add 4 foot roof section for extra radness <| sep |> From what I saw , the students fit into one of two categories 1 Enrolled into culinary school completely green , with no prior restaurant experience . Upon graduation , you were qualified for a position as a line cook . Since prerequisites for most line cook positions include the ability to stand upright , follow basic instructions , swear profusely , most could have done that prior to enrollment . Friend of mine graduated with no previous work in restaurants . He landed a job as a line cook with a renowned chef . He made $ 0 . 50 hr over minimum wage . 2 Enrolled with prior industry experience . Presumably because you bought into the bullshit from your admissions rep salesperson about how you ' d learn to work with new ingredients , new cuisines , how to create new dishes , etc . What you got was 2 years of how to follow , mostly , very basic recipes . If all you were after was another line on your resume , fine . If you were seeking knowledge and new skills , tough shit . This was where I fell in . Spent 99 % of my time there bored out of my mind . The other 1 % was usually because we were telling lewd jokes . This is just the experience at the school I went to . I have no doubts others are different and better . Unfortunately mine was far more remedial than I was promised .