Pros: Passionate professional Chef/Instructors, solid curriculum and equipment.
Cons: Discipline in the classroom and lab.
I have been in the Culinary Arts and Management (Associate Degree) program for two semesters. The Chef/Instructors are all well qualified and their passion for Culinary Arts and teaching is clearly apparent.
The curriculum does provide a good foundation in culinary fundamentals and the graduate will be well prepared to enter the industry in any entry level position. With hard work and determination they will be able to quickly establish themselves and begin working up the ranks.
The "extra's" are available for the asking. There is ample opportunity to come in before or after class hours and on off days to refine your skills either with the assistance of the Chef/Instructors or the "Student Ambassadors", a select group of advanced students that are first nominated by a minimum of two chefs and interviewed by the Program Director before appointment.
As with any program, if you just show up and do the bare minimum, that is you are going to get out of it. But if you truly put in the effort, and are open and receptive, you can learn a lot. On the flip-side of that, it is very easy for one or two disruptive students to really bog down the learning process, and the Chefs seem pretty limited as to the corrective actions they can take to curb the disruptive behavior.
The kitchens are well equipped, and well maintained. It is very rare to find anything that is not in top working order. The school does not skimp on the equipment!