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 an Associate Degree in Applied Science (AAS) in the Culinary Arts along with 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. All credentials are available in the AAS Culinary Arts, 2-year program.