The sort of classes you will have to take in cooking school depends on the type and level of program you are in. If you enroll in a Culinary Arts Program, you will have classes on classical cooking methods, food science, pastry making and baking for both American regional and international cuisine. If you choose a Pâtisserie and Baking Program you will learn all about professional pastry making and baking which includes artisan bread production; fine pâtisserie, classic European pastry production and the creation and design of dessert showpieces. You can also opt for a Hospitality & Restaurant Management Program/Culinary Arts Management Program where you will learn all aspects of managing a food service facility so your classes will focus on business and logistics side of cooking including hospitality business law, food and beverage management and an overview of the dining room and kitchen environments. You will of course get practical how-to classes covering all types of cuisines and beverage preparation on top of foundational food science and management classes.

As for ethnic food, I personally think that Singaporean food is the most diverse because it consists of Chinese cuisine, Malaysian cuisine, Indonesian cuisine and Indian cuisine plus several categories of fusion combinations of these basic cuisines. If you want to check out Singaporean recipes, you can check out http://rasamalaysia.com/