Nancy Sweet, dean, Workforce Institute, was interviewed by the State Journal-Register yesterday on how LLCC works with local employers to fill their job needs.
Category Archives: Workforce Institute
Stop by the LLCC display at the Illinois State Fair
Mac Warren, assistant director, recruitment and response; Christina Courier, program assistant, aviation; Kim Williams-Wilson, recruitment specialist; and Mackenzie Bryant, recruitment specialist, opened the LLCC STEAM (Science, Technology, Engineering, Arts and Mathematics) exhibit in the Orr Building at the Illinois State Fair yesterday.
LLCC alum and newly appointed state director at the Illinois SBDC Network with the Department of Commerce and Economic Opportunity, Ericka White, stopped by the LLCC exhibit.
The display will be open from 10 a.m. to 6 p.m. through Sunday.
LLCC at the state fair
LLCC will be at the Illinois State Fair! From August 17-21 LLCC representatives from public relations and marketing, agriculture and the Workforce Institute will be in the Orr Building promoting STEAM education opportunities as part of the Tech Prairie STEAM Expo. The expo will include interactive exhibits and demonstrations as well as a drone competition.
The LLCC Ag Club will be helping out at the Pork Patio on Aug. 17 and 18.
LLCC Culinary will be sponsoring a culinary competition at the Hobbies, Arts and Crafts Building. Cooking demonstrations will also be provided at this location by LLCC Chefs Joshua Dineen on Tuesday, Aug. 16, at 4 p.m. and Jolene Lamb, on Thursday, Aug. 18, at 4 p.m. Jay Kitterman, culinary and special events consultant, will be judging the Blue Ribbon Pie Contest once again at the Illinois State Fair on Aug. 15. LLCC is partnering with the Illinois Grape Growers and Vintners Alliance for a culinary demonstration on Wednesday, Aug. 17, from 4-6 p.m. in the Artisan Building. Jolene Lamb will be demonstrating how to choose the perfect cheeses and cured meats for a wine-friendly charcuterie board and how to dress it up with simple “flowers” made from edible ingredients.
LLCC Aviation to host B-25 Aug. 20-21
LLCC Aviation will host the local Experimental Aircraft Association (EAA) chapter’s visit of the B-25 WWII aircraft Aug. 20-21. The North American B-25 Mitchell is a twin-engine and twin-tailed aircraft that was used by every branch of the U.S. military. Learn more at EAA.org/B25.
In the news
Joshua Dineen, chef specialist, provided a cooking demonstration on how to make fresh tomato salsa tostadas with shaved corn and cotija cheese on WICS Aug. 4 and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Fresh tomato salsa tostadas with shaved corn and cotija cheese
2 fresh heirloom tomatoes, diced
1/4 white onion, chopped
1/4-1/2 jalapeno pepper, diced
1-4 cloves garlic minced
1-4 stems fresh cilantro
cumin, salt and pepper to taste
1 package tostadas- optionally homemade
1 can refried beans- optionally homemade
1 fresh cobb of sweet corn
1-2 ounces cotija cheese
1 fresh lime, cut into wedges
Combine tomato, onion, jalapeno, garlic and cilantro. Season with cumin, salt and pepper to taste.
Spread a bit of refried beans on tostada.
Top with freshly made salsa.
With a box grater, shave fresh corn over tostada.
Sprinkle with cotija cheese and squeeze a bit of fresh lime juice on top. Enjoy!
Workforce and Health Care 101
Nearly 30 prospective students attended the Workforce and Health Care 101 event on Tuesday evening, learning about and trying out various career training programs. Hands-on workforce sessions were offered in automotive technology, HVAC, construction and commercial electrical maintenance. Health care sessions are nursing (RN, LPN, CNA), surgical technology, neurodiagnostic technology and occupational therapy assistant.
In the news
Dr. Cynthia Maskey, dean, health professions, was interviewed by WICS yesterday at the Workforce and Health Care 101 event. Participants had the opportunity to learn about and try out various career training programs.
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A love affair with crème brulée.”
In the news
Nancy Sweet, dean, Workforce Institute, was interviewed on AM Springfield yesterday about Workforce and Health Care 101. Attendees will have an opportunity to try out various career training programs at this free event being held today from 5-8 p.m.
In the community
LLCC Aviation hosted YMCA Aviation Summer Camp for school age youth on July 13 and 21. Participants rotated through three stations where they built aircraft models, watched an instructional video, toured the aviation museum and got to sit behind in an airplane.
In the news
Joshua Dineen, chef specialist, provided a cooking demonstration on how to make summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan
2 pound red or yellow potatoes
1/2 pound fresh green beans
1 fresh zucchini
1 teaspoon vegetable oil
12 cherry or grape tomatoes
4 slices of bacon
1 ounce parmesan cheese, grated or shaved
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon sugar
Salt and pepper to taste
Boil potatoes in water until tender when pierced with a knife. Set aside to cool a bit.
Bring another pot of water to the boil. Boil green beans for 3 minutes, strain and then rinse with COLD water to stop cooking. Let drain.
Medium dice zucchini. Sauté in vegetable oil, season with salt and pepper. Cook just a bit; don’t let them get too soft.
Cut tomatoes in half.
Cut bacon into small pieces. Cook until crispy. Drain off fat.
Combine olive oil, vinegar, Dijon, garlic and sugar. Whisk to combine. Add salt and pepper to taste.
Large dice potatoes. Toss with dressing. Add the rest of the ingredients, topping with parmesan cheese.
Place on a platter. Enjoy!