The 2-year Sous Chef Program and the 1-year Culinarian Program are licensed by the Michigan Department of Labor & Economic Opportunity in the State of Michigan as a post-secondary proprietary, non-profit school. All apprentice programs have been fully registered with the U.S. Department of Labor and approved by the American Culinary Federation Education Foundation. DIG is a Recognized Quality Education Provider (RQEP) of the World Association of Chefs Societies.
Detroit Institute of Gastronomy
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.
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.