Beginning Sept. 1, all faculty and staff requests for data/information from the LLCC Institutional Research Office should be requested via a  “Data Request” form.  The form, IR Data Request, is located in the Electronic Forms Library on the Employee Portal.  This change is being implemented to help the IR staff prioritize and track internal data requests.

Read the latest news from the LLCC Foundation in the September issue of “Circle of Friends.”

Bistro To Go, LLCC’s student-run café,  will open Monday, Sept. 14 and run through Wednesday, Nov. 18. Bistro to Go will be open Mondays and Wednesdays from 11:30 a.m.–1:30 p.m.  It will offer soups, salads, sandwiches, entrees, baked goods and coffee drinks for take-away.  Weekly changing menus will be posted on our Facebook page at https://www.facebook.com/LlccCulinaryArtsAndHospitalityProgram .  We ask for orders no large than six, and no call-in orders.

Read today’s Epicuriosity 101 column, in which Jay Kitterman, consultant, LLCC Culinary Institute, gives the reasons you should take a cooking class, and a list of what’s offered this 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 cctc@llcc.edu.

Jim Dietz, volleyball coach, recorded his 300th win at LLCC Saturday during the Loggers Invitational, which the Loggers won 4-0. The team now has a record of 7-1. Congratulations, Jim!

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 theatreinthepark.net for details soon.

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.

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.

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 www.llcc.edu/culinary-institute. For additional information, contact Jolene Adams, Culinary Institute coordinator, at 786.2355 or email jolene.adams@llcc.edu.