Lemme get this right. So you basically want to go to culinary school to become a better cook, but not to actually get a cooking job? Nothing wrong with that if you have the money, however, I am just wondering.
I am 31 and starting culinary classes in February. BUT unlike you, I have yet to have a career. I am attending a local community college that I have heard is pretty good. I am starting off with two classes. Basic Food Preparation (10 hours per week) and Introduction to the Hospitality Industry (2 hours per week). The intro class is needed if I plan to get a hospitality degree, or certificate. And I hope to get that far (degree).
Here is a link to all the hospitality classes my community college offershttp://www.missioncollege.org/catalog/hm.pdf
Cooking, baking, menu planning, restaurant operations, etc. Maybe your local community college will have similar classes?
Check out this linkSeattle Community Colleges
Personally, I feel a community college is just as good as a $45,000 school as long as both the school and student is competent. If you are going to thrive, you will thrive regardless because that determination can not be taught. The real dedication needed to succeed will come when you are not in class, but when you are on your lunch break with your textbook, or at home with your books, videos, knives, stove, and ingredients. And also if you decide to get a part time food job while working at your full time job and going to school.
If you just want to be a better cook, invest in at least one textbook and dedicate yourself to it. I own both the 'On Cooking: A Textbook of Culinary Fundamentals' 4th edition and Professional Chef (CIA) 8th edition. IMO they both compliment each other. I also want to get the ACF Culinary Fundamentals textbook.
Good luck to whatever you decide.