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Southwestern Foundation Congratulates 2021-22 Scholarship Recipients

Aug 25, 2021 | Curry Campus, News

The Southwestern Oregon Community College Foundation is proud to congratulate their 2021-22 scholarship recipients. Thanks to generous donors, the organization awarded 176 scholarships totaling more than $264,000 for students attending Southwestern for the upcoming academic year.

“This support is incredibly helpful for our college and students. We are awarding more scholarships this year than ever before, at a time our students are trying to get their lives back on track,” said Elise Hamner, Southwestern Foundation Executive Director. “Scholarships help erase worry, so these students can focus on achieving goals and training for careers. I can’t say enough how much we appreciate donors who are there for students year after year. When Southwestern’s students succeed, it’s a win for students and our local communities.”

Guided by a board of community volunteers, the Southwestern Foundation organized as a nonprofit organization in 1962, the year after the college started. Since then, thousands of students have attended the college using Foundation scholarships. These awards inspire students to achieve their goals and give back to our community.

In addition to Foundation scholarships, the college reminds families that any 2021 high school graduate with a cumulative high school GPA of 3.75 or higher is potentially eligible for a free two-year tuition waiver worth more than $9,100 to attend Southwestern. Program-specific tuition waivers may also be available. This past year, 28students from the ten high schools in the college district took advantage of the GPA award opportunity. In total, they saved their families $124,740 in tuition costs.

If you are interested in donating to Southwestern Foundation scholarships visit www.socc.edu/give or call 541-888-7211 for additional information.

Southwestern Foundation 2021-22 Scholarship Recipients*:

_{*Note: Some scholarship recipients request their award not be listed publicly. The Foundation respects their privacy by not including them on this list.}

Andy Toribio Scholarship: Maci Flaherty

Ann Lansing Scholarship: Shanna Cannon

Art and Toni Poole Scholarship: Therese Holm, Koby Sewall

Barbara Dodrill Scholarship: Cynthia Devouassoux, Jennifer Dietz, Kayla Johnson

Barbara Emily Knudson Scholarship: Stephanie Higgins

Baughman Memorial Apprenticeship Scholarship: Brogan Markel

Bay Area Sportsman’s Association (BASA) Scholarship: Jacob Dukovich

Bechtold-Laird Health Care Scholarship: Amy Annaloro, Daryna Semenchuk, Mariia Semenchuk

Bezzerides Scholarship: Edgar Romero

Boynton English Scholarship: Jason Liddell

Christine Moffitt Science Scholarship: Kyle Burton, Jesus Castillo, Katherine Davis, Zachary Dickinson, Evelyn Ethington

Clyde and Jackie Cherry Memorial Scholarship: Juan Caballero, Natasha Holmes

Coos Bay Vision Center Scholarship: Sara Torkelson

Coos Bay-North Bend Rotary Scholarship: Kristin Mayer

Coos County Realtor Scholarship: Trevor Monk

Coquille Indian Tribe Scholarship: Allison Meyer

Dean and Jane Muffett Memorial Scholarship: Conor Heckard, Savannah McHugill

DeArmond CTE Scholarship: Emma Bouchat, Katherine Duncan, Sabastian Foucher, Jeremy Potter

Dennis and Janet Beetham Family Scholarship: Garrett Baird, Ethan Carpenter, Lloyd Crawford, Aidan Lilienthal, Damian Lilienthal, Andrew Okamoto, Terren Piburn, Carmen Samuels, Zachary Warner, Jordan Wilson

Dorothy Heagy Education Scholarship: Linda Robbins

Ernest L. Frye-Keizer Memorial Scholarship: Jasmine Herrera

Estella Morgan Memorial Scholarship: Khristina Fulkerson

Flaxel Family Scholarship: Kiya Weatherly

Floyd Ingram Scholarship: Hunter Betzinger, Jessica Collins, Luzmar Giraldo Torrealba, Bryan Osorio, Lindsey Putman

Forty & Eight Bobby L. Fraser Memorial Nursing Scholarship: Adolfo Rodriguez

Hales Family Scholarship: Alana Bridges, Jace Haagen, Bethany Rowe, Maya Salazar, Shayonna Tripp

Hedian Swanson Nursing Scholarship to Promote Respect for Cultural Diversity in Health Care: Sean Esperance, Mandy McCaffree

Henry F. and Elva H. Hansen Memorial Scholarship: Ellis Barnts

ILWU Local 12 Scholarship: Kaitlyn Dubisar

Jack & Margaret S. Dean Scholarship: Weston Jennings, Nicholas Turner

James and Hope Sessums Scholarship: Connor Spanos

James Reed VanDuzer IV Scholarship: Andrew Evans

John W. Burles Memorial Scholarship: Camryn Guzman, Rhylee Sinks

Keiser Scholarship for Culinary Excellence: Max Myrick, Mitchell Woodbury

Kirk Jones Scholarship: Everett Chandler

Kyle Trust Scholarship: Carly White

Laker Legacy Alumni Scholarship: Brooke Aldrich

Leonard C. Farr Community Service Scholarship: Ashley Watkins

Linda L. Kallgren Nursing Scholarship: Jake Gerhardt

Lisa G. Wampole Memorial Scholarship in Criminal Justice: Cynthia Devouassoux

Martin Luther King Jr. Scholarship: Jalen Haener, Gabrielle Smit

Mary, Kate and Cap Sharples Scholarship: Trisha Dreyer

Maxine Smith Scholarship: Moriah Koch

May Virginia Smith VanDuzer Scholarship: Rebecca Healy

Maybelle M. Olson Scholarship: Kristin Kirchgesler, Joslyn Soinila

Menasha Legacy Fund Scholarship: Taylor Beeks, Khristina Fulkerson, Aria Mays, Kaliakeanukoaki McCabe, Jacob Mitchell, Kelsey Seabourn

Metzger Family Culinary Scholarship: Isaiah Speroni

Mike Groben Scholarship: Bridger Holmes, Jonel Martinez

Nancy Douglas Memorial Scholarship: Trisha Dreyer

New Beginnings for Tribal Students Scholarship: Marcus Lemos, Philip Metz, Emma Yazzie, Kalieyah Boyd, Sonia Haro, Cheyenne Mitchell

Norma Kyle Cain Memorial Nursing Scholarship: Drew Diefenbaugh, LaShawn Rodriguez

Opportunity Links! Chambers Construction Scholarship: Jett Nelson

Opportunity Links! Johnson Controls Scholarship: Shjon Petersen

Opportunity Links! West Coast Contractors Scholarship: Kayla Wyatt

Pacific Orchid Society Scholarship: Jesus Castillo

Patricia Benetti Memorial Scholarship: Elena Smith

Patricia D. and William B. Smullin Scholarship: Eden Chereek, Kathleen Forrester, Mandy McCaffree

Presbyterian Church of Coos Bay Memorial Scholarship: Beth Castro, Julia Graves, Natalie Moss, Andrea Pedrini

Pringle Scholarship for Curry Student: Amy Vick

Randy Carpenter Memorial Foundation Scholarship: Tyler Easter

Roderick H. Morris Scholarship: Mitchell Woodbury

Sandra Martinez & Carrie Kralicek Selfless Act Nursing Scholarship: Erica Londagin

Sharon Barnett Scholarship: Kijana Gantenbein

Sheryl Rosenbaum Memorial Scholarship: Chrysalis Davis

Shirley Barton Nursing Scholarship: Kayla Wyatt

Sickels Family Rural College Technology Scholarship: Yazan Al Jaouni, Kasey Saadat

Slaney Family Human Services Scholarship: Gabrielle Smit

Slaney Family Scholarship: Skylar Lucas

Southwestern Foundation Culinary General Scholarship: Rachel Berry, Azurdee Clark, Grace Doney, Lindsay Duckett, Kaleb Hoffman, Christa Jolley, Brandon Partosan, Taylor Ramsey, Morgan Steele

Southwestern Foundation General Scholarship: Kimberly Abarca Pacheco, Abel Ailon-Cinto, Sasha Arzner, Averi Carroll, Keziah Cochran, Mackenzie Dimond, Jacob Dukovich, Jesse Flannery, Joseph Greer, Brody Harnden, Benjamin Hernandez-Cobian, Katie Horn, Noah Kegley, Moriah Koch, Rainey Lambert, Rylee Nelson, Jenifer Risenhoover, Landon Rodriguez, Karina Rosales-Osorio, Jullianna Saint Hilaire, Jacob Thompson, Logan Todd, Jamie Tomlinson, Brandon Usry, Amy Vick

Southwestern Foundation – Curry Campus General Scholarship: Averi Carroll, Shanon Cowan, Juan Ruiz-Medina, Fabian Zamora Forno

Southwestern Foundation – Early Bird Scholarship: Natalie Osborne

Stephens Family Scholarship: Lydia Evans

Student of the Year Scholarship: Stephanie Sell

SWOCC Classified Scholarship: Dylan Boice

TymByr Culinary Scholarship: Zoey Nelson, Pierce Simmerman

Vernon Brecke Rainbow Bridge Memorial Scholarship: Dylan Boice

Vernon C. and Jean G. Sorenson Scholarship: Paige Hinkel

William Lansing Scholarship: Kara Klietz, Kameron Stading

Woolridge Myrtle Point Scholarship: Heavenlee Reynolds

Yellow Cab Taxi Scholarship: Drew Wilson

Started at the Curry Campus . . . headed to a master’s degree in social work

Aug 19, 2021 | Curry Campus, News

Anna Waycott credits anthropology and sociology instructor Skip Hunter for inspiring her to pursue a career in social work. She worked, and volunteered, in the field while she attended Southwestern, and even challenged herself by teaching elementary school in Tanzania, Africa.

Why pursue social work? Anna enjoys trying to figure out what makes people “tick”: what determines whether people are friendly or selfish? Why do some people turn to drugs or crime? Anna’s goal is not only to find these answers, but to be there for people who are experiencing life in challenging ways. Through her own personal journey of dealing with struggles and loss, Anna realized she has the capability and willingness to help others.

Earning her Associate of Arts Oregon Transfer degree in 2013 at Southwestern opened doors and prepared her to go on to obtain a bachelor’s degree in Human Development and Family Science from Oregon State University. Anna’s academic goal is to pursue a Master’s of Social Work degree at Boise State University, and ultimately become a Licensed Clinical Social Worker.

Summing up her experience at Southwestern, Anna says “SWOCC was such a supportive environment. Whether you’re getting a transfer degree, want to pursue nursing, or something else in particular, or you just want to take classes for personal enjoyment, the staff and instructors will root for you without a doubt. Even if you’re not sure where you’re going or what your career options are, taking classes at the Curry Campus is an absolute step in the right direction. SWOCC is a place where you can be creative, learn new things, and work toward your goals!”

Oregon Coast Culinary Institute’s Competition Team takes National Title again in 2021

Aug 18, 2021 | OCCI News

The 2021 ACF Student Team Members are Catherine Brown, Katherine Duncan, Elena Smith, Carter Philbrick, Shane Wilder, and Brayden Saranto.

The championship culinary team was coached by Chef Randy Torres, Executive Director of OCCI who was also awarded the ACF Cutting Edge Award, honoring his many years of coaching and work in the industry.

The four-course menu featured many local Oregon products, such as salmon, crab, chanterelle mushrooms, hazelnuts, cranberries, and coffee.

Course 1 – Appetizer: Sautéed wild salmon with a citrus herb crust and crab essence cream sauce, summer succotash, tart apple & curried Dungeness crab, bacon belly fritter. Petite herbs with cucumbers, charred lemon vinaigrette.

Course 2 – Salad: Variety of seasoned tomatoes, strawberry tomato bavarois, tomato granita. Goat cheese mousse, avocado puree, crispy quinoa. Tender greens tossed in red wine vinaigrette.

Course 3 – Main: Roasted coffee crusted Colorado lamb short loin, multi-tiered potato accompanied with stout ragù, a duo of parsnip puree and obliques tossed with hazelnuts and brown butter. Brussels sprouts with mustard and cranberry, summer chanterelles. Reduction of natural juices.

Course 4 – Finale – Dessert: Peach mousse, filled with raspberry gel and crispy white chocolate layer on a shortbread cookie. Bourbon glazed peach, lemon curd, peach pâté de fruit. Fizzy raspberry, quenelle of peach ice cream with raspberry sorbet and raspberry sauce.

An OCCI alumni student, Marissa Brazell, also competed on her own and won ACF Student Chef of the Year.

Since 1992, the ACF competition has molded students into young professionals. It has put to test the many skills learned in the classroom and, most importantly, inspired young culinarians to dream big and work tirelessly to achieve their goals. Competitors learn valuable skills, from time management to working on a team, that carry them into successful careers. One of the main goals of the competition is to raise the standards of culinary excellence and professionalism.

For over 20 years now, ACF’s young chefs-in-training have risen to the challenge, and each year they continue to heighten expectations.

Other teams that participated in the competition were from Grayson College; Fort Drum Military Team; International Culinary Institute of Myrtle Beach; The Culinary Institute of New York at Monroe College; Metropolitan Community College’s Institute of the Culinary Arts; Asheville-Buncombe Tech Community College.

To learn more about Southwestern’s culinary and baking & pastry programs call us today at 541-888-7611; or text OCCI to 541-240-8227 for more information or to schedule a tour.

Oregon Coast Culinary Institute’s Competition Team takes National Title again in 2021

Aug 18, 2021 | News

Coos Bay, OR – Southwestern Oregon Community College is pleased to announce that once again, Oregon Coast Culinary Institute’s (OCCI) competition team has placed first in the nation among collegiate competitors. The team was able to hold the title most recently won in 2019 as the competition was canceled in 2020 due to the Covid-19 pandemic. The team worked tirelessly for months in preparation for the event held recently in Orlando at the American Culinary Federation (ACF) National Convention.

The 2021 ACF Student Team Members are Catherine Brown, Katherine Duncan, Elena Smith, Carter Philbrick, Shane Wilder, and Brayden Saranto.

The championship culinary team was coached by Chef Randy Torres, Executive Director of OCCI who was also awarded the ACF Cutting Edge Award, honoring his many years of coaching and work in the industry.

The four-course menu featured many local Oregon products, such as salmon, crab, chanterelle mushrooms, hazelnuts, cranberries, and coffee.

Course 1 – Appetizer: Sautéed wild salmon with a citrus herb crust and crab essence cream sauce, summer succotash, tart apple & curried Dungeness crab, bacon belly fritter. Petite herbs with cucumbers, charred lemon vinaigrette.

Course 2 – Salad: Variety of seasoned tomatoes, strawberry tomato bavarois, tomato granita. Goat cheese mousse, avocado puree, crispy quinoa. Tender greens tossed in red wine vinaigrette.

Course 3 – Main: Roasted coffee crusted Colorado lamb short loin, multi-tiered potato accompanied with stout ragù, a duo of parsnip puree and obliques tossed with hazelnuts and brown butter. Brussels sprouts with mustard and cranberry, summer chanterelles. Reduction of natural juices.

Course 4 – Finale – Dessert: Peach mousse, filled with raspberry gel and crispy white chocolate layer on a shortbread cookie. Bourbon glazed peach, lemon curd, peach pâté de fruit. Fizzy raspberry, quenelle of peach ice cream with raspberry sorbet and raspberry sauce.

An OCCI alumni student, Marissa Brazell, also competed on her own and won ACF Student Chef of the Year.

Since 1992, the ACF competition has molded students into young professionals. It has put to test the many skills learned in the classroom and, most importantly, inspired young culinarians to dream big and work tirelessly to achieve their goals. Competitors learn valuable skills, from time management to working on a team, that carry them into successful careers. One of the main goals of the competition is to raise the standards of culinary excellence and professionalism.

For over 20 years now, ACF’s young chefs-in-training have risen to the challenge, and each year they continue to heighten expectations.

Other teams that participated in the competition were from Grayson College; Fort Drum Military Team; International Culinary Institute of Myrtle Beach; The Culinary Institute of New York at Monroe College; Metropolitan Community College’s Institute of the Culinary Arts; Asheville-Buncombe Tech Community College.

To learn more about Southwestern’s culinary and baking & pastry programs visit www.socc.edu/occi.

SWOCC Then and Now

Aug 17, 2021 | News

Umpqua Hall 1964 and 2021

After 20 years of dreaming and planning, the college’s new health and science building Umpqua Hall opens to our students and the community this fall. Faculty are installing chemistry and biology equipment in a building abuzz with excitement. The Nursing Lab patients or “SIMS” are waiting. We have begun to inspire new generations of scientists, engineers and health care professionals.

The opening aligns with our college’s 60-year anniversary. It reinforces SWOCC’s heritage of offering people of diverse backgrounds the chance to attend a locally accredited college with modern facilities.

Did you know…

Umpqua Hall was one of two original buildings on the Coos Campus. Portland Architect David A. Pugh, of the globally influential firm Skidmore, Owings and Merrill (SOM), designed Umpqua in a “Modern Style”.

Modernism represented a new design movement away from earlier architectural styles defined by use of key features and ornamentation, toward a simpler, cleaner overall design achieved through careful consideration of form and materials. This architectural era ran from the 1930s through the 1970s, celebrating Western society’s embrace of philosophy, art and social organization.

The original building was 11,680 square feet and built by Donald W. Thompson Construction at a cost of $264,593. Eventually, the college added a mezzanine bringing the building to 14,800 sq. ft.

Naming and use

In 1965, Southwestern began naming buildings after landmarks and former post offices. This building recalls the Umpqua City post office near the mouth of the Umpqua River from 1851-1869, with the word “Umpqua” derived from indigenous people’s name for the area.

Umpqua served as the “shops” building for 30 years, hosting classes in welding, automotive, woodworking, carpentry and industrial technology. In 1994, the college discontinued classes in Umpqua Hall and in 2005 installed computer labs in the building, eventually using the space for storage and the campus security office.

Today

In 2018-20, the college renovated Umpqua for health labs and added the new 20,890 sq. ft. wing. It features a lecture hall, student collaboration areas and modern science labs. Designed by Opsis Architecture of Portland, the new construction reflects the original building’s Modernist character. It also showcases sustainable, engineered wood products with cross-laminated timber and glulam beams from regional mills.

At $25 million, this is the largest capital project in the college’s history and a triumph of teamwork. We owe a hearty THANK YOU to the hundreds of donors – individuals, families, alumni, educators retired and working, along with Southwestern students and staff, businesses, service groups, private and public grantors, and health care providers who turned a 20-year vision into reality.

Southwestern Foundation Congratulates 2021-22 Scholarship Recipients

Started at the Curry Campus . . . headed to a master’s degree in social work

Oregon Coast Culinary Institute’s Competition Team takes National Title again in 2021

Oregon Coast Culinary Institute’s Competition Team takes National Title again in 2021

SWOCC Then and Now

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