LLCC to host Transportation and Industrial Expo July 16

Transportation and Industrial Expo. Interested in a hands-on career? July 16, 6-8 p.m. Transportation Center of Excellence. Industrial Center of Excellence
LLCC’s hands-on training programs will be showcased at the Transportation and Industrial Expo Tuesday, July 16, from 6-8 p.m. Prospective students are invited to learn about the many LLCC degree and certificate opportunities that can launch careers in the transportation and industrial fields.

The free event will be held in the Workforce Careers Center. Registration is available at www.llcc.edu/expo or by calling 217-786-2577.

“This expo is a great opportunity for those who want high-quality, affordable training for a hands-on career,” said Nancy Sweet, interim dean of applied and emerging technologies at LLCC. “We’ll be showcasing our programs in welding, HVACR, aviation mechanics, aviation management, automotive technology, electrical distribution lineman, commercial electrical maintenance, construction occupations, industrial technology, IDOT highway construction careers, truck driving and more.”

“We know that the area workforce needs skilled workers, and we know that people want good jobs,” said Sweet. “These jobs are available now – local and beyond. It’s a matter of connecting people with these hands-on programs and then getting trained, hired and ultimately working in a career.”

Attendees can visit various state-of-the-art labs with hands-on activities, talk with program instructors and industry experts, and take first steps in the enrollment process.

The Transportation and Industrial Expo is the next in a series of events designed to highlight Centers of Excellence at LLCC.

LLCC hosted delegation from Ukraine

LLCC welcomed a delegation of Ukrainian legislators and staffers to campus yesterday as part of the Open World U.S.-Ukraine program. These delegates are playing a key role in the implementation of reforms to the education systems in their country and were learning about hands-on learning opportunities and curriculum structures that meet employer needs. While on campus, they enjoyed lunch at Bistro Verde and a tour of the Workforce Careers Center and nursing labs.

Dr. Judy Jozaitis with Ukrainian delegationDr. Judy Jozaitis with Ukrainian delegation at Bistro VerdeAuto tech labCulinary labCombine simulatornursing lab

Tasty Italia another success

The Tasty Italia dinner was again held Saturday evening in the culinary labs and Bistro Verde. According to Karen Sanders, executive director of the LLCC Foundation, the event has been called both Joys of the Table and Tasty Italia. In 2015, community leaders Satch Pecori and Mike Aiello set out on a mission — a culinary journey of sorts — to help LLCC culinary students. Not only have their wonderful, tasty and joyful events directly helped students with scholarships, but also ensured that a group of students had an experience of a lifetime with a study abroad trip to Italy in 2018. All attendees ensure the success of these events as it has become one of the most sought after tickets in town! A very special thanks to Satch Pecori and Mike Aiello for the special investment in LLCC students.

Satch Pecori, Dr. Charlotte Warren, and Mike AielloLLCC student at Tasty ItaliaSean Keeley and Satch PecoriStudents at Tasty Italia

LLCC presenting on workforce careers

Tours of the Workforce Careers Center were provided to 91 individuals from Jacksonville, Griggsville and Winchester yesterday. Providing presentations for the tours were Terri Hinrichs, recruitment coordinator; Nancy Sweet, director, culinary program and operations; Julie Rourke, director, workforce development; and two PRM student workers.

The LLCC Highway Construction Careers program visited the Building Trades Career Day held at the BOS Center in downtown Springfield Tuesday. Three LLCC alumni, who are currently apprentices, were teaching about their trades — doing presentations for all who were attending. The students were Jennifer Nelson, Carpenters Local #270; Danielle Sunley, Plumbers and Pipefitters Local #137; and Matthew Kincaid, Plumbers and Pipefitters Local #137.

Jennifer NelsonDanielle SunleyMatthew Kincaid

New Bistro To Go menu

Bistro VerdeBistro Verde, LLCC’s student run café, is open from 11 a.m. to 1 p.m. Tuesday and Thursday as Bistro To Go and on Wednesday and Friday as Bistro Grab & Go.

View the new fall Bistro To Go menu. Bistro To Go has soups, salads, sandwiches, baked goods, coffee drinks and smoothies available for takeout. Orders can be placed in person, at 786-2821 or at bistroverde@llcc.edu (instructions on the Bistro Verde website). View the fall Bistro To Go PDF menu.

Bistro Grab & Go offers premade soups, salads, sandwiches, snacks, baked goods and other quick items. Beverages such as tea, sodas, coffee and specialty coffees will be available too! Sorry, no call ahead orders for Bistro Grab & Go. View the fall 2018 Bistro Grab & Go menu.

Culinary and nursing cross-disciplinary learning simulation

The culinary and nursing programs have been working together to enhance their knowledge of nutrition and patient care. Students were divided into teams and given medical case studies. Teams diagnosed their assigned patients and created appropriate dietary plans. Friday, Oct. 12, the teams had the opportunity to prepare the food, evaluate each other’s work and debrief on the challenges faced and lessons learned during the simulation. Goals of this cross-disciplinary opportunity include giving students a taste of what patients who are on restricted diets go through in making food shopping and meal choices and also to show there are opportunities to enhance patient care by helping teach patients how to create satisfying meal options that still meet their medical needs.

Culinary and nursing studentsNursing-Culinary simulationNursing-Culinary simulationNursing-Culinary simulationNursing-Culinary simulationNursing-Culinary simulation

LLCC hosted NRAEF meeting on apprenticeships yesterday

Apprenticeships meeting in Bistro VerdeLLCC hosted a National Restaurant Association Educational Foundation (NRAEF) apprenticeship accelerator meeting yesterday, Sept. 24, in Bistro Verde to introduce the nation’s first restaurant management apprenticeship program to interested restaurant employers in the Springfield area. Caroline Eckert, manager of program development, NRAEF, spoke to 24 individuals in attendance who learned about the employer-driven training program.

The NRAEF conducts apprenticeship accelerator meetings across the country to explain how the program works and demonstrate how it can address restaurant industry challenges to find and retain top talent.

In 2016, the NRAEF and the American Hotel & Lodging Association received a $1.8 million contract from the U.S. Department of Labor to develop the first-ever federally registered hospitality sector apprenticeship program. The program places individuals in paid apprenticeships focused on management-level positions across the hospitality and food service industries, translating into increased skills, higher wages, recognized credentials and a career advancement plan.

Caroline Eckert Nancy Sweet

LLCC to host National Restaurant Association Educational Foundation meeting on apprenticeships Monday

National Restaurant Association Educational FoundationLLCC will host a National Restaurant Association Educational Foundation (NRAEF) apprenticeship accelerator meeting Monday, Sept. 24 to introduce the nation’s first restaurant management apprenticeship program to interested restaurant employers in the Springfield area.

The NRAEF conducts apprenticeship accelerator meetings across the country to explain how the program works and demonstrate how it can address restaurant industry challenges to find and retain top talent. The meeting will be held at 2 p.m. in Bistro Verde.

In 2016, the NRAEF and the American Hotel & Lodging Association received a $1.8 million contract from the U.S. Department of Labor to develop the first-ever federally registered hospitality sector apprenticeship program. The program places individuals in paid apprenticeships focused on management-level positions across the hospitality and foodservice industries, translating into increased skills, higher wages, recognized credentials and a career advancement plan. Read more.

Teen Career Launch

Career Launch teensThe teens in the Boys and Girls Club of Central Illinois’ Career Launch spent yesterday afternoon on campus learning about a variety of applied technology and workforce programs and careers. The teens then had the opportunity to learn about small business ownership, automotive technology, truck driver training, construction and electrical maintenance. They even had the opportunity to work on a single-switch wiring project and to build their very own washer toss games!

Those assisting with the afternoon program included: Jolene Adams, Jim BettsBrian Earley, Jim Gain, Bob Howard, Kevin Lust, Julie Rourke and Tom Spears. Career Launch will continue on Monday afternoons at LLCC through July 30.

Kevin Lust presenting to Career Launch teensBrian Earley showing Career Launch teens the automotive technology labLLCC semi truckBob Howard talking to Career Launch teens about truck driver trainingJim Betts assisting Career Launch teen in constructing a washer toss game boxCareer Launch teen working on single switch wiring project

LLCC co-hosted Bread Camp for professionals

breadLLCC co-hosted the Springfield location of Spence Farm Foundation’s 2018 Bread Camp on Sunday, July 8. The event was planned and organized by Nancy Sweet, director of culinary programs and operations and Jolene Adams, coordinator, LLCC Culinary Institute. Sean Keeley, culinary specialist, cooked lunch for guests on Sunday at LLCC with produce from local community gardens. The event also included a farm tour in Pana and talks from industry experts and baking bread at Danenberger Family Vineyards.

Bread Camp class

Led by 2017 and 2018 James Beard Award Outstanding Baker nominee Greg Wade from Publican Quality Bread, students had an intensive two-day camp on baking, focusing on utilizing organic whole grains, the role of fermentation in baking, and bio-dynamic farm systems and their incredibly important role in the entire bread and grain supply chain.

Industry professional students learned from and networked with a variety of industry experts such as

  • Erika Chan – executive pastry chef at the Publican, Chicago
  • Jill Brockman-Cummings – miller, The Mill at Janie’s Farm, Ashkum
  • Keith Seiz  – The National Honey Board
  • Liz Moran Stelk – executive director, Illinois Stewardship Alliance, Springfield
  • Fred and Carolyn Gerberding – local beekeepers
  • Jack Erisman – Erisman Farm, certified organic farm, Pana
  • Woody Woodruff – conservation expert, including soil and crop rotation, Illinois Stewardship Alliance, Springfield

Touring farmBeekeepingMillingBaking bread