2023-2024 Credential Information

The North Carolina Office of Career and Technical Education provides multiple opportunities for students to obtain Industry-Recognized Credentials during their high school career.
Industry-recognized credentials hold immense value as they not only validate student skills and knowledge in a specific field but also serve as a powerful stepping stone toward future careers.

They provide a competitive edge in the job market, making students more attractive to potential employers and increasing their earning potential.
Moreover, industry-recognized credentials often lead to more job opportunities and pathways for advancement, helping students embark on successful and fulfilling career journeys.
Beyond the immediate benefits, these credentials instill a sense of accomplishment and confidence, motivating students to pursue higher education or dive directly into the workforce with the skills and certifications needed to excel.
Ultimately, industry-recognized credentials empower high school students to bridge the gap between education and real-world employment, setting them on a path toward a brighter and more prosperous future.

Access the NCDPI Credentials and Reporting website to submit a credential application and to view the latest Credential Attainment Report.

Footnotes:
^ Indicates the pathway is an approved Local Course Option (LCO) pathway.

* Where multilingual exams are indicated, please be advised that the state of North Carolina adheres to general statute as follows:
G.S.§115C-81.45(a) requires classes (silent on exams) to be conducted in English "[e]xcept when a board authorizes teaching in a foreign language to comply with federal law."
Therefore, NC CTE will abide with the Accountability guidance that LEAs are not required to provide exams in other languages. If they choose to do so, it will be at local discretion.


Certified Fundamentals Cook (CFC)

Credential NameCertified Fundamentals Cook (CFC)
Credential Vendor InfoAmerican Culinary Federation
180 Center Place Way | St. Augustine, FL 32095
https://www.acfchefs.org
Credential Auto CollectNo
Diploma EndorsementYes
Validation ArtifactCopy of Certificate OR Score List Report
Credential Lead ConsultantGwen Turner gwen.turner@dpi.nc.gov
Course Number and TitleFH13 Culinary Arts and Hospitality III
Credential as POLFH13 POL = Yes     Note: Certified Fundamentals Cook (CFC) OR Pre-Professional Certification in Culinary Arts OR ProStart National Certificate of Achievement (COA)
Pathway(s)^Culinary Arts Applications (CULA)
Culinary Arts Internship (CULI)
Cost of Instructor TrainingN/A
Instructor Training RequirementsAvailable
See: https://www.acfchefs.org
Exam Voucher ExpirationN/A
Credential Lifespan3 years
Renewal OptionsN/A
SOC (Standard Occupational Classification) Code(s)Chefs and Head Cooks (35-1011)
Food Service Managers (11-9051)
Transportation, Storage, and Distribution Managers (11-3071)
ArticulationNo
SequencingNo
Employer TransferabilityYes
Delivery FormatOn-line or Paper/pencil with Performance-based
With performance-based NOCTI Examination - 212 items
Practical Examination - 2.5 hours for four projects:
Steamed green vegetable and carrots, Sauteed chicken with fine herb sauce, Rice pilaf, and Salad course.
Proctored Environment RequiredYes
Test Site Options and Requirementshttps://www.acfchefs.org/ACF/Education/Accreditation/ACF/Education/Accreditation/
Testing Environment RequirementsThere are two available options.

ACEF Accreditation:
1. Submit application
2. Determine and scheduled site visit date
3. Complete self-study and exhibits
4. Submit payment 60 days prior to site visit
5. Complete site visit
6. Program will receive narrative letter addressing all findings and listing any non-compliances that must be responded to
7. Accrediting Commission meets in January and July to review and approve programs
8. Accreditation granted for 3-5 years

Teaching Option:
Proctor NOCTI Exam, Proctor Practical Exam - ACF chef administers exam
Proctored RequirementsAdministrator proctored NOCTI Examination, Paper-based or online ACF Member evaluated Practical Examination, see:
https://www.acfchefs.org/ACF/Education/Accreditation/ACF/Education/Accreditation/
Exam Time Allotment2.5 hours for four jobs (practical exam)
Exam Passing RequirementN/A
RetakesNo
Student AccommodationsNo
Multilingual Resources*No
Directory NotesNone


Pre-Professional Certification in Culinary Arts

Credential NamePre-Professional Certification in Culinary Arts
Credential Vendor InfoAmerican Association of Family and Consumer Sciences
Helen Fuqua
Associate Director - Credentialing Programs
pre-pac@aafcs.org
703.636.7641
https://www.aafcs.org/credentialing-center/pre-pac
Credential Auto CollectNo
Diploma EndorsementYes
Validation ArtifactCopy of Certificate OR Score List Report
Credential Lead ConsultantGwen Turner gwen.turner@dpi.nc.gov
Course Number and TitleFH13 Culinary Arts and Hospitality III
Credential as POLFH13 POL = Yes     Note: Certified Fundamentals Cook (CFC) OR Pre-Professional Certification in Culinary Arts OR ProStart National Certificate of Achievement (COA)
Pathway(s)^Culinary Arts Applications (CULA)
Culinary Arts Internship (CULI)
Cost of Instructor Training$0.00
Instructor Training RequirementsAvailable
Exam Voucher ExpirationJune 30 of the testing year
https://www.aafcs.org/prepac-management/purchase
Credential Lifespan3 years
Renewal OptionsYes
Retest required.
SOC (Standard Occupational Classification) Code(s)Chefs and Head Cooks (35-1011)
Food Service Managers (11-9051)
Transportation, Storage, and Distribution Managers (11-3071)
ArticulationVisit this website for the current list of Post-Secondary Articulations for all PrePAC exams.
https://www.aafcs.org/credentialing-center/pre-pac/pre-pac-testimonials
SequencingNo
Employer TransferabilityNo
Delivery FormatOn-line
Proctored Environment RequiredYes
Test Site Options and RequirementsTest sites are defined by the structure or level of testing and data reporting needed by the site. It is not defined by the actual physical test location. Must meet qualifications and agree to stipulations outlined on site, see:
https://www.aafcs.org/prepac-management/procedures/application
Testing Environment RequirementsN/A
Proctored RequirementsPerson who administers test must be test site employees. Teachers of record MAY NOT serve as the sole proctor, see:
https://www.aafcs.org/prepac-management/procedures/instructions
Exam Time AllotmentNot timed
Exam Passing RequirementThe national cut-score for pre-professional certification eligibility is established annually by AAFCS, is posted to this website by August 1 of each year, and remains in effect until June 30 of the following academic year, see:
https://www.aafcs.org/credentialing/center/pre-pac/scoring
RetakesYes
School can purchase a test/retest package where participants can get two attempts. Schools can still purchase extra retakes if package was not purchased.
Student AccommodationsYes
https://www.aafcs.org/prepac-management/procedures/accommodations
Multilingual Resources*Yes
See Student Accommodations link. Test is not translated into other languages, but with proper documentation a translator may read the test to the student, following the guidelines of the proctor.
Directory NotesTeacher can pull a Score List Report (Certification Status Template) from Pre-PAC Management System. Students also receive a certificate indicating they earned the certification. Each test site has log in credentials to access the Pre-PAC Data Reporting System OR student certificate. Pre-PAC test sites must seek AAFCS approval each testing year.


ProStart National Certificate of Achievement (COA)

Credential NameProStart National Certificate of Achievement (COA)
Credential Vendor InfoNorth Carolina Restaurant and Lodging Association
222 N. Person Street, Suite 210 | Raleigh, NC 27601
info@ncrla.org
919.844.0098
https://www.ncrla.org/
Credential Auto CollectNo
Diploma EndorsementYes
Validation ArtifactTeacher Log OR Transcript from ProStart registry system
Credential Lead ConsultantGwen Turner gwen.turner@dpi.nc.gov
Course Number and TitleFH13 Culinary Arts and Hospitality III
Credential as POLFH13 POL = Yes     Note: Certified Fundamentals Cook (CFC) OR Pre-Professional Certification in Culinary Arts OR ProStart National Certificate of Achievement (COA)
Pathway(s)^Culinary Arts Applications (CULA)
Culinary Arts Internship (CULI)
Cost of Instructor Training$309.00
ProStart instructor training is specified by the North Carolina Restaurant Association. For the Foundation curriculum, the Teacher Resource package is $309.00 per level.
Instructor Training RequirementsRequired
Instructors must register and take a survey every year.
Exam Voucher ExpirationThere is not an expiration on exams.
Credential LifespanLifetime
Renewal OptionsN/A
SOC (Standard Occupational Classification) Code(s)Chefs and Head Cooks (35-1011)
Food Service Managers (11-9051)
Transportation, Storage, and Distribution Managers (11-3071)
ArticulationNo
SequencingYes
The Certificate of Achievement requires a Level 1 and Level 2 exam as well as 400 work hours. The Level 1 exam most closely aligns with the FH10 Culinary Arts and Hospitality I, FH11 Culinary Arts and Hospitality II Applications, FH12 Culinary Arts and Hospitality II Internship. The level 2 exam most closely aligns with the FH13 Culinary Arts and Hospitality III course.
Employer TransferabilityYes
Delivery FormatOn-line and Paper/pencil
Proctored Environment RequiredYes
Test Site Options and RequirementsN/A
Testing Environment RequirementsThe location is conducive to exam testing with no distractions, including having additional people within the space, all four (4) walls of their testing room, a full view of examinee, and a close-up of their ID to confirm the identity. Ensure audio is enabled to ensure there are no 3rd parties in the room or inappropriate distractions during the examination.
Proctored RequirementsRegister On-line
Exam Time AllotmentN/A
Exam Passing Requirement70% or higher
RetakesYes
With remediation
Student AccommodationsYes
Determined by instructor.
Multilingual Resources*Yes
Spanish versions available.
Directory NotesStudents who have completed the requirements of the ProStart program are awarded an industry-recognized certificate, the ProStart National Certificate of Achievement. To earn the certificate, students pass two national exams, demonstrate a mastery of foundational skills and work 400 mentored hours.
https://myprostart.chooserestaurants.org/Programs-and-Scholarships/Meet-ProStart/Program-Overview