Discover the art of cooking at the heart of the coast!

WHY CHOOSE OCCI?Cost: OCCI is one of the lowest priced culinary schools in the nation. Federal financial aid including, grants, low interest loans and work study are available for those students who qualify. Tuition includes books, three full sets of uniforms, a knife set, books and food and supplies (shoes are at your own cost). For tuition costs and more information regarding academic and financial planning, please call 800.962.2838 ext. 7195 or 7700 or visit our Web site at www.occi.net.

Length of Program: Culinary and academic classwork is completed in only 12 months, followed by a 3 month externship duringwhich you put your new knowledge to work.

Location: The majestic Oregon Coast with lots of opportunities for fun in and out of the classroom.

Facility: A brand new $3.5 million building with three classroom kitchens. Degrees: Associate of Applied Science: Culinary ArtsAssociate of Applied Science: Baking and Pastry Arts

Housing: On-campus, apartment-style housing with all the amenities including, satellite TV, Internet, local phone, and a variety of meal plans. Housing is a separate cost and requires a $250 deposit.

Outdoor Activities: Hiking, boating, beach combing, sailing, crabbing, clamming, fishing, hunting, sand dunes, kayaking, white water rafting, biking, world-class golf, bird watching, disc golf,

and more.

Cultural Activities: Art museums, historical museums, seven local theater companies, and

concerts.

Campus Culture: The opportunity to live on campus gives OCCI students a true college

experience and the flexibility to participate in college sports and other activities.

Ore

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The Oregon Coast Cul inary Inst i tute

We believe that a superior culinary education begins with the

mastery of basic principles. The solid foundation built at OCCI

enables students to prepare for a career in a wide range of food

service positions. From mastering basic knife skills, transforming

rice into risotto, or crafting elegant chocolate creations, students

will emerge from this program with the technical and leadership

skills necessary to command top jobs and salaries. Bring a generous helping of enthusiasm and a willingness to

work hard and learn. In turn, OCCI will provide you with the

tools for professional success in one of the country’s most

rewarding and growing industries — the culinary arts.

Find us on Facebook: www.facebook.com/culinaryarts

You’ve come to the r ight industr y.

By choosing a career in the culinary arts, you are choosing

one of the most exciting, fastest growing industries in the

United States.

As an educated culinary arts professional, your skills will be

highly sought by restaurants, resorts, clubs, cruise lines, hotels

and many other food service facilities.

Choose from a variety of positions to suit your creative

interests and talents. From pastry chefs to cooks, from kitchen

managers to executive chefs, the choice is yours, and the

possibilities are endless.

The Oregon Coast Culinary Institute is dedicated to the com-

plete success of its students, providing the expertise sought

by leading employers in the food industry. Congratulations on

taking this first step. You’ve chosen the right industry; now

choose the right school — Oregon Coast Culinary Institute.

Think small. With a low ratio of students to instructor in the

classroom, you will receive individualized, hands-on training

in a dynamic, challenging atmosphere that affords you every

opportunity to learn, practice and excel. To truly become a

leader in the culinary industry, it takes step-by-step, personal

instruction provided by certified experts. Beginning on your

first day of class at OCCI, you will learn from only the best in

the field — certified chefs with years of distinguished industry

experience as well as years of culinary teaching experience.

A super ior prog ram is the main ing redient .

From the k i tchen and c lassroom to nature ’s c lassroom.

After a day of preparing culinary delights, discover some of the

most awe-inspiring natural settings on the majestic coast of

southern Oregon. The OCCI campus is nestled in scenic Coos

Bay amid lush forests and hills, towering sand dunes and the

grandeur of historic lighthouses.

Recreational opportunities abound. Before or after class, take

a relaxing stroll on the shores of the roaring Pacific Ocean.

Hike through acres of pristine woods surrounding the campus

or watch playful sea lions from a rocky bluff overlooking the

water. Enjoy year-round biking, fishing, windsurfing, canoeing,

kayaking, rafting, crabbing and clamming.

A super ior prog ram is the main ing redient .

Affordabi l i ty—the ic ing on the cake.

At OCCI, we believe there is no reason why a top culinary

program can’t be affordable. We pride ourselves on combining

an outstanding educational experience with competitive tuition

rates so that our students derive the highest value for their

hard-earned educational dollars. We expect great things from

the graduates of our program, that’s why we provide highly

marketable culinary skills in conjunction with a practical fee

structure — we want to do everything possible to help you

succeed at the highest level. As a program of Southwestern

Oregon Community College, a two-year public institution

fully accredited by the Northwest Association of Schools and

Colleges, federal and State financial aid, scholarships, and loans

are available to OCCI students.

Our short, yet intensive, associate degree program will have

you out on the job market while students at other programs

are still sharpening their knives in the kitchen. The first 12

months you’ll receive a well-rounded professional education

with a solid foundation consisting of classic culinary theory,

technical skills and core academic courses such as English and

Computer Science. Demonstrations by guest chefs will add to

the diversity of the program and expose students to alternate

techniques and cuisine. After completing a year of coursework,

you’ll move into a 3 month externship where you’ll put your

culinary training to work.

We put your career goa ls on thefront burner.

Learn in comfort. Without the distractions and congestion that

can accompany urban culinary arts school campuses, OCCI

offers a safe, serene and stimulating environment — ideal for

learning and living.

In addition, as an OCCI student, you will enjoy access to the

many resources and privileges Southwestern has to offer,

including financial aid and career assistance, counseling, excep-

tional student housing, food service, and a new student

recreation center. Plus, with an array of student clubs and activi-

ties, and a myriad of outstanding men’s and women’s

athletic programs, there is never a moment without activity

or excitement on the Southwestern campus.

Campus l i fe for the d iscr iminat ing pa la te.

Student hous ing— a super ior p lace to hangyour chef ’s hat .

OCCI’s students have access to modern on-campus,

apartment-style housing on a first-come, first-served basis.

Housing units overlook scenic Empire Lake, and are typically

four-bedroom, two-bath units, with kitchens, patios or

balconies, storage, and living and dining rooms. All units are

fully furnished and include local phone service, satellite TV,

all utilities, computer data port, and Internet access in each

bedroom at no additional cost.

A s s o c i a t e o f A p p l i e d S c i e n c e C u l i n a r y A r t s

Program and course offerings subject to change without notice.

Fall Term Credit HoursCRT2000 Introduction to Professional Cooking 5CRT2001 Basic Food Preparation 6CRT2002 Introduction to the Food and Beverage Industry 1CRT2015 Sanitation and Safety for Managers 3MTH81 Applied Mathematics for Culinary Arts 4SP218 Interpersonal Communication 3Winter TermCRT2003 Baking and Pastry for Culinary Arts Majors 6CRT2005 Menu Planning and Design 1CRT2050 Regional and International Cuisine 6CRT2007 Inventory Control and Purchasing 1CRT2016 Culinary Nutrition 3CS120 Concepts of Computing 4Spring TermCRT2012 A La Carte Cooking I 6CRT2013 A La Carte Cooking II 6CRT2017 Restaurant Management and Supervision 3CRT2018 Culinary Arts Career Planning 1WR115 Expository Writing 3Summer Term CRT2004 Introduction to Vineyards and Beverages 2CRT2006 Restaurant Layout and Interior Design 2CRT2060 Garde Manger 8CRT2038 Applied Visual Principles 1HE250 Personal Health 3Fall TermCRT2280 Culinary Externship 12Total Requirements 90

Fall Term Credit HoursCRT2015 Sanitation and Safety for Managers 3CRT2031 Baking and Pastry Fundamentals I 6CRT2032 Baking and Pastry Fundamentals II 7MTH81 Applied Mathematics for Culinary Arts 4SP218 Interpersonal Communication 3Winter TermCRT2040 Culinary Arts for Baking and Pastry Majors 6CRT2033 Classic and Contemporary Cakes 4CRT2027 Basic Sugar 1CRT2028 Basic Chocolate 1CRT2016 Culinary Nutrition 3CS120 Concepts of Computing 4Spring TermCRT2007 Inventory Control and Purchasing 1CRT2018 Culinary Arts Career Planning 1CRT2026 Dessert Menu Development 1CRT2024 Frozen Desserts 3CRT2030 Bakery Design 3CRT2017 Restaurant Management and Supervision 3CRT2045 Retail Baking 7WR115 Introduction to Expository Writing 3Summer Term CRT2034 Advanced Sugar and Chocolate 2CRT2042 Wedding Cakes 3CRT2037 Plated Desserts 6CRT2038 Applied Visual Principles 1HE250 Personal Health 3 Fall TermCRT2280 Culinary Externship 12Total Requirements 91

A s s o c i a t e o f A p p l i e d S c i e n c e B a k i n g a n d P a s t r y A r t s

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Shawn L. Hanlin, CEC, ACE, AACExecutive Director. Since 2007Formal training: Hotel, Restaurant & Culinary Program at Santa Barbara City College. The Greenbrier Culinary Apprenticeship Program in White Sulphur Springs, West Virginia.Experience: Corporate Chef and Executive Chef/Director of Dining Services at Holladay Park Plaza, Portland, Oregon. Executive Chef, The Black Bass Grille, Rye, New York. Senior Chef with ARA and Gardner Merchant Food Service Companies at McKinley Chalet Resort,

Alaska; Bear Mountain Inn, New York; Reader’s Digest and General Electric World Headquarters. Member of The American Culinary Federation (ACF) since 1986; ACF Executive Chef Certification, 1995; ACF Certified Judge, 2003; received ACF Presidential Medallion, 2005; Western Regional Chef of the Year, 2006; New York Culinary Team 1992, Team USA 2000.

Thomas Roberts, CEC, CCEChef Instructor. Since 2002Formal training: Culinary Institute of America in Hyde Park, New York, Associate’s Degree in Culinary Arts. Member of The American Culinary Federation and The Oregon Educators Association.Experience: Owned and operated the International Café in Coos Bay, Oregon (1996-1999). Executive Chef Oswego Lake Country Club, in Lake Oswego, Oregon (six years). Previously to

that held various chef positions with Salishan Lodge in Gleneden Beach, Oregon and Timberline Lodge in Mount Hood, Oregon.

Nilda Garzelloni DoVale, CCCChef Instructor. Since 2003Formal training: Apprenticeship program at The Beverly Hills Hotel, Scandia Restaurant and the Hillcrest Country Club. Further training at the Hotel Mont Cervin in Zermatt, Switzerland.Experience: Pastry Chef for THC Waitomo Hotel, New Zealand (1987). Let’s Eat of Tiburon, an upscale deli, Marin County. Oregon Coast, cooking and managing several small restaurants and catering (1991). Began teaching in 2003 at OCCI, where she joined the ACF and became a

Certified Chef de Cuisine.

Tina Powers, CEPC, CEC, CCE, CMBBaking and Pastry Program Coordinator and Baking and Pastry Instructor. Since 2008Formal training: Chef ’s Certificate Program (1983) Diablo Valley College, California. Associates of Applied Science Degree in Culinary Arts and Management (2002), Metropolitan Community College, Omaha, Nebraska.Experience: Program Coordinator, Culinary Arts Program Metropolitan Community College, Omaha Nebraska (2002-2006). Director and Senior Instructor, Emily Griffith Opportunity

School, Denver, Colorado (1993-1997). RBA Certified Master Baker 2005. ACF Certified Culinary Educator and ACF Certified Executive Chef (1997, 2010). ACF Certified Executive Pastry Chef 2008; ACF Presidential Gold Medal 2005; NISOD Excellence in Education Award 2003; ConAgra Excellence in Education Award 2003.

Woojay Poynter, CSCBaking and Pastry Instructor. Since 2008Formal training: AAS in Culinary Management, Metropolitan Community College, Omaha, Nebraska.Experience: Externship in Novosibirsk, Russia. Worked in Hilton brand hotel properties in Omaha and restaurants specializing in Greek, Spanish and Pacific northwestern cuisine. Staged at Cosmos and Levain in Minneapolis, Radius in Boston, and Alinea in Chicago. Worked as a

sous chef at Lone Mountain Ranch in Bozeman, Montana. Taught at Western Culinary Institute prior to coming to OCCI. Has earned three gold, two silver, and one bronze medals in ACF competitions.

Darrell Folck, CEC, ACEChef Instructor. Since 2010Formal training: California Culinary Academy in San Francisco (1995).Experience: Chef Folck has worked as Apprentice at the Carnelian Room in San Francisco (1996-1998), Sous Chef at Maxwell Hotel (1998-1999), Kokkari Restaurant (1999), Executive Chef at Coto de Caza Golf Club in Mission Viejo (1999-2002). Instructor, California School of Culinary Arts (2002), Educator of the Year for CEC Corporation (2003), Executive Pastry

Chef, California School of Culinary Arts (2004), became Certified Executive Chef in (2005), Chocolatier of the Year, Los Angeles (2008), 1st Place Chocolate Salon, Los Angeles (2009), Top Ten Chef Instructor of the Year in the USA from Chef 2 Chef, (2009), Chef Educator of the Year for LCB, Los Angeles (2009). Became a Certified Executive Pastry Chef and ACE (2009).

Chef Instr uctors

O C C I E x t e r n s h i p s

While students spend many hours in the teaching kitchens mastering

their culinary, pastry and baking skills, having practical experience in

the culinary industry helps make you more marketable when you start

looking for your first professional culinary position.

The OCCI faculty work closely with each student that has completed

his or her course work to refer them to appropriate externship

opportunities. The extensive professional network of our chef

instructors helps our students to secure outstanding externship

placements and jobs upon graduation.

Most students are able to secure paid externships; some past

placements include:

Ahwahnee Hotel, Yosemite National Park, CA

Bandon Dunes Golf Resort, Bandon, OR

Bennison’s Bakery, Evanston, IL

Bluffs Run Casino (Harrah’s), Council Bluffs, IA

Cascade Baking Company, Salem, OR

Coeur d’ Alene Resort, Couer d’ Alene, ID

Great Harvest Bread Company, Boise, ID

Highliner Coffee Company, Sitka, AK

Innisbrook Golf & Country Club, Innisbrook, FL

La Patisserie Francoise, Arvada, CO

Marché Restaurant, Eugene, OR

Morrison’s Upstairs, Woodland, CA

Mr. Delicious Cheesecake Café & Bakery, Bismark, ND

Throughout the OCCI program, students are constantly taught the

expectations of the culinary industry and how to be culinary

professionals. They are held to a high standard of attendance,

conduct, safety, cleanliness and professional appearance. These skills

and knowledge are crucial when students interview for externships

and jobs and help OCCI students stand out from the competition.

River Oaks Country Club, Houston, TX

Roseburg Country Club, Roseburg, OR

Sandpoint Country Club, Sandpoint, ID

Solomon’s Bakery, Laguna Hills, CA

Spirit Mountain Casino, Grand Ronde, OR

Sun River Resort, Sun River, OR

Sybaris, Albany, OR

Taprock Northwest Grill, Grants Pass, OR

Three Squares Gourmet, San Diego, CA

The Heathman Hotel, Portland, OR

Westchester Country Club, Rye, NY

Wild Oats Market, Eugene, OR

Where wi l l I l ive?

Southwestern’s student housing apartments are located at the west

edge of campus along the shore of beautiful Empire Lake. Just over a

walking bridge is Empire Hall, home to the dining hall, student gov-

ernment, meeting rooms and the Hales Center for Performing Arts.

The units have private and shared bedrooms, two shared bathrooms

and a shared living room, kitchen, dining room, balcony or patio and

storage space. Each apartment is furnished with a kitchen table and

four chairs, a sofa and love seat, two end tables and a coffee table.

Kitchens have a full-size stove and refrigerator.

Each bedroom features an 80-inch twin bed and mattress, desk, chair,

dresser and closet with shelves. Bed lofting kits and extra dressers are

available for an additional fee per term. You receive local telephone

service with your own number, a mailbox, Internet access and satellite

TV service. These amenities and your utilities are all included in the

basic room rate.

Southwestern encourages students to take advantage of themed housing

and choose a theme that will help them attain their academic and career

goals. Current themes include academic pursuits, allied health, arts and

theater, culinary, and wellness. Choosing a theme does not lock students

into a field of study. However, living with students who have similar

interests is a way to build friendships and enhance learning.

Because many of the students attending Southwestern are far from

home, they may apply to stay on campus during a holiday or term break

if they are pre-registered for the following term. An additional charge

applies if you choose to stay on campus during winter break. Normally,

you may leave your possessions in your room at no charge during the

winter and spring breaks only if you are returning to the same room the

following term.

Hol idays and Breaks

Room assignments are made primarily by matching responses on the Student

Housing Application and Room and Board Agreements (the Housing

Preference section). To request a specific roommate(s), please submit your

applications at approximately the same time and make sure the request is

mutual. Student Housing assigns rooms on a first-come, first-served basis

according to the date we receive your reservation deposit and application.

Whom wi l l I l ive wi th?

Southwestern’s food service provider serves three scheduled meals per

day Monday through Friday in the Empire Hall cafeteria, and brunch and

dinner on Saturday and Sunday. If you live in student housing, a minimum

meal plan is included in the cost of student housing. Other meal plan options

are available.

Southwestern also tries to meet the special dietary requirements of students.

If you have special needs in this area, arrangements should be made with the

Housing Office prior to attending Southwestern.

When and where can I eat?

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Sample Apartment Floor Plan

How safe i s Southwestern?

Very safe — Southwestern is located in a rural area with a low crime rate. For added safety, Campus Security officers patrol the campus 24 hours a day.

Each out-of-district freshman student attending Southwestern is required to live

in student housing unless: he or she has dependents living with him/her, is a

veteran, or is 21 years of age or older prior to the first day of class.

Should I l ive in Student Hous ing?

Sizes: These are the average sizes of the following rooms. • Private/single room: 9 x 13 feet 2.7 x 4.0 meters • Shared/double room: 11 x 14 feet 3.4 x 4.3 meters

DECK

SingleBedroom

DoubleBedroom

LivingRoom

DoubleBedroom

SingleBedroom

Dining RoomStorage Storage

Bath BathKitchenStorage

One of the great advantages of Oregon Coast Culinary Institute is that you’ll

be attending a regular college that has a full schedule of sports, student clubs,

and student activities. You’ll be enjoying comedians, magicians, bingo, movie

nights, bowling, pizza parties, live music, plays and other entertainment. You

can participate in intramural sports or try out for our intercollegiate athletic

teams (we have 16). Attend basketball, baseball, softball, track, cross country,

wrestling, volleyball, and soccer games and meets. If that isn’t enough, your

Resident Assistants plan activities for each student housing building every term.

And if you still have energy left, canoe on Empire Lakes, learn to rock climb

at the Student Recreation Center, check out mountain-biking or other outdoor

recreation gear, or day-hike the incredible Oregon Coast.

What i s there to do in Coos Bay?

Financia l Aid Every degree-seeking student is eligible to apply for federal, institutional aid and

private scholarships. Most institutional aid requires full-time enrollment. In some

cases, scholarships may be available for part-time students.

2014-2015*Federal & State Grants (need not be repaid)* • Federal Pell Grant: $582 to $5,645 awarded • Federal Supplemental Educational Opportunity Grant: $100 to $600 awarded • Oregon Opportunity Grant: Variable awards Employment Programs • Federal Work-Study: $495 to $3,225 awarded per year • General Student Employment: variable awards • Athletic Work-Study, Athletic Student Employment • Work ExperienceInstitutional Scholarships — Up to 18 credits per term of tuition awarded • High Achiever Scholarship (full tuition waiver for 3.75 or greater cumulative high school GPA for up to 6 terms) • Athletic Scholarships • General Institutional Scholarships • Southwestern Foundation: variable awards • GED • Military Operation- Enduring Freedom and Iraqi Freedom (up to 6 terms of tuition)Loans — Federal Family Education Loan Program • Federal Stafford Loans: Up to $10,500 awarded** • Federal PLUS Loan** • Alternative Loans

* All amounts are subject to change. **Amounts vary according to federal regulations and year in college.

Priority FAFSA Application Dates

Summer 2014 .......................................................................... January 24, 2014Fall 2014 ...................................................................................... March 1, 2014Winter 2015.................................................................................... June 1, 2014Spring 2015 ............................................................................... August 1, 2014

Funds are limited and applications received after February 1, 2014 may beplaced on a waiting list for campus-based funds. To be considered for aid, Southwestern requires that a valid application be on file by the last date of your attendance for the term/year.* Dates are subject to change.

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• You must apply for aid every year. The academic and financial aid year at

Southwestern begins with summer term.

• Apply for federal financial aid by completing a Free Application for Federal

Student Aid (FAFSA) as soon as possible after January 1 of each year.

• Applications for institutional aid and private scholarships are generally

available after January 1 for the next academic year. Submission deadlines vary.

• The deadline for Southwestern Foundation Scholarships is March 1.

• Oregon State Scholarship Commission deadline is March 1.

When to Apply

Chef ’s TableCulinary students serve dinner for community members each Friday over the course of

the academic year at Chef’s Table, a high-end restaurant style dining experience at OCCI.

Students gain experience preparing, plating and serving multi-course meals, with a different

menu every week. It’s an outstanding opportunity for students to gain real-world restaurant

experience, while giving local community members another wonderful dining opportunity.

La Pat i sser ieBaking and Pastry Arts students who aspire to sell delicious baked goods, desserts and can-

dies to delighted customers will get their chance to start living the dream before they even

finish the program. La Patisserie is a student-run bake shop where students create a variety

of delectable baked goods, pastries and candies to sell to the public. La Patisserie is open

once a week over the course of the academic year, and the variety of baked goods grows

with students’ skills and abilities.

Opportuni t ies to grow

There are plenty of opportunities for

OCCI students to show off the skills

they are obtaining for family, friends

and staff members while gaining

valuable real-world experience.

John Scott (Wi l lamina , OR) Class of 2013“My experience at Oregon Coast Culinary Institute was a great opportunity to expand my culinary skills and knowledge. During my time here, I’ve developed excellent connections to further my culinary career. The skills and fundamentals instilled during my time here have already had great influence on my job placement at Bandon Dunes, and will continue to throughout my career.”

Hannah Russe l l (Graham, WA) Class of 2012

Michele Poteet (Lodi , CA) Class of 2012

“Coming to OCCI was one of the most rewarding decisions I’ve ever made. I originally only attended for the degree since I had professional experience prior to school, and thought I knew a substantial amount already. I have never been more wrong! The baking and pastry arts program at OCCI has stretched me and taught me more than I ever imagined it could. The chefs pushed me when I was too tired to push myself and encouraged me when I made mistakes. Even now that I am finished with school, they keep in touch and let me know that they are here to help if I need it. Thanks to the wide span of knowledge and experience that OCCI has given me, I was able to open my very own bakery just over a month after completing my externship.”

“OCCI has provided me with opportunities I had never known were possible. On top of being in a program working side by side with master chefs, I have been able to play softball, complete my externship on campus, and I am now completing my business degree. These opportunities are steps to fulfilling my dream of owning a bakery and they have given me the confidence to know I’ll be successful. I wouldn’t think of going anywhere else!”

American Cul inar y Federat ion Foundat ion

Accredited by the American Culinary Federation – the

premier chefs’ organization in North America – an Oregon

Coast Culinary Institute education is a cut above the rest.

OCCI Culinary Program graduates gain the title of Certified

Culinarian, and our baking and pastry students earn the title of

Certified Pastry Culinarian, along with an Associate of Applied

Science degree. This foundation gives them a strong foothold

to start their new careers.

The Oregon Coast Culinary Institute Youth Team competed

at the American Culinary Federation National Convention in

2010. Their hard work earned them the title of Team U.S.A.

to represent the USA in the 2012 Culinary Olympics (IKA) in

Erfurt, Germany. The team took home Gold Medals in the hot

food competition and Silver Medals in cold food.

A p p l i c a t i o n f o r A d m i s s i o nFollow these Steps to Enroll

A deposit of $250.00 will reserve your spot at OCCI

1. Complete this application form, enclose a check or money order for $40.00 (non-refundable), and return in the envelope provided: Southwestern Oregon Community College Attn: Admissions Office 1988 Newmark Ave. Coos Bay OR 97420

2. If you are under the age of 21, please send an official copy of your high school transcripts.

3. If you are transferring from another college or university, ask that institution to forward your official college transcript to the address below: Southwestern Oregon Community College Attn: Transcript Evaluator 1988 Newmark Ave. Coos Bay OR 97420

4. Take the placement tests. Applicants who have ACT or SAT scores may be able to use those instead. Applicants with prior college credit in math, reading and writing may be exempt. Please call (541) 888-7405 for details.

5. All out-of-district/out-of-state students attending Southwestern with less than 45 earned college credits are required to live in student housing unless they have a dependent, are a veteran, are 21 years of age or older prior to the first day of classes, or if student housing is full. If you have further questions, please call (541) 888-7635.

6. Additional forms and applications for admission, student housing and financial aid may be downloaded at http://www.socc.edu/future/index.html.

You wi l l rece ive a le t ter of acceptance af ter your appl icat ion i s processed.

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Educa t iona l Goa ls a t Sou thwes te rn Oregon Commun i ty Co l lege

Associate of Arts Oregon Transfer Degree –Transfers to any 4-year public college in Oregon1005 Associate of Arts Oregon Transfer

AAOT Areas of Specialization – 4-year major215 Administration of Justice011 Agriculture220 Anthropology020 Architecture103 Art100 Art History/Education830 Athletic Training194 Biochemistry/Biophysics040 Biology/Botany841 Child and Family Studies123 Chiropractic190 Chemistry065 Communications/Speech211 Community Service/Public Affairs070 Computer Science523 Dental Hygiene124 Dentistry – Pre Professional802 Education – Elementary Certification803 Education – Secondary Certification900 Engineering151 English214 Environmental Health and Safety196 Environmental Sciences603 Foreign Languages114 Forestry191 General Sciences491 General Social Sciences 101 General Studies – Art 490 General Studies – Humanities226 Geography195 Geology836 Gerontology102 Graphic Design837 Health and Health Education838 Health Care Administration225 History025 Horticulture199 Hospitality, Tourism and Recreation839 Human Development/Family Services538 Industrial Management998 Interdisciplinary Studies104 Interior Design054 International Studies601 Journalism021 Landscape Architect141 Law – Pre Professional142 Law Enforcement and Corrections201 Library Science539 Manufacturing Tech170 Mathematics127 Medical Imaging525 Medical Tech Prep126 Medicine

189 Microbiology005 Music302 Nursing198 Nutrition and Food Management840 Occupational Therapy125 Optometry213 Parks and Recreation Management121 Pharmacy 159 Philosophy835 Physical Education122 Physical Therapy192 Physics227 Political Science111 Psychology229 Religious Studies188 Science492 Social Science228 Sociology108 Theater Arts128 Veterinary Medicine407 Zoology

Associate of General Studies3001 Associate of General Studies (AGS) Associate of Science Oregon Transfer Degree– Business2004 Associate of Science/Oregon Transfer in Business (ASOT-Business)

ASOT Business Areas of Specialization051 Accounting056 Advertising010 Agriculture-Business106 Apparel Design/ Merchandising Management050 Business Administration804 Business Education224 Economics053 Public Relations

Associate of Science2002 Associate of Science

Associate of Science – Emphasis Areas2020 Childhood Education and Family Studies2003 Criminal Justice2019 Marine Biology2011 Mathematics2017 Natural Resources2018 Natural Science2016 Physical Education

Oregon Transfer Module8001 Oregon Transfer Module (1 yr.)

Associate of Applied Science4037 Administrative Office Professional4029 Baking and Pastry Arts4006 Business Management/Entrepreneurship4013 Childhood Education and Family Studies4034 Computer Information Systems4035 CIS Health Informatics4038 Criminal Justice4009 Culinary Arts4033 EMT/Paramedic4015 Fire Science Technology4023 Medical Assistant4900 Nursing4028 Welding and Fabrication

One Year or Less Certificates of Completion*Career Pathways Certificates of Completion6001 Accounting6040 Bookkeeping Clerical6016 Childhood Education and Family Studies7502 *Childhood Education and Family Studies (18 Credits)7504 *Childhood Education and Family Studies (30 Credits)6042 Clerical6013 Computer Information Systems7501 *Fire Science Technology Level 1 (18.5 Credits)6020 Fire Science Technology Level 27508 *Health Care Career Core (12 Credits)7505 *Infant and Toddler Development (18 Credits)7506 *Marketing (27 Credits)7507 *Medical Aide (32 Credits)6031 Medical Clerical7514 *Network Management (12 Credits)7527 *Office Receptionist (29 Credits)6015 Para Educator/Educational Assistant7530 *Parenting Education and Early Childhood Education Home Visitor (18 Credits)7533 *Personal Care Aide (13 Credits)7002 Personal Trainer/Aging Adult (15 Credits)7003 Personal Trainer/Group Exercise Leader (14 Credits)6032 Pharmacy Technician6035 Phlebotomy Technician7006 *Retail Management (33 Credits)6038 Rural Health Aide7513 *Software Support (16 Credits)7528 *Supervision (19 Credits)7531 *Support Technician6028 Welding and Fabrication7523 *Welding Assistant (18 Credits)7529 *Welding Technician (24 Credits)

Undecided (Must choose specific major within 1 yr.)1999 Undecided Transfer4999 Undecided Career Tech

Appl icat ion For Admiss ionSouthwestern Oregon Community College Admissions Office

1988 Newmark Ave. • Coos Bay OR 97420A non-refundable fee of $40.00 must accompany this application.

Personal Information: Providing your Social Security number is voluntary. If you provide it, the college will use your Social Security num-ber for keeping records, doing research, and reporting. The college will not use your number to make any decision directly affecting you or any other person. Your Social Security number will not be given to the general public. If you choose not to provide your Social Security number, you will not be denied any rights as a student. Please read the statement in your class schedule that describes how your number will be used. Providing your Social Security number means that you consent to use of the number in the manner described. Under Federal law, address information may be considered directory information for military recruitment purposes. Personally identifiable data may be reported to the IRS for tax credit eligibility.

El proveer su numero social es una accion voluntaria. El colegio lo utilizara para mantener sus archivos, hacer estudios, agrega relatando, extendido credito y cobrando las duedas. Su numero no ser proveido al publico en general. Si Ud decide no proveer su numero social no se la negara ningun derecho como estudiante. Favor de leer la frase en la pagina dos de su formulario de classes que describe como sera usado su numero. El proveer su numero indica que Ud da permiso que se use su numero en la manera descrita. Debajo de la le federal, la informacion de la diression puede ser consideria el directorio de informacion para intenciones de reclutarmente militar. Data personal de identificacion tal vez reportaria a la IRS para credito impuesto aceptabilidad.

1. Social Security Number or ID number:

____________________________________________________ (Required for all Financial Aid applicants)

2. Complete Legal Name:

____________________________________________________ Last First Middle

Birth Name:________________________________________ Last First Middle

Former Legal Name(s):_______________________________ Last First Middle

Preferred Name: ____________________________________ Last First Middle

3. Mailing Address:

____________________________________________________

____________________________________________________ City or Town State Zip Code

____________________________________________________ County Home Phone Cell Phone

Street Address (if different than mailing address):_____________________

4. Date of Birth:

____________________________________________________ Month Day Year

5. Email Address:

____________________________________________________

6. Emergency Contact:

____________________________________________________ Name Relation

____________________________________________________ Phone Email

7. Racial/Ethnic Information: (Voluntary question, but required for federal and state reports) Ethnicity: Hispanic or Latino Not Hispanic or Latino Race: (May check more than one) American Indian/ Alaskan Native Asian African American/Black White Native Hawaiian/Other Pacific Islander No Race Specified or Refused

8. Gender: (Voluntary question, but required for federal and state reports) Male Female

9. Residency: In-State Resident? US Citizen residing in OR, CA, ID, WA, NV Out of State Resident? US Citizen Non-OR, CA, ID, WA, NV Resident Non-Resident Alien? Have you lived in Oregon the last 90 consecutive days? Yes No

10. Employment: No Part-time Full-time

11. Background Information: Is English your native language? Yes No Are you a U.S. Veteran? Yes No Would you like more information on Veteran’s benefits? Yes No Would you like information sent to you about special needs accommodation services? Yes No Did either of your parents graduate from a four year college before your 18th birthday? Yes No

12. Enrollment Status: I will be starting Southwestern: Spring Term Fall Term Year_____________ I have attended Southwestern before: Yes No I have attended other colleges (See #15): Yes No

13. Educational Goals: (Enter the 4-digit code from the degree list: Culinary Arts - 4009; Baking and Pastry - 4029)

___________________________________________________________________________________________________________

If you entered 1005 above (the Associate of Arts Oregon Transfer), enter the 3-digit code from the back of the application that specifies the area of specialization you plan to pursue at a four-year institution:

___________________________________________________________________________________________________________

14. Educational Background: Last High School attended: ________________________________________________________________________________ Name City State

Are you still attending high school? Yes NoAre you a high school graduate? Yes NoYear of graduation______________If no, do you have a GED? Yes NoDo you have an Adult High School Diploma? Yes No

If you are an Oregon high school graduate,did you complete the Certificate ofInitial Mastery (CIM)? Yes No

Institution where GED or AHSD was earned:_______________________________________________Date earned: _____________

15. Previous Colleges Attended: List all institutions you have attended or are now attending. If you have never attended a college institution, write “NONE.” Please, no abbreviations. Transfer students must contact their previous institutions to have an official transcript sent to the college.

Name: Dates Attended: Degree Earned:State:

Name: Dates Attended: Degree Earned:State:

Name: Dates Attended: Degree Earned:State:

16. Education Objective: Do you plan to earn a degree/certificate at Southwestern? (Please circle only one) 1. Yes, Certificate or 2-year degree 4. Transfer to another 2-year college 2. Yes, High School diploma or GED 5. Take classes to transfer to a 4-year college 3. No, here to take classes 6. Undecided

17. Primary Goal: Which of the following is your primary goal in attending Southwestern? (Please circle only one) 1. Complete the Culinary Arts Program 5. Improve job skills 2. Complete the Baking & Pastry Arts Program 6. Explore career or educational options 3. Take classes to transfer to a 4-year college 7. Improve writing, reading, or math skills 4. Learn skills to get a job 8. Personal interest/enrichment

18. I certify that the information on this form is correct: ___________________________________________________________________________________________________________ Signature Date

Thank you for your application.

It is the policy of Southwestern Oregon Community College Board of Education that there will be no discrimination or harassment on the grounds of race, color, gender, marital status, sexual orientation, religion, national origin, age, political affiliation, parental status, veteran status or disability in any educational programs, activities or employment. Persons having questions about equal opportunity and nondiscrimination should contact the Vice President of Administrative Services in Tioga 512. Phone 541-888-7206 or TDD 541-888-7368. All other issues, concerns, and complaints should also be directed to the Vice President of Administrative Services for referral to the appropriate administrator.

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For more information please contact anOCCI Student Services Representative

1988 Newmark AvenueCoos Bay Oregon 97420-2912

800.962.2838 x7636877.895.CHEF

Fax 541.888.7454www.occi.net

Washington

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UtahFor more information contact:

admissions@occi.net877.895.CHEF

1988 Newmark AvenueCoos Bay OR 97420-9905

www.occi.net

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