Pre-loader

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
Certifications

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
Complete

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 CTEWBL@dpi.nc.gov.

Partners

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