For health reasons I had to drop last semester which would have been my introductory cooking course, however this semester I'm back and healthier. My experience is one semester of baking & pastry and 3 weeks of a regular cooking class, but I am wondering what your classes are like at your college? How much is demo and how much is hands on? Are your professors just culinary instructors or do they have years of experience? I'm at community college where we have an hour to an hour and a half of lecture and demo and 3 hours of actual hands on work. That is for the once a week classes, I'd assume for classes that are twice a week it is the same material but broken down in order to fit into a 2 hour time slot. My baking instructor had an extensive career, which at one point included doing work at the bellagio hotel in Vegas and now works locally when he is not teaching. My cooking instructor says he was a cook in the Vietnam war and has done some catering work.