My husband and i took this class in San Francisco. What a disappointment! We could not believe the structure of "lecture" (reading a power point to us for the first hour), looking at smokers for 30 minutes (no recommendations), and then having groups of 10 students making up recipes like barbeque sauces..."start with bottled stuff and throw whatever you like in the pot". The most concerning aspect was the cleanliness of the kitchen. Students were TOLD about bacteria transfer for poultry and meats, but washing/clean-up was done by students in a sink with disgustingly dirty sponges and limited hot water. We really wanted to love this class.