Le Condon Bleu vs. AI in atlanta (baking and pastry)
I'm currently going to LCB ATL for their culinary certificate prog. I already have 3 yrs of fine dining experience going into the program and I am about to be done with their first rotation (6 weeks) in their 12 month program which breaks down into 9 months of kitchen practice and 3 month externship. If you're doing it for the piece of paper, then go for it, get it out the way and learn in the industry. Personally, they FLY through the material, but at least you get your NEHA(servsafe) certificate as well as your ACF accreditation.
Learn and take as much as you can get. But practice at home and get real world experience under a good chef. That'll make all the difference in the world.
by the way 12 months = $20K.