Jul 15, 2025 | Curry Campus, Foundation, News
Coos Bay, OR – Friends and alumni are invited to the annual SWOCC Foundation Classic, hosted by Bandon Dunes Golf Resort and the Bandon Dunes Charitable Foundation. The event is scheduled from 9:30 a.m. to 3 p.m., Saturday, Oct. 25, 2025, at Bandon Dunes’ newest course, Shorty’s (19-hole, par 3 course).
The SWOCC Foundation Classic will welcome 15 teams, with four golfers per team. Individuals are welcome, too, and will be placed on teams. Tee times open every 15 minutes starting at 9:30 a.m., and golfers can select tee time preferences based on availability. This is a walking event.
Cost is $200 per person, or $750 per team. Funds raised go to support scholarships for students attending SWOCC Coos and Curry campuses. Event sponsorships also are available. For details on sponsoring, contact SWOCC Foundation at foundation@socc.edu, (541) 888-7209 or at Event Sponsor Registration and Event Individual Registration.
The SWOCC Foundation Classic is designed as a fun, low-key golf classic for golfers of all skill levels and ages. Meet SWOCC’s 2025-26 golf team athletes and coach Kristopher Wood, a SWOCC alum. Curious about Shorty’s? Designed by Rod Whitman, Dave Axland and Keith Cutten, the new course features 19 “short” holes, rolling through natural dunes and shore pine terrain. Golfers can expect to spend about two and a half hours playing through the course. Learn more about the course here -> https://bandondunesgolf.com/golf/golf-courses/shortys/
In addition, golfers can make a full day of activity at the resort and enjoy additional time at Bandon Dunes’ 50-acre Practice Center, which includes two practice ranges, a putting green and Charlotte’s, the 9-hole, par-3 practice course.
For more information about the event and supporting scholarships, please contact the Southwestern Foundation at 541-888-7209 or 541-888-7211, or email foundation@socc.edu.
Jun 25, 2025 | Curry Campus, News, Student Success
COOS BAY, Ore. – Thanks to Southwestern Oregon Community College Foundation, donors and grants, the College has purchased an X-ray fluorescence spectrometer, or XRF.
Student researchers Tia DeLorto and Ava Bolster prepare a sample for the XRF
Using this device, a student team kicked off a research project to unveil the secrets of coastal rocks and fossils. The XRF is a tool that tells researchers what elements are in a variety of materials – solutions, solids, or crushed solids of samples like rocks, soils, metals or even fish and plants – by zapping the sample with X-rays and reading the energy that bounces back. Each element gives off a unique energy signature, helping researchers determine the elemental composition.
“The XRF is a power tool for conducting cutting-edge scientific research, but also for broader impacts ranging from testing soil quality to testing the purity and quality of locally produced food,” said Dr. Win McLaughlin, Assistant Professor of Geology at Southwestern. “We’re not only able to offer those testing services via student-led research projects, but also give students a set of skills with a wide range of potential for employment in different industries.”
Under the guidance of McLaughlin and Derek Morrelli, Assistant Professor of Chemistry, teams of students will engage in two initial research projects. One upcoming project will analyze a fossil walrus jaw collected in the 1930s from Fossil Point at Coos Bay. By matching the elemental signature of the jaw’s surrounding sandstone with regional rock formations, the team aims to determine its geologic origin. They hope to determine whether the fossil represents the oldest walrus fossil found on the U.S. mainland.
Tia DeLorto, a 2025 graduate of Southwestern and student researcher from Prineville, Oregon, discovered her passion for geology through courses with Dr. Win McLaughlin. Inspired by her studies, she plans to pursue a career in the field. “Learning about and preserving the natural world is important to me,” she says. “This technology is just one of the tools that helps scientists do that.”
Team member, Ava Bolster from Gold Beach, is a marine biology major who will return to SWOCC this fall. “I’m focused on marine biology and Tia is studying geology, but this technology has applications across both fields — and many others,” she explains.
Another project will use geo-chemical fingerprinting to measure uplift rates of marine terraces along the South Coast. These ancient shorelines, formed by tectonic uplift, hold vital clues to regional earthquake risk. More accurate modeling of uplift patterns will provide data that can be used to develop more accurate seismic maps from Reedsport to Brookings.
Students also are considering projects to analyze fish for metal contamination and to look at soil quality in former mining sites.
Over the next year, up to 60 students across three academic terms will use the XRF in coursework and projects. Some research will also tie in with research at the University of Oregon Earth Science Department.
To learn more about STEM degrees at Southwestern visit: https://www.socc.edu/programs-classes/stem/.
Jun 18, 2025 | Community, Foundation, News
1,500 Miles, 17 Colleges, 50 Days, One Cause
COOS BAY, OR – Southwestern Oregon Community College will soon welcome a unique visitor as part of a statewide campaign supporting Oregon’s community college students. Clackamas Community College President Dr. Tim Cook is in the midst of a grueling 1,500-mile, 50-day run across Oregon to raise awareness for student basic needs. As part of his journey, Dr. Cook is scheduled to arrive in Coos Bay on July 14 for a visit to Southwestern’s Coos Campus.
The Running for Oregon Community College Students (ROCCS) campaign highlights the challenges many students face meeting essential needs like food, housing, child care and transportation—all while balancing school, work and family responsibilities. Dr. Cook’s run aims to raise both awareness and funds to directly support students at community colleges across the state.
“As a first-generation college student, I understand the transformative power of education,” Dr. Cook said. “Through ROCCS, I aim to shed light on the significant challenges our students face, rally support to address these critical needs and raise awareness of the valuable role community colleges play in our state.”
Locally, Southwestern leaders see these needs every day. “Too many of our students face daily barriers that go beyond the classroom,” said Southwestern President Dr. Patty Scott. “This campaign shines an important light on these realities, and helps raise funds to directly support our students working so hard to change their lives through education. We’re proud to support this mission and encourage the community to get involved!”
In fact, community college students represent some of the most vulnerable populations in the state. A survey from The Hope Center highlights the pressing needs of Oregon’s community college students showed:
- Approximately 41% of students reported experiencing food insecurity within the previous 30 days.
- About 52% of students faced housing insecurity in the past year, which includes difficulties such as affording rent, utilities, or frequent moves.
- Nearly 20% of students experienced homelessness in the past year, indicating a lack of stable and safe housing.
Donate and Follow Along!
Your support makes a difference! ROCCS donations can go directly to help Southwestern students cover essential needs.
Make a ROCCS Donation!
Follow Dr. Cook’s journey at run4orccstudents.org or on Instagram at @run4orccstudents
The ROCCS campaign is made possible through the generous support of Rivermark Community Credit Union, Johnson RV, and Daimler Truck North America.
Jun 11, 2025 | Community, News, OCCI News
Coos Bay, OR – A summer tradition returns this July and August as Oregon Coast Culinary Institute (OCCI) opens its doors for a limited-time restaurant-style lunch series. It’s a unique opportunity for the community to enjoy exceptional food while supporting the next generation of chefs.
Over the course of 12 select days, guests may order items from a three-course lunch menu, with freshly made desserts available from OCCI’s La Patisserie, the student-run bakery. All items are prepared and served by culinary students, providing hands-on experience in a professional dining setting.
This summer restaurant is more than just a great meal. It’s a vital part of OCCI’s training, helping students practice real-world service, refine techniques, and collaborate as a team in a fast-paced environment.
Lunch Service Schedule
Tuesdays–Thursdays | 11:00 a.m. – 1:00 p.m.
(Last reservation taken at 1:00 p.m.)
- July 8, 9, 10
- July 22, 23, 24
- July 29, 30, 31
- August 5, 6, 7
Reservations
Seating is limited and reservations are highly encouraged.
Email shawn.warren@socc.edu or call the unstaffed reservation line at 541-888-1540 (leave a message and a staff member will return your call to confirm your reservation).
We hope you join us in playing an active role in helping students build the skills needed in the culinary workforce.
Sample Menu**
**PLEASE NOTE: This sample menu is provided to give a general sense of the offerings. Final selections and pricing will vary and are subject to change without notice.
APPETIZERS (Student Designed)
- ($14) Korean Fried Calamari by Caleb H – With a mix of vegetables and peppers [GFO]
- ($10) White Bean Puree & Crudity by Oliva F – With grilled bread [VGFO]
- ($15) Crispy Crab Cake by Austin R – Selection heirloom tomatoes and basil [GFO] [SF]
- ($14) Grilled Chicken Sticks with Red Curry by Joseph C – Grilled radicchio with peanuts [GF]
- ($12) Face Rock Cheese Plate by Caleb H [GFO]
SOUPS
($6) Cup ($10) Bowl
- Coastal Clam Chowder
- Roasted Tomato [V] [GF]
SALADS
- ($7) House Greens – Mixed greens with vegetable garnish & choice of dressing [GF]
- ($15) Smoked Tuna – Potatoes, tomatoes, French beans, egg, olives, onions, capers [GF]
- ($12) Little Gem Country Salad by Azul G – Dill ranch, tomatoes, bacon, blue cheese crumbles, crispy onion [GF crouton option]
PIZZAS*
*Gluten-Free Option Available upon request
- ($14) The Meats – Pepperoni, chorizo, sausage & caramelized onion [GFO]
- ($14) CBB – Chicken, bacon, broccolini [GFO]
- ($14) Vineyard – Blue cheese, dates & cranberry topped with fresh arugula [GFO]
- ($14) Ultimate Cheese – Fresh mozzarella, ricotta, parmesan & provolone with basil [GFO]
MAIN COURSES (Student Designed)
- ($25) Grilled Pork Chop with Pickled Green Salsa by Elijah M – Corn puree, burnt ends, cheesy potato, zucchini [GF]
- ($28) Seafood Risotto by Kaleb C – Black cod, shrimp, roasted broccolini [GF]
- ($25) Mushroom Pasta by Kiera D – Mushroom demi-glaze and truffle [VGFO]
- ($32) Tamarind Glazed Hanger Steak by Dominic D – Crispy potatoes, tomato jam, chimichurri, vegetables [GF]
About Oregon Coast Culinary Institute (OCCI)
OCCI is a professionally accredited culinary institution at Southwestern Oregon Community College located in Coos Bay, Oregon. OCCI offers both degrees and certificates in Culinary Arts and Baking & Pastry Arts. The school is renowned for providing comprehensive culinary training programs that equip students with the necessary skills and knowledge to excel in the culinary industry. With a focus on hands-on learning, experienced faculty, and affordable programs, OCCI is committed to nurturing culinary talent and shaping the next generation of talented chefs. For more information, visit www.socc.edu/occi.
Jun 6, 2025 | Community, News
Trail crew ready for action: Wyatt, Kenny, Kaya, Mhina, and Joseph
The College is moving forward with phased construction of a multi-use, pedestrian-friendly trail system through its Coos Campus and forest, alongside Upper Empire Lake. Our goal is to create a welcoming, nature-connected experience for our students and community members of all ages and abilities who love the outdoors.
In line with SWOCC’s vision to lead and inspire lifelong learning, the College partnered with Ptarmigan Ptrails LLC (PTRAILS) to design the trail network. The nationally known Port Orford-based professional trail development firm identified optimal routes tailored to the terrain. Plans include a mix of natural and improved surface trails, with options for universal access, walking paths, and mountain bike-friendly routes. The trail system will also provide training grounds for the College’s cross country team and connect students in forestry, natural resources and agroecology programs with outdoor labs right on campus.
The College is planning to phase the development as funding becomes available. The first phase of the project started in April, restoring the once-popular decades-old trails on the north side of campus connecting to the city of Coos Bay’s John Topits Park. It’s a partnership between the College, SWOCC Foundation, PTRAILS and the Southwestern Oregon Workforce Investment Board, which is funding a youth construction crew. The crew consists of SWOCC students and other youth who want to work and someday have outdoor careers.
The project came about after the College completed its 2020-30 comprehensive facilities plan. Students and community members told us they wanted to be a part of a vibrant learning ecosystem – inside and outdoors. The other benefit is the College also expects the trail system to provide additional local tourism opportunities, as people discover the natural beauty of the south coast.
Many generations of people have walked on this land and around the lakes, even before the College campus was built. With this trail system, SWOCC will ensure people are connected for many more generations to our outdoor career programs, the land, lake and forest.
Jun 4, 2025 | Curry Campus, News
COOS BAY, Ore. – Southwestern Oregon Community College (SWOCC) is rolling out a new Diesel Mechanic Technology Program this fall. The program will enroll 15 students fall term, bringing high-skill, hands-on training to individuals ready to power up careers in one of the region’s highest-demand trades.
DEADLINE EXTENDED: The limited-entry, competitive program is open for applications through August 7, 2025. Interviews will be held in August and classes begin Sept. 15. A limited-entry format means students must apply and interview to be considered for the program. Classes will run weekday afternoons and simulate a real job environment — complete with uniforms and professional expectations. More details are available at http://www.socc.edu/dieselmechanic.
Coos Bay business owner Terry Cheyne created the program and brings more than 35 years of experience in diesel technology and shop management. A Marshfield High School graduate and Universal Technical Institute alum, Cheyne returned to Coos Bay in 2016 to launch his successful mechanic business, Cheyne’s Truck & Marine. He’s now ready to turn his focus to teaching.
“I plan to structure this program like a job all the way through graduation. Students will learn all aspect of the business, not just turning wrenches,” Cheyne said.
The program combines lectures and hands-on lab training to prepare graduates for careers in trucking, maritime, forestry, fleet services, rail and agriculture. Each term will build on skilled learned, increasing in experience and complete truck maintenance and repair. Ultimately, students will earn an Associate of Applied Science in Diesel Mechanic Technology.
Initially housed in a repurposed ambulance bay in Umpqua Hall, the program is the first step in a larger vision. Over the next two years, the college will design and build a new four-bay diesel shop facility on the Coos Bay campus. SWOCC and the SWOCC Foundation are working together on grant funding and private donations to support this expansion, aiming for completion in 2026 or 2027.
For more information about the program, contact Terry Cheyne at (541) 888-7242 or terry.cheyne@socc.edu. To learn how to support the diesel program, call the SWOCC Foundation at (541) 888-7211 or email foundation@socc.edu.
You can read more about Cheyne’s background and the creation of the Diesel Mechanic program HERE.
Applications Now Open!
Click HERE for more details and instructions to apply.
Jun 3, 2025 | OCCI News
Join us for our very last Culinary Market and La Patisserie bake sale of the year! This Thursday, June 5, 2025, from 10:00 a.m. – 1:00 p.m. at OCCI (1988 Newmark Ave., Coos Bay). Shop pre-made and take-and-bake foods in a farmers market-style setup, and grab lunch from the OCCI Food Truck or other counter-service options. Enjoy fresh pastries, breads, desserts, and coffee drinks crafted by baking students.
We hope you join us and look forward to seeing you! If you’re unable to make it, rest assured we plan for additional culinary events this summer, so stay-tuned for more details about those.
MENU FOR THURSDAY, JUNE 5*
*First-come, first-served counter-service style while supplies last. No pre-orders or phone orders accepted. Menu items subject to change.
OCCI CULINARY MARKET
RETAIL SPOT
- Frozen Proteins
- ($15) NY Strips [GLUTEN FREE]
- ($12) Ground Lamb [GLUTEN FREE]
- ($18) Lamb Roast [GLUTEN FREE]
- ($5) Chicken Breast
- ($5) Chicken Thighs
- ($5) Chicken Legs
OTHER OFFERINGS
- ($7) Roasted Tomato Salsa [GLUTEN FREE]
- ($7) Tomatillo Salsa [GLUTEN FREE]
- ($5/lb) Fresh Egg Pasta
- ($4/lb) Dried Pasta
- ($4/cup) Pesto [GLUTEN FREE]
- ($5) Pre-made Pizza Dough
WOOD FIRE PIZZAS*
*Gluten Free Option Available
- ($14) The Big Cheese – Tomato, Mozzarella, Ricotta, Provolone
- ($14) CBB – Chicken, Broccolini, Bacon
- ($14) Spicy Pepperoni – Tomato, Mozzarella, Pepperoni, Peppers
- ($14) The Fungi – Mushroom, Mozzarella, Truffle, Onions, Cream Sauce
FOOD TRUCK
- ($14) Beef Birra Tacos – Braised Chuck, Cheese, Onions, Cilantro, Broth with Cilantro Rice & Beans
- ($14) Baja Salmon Tacos – Battered Served with Cabbage, Green Chili, Cilantro Cream with Cilantro Rice & Beans
- ($14) Chicken Torta – Toasted Bread, Chicken Cutlet, Beans, Mayo, Cheese, Lettuce, Tomato & Pickled Red Onion
- SIDES:
- ($5) Tortilla Soup
- ($5) Beans
- ($3) Rice
- ($10) Birra Fries
- ($7) Chips and Salsa
LA PATISSERIE
BREADS
- ($7) Coffee Cake Loaf
- ($5) Baguette
- ($5) Sourdough Boule
- ($5) 6-Pack Bagels
- ($5) 6-Pack English Muffins
SANDWICHES*
*Gluten-Free option available
- ($7) B.L.T. – On sliced sourdough bread
- ($7) Tomato Cheddar w/ Basil Aioli – On sliced sourdough bread
PASTRIES
- ($5) Cinnamon Roll
- ($5) Lemon Berry Danish Swirl
- ($6) Chocolate Croissant
- ($5) Plain Croissant
- ($4) Large Muffin [GLUTEN FREE Option Available]
- ($7) Quiche [GLUTEN FREE Option Available]
DESSERTS
- ($7) 6″ Apple Pie [GLUTEN FREE Option Available]
- ($7) Red Velvet Cake Slice
- ($8) 6″ Cheesecake
- ($7) Angel Food Cake Slice [GLUTEN FREE]
BEVERAGES
- ($5) Latte
- ($5) Cappuccino
- ($3) Espresso
- ($3) Drip Coffee
- ($3) Lemonade
- ($5) Hot Chocolate w/ Whipped Cream & Sprinkles
EXTRAS
- ($5) Chocolate Chip Cookie
- ($5) Rainbow Sprinkle Cookie
- ($5) Brownie [GLUTEN FREE Option Available]
- ($12) 8″ Angel Food Cake
Jun 2, 2025 | Curry Campus, News, Student Success
Coos Bay, OR – Southwestern is proud of the 2025 graduates! This year the College is pleased to honor a total of 412 graduates, from 21 states and 13 countries.
Degrees being awarded are:
143 Associate of Arts Oregon Transfer
110 Associate of Applied Science
50 Associate of General Studies
41 Associate of Science
5 Associate of Science Transfer
127 Certificates of Completion (one year)
Southwestern also congratulates seven local high school students who have completed their associate degrees in a dual enrollment program in partnership with their individual high schools.
Southwestern’s 2025 Commencement Ceremony will take place on Friday, June 13, 2025, at noon in Prosper Hall on the Coos Campus, 1988 Newmark Ave., Coos Bay. Guest attendance at the ceremony is by ticket only. The celebration can be viewed live via the College’s YouTube channel at https://www.youtube.com/@SouthwesternOR.
Additional information for graduates and their families can be found on the Graduation webpage located at https://www.socc.edu/graduation.
Honors:
GH = Graduating with Honors, 3.75 GPA
PK = Member Phi Theta Kappa
V = Valedictorian, 4.00 GPA
Jun 2, 2025 | Community, Curry Campus, News
Coos Bay, OR – In celebration of Juneteenth, Southwestern Oregon Community College invites the public to a free presentation “Juneteenth: Americanism Reclaimed” by Taylor Stewart, founder of the Oregon Remembrance & Sunrise Projects. The presentation will be held at Southwestern’s Coos Campus (1988 Newmark Ave., Coos Bay) at 3:00 pm on Wednesday, June 18, 2025 in Umpqua Hall, Room 184. This is a free event and everyone is welcome.
Stewart’s presentation will offer a powerful reflection on emancipation, the meaning of Juneteenth, and the ongoing pursuit of truth, justice and reconciliation in America.
Juneteenth, officially Juneteenth National Independence Day, is a federal holiday in the United States celebrated annually on June 19 to commemorate the end of slavery. For the past four years, Taylor Stewart has been at the forefront of Juneteenth celebrations across the state of Oregon, lending his expertise and passion to the cause. Stewart’s first time working on a Juneteenth celebration was in 2021 in Coos Bay.
Stewart founded the Oregon Remembrance Project in 2018 to memorialize Alonzo Tucker, Oregon’s most widely documented African American victim of lynching, which occurred in Coos Bay in 1902.
For more information contact Forrest Akers, Director of International Recruitment and Academic Partnerships, at 541-888-7185, forrest.akers@socc.edu.
May 28, 2025 | News
If you run commercial trucks or operate a commercial fishing boat, you likely know Terry Cheyne or are familiar with his mechanic shop on the Coos Bay waterfront.
Soon, folks who want to train as mechanics in truck and engine repair will know Terry as well.
Starting in September at the Coos campus Terry will be bringing his 35 years of experience to the new diesel tech program being offered. This two-year program was designed by Terry to help guide new mechanics to enter the career field. These students will take the learning materials from lectures and readings and then apply them in a heavily hands-on setting to become confident and knowledgeable in the industry.
“They will learn all aspects of the business, not just turning wrenches,” explains Terry. “Many trade schools offer training as a moneymaker, but there’s no heart in their programs or focus to making a person a well-rounded employee.”
This program is different. In addition to gaining the other crucial hands-on skills servicing chassis and fixing hydraulics, students will learn to complete and maintain records to avoid legal liability. Attendance and attitude matter.
“I learned a lot from hard knocks. I plan to structure this program like a job all the way through graduation,” Terry says. “Students will be required to be on time and wear a uniform.”
This is a limited-entry program that will require a person to apply and interview. Students will learn what it takes to show up, be accountable, and build a career.
“We will pick the best candidates for the program. That’s how we intend to get the best students trained and out in the mechanics world,” Terry summarizes.
Bringing high-skill training home
You might wonder why a man who owns a mechanic shop and small trucking business would want more work – and to teach.
Terry is all Coos Bay – many years of hard work have given him calloused and rough hands; he looks you in the eye to have a conversation, so you know you’re being heard, and he wants to bring growth and opportunity back to the area he grew up in. He put the same attention and dedication into designing the program.
“As a business owner, I wanted to grow and expand my business, but there are no mechanics. Well, there are, but they need to grow their training,” Terry says.
Up until now if people left to get diesel training, they didn’t come back to the region. Terry plans to change that.
If you’ve lived here a long time and went to high school here, you might remember Terry. He grew up in Coos Bay and graduated from Marshfield High School. He went on to earn a certificate in diesel technology at Universal Technical Institute in Phoenix, Arizona.
His mechanic skills landed him a first job working for a log truck company, then a commercial farm in Klamath Falls. Eventually he went to work for Wal-Mart in Hermiston as a tech at a distribution facility. He worked hard, climbing the ladder in the corporation to manage staffing and open new repair shops nationwide. In 2016, he decided to come home and start a mobile repair service that has grown into Cheyne’s Truck & Marine, employing a full crew of mechanics.
Mechanics for the future
Terry will teach the first year of classes in the College’s ambulance garage in Umpqua Hall, while SWOCC develops plans and builds a full-size mechanic shop on campus. The College and SWOCC Foundation will be seeking grants and donations to get it done in 2026, and outfit the shop with tools. Local and national companies are already stepping up. Business owners and managers are serving on an advisory committee and some plan to donate engines and equipment for students to use.
For Terry, who is ready to teach, the goal is simple — to train good technicians and give students the skills they need for real careers. For students ready to work, the outcome is guaranteed – learn solid job skills and you can help fill a workforce gap that’s been growing for years.
Applications Now Open!
Click HERE for more details and instructions to apply.
