You’ll want to find out about what kinds of connections they have with bakeries and restaurants as far as placing interns. Where have they placed students in the past? Do they have overseas internship possibilities? Where have grads gone on to work? Can they refer you to any alums who would be willing to give their opinions of the program (these are the people who will give you the best assessment of how well the program prepared them for the real work world).
As they show you around the facilities, sneak peaks into the hard-to-get-to places in the kitchens—under tables, crevices, etc.—to judge the cleanliness ethic of the school; that’s one of the first things to go when students and staff stop giving a shit. The other thing to look at in this regard is general condition of equipment; if you see lots of beat-up stuff, that’s not a good sign.
Ask about the professional histories of the baking faculty. Where did they work before starting to teach, then ask yourself if those are the kinds of places that you’d want to end up working.