Pros: Reasonably priced, experienced instructors, great place to network
Cons: Many classes have long waitlists
I graduated from OCC several years ago, but I still recommend it to my employees and any young aspiring cooks that I meet. It is a community college, so you won't leave this place drowning in debt. The Chef Instructors are incredibly knowledgeable and very encouraging to their students, and I was able to work full time while going to school as well. I was able to take both their Advanced Culinary Arts program and their Advanced Baking and Pastry program. Many of the students are working students as well, so it is a great place to make contacts for the future.
I would say that I've had a pretty successful career so far, I've worked at luxury hotels, restaurants, and with Michelin-starred chefs, and it all started here. I've definitely had people make the argument that you get what you pay for, but what I've learned along the years is that each student's success is dependent on what he or she puts into it. I've met plenty of people who have gone to expensive private schools who have ended up nowhere, and the same can certainly be said about any school, really.
All in all I highly recommend OCC's culinary program for anyone looking to start a career in the Hospitality industry.