The Associate of Applied Science (AAS) 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 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 positions such as sous chef, garde manger, kitchen supervisor, and restaurant manager.

Oregon Coast Culinary Institute (OCCI) at Southwestern was granted accreditation by the American Culinary Federation (ACF). This 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 ACF accreditation, OCCI’s graduates can gain the title of certified culinarian upon graduation, along with their associate’s degrees.

Entry Requirements

For application and fee information, contact OCCI Admissions at 541-888-7195.

Graduation Requirements

Students must complete a minimum of 90 credit hours with a cumulative Grade Point Average (GPA) of 2.0 or better. All courses in this program must be completed with a grade of 'C' or better. Twenty-four (24) credits must be completed at Southwestern before the AAS Culinary Arts degree is awarded.

Complete the graduation application process one term prior to the term of completion (e.g., spring term graduates must apply during winter term).

Pre-Program Courses

Students are required to take the following courses prior to the program courses, depending on students' college placement information. See advisor for details:

CIS90Computer Basics (or demonstrate proficiency)2
MTH20Basic Mathematics (or placement in higher math course)4
WR90RAcademic Literacy (or placement in higher writing course)4

Program Guide

Plan of Study Grid
First Year
FallCredits
CRT2000 Introduction Professional Cooking 5
CRT2001 Basic Food Preparation 6
CRT2002 Intro Food and Beverage Industry 1
CRT2015 Sanitation and Safety for Managers 3
CRT2039 Prof Pres for the Culinary Wrkfrc 1 3
MTH81 Applied Mathematics for Culinary Arts 4
 Credits22
Winter
CRT2003 Baking and Pastry for Culinary Arts 6
CRT2005 Menu Planning and Design 1
CRT2007 Inventory Control and Purchasing 1
CRT2016 Culinary Nutrition 2 3
CRT2050 Regional and International Cuisine 6
CIS120 Concepts of Computing 4
 Credits21
Spring
CRT2012 A La Carte I 6
CRT2013 A La Carte II 6
CRT2017 Restaurant Management Supervision 3
CRT2018 Culinary Arts Career Planning 1
WR115 Introduction to Expository Writing (or higher) 3 3
 Credits19
Second Year
Summer
CRT2004 Introduction Vineyards and Beverage 2
CRT2006 Restaurant Layout and Design 2
CRT2060 Garde Manger 8
HE250 Personal Health 4 3
CRT2038 Applied Visual Principles 1
 Credits16
Fall
CRT280C2 CWE: Culinary Arts 12
 Credits12
 Total Credits90

Program Student Learning Outcomes

Upon successful completion of this program the student will be able to:

  • Demonstrate understanding of safety and sanitation knowledge through application in the kitchen environment in areas of food handling and kitchen equipment use, including knife handling skills.
  • Demonstrate food preparation foundations through applications of basic cooking methods in the areas of the hot kitchen, cold kitchen, and pastry.
  • Become familiar with regional and international cuisines through a learned appreciation of native products, flavors and techniques.
  • Understand key elements of successfully operating food service establishments by utilizing concepts of nutrition, safe and profitable menu and restaurant design, and further applying critical thinking through food costing, purchasing and receiving, and supervisory management concepts.