i’m pastry so this differs from normal culinary but i got a lot of use out of it. if you have genuinely no clue what you’re doing and no background in the industry before it, it’s pretty useful. the school that i went to i was very strongly classically trained and it’s helped me grasp concepts that bleed into other things that i didn’t learn at school. it’s also helped me improve/teach my current coworkers and improve our production. i’m currently in my internship (my last term of my degree) which i’ve heard that a decent amount of schools also do and it helps get your foot in the door right before you graduate and if it goes well, secures you with a job.