First, listen to @foodpump. Ask him for more insight on why everything in culinary school is important. I agree with everything he has ever said on this forum that relates to food, but not jokes. Hehe.
If you actually want to take this trade seriously, and actually make a living at it, then this "boring" foundation will serve you later, maybe not now, but it will later if you make any sort of moves. Unless you plan on working in the same joint your whole life, or doing the same menu or same cuisine, you need to have a well-rounded background, know the kitchen jargon and soak everything in. You may never know when you need this information. One day you could be tasked with preparing a dish or a banquet and some confounding problem comes along that effects the quality or the logistics of the operation. This base knowledge helps you solve problems and meet demands, and you do not have time to look stuff up in a serious kitchen. Time is money, you're paying for it now and so will your future employers. If everyone speaks the same language across all professional kitchens and resources, that is efficient and useful. It is no different than the exact medical terminology used by surgeons, no one wants to mess with guesswork when anything of value is at stake.
Health codes are why we don't have monkeys grinding out repetitive kitchen tasks. If you want to get paid, you need to have the game to make stuff happen. Someone is always making the plan, giving the directions and keeping the boat on course, and they will always make more money than the linecook, no matter how good of a linecook he/she is. I never gave much thought to the business math and stats courses I took, and then one day I had a lot of numbers off a POS system that I had to make sense of, and make decisions that could either cost or make money. Good thing I had a clue already. Your culinary education will be no different in this regard when it comes to the food.
Ask yourself how committed you are to the trade, what you want out of life and this line of work, and if you know you won't end up wasting your Pell grant and be stuck where you don't want to be. I can tell you one thing, if your CC program is as decent as the one near me, it could be a bargain. My CC costs like $7k for the whole two years, teaches you all the basic cooking techniques, how to use most ingredients, a ton of baking, even beverage, the management level servsafe, you work in the college's restaurant the entire time, extensive kitchen math and business math related to hospitality and food service, and a management course for either beverage, kitchen or hotel. Sadly it does not have butchery or charcuterie, but what do you want for less than a new Kia? You can get some seriously great entry level jobs in hotels, which is the way to go in my city. This could be free after Pell, and it may not be CIA, but you will get far off of just that. If your program is decent, you may want to look at yourself and ask what it is that you want. I've worked with old farts that never stepped their game up and are jaded ghosts of people still just working the line like a rented mule after 30+ years. Experience without paper is hard to surmount this horrible fate.
I can tell you from experience that if you want to keep working in kitchens, and maybe one day get out of restaurants, or work highly respected ones, get those papers. I have been discriminated against for not having the culinary schooling for jobs I would have been perfectly capable of. I cooked breakfast for 6 years and could not this one breakfast cook job, the only one I've ever wanted this badly, because that chef wants what he wants. He wants to know that he is not going to have to explain anything or that I am not going to lop a finger off because I am persuasive turd trying to float. I respect him for it too, he probably knows as well as I do that half the restaurant people in this city are not to be trusted.
That piece of paper is a signal that the standards of the entire respectable parts of the industry say you can do A, B, and C, and you better be able to live up to it. A resume, even a good one, can still say anything, and burdens the decision maker to follow up and verify these claims, and still guess at the veracity of the word of those people. Many people do not want to trifle with staffing decisions. That costs money, time and headaches. The degree gives you options. I will also say that you work with a higher caliber of person if you make the right moves. I have worked with great people, but I have also worked with face-tattooed pill snorting level 2 sex offenders in dumps just to get through a winter until a better thing came around in the Spring.
Anyone who thinks Youtube can help them reach chefdom, is kidding themselves. It is the difference between give a man a fish vs teach a man to fish. Really skilled cooks and chefs with a real background can make a dish they have never made before and do it well, off the top of their developed dome, because of their foundation, whereas a less clueful person would have to follow directions and may not actually understand why they're doing what they are doing, and thus cannot even apply or tweak this info in another instance. I would also say that measurement is an important business factor. If you are at home playing, eyeballing is okay, but you better have a good estimate what that eyeball was when it comes time to have a standardized and proper working recipe. When it comes time to duplicate something, hone a recipe, and make money, you need to measure with precision, every time. Money is important, and you have to keep costs predictable, but if your food is not predictable, you also lose money as you scare customers away. Most people want that item the same way, every time. People do not like surprises when they order their favorites. People would usually take consistent mediocrity over only the possibility of getting something better for more money. The customer is more important than money, because they are the ones that ultimately provide it, serve them well.
Take it for what it is but this is from someone who has done 12 years in many different restaurants without a culinary degree, now headed towards pursuing one. There are not a lot of opportunities in my city to advance far without one. There are so few excellent restaurants to go from a diner or casual into fine dining when the number of people with culinary degrees, and fine dining experience is so high. Some people say "work for free" or "start really low on the totem pole". That may work in bigger or better cities, but not here. Dishwashers do not move up like I was able to where I grew up. The few high caliber places here do not mess around. I don't know where you live but think about how your career will play out based on the choices you make.