Pioneer Pacific College

The Baking & Pastry Diploma program is designed to prepare graduates for an entry-level position in a variety of food-service industry work settings. The program emphasizes safety, sanitation, the understanding of weights and measures, ingredients, baking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs. They also produce breads and desserts for the school’s open-to-the-public restaurant which gives them valuable practical experience prior to their externship and graduation.

In the intensive, hands-on Baking & Pastry programs at Oregon Culinary Institute, we offer a methodical approach to classic principles and techniques. You’ll have the opportunity to learn product identification, weights and measures, how leavening agents work; the function of ingredients and how they behave under different temperatures; the mechanics of kneading and the art of blending; mixing methods and how they’re applied; the principles and idiosyncrasies of chocolate tempering and sugar work; the technique of cake formulas and assembly; and the delicate artistry of decorative showpiece work, such as wedding cakes. You will also have the opportunity to gain valuable practical experience, prior to your externship and graduation, by producing breads and plated desserts for OCI’S open-to-the public restaurant.

The Culinary Arts Diploma program is designed to prepare graduates for an entry-level position in a variety of food service industry work settings. The program emphasizes safety, sanitation, the understanding of ingredients, flavors, and cooking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs, and also work in the school’s open-to-the-public restaurant which gives them valuable practical experience prior to their externship and graduation.

The Hospitality Management Associate of Occupational Science program is designed to prepare graduates for a management career in a wide variety of food-service industry work settings. The core curriculum covers safety, sanitation, the understanding of ingredients, flavors and cooking methods, professional cuisine, culinary artistry, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education rounds out the program. Students learn through a combination of lecture, demonstration, extensive practice in the schools’ kitchen labs and open-to-the-public restaurant, and gain valuable experience during their externship at a school-approved industry property. Students choose between a major in Baking & Pastry or Culinary Arts.