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.
“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 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.
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.
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.
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.
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.
LLCC 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.
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.
The 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 Betts, Brian Earley, Jim Gain, Bob Howard, Kevin Lust, Julie Rourke and Tom Spears. Career Launch will continue on Monday afternoons at LLCC through July 30.
LLCC 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.
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