Right To Know

Right To Knowadmindig2023-12-12T13:05:17-05:00

Higher Education Act of 1965 (HEA)

The Higher Education Act of 1965 (HEA), as amended by the Higher Education Opportunity Act of 2008 (HEOA), includes many disclosure and reporting requirements. A disclosure requirement is information that a postsecondary education institution is required to distribute or make available to another party, such as students or employees. A reporting requirement is information submitted to the U.S. Department of Education or other agencies. Disclosure and reporting requirements sometimes overlap.

Source: https://nces.ed.gov/pubs2010/2010831rev.pdf

Privacy of Student Records

Services for Student’s with Disabilities

Student Diversity

Population Demographics – Page 7-9

Price of Attendance

Net Price Calculator

Refund Policy

Textbook Information

Educational Programs

Instructional Facilities

Place of Employment

On Line Classes

Faculty – Governance

Faculty Qualifications

Governance

Transfer of Credit Policy

Copyright Infringment – Policies and Sanctions

Computer Use

Student Activities

Crime and Safety

Vaccinations

Retention – Page 7-8

Completion – Graduation Rate – Page 7-8

Placement Rates – Apprentice Wage

Voter Registration

Financial Assistance

Student Achievement Disclosures

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]

Our Catalog

Quick reference

DIG is licensed in the State of Michigan as a non-profit, proprietary post-secondary education provider and recognized as a Registered Apprentice Program with the US-Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization through the Council of Higher Education Administration (CHEA)/United States Department of Education. DIG has earned institutional accreditation along with both the Culinarian and the Sous Chef Apprenticeship Programs, earning programmatic accreditation.

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.