- 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!
VALUE-ADDED LOCAL FOOD
Certificate of Achievement
(Required Program Courses)
WVA 101 Local Food Cuisines
WVA 102 Local Preservation Methods
WVA 103 Fermentation
WVA 104 Sauces, Condiments, and Dressings
WVA 105 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
View classes offered for spring 2018 and register online through WebAdvisor.
WVA 103 Fermentation
Jan. 17 – Mar. 7
5 – 9 p.m.
Lecture/Laboratory: Wednesdays, 5-9 p.m.
Location: WFCC 1107
This course focuses on the principles and practices of fermentation through hands-on food and beverage production of a variety of fermented foods. The course introduces and experiments with vegetable, dairy, grain and liquid ferments, allowing in-depth studies based on student interest.
Students participate in various product tastings to inspire the creation of a potentially marketable handcrafted fermented beverage or food product. Foods used in fermentation processes utilize local, organic and sustainable foods from area farms and growers to create value-added products.
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 firstname.lastname@example.org.
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.