Mission Statement

We are committed to provide quality education crafted to build students with a well-informed mind, skillful hands, feet that willingly carry responsibility, a head held high in confidence yet bowed down in respect, a heart for hospitality, and the spirit to serve others.

Philosophy

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

With our industry partners, we lead the way in preparing students by supporting and empowering their achievement of knowledge, skills, and abilities resulting in productive individuals who contribute to their community, continue lifelong learning and become global citizens.

We affirm equal access to all aspects of the institute for the diverse population it serves. The institution approaches all endeavors with the highest standards of ethics and professionalism focused on increasing and enhancing employment opportunities for students who graduate from DIG. The institute, with its faculty and staff, is committed to excellence in its services, programs, and practices which meet rigorous standards established by education industry professionals. Graduates, upon completion of the program, should possess the requisite knowledge and skills to meet their educational goals.

Guiding Values

Detroit Institute of Gastronomy students are committed to being successful in life and career.

Part of the preparedness for a successful life after Detroit Institute of Gastronomy involves self-commitments that ensure the path to graduation or other identified academic goals. Therefore, students at Detroit Institute of Gastronomy have endorsed the following five guiding E.A.R.T.H. values:

  • Educate ourselves by asking questions, utilizing resources, and being disciplined to complete what we start.

  • Appreciate people around you, ingredients you utilize, and skillful work habits.

  • Respect the process, the systems, and the craft of cooking for others

  • Transcend life’s expectations, situations, and implications.

  • Help develop hospitality in ourselves and others as we grow in service to our community.

Institutional Governance

The Soil2Service, Inc. Board of Directors oversee and provide leadership which assures ethical decision-making processes in the efficient and effective use of the institute’s resources, enabling the achievement of strategic initiatives in the successful education of its students.

Advisory Committee

Detroit Institute of Gastronomy systematically seeks program guidance and support from an advisory committee made up of representatives from education, industry and human resources. The committee’s opinion is a basis for evaluating and improving curricula, instructional materials, method of delivery, as well as the discovery of alternate student learning experiences and student services. Committee’s support aids in the development of sponsoring apprenticeship sites, apprenticeship placement, recruitment of qualified instructors, and support of student satisfaction. DIG regularly collects evidence that students are satisfied with the administrative, educational, and support services provided.

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

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