A skosh more than eggs and flour goes into the curriculum mix at the Oregon Coast Culinary Institute’s Baking and Pastry Arts Program.

In addition to baking a lot of bread, cakes and cookies, students have had to meet various standards and participate in externships to graduate from Southwestern Oregon Community College’s culinary school.

All that work in front of hot ovens is paying off for student bakers. The American Culinary Federation awarded accreditation to the program last week.

“What it means when you leave a program that is accredited is you have the potential to earn more money. It also legitimizes your craft,” said Chef Tina Powers, OCCI’s baking and pastry coordinator.

Students who graduate from OCCI Baking and Pastry Arts will earn associate’s degrees and will be considered Certified Pastry Culinarians, Powers said.

According to the college, accreditation assures that a program meets minimum standards and competencies set for faculty, curriculum and student services. It essentially assures participants that the institution and staff are qualified to teach and that the students will attain a certain level of proficiency. A not-for-profit organization for chefs, The ACF was founded in 1929.

The new designation is the culmination of almost a year of work and visits between the ACF and OCCI. Powers, a certified master baker, said that since joining the college in March 2008, she has striven to bring its curriculum in line with ACF standards. In fact, one of the reasons she was hired was to help gain that designation.

Many companies that hire baking and pastry chefs require accreditation, Powers said. OCCI’s culinary program already had ACF accreditation.

“The standards are tough and it enhances what we do. The hope and the goal is to build a better employee, build a better student ... enhance the craft and enhance the industry,” Powers said. “The more you learn, the more you earn.”