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313-312-4025|info@dig.edu
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Accreditation

Accreditation

< 1 min read

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization by the Council for Higher Education Accreditation (CHEA) and the United States Department of Education. DIG has earned institutional accreditation from DEAC, along with programmatic accreditation for its Culinarian (Certificate), Sous Chef (Diploma), and Associate Degree in Culinary Arts (Degree) Apprenticeship Programs.

“Accreditation by DEAC is a reliable indicator of the value and quality of the distance education that an institution offers. In receiving this initial grant of accreditation, DIG has demonstrated its commitment to educational standards and ethical business practices that assure quality, accountability, and improvement in higher education”. 

Detroit Institute of Gastronomy

  • 2211 Gratiot Avenue
    Detroit, Michigan 48207

  • 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 non-profit, proprietary post-secondary education corporation and is recognized as a Registered Apprenticeship Program by the U.S. Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization by the Council for Higher Education Accreditation (CHEA) and the United States Department of Education. DIG has earned institutional accreditation from DEAC, along with programmatic accreditation for its Culinarian (Certificate), Sous Chef (Diploma), and Associate Degree in Culinary Arts (Degree) Apprenticeship Programs.

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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.

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