I also started the program in June...
As far as jeffjjpkiser1's comments: I agree it may have seemed to be a bit disorganized at the start. I think they may have been caught off guard with the number of applicants. All in all I didn't experience anything too bad, I just chalked it up to the fact that this is the first time...
I found out about the program by chance about a week before the deadline to apply, so I started the process of getting my transcripts sent over right away. The pre-reqs for the program were similar to what I remember reading a few years ago for the Davis program. I haven't had my mind blown yet, but I'll update if that becomes the case. I got my degree in Electrical Engineering from UCSD so I'm kind of lacking on the microbiology/chemistry side of things.
Class sizes have been about 25-30 people like Bsquared said. Tons of information in these classes, and I'm learning more and more each time. I'll break down each one below.
UC Davis definitely has the reputation and you can't go wrong there. I know once you are done there you'll go on to take the Institute of Brewing and Distilling exam. At UCSD I don't think they're sure whether we'll be ready or not just yet (no way to tell until someone actually graduates), but I may take it anyway. You'll definitely be getting a quality education and your money's worth at UCSD though.
The classes that I've taken:
Overview of Brewing Science and Technology:
Taught by Yuseff Cherney of Ballast Point:
This class was essentially the intro class and was only 3 weeks long. It's a breakdown of how a brewery works and what the program will cover. Final exam was at the Ballast Point brewery, which Yuseff gave us a detailed tour of. Yuseff puts on a good class and doesn't just read power point slides like some professors I've had. He is also the one running the technical side of the program.
Wort Production and Recipe Formulation:
Taught by Mitch Steele of Stone Brewing:
This was a 6 week course and I wish it was longer. This class was how to run a brew house. This class put science behind all the processes and Mitch made sure to highlight all the critical process control points. The tests were challenging, if you didn't study and actually understand the notes you'd be having a hard time. The class was straight forward in the sense of 'this is what you need to know and why'. Mitch was an excellent teacher and I really hope he stays with the program.
Raw Materials and Malting:
Taught by Lee Chase of Automatic Brewing, Tiger! Tiger!, Blind Lady Ale House, and previous head brewer at Stone:
This was a 9 week course that highlighted the malting of barley, hops, water, yeast, adjuncts, etc. You got what you put into this class. The assignments would be along the lines of 'give me 500 words on X', so if you took the time to read and learn you really got a lot out of it. We also got broken down into groups and assigned a beer style, that he chose, to brew. We had guest speakers for water (Johm Wammes), one of the hops classes (Matt Brynildson), and a scientist from White Labs talked about yeast. Lee had tons of information to share about his experiences, which was just as good as the class content itself.
Taught by Gwen Connelly of Port/Lost Abbey:
We've only had 3 of the 9 classes, but it's good so far. Gwen will lecture for about 1-1.5 hours and then we move into the actual training of learning to taste and smell. In the last class we drank a bunch of beers spiked with different off flavors which was unpleasant but very educational. Gwen seems to really enjoy teaching and has high expectations for us. When someone said they were taking the course so that they could become a BJCP judge she told us that was a given and that we'd be beyond that by the end of her course... I'll update when I get my robe and gavel.
Yeast and Fermentation Processes:
Taught by Chris White of White Labs:
Only had one class so far, so there isn't much that I can say. Chris obviously knows yeast and he seems to give a good lecture, I'll update.
Hope this helps.