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In 2013, OCCI received the Exemplary Program Award and both the Baking and Pastry Program and the Culinary Arts Program received continuing program accreditation for 7 years through the American Culinary Federation, ACF . With the accreditation, OCCI&rsqu...
Next Visit: October 2025
Program Outcome Infographics
Cohort Graduation Rate, Placement and Wage Gain Data (data based on cohorts and reported fall 2 years later)
2020 - report available by contacting the Accreditation Liaison Officer
2013 - report available by contacting the Accreditation Liaison Officer 2009 - Baking and Pastry: initial program accreditation
2009 Summary Report Baking and Pastry
2007 - Culinary Arts: initial program accreditation
Annual Reports - available by contacting the OCCI Campus Contact
The ACF accreditation is based on a variety of factors including quality of curriculum, instruction, student success, administration of the program and student service. As part of Southwestern, OCCI already enjoys institutional accreditation with the Northwest Commission on Colleges and Universities but this program accreditation is a feather in the cap of the OCCI Culinary Arts program by showing its value in providing practical skills and training beneficial to both future Culinary Arts and Baking and Pastry Arts professionals.
Upon graduation, completing the application and gathering the proper documentation; students will become Certified Culinarians or Certified Pastry Chefs. For information on becoming a Certified Culinarian, or Certified Pastry Chef, visit the American Culinary Federation Membership/Certification page to download the forms.
The Culinary Arts Degree Program was originally granted program accreditation through the American Culinary Federation, (ACF) in 2007 and the Baking and Pastry Degree Program in 2009. American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) program accreditation is a process of self-review and demonstrates "that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services".
American Culinary Federation 180 Center Place Way St. Augustine, FL 32095 (904) 824-4468 Fax: (904) 940-0741
Campus Contacts: Randy Torres, CEC, AAC Executive Director 1988 Newmark Ave Coos Bay OR 97420 (541) 888-1546 Email
or contact the Accreditation Liaison Officer