I've worked with several JCCC chefs, and several chefs from more "esteemed" schools like the CIA-Hyde Park, Johnson & Wales and Le Cordon Bleu. Without exception, every JCCC chef I've worked with has been a much more complete chef than those from the big name schools. Johnson County has an incredible program overall, and Kansas City has a thriving culinary culture in general with a bevy of nationally recognized chefs and James Beard winners.
As for the pastry program, it is one of the strongest facets of the JCCC culinary program. JCCC repeatedly staffs the US team for a yearly international pastry competition and has taken gold several times. One of my best friends focused on pastries when he went through JCCC, and is one of the best chocolatiers and sugar artists I've seen, in addition to being a damn effective chef, one of the few I know capable of turning a consistent profit in a country club kitchen.
I can't give any sort of comparison because I have no idea what school in Italy you might be going to. I just know the culinary program at JCCC, and especially the pastry program, is top notch. Not to mention, they just built an awesome new facility.