Apprenticeship

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Apprenticeship is an old and time-honored method of developing skills. #

Apprenticeship training in culinary arts has been modernized to incorporate the learn by doing hands on kitchen training with online content delivery which has created a high-quality method to acquire skills at the same time exploring the opportunities which exist within the culinary profession.

Apprentices are members of a production force as they train on the job and in the virtual classroom. Apprentices are paid wages and work a regular workweek.

Detroit Institute of Gastronomy

2211 Gratiot Avenue
Detroit, Michigan 48207
313-312-4025
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Mon. – Sat. 9:00am – 5:00pm EST
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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.

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.