Hospitality and Tourism Youth Apprenticeship

Pre-Apprenticeship (High School)
High School Coursework
  • Culinary Arts and Hospitality II (FH 11/12)
  • Culinary Arts and Hospitality III (FH 13)
  • 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 (College)
Paid On-the-Job Learning
Program Completion
  • High school degree and associate's degree

For More Information

Food Service Managers

Chefs and Head Cooks

Hotel Motel Desk Clerks

Restaurant Cooks


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