2025-2026 Course Information

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Proof of Learning (POL) Specifications

CTE State Assessment: The post-assessment will be a 100-item multiple choice test administered through the NC Instructional Management System.
Credential: Please work with the specified vendor(s) to coordinate and schedule.
Performance-based Measurement (PBM): Please follow the PBM guidelines set forth in the Performance-based Measurement Guide for the specified course.

Math Option Credit

Refer to the Math Options Charts on the DPI website for more detailed math options information.

Meets Computer Science (CS) Graduation Requirement

Yes: The course meets the Computer Science graduation requirement.
Yes*: The course can be offered in both middle and high school and meets the Computer Science graduation requirement.
No: The course does not meet the Computer Science graduation requirement.

Refer to the DPI website for more detailed Computer Science graduation requirement information.

Career and Technical Student Organizations (CTSO)

Career and Technical Student Organizations (CTSO) are an integral part of this curriculum.
CTSOs incorporate strategies used to teach course content, develop leadership, citizenship, responsibility, and proficiencies related to workplace needs.

Work-based Learning (WBL)

Work-based Learning (WBL) is an integral part of all Career and Technical Education courses in North Carolina to show curricular relevance to industry skills.
Public School Units (PSUs) are encouraged to strategically choose work-based learning strategies in alignment with unique needs, considering factors such as local employment demands, available program offerings, resources, and other pertinent considerations. Contact your local CTE administrator for more information.

WBL Courses with Academic Credit:

CTE Advanced Studies
CTE Cooperative Education
CTE Entrepreneurial Experience
CTE Internship
CTE Pre-apprenticeship
CTE Apprenticeship

WBL Activities without Academic Credit:

Guest speaker
Career fair
Job fair
Transition fair
Field trip (workplace tour)
Job shadowing
Mentoring
Service learning
School-based enterprise
Simulated workplace
Workplace challenge/Industry-sponsored project

FH13 Culinary Arts and Hospitality III

Course Number	FH13
Course Title	Culinary Arts and Hospitality III
Course Description	Build knowledge of management and menu planning within a foodservice operation. Establish understanding of food preservation techniques, yeast bread and pastries preparation. Learn the skills to earn a certification for advancement in the food service industry. Gain the knowledge, skills, and industry credential for careers in culinary arts and hospitality. * For safety reasons, the recommended enrollment should not exceed 20 students.
Course Lead Consultant	Gwen Turner gwen.turner@dpi.nc.gov
Course Status	Standard
Course Type	Adapted
POL (Proof of Learning)	Credential
Credential as POL	Pre-Professional Certification in Culinary Arts
Curriculum Date	Summer 2021
Hours of Instruction	135-150
Recommended Maximum Enrollment	20
Course Credit	1
Inherently Honors	Yes
Meets Computer Science (CS) Graduation Requirement	No
Math Option Credit	No
Prerequisites	FH11 Culinary Arts and Hospitality II App OR FH12 Culinary Arts and Hospitality II Internship
Career Cluster(s)	Hospitality & Tourism (HOSP)
Pathway Level(s)	Culinary Arts Applications (CULA) - Concentrator Culinary Arts Internship (CULI) - Concentrator
Aligned Credential(s) or Certification(s)	Certified Fundamentals Cook (CFC) Pre-Professional Certification in Culinary Arts ProStart National Certificate of Achievement (COA)
CTSO(s) (Career and Technical Student Organization)	Family, Career and Community Leaders of America (FCCLA)
SOC Code(s) (Standard Occupational Classification Code)	Chefs and Head Cooks (35-1011) Food Service Managers (11-9051)