The Associate of Applied Science in Baking and Pastry Arts provides a broad foundation of baking and pastry theory and practical training necessary for success in the food service industry. Students will learn the art of creating exquisite baked goods, pastries, and confections, from traditional bread baking to masterful showpieces fit for the most elegant dessert finales imaginable. Students will also learn to use sugar, syrups, icings, and chocolate to create feasts for the eye and palate. Prepare for a career as a professional baker or pastry chef in a bakery, fine restaurant, resort, or on a cruise ship.
The Associate of Applied Science in 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 Garde 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 such as Sous Chef, Garde Manger, Kitchen Supervisor, and Restaurant Manager. In the spring of 2013 the Oregon Coast Culinary Institute (OCCI) at Southwestern was granted a seven-year accreditation with distinction by the American Culinary Federation (ACF). The ACF is the premier professional chefs’ organization in North America, focusing its efforts on offering education, apprenticeship and industry certification. During a three-day visit the federation reviewed the OCCI facility, curriculum, policies and procedures and OCCI was given an exemplary status. OCCI’s graduates will automatically gain the title of Certified Culinarian upon graduation, along with their associate’s degree.