I have heard about receiving chef status through apprenticeship only, but am wanting to learn more about this. That way you get some insight into how things fit together. Up to now, you might have learned how to do things and become fast at what you are doing, but every time something new comes along, you start from ground zero. The books will go long way towards understanding why things go wrong. Be careful what you pick.
Some community colleges are notoriously bad.
Selfserving instructors and lousy curriculum, don't rock the boat type of environment. But most of all, make sure your mentor is supportive and knowledgable. I have worked my way up from a dishwasher at a small college to a cook at an upscale restaraunt in the midwest. I love cooking, and have dedicated my life to it. Unfortunately, I don't have the resources to get into a culinary program right now.