Le Cordon Bleu - maybe

Well, I've decided to apply. Am I crazy or what?

Le Cordon Bleu Paris ... here I come (if they accept my application).

I've taken several short courses there and quite enjoyed it - maybe I can make a career out of cooking?

I wonder how the "Intensive" course will compare to what I've come to think of as the "serious amateur" courses I've taken so far. Up until now the instructors have been friendly, helpful and a lot of fun. Does this change when a real education is at stake?