I'm currently in the culinary management program at ICE and although it was designed by one person, there are many different instructors. However, you will have only one primary instructor throughout your program. The three instructors I've had contact with for more than 10 minutes seem to be very well qualified to teach these courses. They've had years of experience in the restaurant field and successes and failures to draw on to teach the important details.
If possible, I would suggest trying to enroll in one of the CMD programs that are held during the daytime, as this may increase your chances of visiting different sites - restaurants, shops, purveyors - on the "off hours."
As for my experience, so far so good... one of the best things they do is bring in successful well known restauranteurs and people in the business to talk to the students. I'm not sure where else you could get this kind of expertise aside from reading books, which is much less personal and offers no opportunity to ask questions and get answers.
There are a large array of people in these classes, from 18 year old culinary students with little or no "real world" restaurant experience, to 40 something career changers with a passion for food and who were sick of their jobs.  |