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Hospitality and Tourism Youth Apprenticeship

The Youth Pre-Apprenticeship to Apprenticeship pathway in Hospitality and Tourism 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 (paid or unpaid) 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.

 

Interested in These Careers?

Food Service Managers

Chefs and Head Cooks

Hotel Motel Desk Clerks

Restaurant Cooks

 

Then Check Out This Career Pathway!

Youth Pre-Apprenticeship
High School Coursework
  • Culinary Arts and Hospitality II (FH 11/12)
  • Culinary Arts and Hospitality III (FH 13)
Certifications
  • 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

Participate in one of the following:

  • ProStart Student Invitational
    • Culinary Arts
    • Management
  • Family, Career and Community Leaders of America (FCCLA) Competitive Events
    • Culinary Arts
    • Baking and Pastry Arts
    • Career Investigation
    • Entrepreneurship
    • Hospitality, Tourism, and Recreation
    • Food Innovation
  • Locally-created, industry-aligned project-based learning experience with industry-involvement. The project must be approved by the local education agency’s CTE Administrator.
High School Graduation
Apprenticeship
Paid On-the-Job Learning
Program Completion
  • High school degree and associate's degree
Complete

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