I 100% agree with the last reviewer. That "school" is a joke! I could have worked at crappy $9/hour jobs without spending the 40K tuition they required at the time (that was a few years ago, I hear it's much higher now). Most respectable Portland food service industries look down on WCI graduates because they don't learn anything useful. Learning how to cut perfect 1-inch dice potatoes will never be used in a real fast-paced kitchen setting. I regret wasting my money there and when others ask me if I'd recommend it I tell them they are better off getting a dishwasher job somewhere and working their way up.
Pros: none
Cons: All they care about is taking your money
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