Still time to register for first CQI session of the fall!

LLCC is committed to Continuous Quality Improvement (CQI). If you haven’t yet taken CQI training, here’s your chance.

The first CQI session in FY ’16 will take place Friday, Sept. 11, 8:15 a.m.-4 p.m. and Sept. 18, 8:15-12:30 p.m. Lunch will be served the first day, and coffee will be served both days. The session is being held at Capital City Training Center.  To register,  call 524-6749 or email at

LLCC Theatre in the community

Mark Hardiman, professor of theatre, theatre students Nick Snyder and Shannon Murphy and LLCC alum Katie Steinhour recently participated in Theatre in The Park’s benefit, “Broadway and Chocolate,” with a new scene from Prof. Hardiman’s adaptation of “Treasure Island.” Attendance total for the event was 360 and there was positive feedback and applause when “Treasure Island” was announced. The collaborative production of “Treasure Island” will be open May 20, 2016. Visit for details soon.

In the News

Janet Semanik, development specialist, was interviewed by the State Journal-Register for an upcoming story on the “Small World” exhibit opening later this month in the Trutter Museum. (We’ll have more information on the exhibit in LincIn later this week.) The SJ-R will be photographing Janet and Thom Whalen, professor of art, later this week, as they prepare for the exhibit.

Non-credit food and wine courses starting this week at the LLCC Culinary Institute were featured in the A La Carte column of the Aug. 30 SJ-R. Jay Kitterman, Culinary Institute consultant, was interviewed.


Think before you print tip: reducing paper at meetings

When you hold a meeting, do you really need to have hard copies of preparatory materials available for each participant?  Send documents ahead of each meeting and encourage people to use their computers for reviewing documents and note-making to reduce paper consumption.

Vacancies Announced

The Human Resources office is currently advertising for the new TRIO grant positions including the Director-Student Support Services and Retention Specialist.  We are also advertising for a Public Safety Assistant in Taylorville.  Complete information on these positions can be found on the HR Employment site.

Posted in HR |

Register now for a Culinary Institute class!

LLCC’s Culinary Institute announces its fall 2015 schedule of non-credit food and wine classes and special dinners. All Culinary Institute non-credit classes are offered in conjunction with the Community Education department and are held in the Workforce Careers Center.

Food and wine topics being featured include baking and pastries, baking and cooking boot camps, cook and dine, healthy and quick meals, holiday foods and spirits, young people’s etiquette, wine academy, plus specific cooking classes. Instruction is provided by culinary and nutrition experts at LLCC as well as those from Springfield and surrounding areas.

The Culinary Institute also offers special multi-course dining experiences with its Bistro Verde dinners. These dining-only occasions include remarks by the chef on the menu selection and dinners are paired with wine or beer. Cost per dinner including wine is $59; participants must be 21 to register. Payment is due at time of reservation. To make dinner reservations, call LLCC’s Community Education office at 786.2432. Bistro Verde dinners and guest chefs featured this fall include:

Friday, Sept. 25 – Julia Child with Chef David Radwine

Friday, Oct. 2 – Fall Crush with Chef Justin Richardson

Friday, Oct. 23 – German with Chef Terri Branham

Registration is also open for the following Culinary Institute classes:

Baking/Pastry – Course topics include artisan breads, cakes and fillings, French pastry and sprouted bread. Cost for each class ranges from $39-$49.

Advanced and Baking Boot Camps – The advanced boot camp led by Chef Denise Perry highlights the preparation of basic sauces and stocks, and learning the techniques of cooking – sauté, grill, roast and braise. The baking boot camp with Pastry Chef Nicole Swartz focuses on breads, cookies, restaurant desserts and pastries. Each boot camp is a two-week series at a cost of $99 each.

Budget-friendly, Healthy and Quick Meals – Prepare delicious, balanced meals with whole foods. Course topics include crockpot/slow cooker, soups and stews, and one-dish wonders. Cost for each class is $34.

Cooking classes – Classes inspire and challenge the beginner to the most advanced cook. Topics include hot sauces, kimchi, meatless holidays, sushi and southern fried Thanksgiving. Cost for each class ranges from $39-$59.

Cook and Dine – Prepare dinner under the direction of a chef in the food lab, then dine in Bistro Verde. Chef Denise Perry will instruct a class on Thai food. Dinner includes wine; participants must be 21. Cost for the class is $55.

Culinary Institute Wine Academy – Bradley Beam, state of Illinois enologist, will instruct participants in identifying aromas and flavors of red and white wines in this four-part series. Cost for the series is $189.

Holiday couples – Couples prepare a holiday dinner together. Dinner includes wine. Participants must be 21 and register as partners. Cost is $99.

Holiday Foods and Spirits – Course topics include holiday appetizers, candy and cookies, plus sparkling wine for the holidays. Cost for each class ranges from $39-$49. Participants must be 21 to register for the holiday wine class.

Memorial Wellness Center classes – Registered dietitians will teach fundamental skills of healthy cooking in Cooking and Dining with Diabetes ($39) and Freezer Meals ($44).

Parent and Me classes – Class topics include pumpkin, soups with grilled cheese sandwiches and gingerbread. Cost is $29 for each student in grades 4-8 and adult. Parent and child must register at the same time; limit of two children per adult.

Young People’s Etiquette – Designed for boys and girls in grades 4-8, students learn proper use of eating utensils, learn two types of dining skills, how to make proper introductions and practice the art of conversation in a social setting. Cost is $49.

Registrations for classes and dinners are being accepted now. To view the full schedule, visit For additional information, contact Jolene Adams, Culinary Institute coordinator, at 786.2355 or email


IDTE workshops this week

Beginning Blackboard

Facilitator: Gary Bach, Instructional Technology Specialist

Are you a new Blackboard user or an occasional Blackboard user in need of a refresher? Come to this session for an introduction to using the Blackboard course management system at LLCC. This session will cover the basics of getting started using Blackboard to supplement instruction, such as logging in to the system, general navigation, tools, course development areas and the grade center.

Click here to register for the session below

Date Time Room
Wednesday, September 2 5:00-6:00 PM SGMN0119
Thursday, September 3 3:00-4:00 PM SGMN0119


Energy conservation and your comfort

As part of the ongoing effort to reduce energy consumption and the high cost of utility bills, Facilities Services will be implementing a more proactive approach to mechanical systems operation. You may notice a difference in space temperatures as we adjust the equipment schedules to more accurately mirror the confirmed academic and event schedules. Most individual rooms are controlled by sensors which will shut off airflow whenever a room is unoccupied. This saves a significant amount of energy, but may also cause rooms to be temporarily uncomfortable after they have sat empty for an extended length of time.

Saving energy is important, but so is comfort. Please feel free to contact Dave Bretscher, at 786-2238 or  with any questions or concerns that you may have concerning these energy management procedures.

As always, please contact the Facilities Services office, 786-2304, with any immediate heating or cooling issues.

LLCC Board of Trustees welcomes new faculty; hears update on college’s Trutter Museum

The LLCC Board of Trustees welcomed new faculty and heard an update on the college’s Trutter Museum at its August meeting Wednesday evening.

New faculty are:

Conway GretchenGretchen Conway, Springfield, assistant professor, occupational therapy assistant (OTA) program has served as a fieldwork educator with LLCC OTA students for 10 years. She is a registered occupational therapist and has worked with adult, acute-care patients in oncology, orthopedics, neurology and bariatrics in inpatient, out-patient, rehabilitation and home-care settings. She has specialty certifications in such fields as neuronet and sensory integration and has written for multiple professional publications. She holds a bachelor’s degree in psychology and a master’s degree in occupational therapy, both from St. Ambrose University in Davenport, Iowa.

Lothary BrittaBritta Lothary, Chatham, instructor in nursing, is an experienced nurse practitioner with a clinical focus in caring for acutely ill cardiovascular patients. She has taught at LLCC as a temporary faculty member and as a clinical adjunct instructor. Prior to coming to LLCC, she taught at Maryville University in St. Louis. She holds a bachelor of science in nursing degree from the University of Missouri at Columbia, and an adult nurse practitioner degree from Maryville University.

Range AdrienneAdrienne Range, Chatham, instructor in biology, taught high school biology for 10 years, including anatomy and physiology for dual college and high school credit. She has also taught the subject at LLCC as an adjunct instructor. She holds a bachelor of science degree from Illinois College and a master’s degree from the University of St. Joseph in Hartford, Conn. She also coached girls’ high school basketball for eight years.

Snyder GregGregory Snyder, Springfield, instructor in chemistry, taught at LLCC as an adjunct instructor for a total of three years. He attended LLCC, earned his bachelor of science from the University of Kentucky-Lexington and a master’s from Purdue University, studying nonlinear optics.

Board Chair Craig Findley commented on the new hires, “It is a credit to the college that we continue to attract such high quality faculty.”

Also last night, Janet Semanik, development specialist with the LLCC Foundation, updated trustees on the college’s Trutter Museum, which she coordinates. The museum, which opened to the community in 2004, was made possible through a gift from the estate of local architect L. Philip Trutter. He and his wife, Kathryn, travelled the world 10 times and donated their many treasured artifacts to LLCC, along with a $1.6 million gift to establish and maintain the collection, as well as establish a scholarship for students in healthcare related fields.

The Trutter’s World Heritage Collection includes hundreds of artworks, including signed prints by Marc Chagall and Salvador Dali, along with thousands of slides, postcards, furniture, jewelry, coins and currency from their travels around the world. Since its opening, the museum has presented five exhibits, with the sixth, “Small World,” set to open with a reception on Friday, Sept. 25, from 5-7 p.m. “Small World” will feature many of the Trutter Collection’s small items, as well as big and bold art pieces, and works by LLCC’s art faculty.