If you choose a community college program, really investigate before you commit.
Two of the worst cooks (and one became an Exec) came out of our local CC. They couldn't cook worth a crap and from what I could see didn't learn anything that was useful other than boning chicken. They could bone the hell outta some chicken because that's all that the program could afford, there isn't the revenue that a larger school would have so they must teach with the basic ingredients. Knife skills weren't so hot either.
I found myself "teaching" them every day even my superior, like why gelatin won't set if fresh pineapple is used in it.
Maybe the CCs in your area are better but around here I'm wary of the numbnuts they churn out.