Dr. Kalith Smith, dean of social sciences and business, takes looks at artificial intelligence and the impact on the workforce in an Illinois Times essay.
Dave Pietrzak, program director, aviation maintenance, was interviewed by WCIA for their Community College Connections Wednesday morning segment on LLCC’s Aviation Maintenance.
We extend our condolences to Chris Edmonds, program director, construction occupations, on the passing of his father, Frederick Edmonds, on June 5. Services will be held at a later date. Read the obituary.
WAND covered LLCC’s Girls in Construction program yesterday. The College for Kids program is being held in partnership with O’Shea Builders and YMCA to give young women hands-on experience in construction trades. Dr. Laurel Bretz, associate vice president, continuing, corporate and professional education; Matt O’Shea, adjunct instructor; and Mattie Tierney, student, were interviewed.
LLCC Agriculture students Matt Crow, Darci Wolber and Drake Germann were recently interviewed by 1450 AM about their experience in the program’s ag industry tour this year in Oregon.
Jay Kitterman, culinary and special events consultant, takes us through the latest in restaurant technology in this week’s Epicuriosity 101 column for the Springfield State Journal-Register.
In this week’s Epicuriosity 101 column for The State Journal-Register, LLCC Chef Specialist Joshua Dineen has tips on making your favorite Chinese take-out dishes at home.
The LLCC Hospitality Management and Culinary Arts program recently sponsored a trip to Italy. The group of students and community members traveled to the Food Valley of Italy to learn about the Italian language, culture, culinary heritage and traditions of Italy.
Sheridan Lane, director, culinary program and operations, takes us along the recent LLCC trip to northeastern Italy and one of the vineyard stops along the way in this week’s Epicuriosity 101 column, “Time for heritage,” for the State Journal-Register.
Thank you to Sloan Implement Company for the generous donation of a John Deere tractor, valued at $175,000, to LLCC Diesel Technologies. The tractor was used this year to teach students about electronics, air conditioning and fuel emissions systems. It will be rotated this summer for another one.
As the days grow warmer, a cool salad hits the spot. In this week’s Epicuriosity 101, Channing Fullaway-Johnson, culinary coordinator, Community Education, explains the rainbow of salad options to try.
LLCC Chef Specialist Joshua Dineen explains why one of his favorite food memories is perfecting crepes in this week’s Epicuriosity 101 article in the State Journal-Register.
Chris Tople, program director, surgical technology, was interviewed about LLCC’s Surgical Technology program. The segment was featured on the WCIA morning segment called Community College Connections.
There are 12 seats remaining in the Spring 2024 Food Pro Three Pre Fixe Mocktail Dinner happening Tuesday. Dinners are $35 per person. Call Sheridan at 217-786-2494 or email Sheridan.lane@llcc.edu to reserve your seat. Tickets to this in person dinner may be purchased online, select Food Pro 3 Dinner.
Final Dinner: April 30, 6:30-8 p.m.
Hot Honey Chicken & Waffles
Apricot Coconut Fizz
Southern style Etouffee
Passion Fruit & Thyme Spritzer
Slow Roasted Beef, Pave Potatoes, Asparagus, with
Blackberry Reduction
Ginger Iced Tea
Bourbon Caramel Bread Pudding, Orange Tuille
White Chocolate Raspberry Oat Milk Cold Brew