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®. These certifications are recognized by the US Department of Labor as a progressive certification ladder, leading the student-apprentice to a life long professional development path.
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.
Seven globally recognized certifications built into the DIG Sous Chef culinary arts program are:
NRAEF ServSafe® Food Protection Manager
World Food Safety Organization (WFSO) – Essentials of Food Hygiene
World Food Safety Organization (WFSO) – HACCP Level 1
Customer Service Institute of America (CSIA) – Principles of Customer Service