Category Archives: Workforce Institute

Workforce Institute at LLCC

02.03.22

LLCC’s Bistro Verde will open Feb. 8

bistro verde in the Workforce Careers Center
Due to weather conditions, Bistro Verde, LLCC’s student-led café, will postpone its opening for the spring 2022 semester to Feb. 8. It will be open on Tuesdays and Thursdays, 11 a.m. to 1 p.m., Feb. 8-April 14 (except March 8, 10 and 29). You are invited to experience food prepared and served by LLCC culinary arts, baking and pastry, and hospitality students. View the menu.

Bistro Verde, located in the Workforce Careers Center on the southwest corner of the Springfield campus, is offering a full-service dining experience. Reservations are strongly encouraged, and can be made by emailing bistroverde@llcc.edu or calling 217-786-2821. Reservation confirmations will be made via email. In addition, carry out orders can be placed online.

Visit www.llcc.edu/bistro-verde for more information. Updates are also available on the LLCC Culinary Arts and Hospitality Facebook page.

01.31.22

LLCC’s Bistro Verde opens Feb. 3

Bistro Verde, LLCC’s student-led café, will reopen for the spring 2022 semester on Tuesdays and Thursdays, 11 a.m. to 1 p.m., Feb. 3-April 14 (except March 8, 10 and 29). You are invited to experience food prepared and served by LLCC culinary arts, baking and pastry, and hospitality students.

Bistro Verde, located in the Workforce Careers Center on the southwest corner of the Springfield campus, will offer a full-service dining experience this spring. Reservations are strongly encouraged, and can be made by emailing bistroverde@llcc.edu or calling 217-786-2821. Reservation confirmations will be made via email. Carry out orders can also be placed beginning Feb. 8.

Visit www.llcc.edu/bistro-verde for more information. Updates are also available on the LLCC Culinary Arts and Hospitality Facebook page.

01.25.22

Workforce Institute to host HVACR information session Feb. 8

The Workforce Institute at LLCC invites those interested in starting a career in heating, ventilation, air conditioning and refrigeration (HVACR) to an information session on Feb. 8 at 4:30 p.m. The session will be held in Room 1156 of the LLCC Workforce Careers Center, 5250 Shepherd Rd., Springfield.

Attendees will hear from instructors, tour the HVACR lab and learn how to enroll for training. The next HVACR training begins Feb. 21, and there are still spaces available in the evening program.

Registration is available by calling 217-786-2329 or emailing vickie.ward@llcc.edu. Walk-ins are welcome.

Prospective students interested in training for a new career are also invited to visit LLCC for Campus Visit Day on Monday, Feb. 21. The free event will be held at the LLCC Springfield campus with two sessions scheduled, 10 a.m.-noon and 5-7 p.m. Exhibits open at 9:30 a.m. and 4:30 p.m. Registration for Campus Visit Day is available at llcc.edu/campus-visit-day or by calling 217-786-2577.

01.21.22

In the news

Last night’s “Show us something good” segment on FOX Illinois/WICS featured last fall’s Structural Carpentry Concepts class (BDM 106) at LLCC-Taylorville. Students designed and built doghouses and cat perches, which they donated to Christian County Animal Control. Ed Legg, adjunct instructor and construction students Ursula Jones and Carlin Anderson were interviewed.

01.13.22

In the news

Ed Legg, adjunct instructor at LLCC-Taylorville, and construction students Ursula Jones and Carlin Anderson were interviewed for an upcoming “Show us something good” segment on FOX Illinois/WICS, likely airing next Tuesday. Last fall’s Structural Carpentry Concepts class (BDM 106) designed and built doghouses and cat perches which they donated to Christian County Animal Control. Read more about the project.

Jolene Lamb, culinary coordinator, Community Education, provided information for the SJ-R’s Dining column on upcoming non-credit culinary classes.

01.12.22

Lineman photo featured in national magazine

Brock Bellaver, Boyce Nichols, Anthony Wilkins.
A photo of three students in the LLCC electrical distribution lineman program is featured on page 31 of the current issue of Community College Journal, the bimonthly, print and online magazine of the American Association of Community Colleges. The caption reads: “The electrical distribution lineman program at Lincoln Land Community College helps get careers off the ground.”

L-R: Brock Bellaver, Boyce Nichols, Anthony Wilkins

01.03.22

LLCC-Taylorville carpentry class donates final projects to animal shelter

Mike Altom, Jelani Porter, Josh Bedenbender, Ed Legg (LLCC adjunct instructor), Carlin Anderson, Vince Harris (Christian County Animal Control and Zoning director of operations), Logan Isaacs, Josh Roodhouse, Terrance Walls and Hayden Thomas

L-r: Mike Altom, Jelani Porter, Josh Bedenbender, Ed Legg (LLCC adjunct instructor), Carlin Anderson, Vince Harris (Christian County Animal Control and Zoning director of operations), Logan Isaacs, Josh Roodhouse, Terrance Walls and Hayden Thomas. Not pictured: Ursula Jones.

Students in the Structural Carpentry Concepts class (BDM 106) at LLCC-Taylorville recently donated doghouses and cat perches to Christian County Animal Control. For their final project in the class, students could choose which item to design and build, with the goal of donating it to the shelter.

“I’m a strong believer in community service,” explains Ed Legg, LLCC adjunct instructor. “When I had the opportunity for the students to complete a final project, putting the two together was seamless. Students utilized the skills they learned in Structural Carpentry Concepts and also learned the value of community service.”

“Christian County Animal Control is very happy to be a part of the learning process and to have great partnerships like LLCC within the community,” says Vince Harris, director of operations for Christian County Animal Control and Zoning. “From myself and all of the staff here at CCAC, we would like to thank the students in the BDM 106 class that have put in the work to make all of these wonderful projects. Also, we hope that the students have taken away a wealth of knowledge from their efforts.”