Hello and welcome to Cheftalk.
If you have a question about specific courses, please post in the Culinary Student forum on the site, and perhaps a student from the institute you wish to attend will be able to help. However, it might be better to contact the institution directly for a prospectus and syllabus?
The membership here is broad - from around the globe and all levels of culinary expertise - from those just starting to cook to master chefs and all stages in between. It makes for interesting discussions.
Feel free to join in on any thread you find of interest, or start your own in the relevant forum. However, the Professional fora are read-only for those not currently employed in a culinary capacity.
Hope to see you around the boards!