Value-Added Local Food • Certificate of Achievement

Occupational Program

Total Credit Hours: 32.5

Colleague Code: CA.VALF

Curriculum Code: WVA 101

Program Information:

For Program Information Contact:

Applied Technology and Workforce Development at 217-786-2286 or 217-786-2420 or see an academic advisor.

Lincoln Land Community College provides the following information in compliance with the “Program Integrity” and “Gainful Employment in a Recognized Occupation” regulations as defined by the US Department of Education (34 CFR 668.8).

Gainful Employment Information

Gainful Employment Information is located at http://ww3.llcc.edu/ge/cavalf/12.0503-Gedt.html

Recommended Course Sequence:

First Semester:

BUS 125	Entrepreneurship	3
CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
HSP 107	Food Service Sanitation	0.5
HSP 138	Culinary Purchasing and Food Cost Control	3
WVA 101	Local Food Cuisine	2
WVA 102	Food Preservation Methods	2
WVA 105	Value-Added Herbs	2

Second Semester:

BUS 202	Principles of Marketing	3
CAS 121	Computer Applications and Concepts	3
	OR
AGR 109	Microcomputer Skills for Agriculture	3
CLA 132	Food Production II	3
WVA 103	Fermentation	2
WVA 104	Sauces, Condiments and Dressings	2
WVA 106	Local Food in Institutions	2
WVA 110	Local Food Regulations	1

Course Requirements:

Required Program Courses (32.5 credits)

Please see your advisor for course planning.

BUS 125	Entrepreneurship	3
BUS 202	Principles of Marketing	3
CAS 121	Computer Applications and Concepts	3
	OR
AGR 109	Microcomputer Skills for Agriculture	3
CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 132	Food Production II	3
HSP 107	Food Service Sanitation	0.5
HSP 138	Culinary Purchasing and Food Cost Control	3
WVA 101	Local Food Cuisine	2
WVA 102	Food Preservation Methods	2
WVA 103	Fermentation	2
WVA 104	Sauces, Condiments and Dressings	2
WVA 105	Value-Added Herbs	2
WVA 106	Local Food in Institutions	2
WVA 110	Local Food Regulations	1