Jun 22, 2026 | Community, News, OCCI News
Coos Bay, OR – Looking for a unique lunch experience this summer? Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College invites the community to enjoy its Summer Restaurant Lunch Series, returning for a limited run in July and August.
Over the course of 12 select days, guests may choose from a restaurant-style lunch menu prepared and served by OCCI culinary students. The experience is more than just a great meal. It is a vital part of OCCI’s training, helping students refine culinary techniques, practice customer service, and collaborate as a team in a fast-paced restaurant environment.
Reservations are now being accepted for all summer lunch dates.
Lunch Service Schedule
Tuesdays–Thursdays | 10:45 a.m. – 1:00 p.m.
(Last reservation taken at 1:00 p.m.)
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July 7, 8, 9
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July 21, 22, 23
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July 28, 29, 30
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August 4, 5, 6
Reservations Required
Seating is limited and reservations are required! Reservations may be made online using the button below:
Make Your OCCI Lunch Reservation!
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Parties of up to six guests may be reserved.
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Guests are encouraged to reserve early, as seating is limited and available on a first-come, first-served basis.
Whether you’re planning a business lunch, catching up with friends, or simply looking to support students, OCCI’s Summer Restaurant Lunch Series offers a chance to enjoy great food while helping prepare the next generation of culinary professionals.
Sample Summer Lunch 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. Some menu items may be subject to change due to ingredient availability. GF options are gluten-friendly; OCCI is not a completely gluten-free kitchen.
APPETIZERS:
- ($12) – Queso Platter: Warm cheese sauce / Chorizo / Peppers / Fresh tortilla strips [GF]
- ($15) – Crispy Crab Fritters: Selection heirloom tomatoes / Basil & avocado sauce [GFO]
- ($10) – French Onion Tart: Rich onion mix / Gratin with cheese / Buttered tart shell
- ($12) – Mediterranean Meatballs: Blend of chicken & pork with spices / Shaved brussel sprouts / Garlic hummus
SOUP:
Choice of Vegetable Minestrone or Coastal Clam Chowder
SALADS:
- ($7) – House Greens: Mixed greens / Vegetables / Choice of dressing [GF]
- ($14) – Spanish Grilled Romaine: Grilled romaine hearts / Jicama / Charred corn / Cheese / house-made green goddess dressing [GF]
- ($15) – Thai Shrimp: Mixed greens / Vegetables / Seasoned grilled shrimp / House-made peanut dressing [GF]
- ($14) – Bacon Bleu: Little gem lettuce / Vegetables / Smokey bleu cheese / Jones Diary dry-aged bacon / House-made hot honey vineagrette
PIZZAS:
- ($14) – The Hulk: Mozzarella / Cream sauce / Kale / Cowboy candy
- ($14) – Margherita: Mozzarella / Tomato sauce / Basil
- ($14) – The French Countryside: Mozzarella / Cream sauce / Brie / Prosciutto / Ham / Apple / Arugula
- ($14) – Pepperoni Lover: Mozzarella / Tomato sauce / Pepperoni (lots)
ENTREES:
- ($18) – Cacio e Pepe Primavera: Bucatini / Black pepper / Cheese / Summer vegetables
- ($25) – Lemongrass Port Banh mi: Grilled port collar / French bread / Pickled vegetables / Sweet potato fries [GFO]
- ($28) – Halibut Piccata: Fresh holibut / Capers / Lemon / Garlic / Herbed rice [GF]
- ($28) – Beef Bourguignon: Hanger steak / Mushroom / Onion / Bacon / Parsnip / Crispy potato / Red wine sauce [GFO]
- ($25) – Crispy Chicken Schnitzel: Breaded chicken cutlet / Spicy tomato sauce / Spaetzel / Mixed green
DESSERTS:
- ($10) – Mixed Berry Pie Sundae: Pie ice cream / Mixed berry sorbet / Whipped cream / Mixed berry compote / Berry pie bites
- ($10) – Tropical Panna Cotta: Mango passionfruit panna cotta / Coconut rice pudding / Kiwi, mango, pineapple salsa [GF]
- ($10) – Chocolate Miso: Warm flourless chocolate miso cake / Miso caramel / Chocolate cremeux / Miso ice cream / Brown butter tuile [GF]
- ($10) – Peach Upside-Down Cake: Peach sorbet / Honey cremeux / Whipped cream / Vanilla peaches
- ($10) – Donut Affogato: Coffee donut “bowl” / Vanilla bean ice cream / Candied hazelnut / Ganache / Espresso
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 9, 2026 | Community, Curry Campus, News, OCCI News
Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College invites the community to our inaugural Oregon Coast Food & Wine Celebration. This is a new community event bringing together exceptional wineries, artisan vendors, and supporters of the culinary arts from across Oregon. This warm and vibrant gathering will take place on July 18th, 2026, at Southwestern Oregon Community College, 1988 Newmark, Ave., Coos Bay, inside the beautiful Umpqua Hall Health & Science Building from 11:00 am to 4:00 pm.
This year’s celebration holds special significance. We are honoring the memory of our cherished colleague, Chef Instructor Laura Williams, who passed away last year. Laura was passionate about food, wine, and teaching, and it’s fitting to create an event that brings those passions together. In her honor, this inaugural celebration will serve as a fundraiser to establish a scholarship in Laura’s name, awarded annually to a student attending the Oregon Coast Culinary Institute. Our hope is to continue this event in the future – growing it into a beloved annual tradition that draws guests from up and down the coast.
This is a ticketed event, with each patron receiving sampling tokens upon entry. Guests may use these tokens for food or wine tastings with the option to purchase additional tokens. All proceeds from ticket and token sales will contribute directly to the Laura Williams Memorial Scholarship. Live music, artisan vendors, and a curated selection of Oregon wineries will help create a lively, welcoming atmosphere for attendees to enjoy.
Attendees will also have the opportunity to purchase wine (bottles or cases) directly from participating wineries. A silent auction will offer exciting experiences, fun gifts, and coastal treats going to the highest bidder.
If attendees desire to contribute directly to the Laura Williams Memorial Scholarship there will be a drop box at the event to leave a donation, or they may donate online.
A huge thank you to our major sponsors for making this inaugural event possible: Bandon Dunes Golf Resort, Bradford McKeown (Financial Advisor for Morgan Stanley), Ko-Kwel Casino Resort, Rogue Credit Union, and Three Rivers Casino Resort.
TICKETS & EVENT DETAILS:
- Date/Time: Saturday, July 18, 2026 from 11:00 am to 4:00 pm
- Location: SWOCC Coos Campus, Umpqua Hall (1988 Newmark Ave., Coos Bay)
- Tickets: $35 per person in advance. $40 at the door. With this entry fee, you will receive 3 wine tokens and 2 food tokens for tastings. Click button below to purchase!
- 21 and older only
- Service Animals only
- Purchase tickets in advance!
Purchase Tickets
PARTICIPATING WINERIES:
- Abacela
- Melrose
- Eola
- Whitetail Ridge
- J Scott
- Richwine
GUEST CHEFS:
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Alfonzo Mendoza, Senior Operations Manager, Culinary Factor
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Maddie Sharp, Chef Instructor, Riverview Christian School
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Rob Chester, Executive Chef, Kismet Landing
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Edalyn Garcia, Executive Sous Chef, The Village Pub, Woodside
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Bryan Elam, Executive Chef, Ko-Kwel Resort Casino
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Robert Mumford, Plank House Chef, Ko-Kwel Resort Casino
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Chelsea Gaudette, Chef Owner
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OCCI Bake Shop
LIVE MUSIC:
- Dace Gregory is a cellist who has performed as a soloist throughout the United States, Japan, and Europe. Born in Riga, Latvia and educated at the Moscow Conservatory, she is known for expressive performances that bring depth and emotion to every piece. She now lives in Langlois on Oregon’s South Coast.
- Uncorked Duo, featuring Douglas Jones and Candace Kreitlow, brings together seasoned multi-instrumentalists and vocalists for an eclectic mix of Americana, pop, blues, Celtic, light jazz, and more. Their easy-listening style features Celtic harp, keyboard, guitars, and dulcimer, creating the perfect soundtrack for an afternoon of food, wine, and community.
DONATE TO LAURA WILLIAMS MEMORIAL SCHOLARSHIP:
If you wish to donate directly to the Laura Williams Memorial Scholarship please click below:
Donate to Laura Williams Memorial Scholarship
VENDOR APPLICATION:
To participate as a vendor, please complete the below form.
Vendor Application Form
For more information or if you have other specific questions regarding the event, please contact Lena Chester at 541-888-7309 or lena.chester@socc.edu.
For information about the Oregon Coast Culinary Institute (OCCI), visit: www.socc.edu/occi
May 4, 2026 | Curry Campus, Curry News, News, OCCI News
Summer Term 2026-27 is quickly approaching, and Fall Term will be here before we know it!
- SUMMER TERM: Classes start Monday, June 22, 2026
- FALL TERM: Classes start Monday, Sept. 14, 2026
Below are instructions about how to register. If you are experiencing any issues registering after reading the below, please contact us:
- Coos Campus Students: Call 541-888-7352 or Email
- Curry Campus Students: Call 541-813-1667 or Email
REGISTRATION FOR DEGREE OR CERTIFICATE SEEKING STUDENTS:
If you are already a current/admitted student, below are instructions on registering.
Not a current or admitted student? You’ll need to first complete an Application for Admission to Southwestern** Not sure whether or not you’re an admitted student? Contact us using the information above! (**Note: If you’re a community member simply looking to take a credit class for fun or personal enrichment, you’ll complete the Community Education and Personal Enrichment Form in lieu of the Application for Admission).
SUMMER TERM: Credit classes begin Monday, June 22, 2026. Registration for credit classes is available May 4, 2026 – June 24, 2026 (From June 25 – July 1, you will first need instructor consent before registering for a class).
FALL TERM: Credit classes begin Monday, Sept. 14, 2026. Registration is available May 4, 2026 – Sept. 16, 2025 (From Sept. 17 – 23, you will first need instructor consent before registering for a class).
To register:
- First, clear with your advisor! If you’re unsure who your advisor is, you may call 541-888-7405 or schedule an advising meeting. Curry Campus students call 541-813-1667.
- Login to myLakerLink using your student ID and password.
- Search for courses to add under the appropriate term drop down. **Be sure you filter for credit classes (NOT community education classes)**
REGISTRATION FOR COMMUNITY CLASSES (COMMUNITY EDUCATION):
Summer Term 2026-27 community education class registration opens Monday, June 1 at 8:00 a.m. To register, follow the instructions on the top of the community class page. Classes offered for the term will post on the page prior to registration opening.
Stay tuned! Information about Fall Term 2026-27 community education class registration will become available later this summer.
As a reminder, all academic term dates and other important milestones may be found on the Academic Calendar. Click on the “2026-27 Academic Calendar” button, or click on the “categories” button and filter for “instructional calendar” to view the online version.
Apr 16, 2026 | Community, News, OCCI News
Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College (SWOCC) will host a series of “La Patisserie” sales this spring, featuring freshly prepared baked goods, beverages, and culinary items created by OCCI Baking & Pastry and Culinary students.
The weekly sales take place select Thursdays at OCCI on SWOCC’s Coos Campus (1988 Newmark Ave., Coos Bay). Each week features a different theme, giving students the opportunity to showcase a variety of techniques and global flavors while providing the community with fresh, student-made offerings.
La Patisserie Sales Schedule & Themes:
- April 23, 10am – Noon – Italian
- April 30, 10am – Noon – French
- May 7, 10am – Noon – French
- May 14, 10am – Noon – Tea House
- May 21, 11am – 1pm – Tea House & Culinary Marketplace + Food Truck “OCCI Taco Truck”
- May 28, 11am – 1pm – Coffee House & Culinary Marketplace
- June 4, 11am – 1pm – Final Week Blowout Sale & Culinary Marketplace
Menu items may vary each week and are available while supplies last.
Proceeds from sales support student learning and program activities, including opportunities for OCCI students to gain hands-on, real-world experience in food production and service.
Community members are encouraged to stop by, try a variety of offerings, and support student chefs.
About Oregon Coast Culinary Institute (OCCI)
The Oregon Coast Culinary Institute (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.
Mar 23, 2026 | Community, Foundation, News, OCCI News
The Southwestern Foundation and Oregon Coast Culinary institute invite the community to an engaging evening of food and wine at the 2026 Winemaker’s Dinner, held in partnership with Abacela Winery on Saturday, May 16, 2026 from 6:00 – 9:00 p.m.
Hosted at the Oregon Coast Culinary Institute (OCCI), this annual event brings together the community for a thoughtfully curated dining experience. OCCI Executive Chef Randy Torres and his culinary competition team will present a multi-course menu, with each dish paired alongside award-winning wines from Abacela Winery.
Adding to the experience, Abacela Winery CEO Greg Jones will share the story behind the vintages, offering guests a deeper look into the distinct character of their unique wines. The evening is a blending of culinary artistry with firsthand insight from one of the region’s premier wineries.
100% of proceeds from the Winemaker’s Dinner directly support innovation and equipment needs within OCCI’s program, helping ensure students continue to train in a modern kitchen and graduate prepared for careers in the food and hospitality industry.
- Date/Time: Saturday, May 16 from 6:00 to 9:00 p.m.
- Location: 1988 Newmark Ave. in Coos Bay
- Tickets: $190 per person. Limited seating.
- Visit www.socc.edu/give to reserve your seat or call 541-888-7209.
Reserve Your Winemaker’s Dinner Seat
About the SWOCC Foundation
Since 1962, the Southwestern Foundation has supported the College to improve people’s lives – socially, culturally, economically and educationally – through friend-raising and fundraising. The College serves Curry, Coos and western Douglas county residents’ needs for transfer degrees, high-skill job training and community classes. For more information about the foundation, visit www.socc.edu/foundation or contact the Foundation office at 541-888-7209 or foundation@socc.edu.
Mar 12, 2026 | Community, OCCI News
Oregon Coast Culinary Institute (OCCI) will host a pizza pop-up sale (plus more) on Friday, March 13, 2026, from 11:00 a.m. to 1:00 p.m.
OCCI culinary students will be serving up some piping-hot pizza pies in honor of Pi Day! Even though we won’t be on campus on actual Pi Day, we still had to celebrate it a day early. Our baking & pastry students will also have macarons and croissants available for purchase.
All proceeds from sales go to support the student Culinary Team travel fund.
Stop by, grab lunch, and support student chefs!
WHAT: Pizza Pop-Up Sale (plus macarons and croissants)
WHERE: OCCI (1988 Newmark Ave., Coos Bay)
WHEN: Friday, March 13, 2026 | 11:00 a.m. to 1:00 p.m.
