This year’s Oregon Coast Culinary Institute cohort students saw themselves off in style, putting together a special lunch for their friends, families and Southwestern Oregon Community College officials.

As somewhat of a capstone project and celebration of completing their classroom courses at OCCI the students prepared a stunning lunch of prime rib, halibut stuffed with shrimp and crab, garlic mashed potatoes, roasted vegetables and an ample dessert selection. At the conclusion of lunch, the audience listened as OCCI Executive Director Shawn Hanlin, Baking and Pastry Arts Program Director Kevin Shaw and students Kevin Kipling and David Hutchinson talked about their experiences with the program.

Each student then was recognized for completing the classroom portion of their training. Now the students will be required to complete externships in their chosen fields at locations across the country. Once they complete their fall externships, the students will fulfill the requirements for their associate’s degrees, as well as receive Certified Culinarian status with the American Culinary Federation.

The following students have completed coursework required for the associate’s degree and are scheduled to complete their externships in the fall: Shelene Alyxander, Jared Bourassa, Ryan Bradley, Eric Brophy, Grace Brown, Xanth Brumit, Lola Butler, Mallori Cay, Jarod Collins, Greg Cooper, Brendan Fisher, Marc Flackus, Randall Ford, Jason Garrison, Patrick Glen, Philip Hamilton, Ladawna Higman, Sara Hockema, David Hutchinson, Jacob Johnson, Kevin Kipling, Seth Kuykendall, Kristopher Manwell, Bonnie Otero, Katrina Perkins, Julia Pilant, Jessica Ray, Joy Ross, Elizabeth Sanders, Brett Schafersman, Samuel Scharer, Anton Strom, John Struve, Tarah Tams and Roman Watt.