Local Food • Culinary Preparation • Business Skills
Key Program Features
A value-added local food product is something grown or raised by a farmer and then increased in value through labor and creativity. This program gives students a chance to learn about a blend of local food issues, culinary preparations and business skills in a hands-on learning environment in an intimate setting. This program offers an array of courses for anyone who is an aspiring food business owner, chef in training, foodies, farmers, current culinary students, food service managers, grocers, anyone wanting to prepare value-added local food products for personal use of the marketplace.
The Value-Added Local Food program starts with locally grown farmer grown food. In order to increase the year-round availability of local food and provide food for the program, LLCC conducted a high tunnel research project in partnership with the University of Illinois Extension. We developed five videos that demonstrate winter high tunnel production methods and techniques. The videos cover topics for building beds, planting, growing, pest management, and harvesting.
One of the potential jobs in value-added local foods is that of food service manager. According to U.S. Department of Labor statistics, the median annual wage for food service managers in 2017 was $52,030 a year. Employment in this sector is projected to grow 9 percent between 2016 and 2026.
Some programs, including Value-Added Local Foods • Certificate of Achievement, fall under regulations for “Gainful Employment in a Recognized Occupation.” LLCC provides this program’s gainful employment information in compliance with the “Program Integrity” and “Gainful Employment in a Recognized Occupation” regulations as defined by the U.S. Department of Education (34 CFR 668.8).
Required courses for a certificate of achievement in value-added local food:
WVA 101 – Local Food Cuisines
WVA 102 – Local Preservation Methods
WVA 103 – Fermentation
WVA 104 – Sauces, Condiments, and Dressings
WVA 105 – Value-Added Herbs
WVA 106 – Local Food in Institutions
WVA 110 – Local Food Regulations
CLA 100 – Culinary Essentials
CLA 131 – Food Production I
CLA 132 – Food Production II
HSP 107 – Food Service Sanitation
HSP 138 – Food Service Purchasing and Math
BUS 125 – Entrepreneurship
BUS 202 – Principles of Marketing
CAS 121 – Computer Applications and Systems OR
AGR 109 – Microcomputer Skills for Agriculture
Investment in Your Future
For the 2018-2019 academic year, most courses in the value-added local food program run the standard in-district tuition rate of $129.50 per credit hour. CLA 131 and 132 have a tuition rate of $194.25 per credit hour. Fees are $11 per credit hour. Get more information on tuition and fees.
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