the culinary school i went to required 6 months of working in a restaurant before you could be accepted into the program
if you have not worked in a restaurant do not spend money on classes for the job unless you know you can deal with it
cooking school basically lets you skip a few of the prep cook years of training on the job and lets you start out as a grill cook or a sautee cook, but even thats not a promise, it depends on you and the quality of the education. the management classes will eventually be valuable but it will take a few years ( possibly a decade ) of working before they are relevant
the business is hard, you will work nights, you will sweat, you will cut and burn yourself on a regular basis
you will never go out on a friday or saturday night, you will regularly celebrate that new years eve 12 oclock moment while mopping or taking out the trash or scrubbing a stove. you will not go out for valentines day dates. you are more likely to be carving turkey for 300 strangers than you are for your family on thanksgiving
look at what is available in your area on craigslist, or whatever the Canadian equivalent is, and use that as a measuring stick compared to your expectations on pay.
the same culinary management classes can be used for making your way into the Front of the house and you may get to restaurant manager or GM faster by staying in the dining room and out of the kitchen but the day to day schedule is the same but less burns and more unruly customer interactions come in that trade off.
this may have come off as negative, if you love it, all of those things dont matter