I am not familiar with either of the two programs, however I think you answered your own question. When you said "FCI seems to have the better class experiance and they seem to want to help out more..." you really spoke volumes. If they seem more supportive, that is a huge benefit that should not be dismissed. For instance, when selecting a school, just a few of the criteria I would look at mouw be: how much career placement assistance are they going to offer? They way to find out is to ask to speak with a recent graduate. Also, what percent of their grads are working in the field 1 year, 5 years after leaving the school? On average, how many job offers do their students receive?
Last week, Time magazine ran a GREAT article that discussed culinary schools and the demands of industry; Johnson & Wales and CIA were specifically discussed as having a very high rate of industry placement for their grads. They also mentioned that culinary schools are starting to gain noteriety as schools to go to immediately after high school, not just for second-career folks. Which leads me to believe the industry is demanding more and more manpower.
Hope this helps. Good luck with your career plans!