I have no experience with that school so I am just going to mention what I have heard from people on this site.
CCA in recent years has declined with the quality of instruction they offer. They will accept pretty much anyone that is willing to fork over a small fortune. And the classes are over crowded ... hitting the 30 student mark per class. Ouch! They give off the impression of trying to get as many students into their programs as possibal, more so for profits, and not graduates.
It seems to me that this is not a school you would want to move to the Bay Area for. If you already live here and moving is not an option, then CCA might not be so bad.
Again, please take in consideration that I have not attended this school, or even visited this school. Hopefully others will chime in that have actual experience.
Just keep what I have told you on the back of your mind and don't forget it. You will be visiting the campus, so you should be able to judge fairly well.
Talk to students, sit in on a few classes. Ask the admissions reps about the class size and ask them to put it in writing, lol.
If you are in the bay area and have not already looked into the PCI, I encourage you to take a look. pcichef.com
"To be a good chef all you got to do is lots of little things well" -Marco Pierre
"As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." -Fernand Point