- Blend of local food issues, culinary preparations, and business skills
- Hands-on learning in an intimate setting
- Expert instructors with vast experience as practicing professionals and educators
- A creative, team-oriented environment to spur innovative food business ideas
- State-of-the-art facilities and equipment
- Aspiring entrepreneurs and food business owners
- Chefs and cooks looking for further training
- Current culinary students
- Food service managers
- Anyone wanting to prepare value-added local food products for personal use or the marketplace!
Fall semester begins August 19th. There’s still time to register! View class schedules and register online through WebAdvisor.
WVA 102 Food Preservation Methods
MOD I (September 12 – October 31)
Lecture/Laboratory: Monday, 5-9 p.m.
Location: WFCC 1107
Prerequisite: CLA 100
This course introduces students to the commercial practice of food preservation to make local foods available throughout the year and to make use of seasonal food products, while adding diversity and value to local farm foods. The hands-on portion of the course teaches a variety of preservation methods and techniques that can be used in commercial settings in ways that maintain food safety, flavor and nutrition. The art , science, principles and practices of food preservation are covered. Topics include drying, dehydrating, pickling, canning and more. 12 (1 lecture hour and 2 laboratory hours)
Want to learn more about what the Value-Added Local Food program is all about? A value-added local food product is something grown or raised by a farmer and then increased in value through labor and creativity. These videos show how we take locally grown farm food and turn it into a delicious product to increase the diversity and availability of fresh off the farm goodness. Follow the farmer in the field and the chef in the kitchen as you learn more about the seed-to-plate movement.
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.
We are proud to also offer training for Local Food in Institutions. Learn more about the program by watching this video:
For more information about the program, please contact Marnie Record at 217-786-4993 or email@example.com.
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).
Are you curious about food? Like where to buy a purple carrot, how to make the perfect bar-b-que sauce for your summer grilling, what to cook with your kids, or when to plant the seeds of future juicy, ripe tomatoes? Follow Jay, Marnie and Nancy from Lincoln Land Community College (LLCC) each week as we share recipes and stories, and answer your questions about food. Food is our job and our passion. We’ll follow the seasons to connect you with the food, methods and land of central Illinois. We’ll offer practical information and give you the tools needed to be successful in the kitchen, to be healthy, and to find new reasons to love your food.