Food for thought:
Paying to attend JWU, CIA, FCI, etc., will not guarantee you a job or career.
Learning what is taught at JWU, CIA, FCI, etc., or your local community college culinary course, will prepare you to start a culinary career or job.
A piece of paper from JWU, CIA, FCI, etc., may get you in the door ahead of the community college graduate and right behind the line cook with three years experience, but it will not prevent you from going right back out the same door. Only your performance can keep you in the kitchen. And remember, there are far more apprenticed and OJT cooks out there than there are culinary school graduates and many of them are more than eager to start at $8/hour
A high percentage of culinary school graduates, maybe as high as 99%, will start as dishwashers, kitchen helpers, or prep cooks earning $8-$15 per hour with the better ones getting 40 hours per week.
With sweat, perseverance, and a little luck, you'll be promoted to line cook in 1-3 years with a nominal increase in pay.
If you pay attention and keep learning, another 2-5 years and you'll become station head cook, again with a nominal pay increase.
Do an outstanding job and you'll make station Chef, the beginning state of management, probably shift to salaried, in another 3-5 years. You'll start working 40-50 hours per week
Keep learning, and 3-5 years later you'll be Sous Chef with a little better pay and much longer hours, say 50-80 per week
Remember, up to this point, you have been following orders and directions and any creativity or experimentation is on your own time and unpaid!
Depending on where you're working, another 3-10 years and you'll be CHEF, now you will be giving orders and directions, developing menus, and have an opportunity to let your creative juices flow.
How fast you advance is solely dependent on you and your ability to continue to listen and learn, not the school from which you obtained your basic training.