WVA 106 Local Food in Institutions

This course focuses on utilizing and expanding the availability of local farm foods served in institutional food service operations. This course will examine a variety of institutional food service operations to see how organic, local, and sustainable foods can be added to these operations to strengthen local food system and local economies. Operational systems based on Menu development will be highlighted to show how local and organic foods can be added to many types of institutional food service operations including schools, stadiums, government agencies, corporations, hospitals, and colleges, etc. Please note that all course materials and content are provided in the IMS Common Cartridge (IMSCC) format. The content can be accessed by opening the IMSCC file using your organization's Learning Management System application (these include Blackboard, D2L, Canvas etc.). Additional information about accessing Common Cartridge files can be found on the IMS Global Web site: http://www.imsglobal.org/cc. Future plans for the Skills Commons Web site include a feature that will allow users to view and download course content that is provided in the IMSCC format. Please refer to the "Enabling Others to Reuse Your Materials” page for more information: http://support.taaccct.org/enabling-reuse/.

	Course Files: WVA 106 Local Food in Institutions (41 MB)
	Evaluation Sheet (14 KB)
	Quality Note Template (14 KB)

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Date:: 2013-09-30
Primary Material Type:: Hybrid/Blended Course
Institution:: Lincoln Land Community College
Project Name:: IGEN (Illinois Green Economy Network) Career Pathways
Funding Source:: TAACCCT Round 1
Subjects:: local food, institutional food service operations, menu development, sustainable kitchen operational systems

Industry / Occupation

Industry Partner:: Each IGEN Consortium college has established an Industry Advisory Group as part of their Career and Technical Education program. Advisory Group members contribute to the design, development and delivery of CTE courses including those developed through this TAACCCT grant. The members also provide opportunities for work-based learning and job placements for program graduates.
Industry Sector:: Accommodation and Food Services -- Food Services and Drinking Places (722)
Occupation:: Food Preparation and Serving Related Occupations (35-0000)

Education / Instructional Information

Instructional Program:: Agriculture, Agriculture Operations, and Related Sciences (01)
Credit Type:: Credit
Credential Type:: Certificate
Educational Level of Materials:: 1st year Community College or equivalent
Time Required:: 16 weeks, one traditional college semester
Language:: English (United States)
Interactivity Type:: Active - requires user to respond to prompts, questions, etc.
Quality Rubric:: Other
Quality Assurance Organization:: SkillsCommons Editorial Board
Quality Note:: This curriculum underwent an independent third-party review for content, completeness, and quality. Please see attached quality review rubric.
Quality of Subject Matter was assured by:: Participation as an ongoing member of team developing the instructional materials

Using an approved rubric to conduct the evaluation of the instructional materials and providing a report
Quality of Online/Hybrid Course Design assured by:: Custom Quality Rubric
Course Note:: Value-Added Local Food Certificate CIP: 12.0500