Strategic Planning

Strategic Planningadmindig2022-01-19T13:17:58-05:00

Detroit Institute of Gastronomy is a student-centered Institute both in its philosophy and its operation.

Mission Statement

We are committed to providing quality education crafted to build students with well-informed minds, skillful hands, feet that willingly carry responsibility, heads held high in confidence, hearts for hospitality, and the spirit to serve others.

Development

Data collection, reported through the Institutional Effectiveness Report (IER) combined with input from internal and external stakeholders is the driving force behind the creation of the Strategic Plan. Through the systematic process of defining pillars and developing key indicators, DIG closely monitors performance metrics on a monthly, quarterly, and annual schedule.

Action Planning

Establishing action plans developed from the goals outlined in the strategic plan, and designed to meet the mission statement of DIG, the operational team implements continuous improvement in the educational delivery, offerings and overall institutional operations. Student success aligned with the Institutional Student Learning Outcomes (ISLO) is the primary motivation for improvement.

Strategic Plan

In 2021, DIG began the process of Strategic Planning after completing two full years of operations and educational delivery to create the

2022-2026 Strategic Plan

DIG is a registered “DBA” under the 501c3, Soil2Service

Begin Your Culinary Education Today at the Detroit Institute of Gastronomy

Detroit Institute of Gastronomy

2211 Gratiot Avenue
Detroit, Michigan 48207
313-312-4025
Office Hours:
Mon. – Sat. 9:00am – 5:00pm EST
[email protected]
Website Accessibility Coordinator – [email protected]

Our Catalog

Quick reference

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.

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.