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Instructor Qualifications

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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

  • 260 Vinewood Street
    Detroit, Michigan 48216

  • 313-312-4025

  • Office Hours:
    Mon. – Sat. 9:00am – 5:00pm EST

  • info@dig.edu

  • Website Accessibility Coordinator – jeremy@soil2service.org

Our Catalog

DIG is licensed in the State of Michigan as a tax exempt 501c3 non-profit, proprietary post-secondary education corporation and is recognized as a Registered Apprenticeship Program by the U.S. Department of Labor.

DIG holds institutional accreditation from the Distance Education Accrediting Commission (DEAC), an accrediting body recognized by both the Council for Higher Education Accreditation (CHEA) and the U.S. Department of Education. DIG offers the following apprenticeship programs: Culinarian (Certificate), Sous Chef (Diploma), and Associate Degree in Culinary Arts.

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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.

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