Marc and Dave are both pretty cool guys, and are very knowledgeable. It's a good course as far as shortcourses go, but it is geared toward commercial production, so you will get quite a bit about food safety. As for course vs not, it depends on your style of learning. If you like to read the manual first, then buy some books and read. If you like someone explaining the manual to you, take the course. And if you like to try first, then read the manual, then start making a tomme or similar prototypical cheese and go from there.
Personal recommendation is to find a local mentor.