Yes, there are some which are more known for creating hobby cooks and others which have a better reputation in the culinary world. As with any university or post-secondary school, some schools have national reputations, while others are only regionally recognized. There are also some which are better-respected in other regions of the country (where people assume that if they have heard of it, it must be good) than they are in their own. In each case, I would find out where their graduates have gone. I would want to know about intern/externships, since many restaurants really only respect on-the-job training (even if they will hire someone with credentials). Find out about the credentials of the instructors; some schools offer very classical French training, while others are shifting more to other forms of cuisine, and that might make a difference in the range of retaurants for which you would be qualified. You also need to think of your education as the first step in networking in the culinary world (assuming you haven’t had a lot of experience in it); who your instructors and fellow students are might make a difference in your ability to fit into the industry in the long run.

Look at their placement statistics. You go to a school like that because you want a job in the field.