Jan Szoke, program director, respiratory care, was interviewed this morning on WTAX regarding the program’s recent recognition and the need for respiratory therapists more than ever due to the pandemic. Hear the interview.
In the news
Bill Harmon, professor of agronomy, was interviewed by RFD Illinois Nov. 4. He discussed the agricultural hemp field research conducted this semester at LLCC to test production practices and opportunities for studentsinthe LLCC ag program.
In the news
Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Family and Friendsgiving Part 2.”
In the news
Pat Blinn, Academy of Lifelong Learning board member, wrote the essay “Zooming Into the Future” for the latest edition of Senior News.
LLCC listed in “Best of Springfield”
Lincoln Land Community College has been named “Best Continuing Education” provider in the 2020 “Best of Springfield” poll published in the current edition of Illinois Times.
In the news
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “The Coffee Can brings a new coffee experience to Taylorville.”
In the news
Nancy Sweet, dean, LLCC Applied and Emerging Technologies, wrote the essay “Ready to get to work?” for the State Journal-Register, published Oct. 25.
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Opening a new restaurant during a pandemic.”
In the news
Bill Harmon, professor of agronomy, was interviewed on Sports Radio 1450 Oct. 16. He discussed the current ag hemp research, job opportunities for ag graduates and the new Kreher Agriculture Center.
In the news
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Taste this season’s transition.”
LLCC culinary student Jacqualine Jarju and the LLCC culinary program are featured in this new video promoting the Illinois Stewardship Alliance. Several scenes were shot in the Workforce Careers Center culinary kitchen.