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.
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:
The kitchen incubator resources are intended to assist new and existing local food entrepreneurs in the many aspects of starting and operating a business. Find information on rules and regulations, associations, marketing, education opportunities, financial planning, good manufacturing practices, food service licensing, insurance, taxes and more.
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.
Learn more about the course requirements for the certificate program:
View course descriptions:
- 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
- CSC 105 – Computer Applications and Concepts OR
- AGR 109 – Microcomputer Skills for Agriculture
Investment in Your Future
For fall 2021, spring 2022 and summer 2022: Culinary arts (CLA) courses, except CLA 100, are $201.75 per credit hour for in-district residents; AGR 109, microcomputer skills for agriculture, is $168.00 per credit hour; and all other courses in the program, including CLA 100, have a standard in-district rate of $134.50 per credit hour. Get more information on tuition and fees.
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Questions about the program? For more information, contact:
Ready to get started? Fill out an online admission application.