The Associate of Applied Science Culinary Arts program offers chef training (basic and advanced) as well as restaurant management skills. After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in grade manger and a la carte cooking. Students will have the opportunity to choose between a local or distant externship during their final term in the program. The graduate will have the necessary training to work in a variety of culinary establishments as Soups Chef, Garde Manger, Kitchen Supervisor, and Restaurant Manager.
Oregon Coast Culinary Institute (OCCI) at Southwestern was granted a five-year accreditation by the American Culinary Federation, ACF in 2007. The five-year accreditation is the highest level available for initial accreditation by the ACF – the premier professional chefs’ organization in North America, focusing its efforts on offering education, apprenticeship and industry certification. With the accreditation, OCCI’s graduates will automatically gain the title of Certified Culinarian upon graduation, along with their associate’s degrees.
For more information contact:
Shawn Hanlin, OCCI Executive Director