I am currently going to the Sacramento Kitchen Academy. I just started the second course (where you actually get to apply what you learned rather than watch demonstrations for two hours then sit for food safety) so I can't speak for the entire program or even most of the chef instructors.
So far, I enjoy it. The sales pitch when I went to tour felt like a used car salesman, very pushy. The first course was frustrating at the beginning. I'm in the top 3 in my class, and some of the attitudes of the other students are very lacking. The instructors didn't seem to really care, giving a decent grade to people that forgot the very basic instructions. Or even didn't prepare at all and tried to use their book rather than production notes. But now, I realize that it was the introductory class. While they were more lenient than I hold myself to, you can't expect people that have never been in a kitchen to step up and excel.
There are some very talented and experienced chefs in the school, and they have been more than happy to help and encourage the students that seem to really want to be there and be the best. For the rest, they do their best, but won't baby you and keep checking that you are following directions. It's up to you.
Then again, remember that it is a business. They want people to go there, but they also want people to graduate so that the school looks better. As such, there are a lot of graduates that aren't as good as you might expect coming from a culinary school. On the other hand, the Honors club is very hard to get into, requiring full attendance, so it actually means something.
So, overall, I like the school. But don't think that you can go there, sit for 4 hours a day, and become a world class chef. At the same time, CIA might look better on a resume (and is 3x as expensive), but when you are in the kitchen it doesn't matter where you trained if you can't step up and bring it. Go to Kitchen Academy if you don't have much experience in the kitchen, and want some formal training. It is not the end all be all of restaurant training, but it is the first step.