Mission Statements

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Soil 2 Service Mission #

Soil2Service, Inc. (S2S) is a Michigan Non-Profit Corporation organized under Section 501(c)3 of the Internal Revenue Service code. S2S is organized exclusively for charitable, educational, and/or scientific purposes.

Mission: “Soil2Service, Inc. providing education, awareness and experiences designed to enhance the livelihood of individuals and communities while supporting a sustainable food system”.

Detroit Institute of Gastronomy (DIG) is the education division of Soil2Service, Inc.

The Detroit Institute of Gastronomy Mission #

Detroit Institute of Gastronomy is empowered, focused, and committed to providing transformative educational experiences. #

We empower aspiring culinary artisans through an immersive chef driven apprenticeship education. #

We deliver focused, industry relevant, online education paired with real-time, in field practical skill application. #

We graduate students with well-informed minds, skillful hands, feet that willingly carry responsibility, heads held high in confidence, hearts of hospitality and the spirit to serve others. #

Detroit Institute of Gastronomy

2211 Gratiot Avenue
Detroit, Michigan 48207
313-312-4025
Office Hours:
Mon. – Sat. 9:00am – 5:00pm EST
[email protected]
Website Accessibility Coordinator – [email protected]

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DIG is licensed in the State of Michigan as a non-profit, proprietary post-secondary education corporation and is recognized as a Registered Apprenticeship Program by the U.S. Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization by the Council for Higher Education Accreditation (CHEA) and the United States Department of Education. DIG has earned institutional accreditation from DEAC, along with programmatic accreditation for its Culinarian (Certificate), Sous Chef (Diploma), and Associate Degree in Culinary Arts (Degree) Apprenticeship Programs.

Distance Education Accrediting Commission

Detroit Institute of Gastronomy is committed to a policy of non-discrimination. No person shall be excluded from participation in, denied benefits of, or be subject to discrimination under any program or activity sponsored or conducted by Detroit Institute of Gastronomy on any basis prohibited by applicable law, including, but not limited to race, color, creed, age, marital status, national or ethnic origin, religion, sex (including pregnancy and gender identity), sexual orientation, disability, political affiliation or belief, genetic information, status as a qualified disabled veteran or Vietnam era veteran or a person 40 years or older. Detroit Institute of Gastronomy will take affirmative action to provide equal opportunity and will operate the program as required under Title 29 CFR Part 30.