WVA 105 Value-Added Herbs

This course introduces students to a thorough comprehension of using herbs to create value-added products for culinary and healthful purposes. Hands-on methods will be covered for a variety of herbs and herbal purposes. Instruction is designed for students interested both in food services or locally-grown produce and products. Please note that all course materials and content are provided in the IMS Common Cartridge 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.). The Skills Commons Web site plans to provide a feature that allows users to view and download course content that is provided in the IMSCC format. Please refer to the Support menu on the Skills Commons homepage for more information and technical support.
Primary Material Type:
Hybrid/Blended Course
Lincoln Land Community College
Project Name:
IGEN (Illinois Green Economy Network) Career Pathways
value-added herbs

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)
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
English (United States)
Interactivity Type:
Mix of Active and Presentation.
Quality Rubric:
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


Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.