Instructor Qualifications

Instructor Qualifications

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Apprenticeship Instructors: Minimum Qualifications #

Associate degree in Culinary Arts from an appropriately accredited institution or a graduate of an ACFEF NAC apprenticeship program or ACF Certified or certifiable at Chef de Cuisine (CCC).
Meet the State Department of Education’s requirements for a vocational-technical instructor in the State of registration, or be a subject matter expert, which is an individual who is recognized within an industry as having expertise in a specific occupation.

Related Instruction Instructors: Minimum Qualifications #

A Bachelor’s degree and demonstrate expertise in the subject field of the discipline.
DIG recognizes an individual that possess a minimum of an associate degree in culinary arts from an appropriately accredited institution and both American Culinary Federation certifications of Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) as the equivalent to a master’s degree.

Detroit Institute of Gastronomy

2211 Gratiot Avenue
Detroit, Michigan 48207
313-312-4025
Office Hours:
Mon. – Sat. 9:00am – 5:00pm EST
[email protected]
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DIG is licensed in the State of Michigan as a non-profit, proprietary post-secondary education provider and recognized as a Registered Apprentice Program with the US-Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization through the Council of Higher Education Administration (CHEA)/United States Department of Education. DIG has earned institutional accreditation along with both the Culinarian and the Sous Chef Apprenticeship Programs, earning programmatic accreditation.

Distance Education Accrediting Commission

Detroit Institute of Gastronomy is committed to a policy of non-discrimination. No person shall be excluded from participation in, denied benefits of, or be subject to discrimination under any program or activity sponsored or conducted by Detroit Institute of Gastronomy on any basis prohibited by applicable law, including, but not limited to race, color, creed, age, marital status, national or ethnic origin, religion, sex (including pregnancy and gender identity), sexual orientation, disability, political affiliation or belief, genetic information, status as a qualified disabled veteran or Vietnam era veteran or a person 40 years or older. Detroit Institute of Gastronomy will take affirmative action to provide equal opportunity and will operate the program as required under Title 29 CFR Part 30.