A microcredential in food preparation from RCC validates to employers that the earner has achieved the skills and competencies necessary to excel as a culinary prep cook in the food industry. This microcredential is obtained by completing coursework and the ServSafe Food Handler certification, accredited by the National Restaurant Association. STUDENT OUTCOMES Demonstrate the proper use of paring, boning and chef knives in cutting a variety of fruits and vegetables Prepare stock from scratch while exhibiting proper cooling, storage, and freezing techniques Prepare cheese and other dairy products Debone a chicken and butcher assorted poultry while demonstrating proper poultry preparation and sanitation Demonstrate how to butcher and cut various cuts of beef, lamb, veal, pork and game using various methods and exhibiting proper sanitation Prepare flat and round fish, filet fish, shuck oysters and clams, and prepare fish properly Demonstrate proper usage of equipment such as burners, deck ovens, kettles, convection ovens, processors, woks, tilting braisers and all other equipment for food preparation Prepare pasta, use the pasta machine, create potato, rice and grains from recipes Create a variety of hot and cold salads and vegetables using recipes and the textbook Complete ServSafe Food Handler Certification and Sanitation principles (Industry Partner: National Restaurant Association)