Detroit Institute of Gastronomy adheres to the satisfactory
academic standards outlined by its own policy, the ACFEF policies, as well as
the eligibility criteria of Federal Title IV financial aid.
To maintain a satisfactory academic progress at DIG,
students must maintain a minimum cumulative grade point average (CGPA) of 2.0, pass
67% of all credits attempted, maintain a minimum of 75% average POC of OJL
apprenticeship working hours and remain within a maximum time frame (MTF) for
program and apprenticeship hours completion of 1.5 times the length of the
program. All quarters of a student’s enrollment count when assessing SAP,
including quarters when a student does not receive Federal Student Aid (FSA)
Cumulative Grade Point Average SAP
CGPA – The CGPA is
calculated on a scale of 4.0 and is cumulative (includes entire program
Pace of Completion (POC) SAP
Hours Completion –
Grades A, B, and C are considered “satisfactory” in the calculation of successful
completion. The completion rate is
calculated by dividing the cumulative number of credit hours the student has
successfully completed by the number of cumulative credit hours the student has
Maximum Time Frame
(MTF)– the student must complete the program within one and one-half times the
length of the program in which they are enrolled. The culinary arts program consists of 97
credit hours required for graduation.
The student is eligible to take up to 145 credits to complete the program.
Apprenticeship Working Hours – the student must
complete the apprenticeship working hours within one and one-half times the
length of the program in which they are enrolled. The apprenticeship portion of the program
consists of 4000 hours required for graduation.
The student is eligible to take up to 12 quarters to complete the program.
If a student is not meeting any one of the SAP
requirements the student will be placed on SAP probation. When placed on SAP probation,
the student will work with their concierge to develop an academic counseling plan (ACP) designed to return the student status
back to good standing as soon as possible. Once the student has regained SAP,
the probation status will be removed.
Toque List – Students
who maintain a quarter GPA of 4.0 while earning at least 12 credits and who are
in academic Good Standing are placed on the quarterly Toque List.
Director’s List –
Students who maintain a quarter GPA of 3.5 while earning at least 12 credits
and who are on academic Good Standing are placed on the quarterly Director’s
Honor Graduate – Students
completing program requirements with a cumulative grade point average (CGPA) of
3.75 or higher will be recognized as an honor graduate.
Honor Graduate with
Distinction – Students completing program requirements with a cumulative
grade point average (GPA) of 4.0 will be recognized as an honor graduate with
Good Standing – Students, both full-time or part-time who maintain a quarter GPA of 2.0 and/or a maximum time frame (MTF) of 1.5 times the length of the program, are considered in good standing.
Full-Time – Students taking at least 12 credits per quarter.
Part-Time – Students taking less than 12 credits per quarter.
– Students who fail to maintain a CGPA of 2.0 and/or pace of completion (POC) are
placed on academic probation. The purpose of academic probation is to alert the
student to the need to improve performance.
– Students on probation who fail to meet the requirements of the academic counseling plan (ACP) are placed on
suspension. This designation is printed on the official transcript. A student
placed on academic suspension must stay out of school one full semester before
applying for readmission.
Academic Suspension – Students placed on the first academic suspension are
eligible to reapply for admission following the one quarter’s suspension. For
any subsequent suspensions, students are eligible to reapply after one calendar
year provided the program can be completed in within the MTF.
Students who do not attend Detroit Institute of Gastronomy for
two consecutive quarters will be required to complete updated course
requirements for their program of study.