Our Programs

Drummond Culinary Academy

Rancho Cielo’s Drummond Culinary Academy offers a comprehensive culinary arts curriculum and hands-on instruction working with hospitality and culinary industry professionals. Students gain real-life culinary experience serving the public on Friday nights in our dining room—a Blue Zone Project Approved Restaurant—and at local events in the community and on campus. Additionally, thanks to our partnership with Monterey Peninsula College, students can earn college credits in their hospitality program.

CERTIFICATIONS

Drummond Culinary Academy:

  • Culinary Certificate
  • Advanced Culinary Certificate
  • Front of the House Certificate
  • Advance Front of House Certificate

National Restaurant Association Education Foundation (NRAEF)

Restaurant Ready Certificate

ServSafe Food Handlers Certificate

California Restaurant Association Customer Service Certification

Monterey Peninsula College, Dual Enrollment: Hospitality 23

BENEFITS OF ALL PROGRAMS

Essential Resources and Wellness Services

Transportation Access

Skill Enhancement

Enriching Experiences

SCHEDULE

Monday – Thursday: 8:30am-3pm

Friday: 8:30am-1:45pm

 

PROGRAM DATES

August through June. Approximately 10 months to complete.

Ongoing/open enrollment

ELIGIBILITY

Ages 16 to 24

Not a high school graduate (has not earned a high school diploma)

  • Experience serving customers in the “front of house” and cooking in the “back of house” in Rancho Cielo’s dining room provides real exposure to what it is like working in a restaurant.
  • Creativity is encouraged; as they progress in the program, students create and provide input on Friday Night Dinner menus.
  • A 200-hour externship program working in local restaurants.
  • Attend and participate in local food-related events, including Pebble Beach Concours D’Elegance and Pebble Beach Food & Wine, Rancho Cielo’s Annual Culinary Round Up and more.
  • Mentorship from and networking with local industry professionals, including pre-employment training, professional attire, internships and a job fair through a partnership with the Monterey County Hospitality Association.
  • Internship opportunities with luxury hotels, including Quail Lodge & Golf Club, Bernardus Lodge & Spa and Ventana Big Sur.
  • Cook/chef
  • Garde manger
  • Pastry chef
  • Caterer

Students are encouraged to continue pursuing post-secondary education at Monterey Peninsula College, where they have dual enrollment in Hospitality coursework. Courses also prepare students for additional training, industry certifications and culinary school.

Course Sequences

This introductory course prepares students for personal and life management and builds a strong foundation for a culinary and hospitality career. 

This course prepares students with food production, preparation, service and pre-employment skills. Topics include planning, selecting, storing, purchasing, preparing, testing, serving and selling quality food and food products; nutrition and health; safety and emergencies; food safety and sanitation; meal management; food preparation; food purchasing; food in culture; the science of food and nutrition; food costs and production; and food technology.

This capstone course includes selecting and preparing food to conserve nutrients; learning kitchen operations and procedures and food safety, quality, and sanitation; identifying qualities of various foods; creating and testing recipes; and purchasing and maintaining supplies and inventory. Students also participate in practical opportunities, including internships throughout the summer and academic year.

THANK YOU TO OUR PARTNERS