Southwestern Oregon Community College’s Oregon Coast Culinary Institute received some welcome news July 15 when their Baking and Pastry Arts Program was awarded American Culinary Federation (ACF) accreditation.
The designation means the program is among the best in the educational industry in the region and country. The accreditation is the culmination of almost a year of work and visits between the ACF and OCCI. Students that graduate from the OCCI Baking and Pastry Arts will obtain an associate’s degree and are designated Certified Pastry Culinarians.
With the help of our caring staff, dedicated and talented instructors, great students and supportive administration, we achieved program certification for the Baking and Pastry program,” said Tina Powers, CMB, Baking and Pastry Coordinator.
The American Culinary Federation, a not-for-profit organization for chefs, was founded in 1929. The ACF’s mission is to make a positive difference for culinarians internationally through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. Accreditation establishes standards, accountability, credibility, up-to-date practices, a high level of professionalism, and a marketing tool for recruiting students. It essentially assures participants that the institution and staff are qualified to teach and that the participants will attain a certain level of proficiency through a quality education. ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA).
“With the help of our caring staff, dedicated and talented instructors, great students and supportive administration, we achieved program certification for the Baking and Pastry program,” said Tina Powers, CMB, Baking and Pastry Coordinator. “In one year we grew from ten to 37 students, and we are facing wait lists starting this September. The quality of our program has been enhanced by curriculum and outcomes based on the highest standards of the industry standard bearers, the American Culinary Federation and the Retail Bakers of America. With our accreditation, we stand amongst the best of all culinary schools in the United States.”