Apprentices are:




  We are focused on building a talent pipeline for the culinary industry with our employer partners.

Apprentice education at DIG ensures the student is an employee first!

DIG Culinary apprenticeship combines paid and structured on-the-job training with food theory classes.

Employer involvement is the foundation of our registered apprenticeship program. DIG works with you to select the best fit for your Place Of Employment.

Before a student is recommended to a State of Michigan food service establishment for apprenticeship, it must be approved according to the ACFEF National Apprenticeship Committee Standards, recognized by the local DIG Advisory Committee and has agreed to employ, pay, train and rotate apprentice(s) through the required on the job learning sections. The supervising chef (mentor) must be certified/certifiable as a Certified Chef de Cuisine®/Certified Executive Pastry Chef® or higher.

Places of Employment

Below is the list of incredible places of employment that are partnered with DIG. As our list continues to grow, this is a selection of our partners that provide the “on the job training” that is required in our apprentice program. Upon successful enrollment, DIG Students will have the opportunity to interview at one of these places to secure their PAID skills development while on the job.

Cultivating Places of Employment

DIG has establish a list of potential Places of Employment (POE) in the community that meet the qualifications for an ACFEF-recognized apprenticeship program. As part of the enrollment process, the concierge will discuss the most current POE site availability. If an approved POE is not currently in the student’s community, the concierge team will work with the student to cultivate one. Please note that the cultivation of a new POE may take some time, which can result in the student’s delayed start of the Sous Chef Apprenticeship program. DIG does not guarantee that a POE that meets the qualifications for an ACFEF-recognized apprenticeship program can be found in every community.

  • Guarantee the apprentice all the rights, privileges, and benefits that other similar employees receive.

  • Adhere to the conditions of any ongoing labor contract.

  • Provide a device to capture skills completed or permit the apprentice use of a device to capture required skills (i.e. digital camera).

  • Provide opportunity for the apprentice to complete 100% of OJL Level I & II sections and 80% of OJL Level III sections.

  • Employ the apprentice as a full-time employee and provide regular progressive wages based on skill acquisition.

  • Provide a sanitary and safe work environment.

  • Must have a qualified Supervising Chef.

  • The apprentice to mentor ratio cannot exceed 3:1.

Begin Your Culinary Education Today at the Detroit Institute of Gastronomy