Cooper
NC Department of Public Instruction
NC Community College System
NC Department of Commerce
Apprenticeship NC
Charlotte Executive Leadership Council