I went to George Brown College for the one year Chef Training program and my experience was so/so. I had minimal knowledge going in but came out with a good foundation for cooking, but that foundation was also tainted by cynical Chefs. There were times I felt I was learning more from Barefoot Contessa (Ina Gardner) from the Food Channel and her cookbooks.
One of my big complaints was that there was no consistency in the program. Each Chef (Teachers) had their own idea of how we should learn things and if the Chef that trained you was ever absent during grading you were screwed. The Chefs themselves were jaded, which didn't reflect positively for the College. Majority of the complaints about the college came from the chef's themselves!
I didn't feel like I got my money's worth with George Brown. For 6 months we went without beef or chicken stock and had to use a low-grade replacement (chicken and beef stock were a basis for many recipes, so it'd be like not having salt in the kitchen). In the desserts/pastry course we had to pay for our own food, that's on top of tuition fees. I never understood the logic behind it, seeing as the students were doing the labor and paid for the food already through tuition. It was things like that that annoyed me about George Brown.
On a positive note, GB gave me more confidence in the kitchen. I didn't have a good understanding of how to properly cook meat and I wasn't that willing to experiment in the kitchen. After GB I had more confidence in myself to try different dishes and can cook a nice filet.