Utilizing the US-DOL registered, American Culinary Federation Education Foundation’s Apprentice curriculum guidelines, enhanced with unique course offerings, the student is fully engaged in a “learn while you earn” environment. Over seven globally recognized certifications are built into the program to measure student progress and produce a graduate that is ready to launch their career.
Since 1937, the U.S. Department of Labor (DOL), Office of Apprenticeship (OA) has worked closely with employer and labor groups, vocational schools, state apprenticeship agencies, and others concerned with apprenticeship programs in U.S. industry. Detroit Institute of Gastronomy is registered with the State of Michigan Department of Labor as a Culinary Arts Apprenticeship Program allowing students access to many opportunities.
In 1979, the ACFEF apprenticeship program became a US DOL registered apprenticeship program. This program was developed with the help of Jack Braun, CEC, AAC, Ferdinand Metz, CMC, AAC, and L. Edwin Brown. This program took the traditional European system of apprenticeship and combined it with the education system of the United States. Over the years of development and refinement, this program is a dynamic culinary arts program that combines on-the-job learning with online classroom instruction to provide future culinarians entering today’s workplace with comprehensive training in both the practical and theoretical aspects of work required in this highly skilled profession.
The standards of this training program are developed by chefs with a realistic view of a foodservice operation that includes competency-based learning objectives designed for the classroom and workplace setting. This model is purposefully designed to provide complimentary and reinforceable knowledge and skills.
Places of Employment
Below is the list of incredible places of employment that are partnered with DIG. As our list continues to grow, this is a selection of our partners that provide the “on the job training” that is required in our apprentice program. Upon successful enrollment, DIG Students will have the opportunity to interview at one of these places to secure their PAID skills development while on the job.
Michigan State University
Offering 10 residential dining halls with vegetarian options, comfort food, grill items, salads, desserts, international cuisine, pizza and sandwiches, breakfast items and more!
Mitten and Boot Cafe and Fine Foods
Mitten and Boot is a life long dream of Chef Mike to combine two passions, his Italian heritage and his love for his home [...]
Miya Japanese Bistro
Located at 62 E. Third Street, Suite 2 in Winona, MN, this Japanese bistro specializes in sushi and other classic Japanese Cuisine. Website
Oakland Hills Country Club
As stewards of one of the great golf venues, the members of Oakland Hills seek to preserve our history and traditions.
Shangri-La Resort
Shangri-La Resort, nestled on Monkey Island on Northeastern Oklahoma’s Grand Lake O’ The Cherokees, is the ultimate getaway destination. Championship Golf, Activity Park, Racquet [...]
Story Point
Creating deep meaningful connections is our business. We have an Employee First culture, focused on creating the absolute best work experience for our employees.
The Inn at St. John’s
Two distinct and delicious dining options are available at The Inn at St. John’s. Whether you are looking to dine handsomely or nosh casually, [...]
University Club – MSU
First organized by MSU faculty in 1929 as the State College Club, the U-Club has a long and distinguished history of serving the university mission, [...]
University of Michigan
Our emphasis is on creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations.
The Detroit Institute of Gastronomy culinary arts program is a comprehensive hands-on culinary arts program designed to expand the student’s understanding of cooking and gastronomy through on-the-job training combined with distance education instructor led classes.
