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it depends on your learning style
i am a very hands on learner so i chose the 7-1 student to teacher ratio of the new england culinary institute in essex vt. they also have a campus in montpellier, vt. almost entirly hands on and the majority is in actual restaurants for paying customers
c.i.a- from what i saw the majority is book learning in large auditoriums by demo only. as it has been said at school many time a c.i.a grad my know how to do something but knowing how and actually doing is two very different things.
find the fit that is right and visit the schools and talk to students alone (more likely to get straight answers)
this is my opinion
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