Credential Information

2026-2027 Academic Year

DRAFT CMS until August 14, 2026.

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Certified Fundamentals Cook (CFC)

Credential Name	Certified Fundamentals Cook (CFC)
Credential Vendor Info	American Culinary Federation 180 Center Place Way \| St. Augustine, FL 32095 https://www.acfchefs.org
Implementation Year	Before 2022-2023
Credential Auto Collect	No
Diploma Endorsement	FH13 = Yes
Validation Artifact	Copy of certificate OR Score List report
Credential Lead Consultant	Gwen Turner gwen.turner@dpi.nc.gov
Course Code and Title	FH13 Culinary Arts and Hospitality III Honors
Credential as POL	FH13 POL = No
Pathway(s)	Culinary Arts Applications (CULA) Culinary Arts Internship (CULI)
Cost of Instructor Training	N/A
Instructor Training Requirements	Available https://www.acfchefs.org
Exam Voucher Expiration	N/A
Credential Lifespan	3 years
Renewal Options	N/A
SOC (Standard Occupational Classification) Code(s)	Bakers (51-3011) Chefs and Head Cooks (35-1011) Cooks, Institution and Cafeteria (35-2012) Cooks, Restaurant (35-2014) First-Line Supervisors of Food Preparation and Serving Workers (35-1012) Food Batchmakers (51-3092) Food Service Managers (11-9051)
Articulation	Yes See NC High School to Community College Course Articulation: https://www.nccommunitycolleges.edu/high-school-to-ncccs-course-articulation/
Sequencing	No
Employer Transferability	Yes
Delivery Format	On-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 Required	Yes
Proctored Requirements	Administrator proctored NOCTI Examination, Paper-based or online ACF Member evaluated Practical Examination: https://www.acfchefs.org/ACF/Education/Accreditation/ACF/Education/Accreditation/
Test Site Options and Requirements	https://www.acfchefs.org/ACF/Education/Accreditation/ACF/Education/Accreditation/
Testing Environment Requirements	There 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
Exam Time Allotment	150 minutes (2.5) hours for four jobs (practical exam)
Exam Passing Requirement	N/A
Retakes	No
Student Accommodations	No
Multilingual Resources*	No
Directory Notes	None

Pre-Professional Certification in Culinary Arts

Credential Name	Pre-Professional Certification in Culinary Arts
Credential Vendor Info	American Association of Family and Consumer Sciences Lori Myers Senior director: CORE Competency pre-pac@aafcs.org 571-534-4082 https://aafcs.org/prepac-management/home
Implementation Year	Before 2022-2023
Credential Auto Collect	No
Diploma Endorsement	FH13 = Yes
Validation Artifact	Student certificate OR Score List report
Credential Lead Consultant	Gwen Turner gwen.turner@dpi.nc.gov
Course Code and Title	FH13 Culinary Arts and Hospitality III Honors
Credential as POL	FH13 POL = Yes
Pathway(s)	Culinary Arts Applications (CULA) Culinary Arts Internship (CULI)
Cost of Instructor Training	$0.00
Instructor Training Requirements	Required https://www.aafcs.org/prepac-management/procedures/instructions
Exam Voucher Expiration	June 30 of the testing year https://www.aafcs.org/prepac-management/purchase
Credential Lifespan	3 years
Renewal Options	Yes Retest required
SOC (Standard Occupational Classification) Code(s)	Bakers (51-3011) Chefs and Head Cooks (35-1011) Cooks, Institution and Cafeteria (35-2012) Cooks, Restaurant (35-2014) First-Line Supervisors of Food Preparation and Serving Workers (35-1012) Food Batchmakers (51-3092) Food Service Managers (11-9051)
Articulation	Yes See NC High School to Community College Course Articulation: https://www.nccommunitycolleges.edu/high-school-to-ncccs-course-articulation/ Visit 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
Sequencing	No
Employer Transferability	No
Delivery Format	On-line
Proctored Environment Required	Yes Requires test site approval
Proctored Requirements	Person who administers test must be test site employees. Teachers of record MAY NOT serve as the sole proctor. https://www.aafcs.org/prepac-management/procedures/instructions
Test Site Options and Requirements	Test 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: https://www.aafcs.org/prepac-management/procedures/application
Testing Environment Requirements	N/A
Exam Time Allotment	Not timed
Exam Passing Requirement	The 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. https://www.aafcs.org/credentialing/center/pre-pac/scoring
Retakes	Yes Retakes are allowed. Exams are sold as vouchers (1 voucher equals 1 administration). Schools will need to purchase additional vouchers for the retake attempt.
Student Accommodations	Yes 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 Notes	Teacher can pull a score 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 Name	ProStart National Certificate of Achievement (COA)
Credential Vendor Info	North Carolina Restaurant and Lodging Association 222 N. Person Street, Suite 210 \| Raleigh, NC 27601 info@ncrla.org 919.844.0098 https://chooserestaurants.org/programs/prostart/
Implementation Year	Before 2022-2023
Credential Auto Collect	No
Diploma Endorsement	FH13 = Yes
Validation Artifact	Teacher Log OR Transcript from ProStart registry system
Credential Lead Consultant	Gwen Turner gwen.turner@dpi.nc.gov
Course Code and Title	FH13 Culinary Arts and Hospitality III Honors
Credential as POL	FH13 POL = No
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 Requirements	Required Instructors must register and take a survey every year.
Exam Voucher Expiration	None
Credential Lifespan	Lifetime
Renewal Options	N/A
SOC (Standard Occupational Classification) Code(s)	Bakers (51-3011) Chefs and Head Cooks (35-1011) Cooks, Institution and Cafeteria (35-2012) Cooks, Restaurant (35-2014) First-Line Supervisors of Food Preparation and Serving Workers (35-1012) Food Batchmakers (51-3092) Food Service Managers (11-9051)
Articulation	Yes See NC High School to Community College Course Articulation: https://www.nccommunitycolleges.edu/high-school-to-ncccs-course-articulation/
Sequencing	Yes 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 Transferability	Yes
Delivery Format	On-line and Paper/pencil
Proctored Environment Required	Yes
Proctored Requirements	Register on-line
Test Site Options and Requirements	N/A
Testing Environment Requirements	The location is conducive to exam testing with no distractions, including having additional people within the space, all four 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 third parties in the room or inappropriate distractions during the examination.
Exam Time Allotment	N/A
Exam Passing Requirement	70% or higher
Retakes	Yes With remediation
Student Accommodations	Yes Determined by instructor
Multilingual Resources*	Yes Spanish versions available
Directory Notes	Students 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

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.

^ 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.