@chefpeon Heya milady, thank you and I agree with the food safety aspect of things, so incredibly important!
@jenji When you are looking at those schools, take a look at the alumni lists and get a few numbers of people in business so that they can tell you what the full curriculum was like. I KNOW the Ferrandi is a great school with a solid system in place and is fully hands on for most of the courses however, it is a school that has a reputation of suffering no fools. This means that you will have to be ready for a very gruelling (only if you are a noob and have NEVER worked in the industry before) experience as they teach at a rapid rate and expect you to study hard and practice lots. Lenotre is pretty much the same as Ferrandi. Also bear in mind that these schools will teach in English but the majority of the time everything will be in french or with a french overtone so if you do not know some french you might want to brush up on the basics. These two schools are also more course driven schools rather than full diploma/ degree style. This means that if you are a beginner you might not do well at these schools.
LCB is an okay school. Not the biggest fan due to the price for education however, it is a school that does teach in full english so there is that. Also LCB is for the beginner that has had absolutely no experience. You are going to have to go through safety and buffet style with this school.
I am not sure as to what you mean by safety so it would be good to offer an explanation? Have you had any experience in the industry?
Why specifically those schools? What are you looking for in regards to your career?
In the end I would never recommend you to go into a school for learning without having the industry experience first. This saves you a ton of money, time and frustration in the long run