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COVID-19 Alternative WebXam Announced

During the Coronavirus pandemic, CIFT recognizes the strain put on the educators, students and families. We are pleased the Ohio Department of Education has developed a recommendation for administration of grades to recognizing the achievements and competencies gained through the courses taken in Food Science and other CTE programs. Please read below the information provided by the Ohio Department of Education and for more information on WebXam information you can visit ODE’s website: http://education.ohio.gov/Topics/Career-Tech/CTE-Assessment-System 

The Chancellor has approved a temporary change to Ohio’s articulation and transfer policy so that student course grades can be used in lieu of the traditional end-of-course WebXam assessments. This change is in effect for all students enrolled in a career-technical education course in the 2019-2020 academic year and may be extended further, depending on future actions taken in response to COVID-19.

Alternative to Calculate WebXam Scores

For the 2019-2020 school year, the following rules will be used as the alternative to calculate WebXam scores for all students enrolled in a career-technical education course for the spring of 2020:

  • Advanced score: A grade of A in the career-technical education course will equate to an Advanced score on the WebXam;
  • Proficient score: A grade of B or C (or a “Pass” if graded on a Pass/Fail scale) in the career-technical education course will equate to a Proficient score on the WebXam.
  • Not proficient: A grade of D or F (or a “Fails” if graded on a Pass/Fail scale) will equate to a Not Proficient score on the WebXam.

Further information on EMIS reporting will be provided in the near future. 

CIFT has two industry-recognized credentials through
the Ohio Department of Education (ODE)

Established through ODE’s rigorous credential approval process in 2018, CIFT developed two recognized food industry credentials for Ohio’s high school students. Approved by ODE’s Business & Industry Panel, the CIFT Food Industry Certifications provides credentials to verify high school student expertise in the areas of agriculture, food and natural resources, bioscience, food science and safety, bioresearch and food marketing and research.

As these students enter the workforce, CIFT encourages companies to seek candidates who have acquired the credentials. There are more than 70,000 people working at nearly 1,400 food and beverage companies across Ohio. The industry ships more than $24 billion worth of products every year and Ohio consistently ranks among the highest output in the nation in dairy, fruits and vegetables, bakery, snacks, soft drinks, coffees, sauces, syrups and countless other food products. Such impressive facts make Ohio one of the nation’s leaders in food/beverage processing and agribusiness.

To apply for the CIFT Food Industry 12- and 3-point credential, a student will have accomplished several competencies (listed below) and completed an application via Google form. To receive this form, please connect with CIFT’s Credential Administrator.

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Center for Innovative Food Technology

5555 Airport Highway, Suite 100
Toledo, OH, 43615-7320

Office: 419-535-6000
Email:  info@ciftinnovation.org

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CIFT Food Industry Associate -

A three point ODE Industry Approved Credential:

  • 120 hours of training, and
  • 100 hours of experience

Students will need to complete the following
competencies within this course, along with a
passing test score via the WebXam:

  • Science & Technology of Food

Experiential Learning:

  • Student will plan, develop, and complete
    a placement, entrepreneurship, or research
    excellence program in the food industry.
    This could be a paid or unpaid role.
  • Student will document at least 100 hours
    in a journal with skills identified in
    relation to Ohio career field technical
    content standards utilizing a system that
    tracks competency achievement.

CIFT Food Industry Specialist -

A twelve point Industry Approved Credential:

  • 480 hours of training, and
  • 500 hours of experience

Students will need to complete the following
competencies within this course, along with a passing
test score via the WebXam:

  • Science & Technology of Food

Students will need to complete the following
competencies within three of the following five courses:

  • Agriculture, Food and Natural Resources
  • Principles & Practices of Bioscience
  • Application of Food Science & Safety
  • Bioresearch
  • Food Marketing & Research

Experiential Learning:

  • Student will plan, develop, and complete a
    placement, entrepreneurship, or research
    excellence program in the food industry. This
    could be a paid or unpaid role.
  • Student will document at least 500 hours in a
    journal with skills identified in relation to
    Ohio career field technical content standards
    utilizing a system that tracks competency
    achievement.