Credentials Available from the Detroit Institute of Gastronomy

Included in its educational program DIG offers, the American Culinary Federation (ACF) certification practical and written exams for the Certified Fundamentals Cook®, Certified Culinarian®, and the Certified Sous Chef®. To increase the value, credibility and recognition of ACF Certification, the final certification in the program, the Certified Sous Chef®, is accredited by the National Commission for Certifying Agencies (NCCA).

Successful completion of these skill level appropriate exams results in the student earning these USDOL recognized stackable credentials. A student earns the ability to test for certification after the successful completion of the education and on the job learning and passing the exams.

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