I took my program through the local college (http://www.deltacollege.edu/). The program isn't as good as it was, but it still allows you a really solid basis and the head professor owns/runs two restaurant, so everyone who wants practical experience after the program can pretty much be guaranteed a job.
I think there are things you can only learn cooking in a kitchen. Doing it is an educational setting is more insulated than in a professional kitchen. I think it's a good thing if you have the time and the money - they aren't cheap.
I went to the Art Institute. Great program, but the programs offered by community colleges offer the same foundations and externship opportunities and won't leave you tens of thousands of dollars in debt. I would definitely recommend going to culinary school, but don't waste your money on one of the big names when you can get a lot of the same training either on the job after you do the basics at a community college.
I've been looking a little, but I've only found three culinary programs in my home state of Michigan, and two of them are run through community colleges. Some people have told me to go to the CIA, but I'm really not sold on the cost of living in Chicago or New York, or the climate of Texas.
I just wanted to comment as a non-student. Definitely don't go to a big name, but the other suggestions of smaller classes will give you a good base of knowledge. It also depends on what you want to do. Pastry, sous chef in a big restaurant, catering, etc
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I think there are things you can only learn cooking in a kitchen. Doing it is an educational setting is more insulated than in a professional kitchen. I think it's a good thing if you have the time and the money - they aren't cheap.
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