It depends on the skill level of your staff and what level you want them to be at. These kinds of courses whilst delving deeper then how too produce a latte with a volumetric grinder and automatic machine rarely get into the real knitty gritty. As its grinders providing the training then I have big doubts about what they would cover in depth, bean variety or freshness, resting etc.
My Sister thinks she is a good coffee maker and has done a course (With genovese I think.) Whilst she knows how to work the machinery in a cafe she remains unable to produce good coffee on my silvia and non-auto mazzer because she doesnt actually understand things like grind, dose, tamp and shot time/volume etc. Its likely that this stuff was covered in the course she did however the skills she demonstrates show they clearly wernt emphasised or taught in a way that she felt like going back to her cafe and using them.
To be honest if you have a strong idea yourself on the techniques and practices you want used in your cafe then you are probably better off traning your staff yourself, perhaps out of hours.