"PENMART01" > wrote in message
>
> Only someone with more dollars than brain cells would pay the astronomical
> tuition simply to experience pot stirring while decked out in a crisp set
of
> whites... because if you have the natural talent and cook regularly then
there
> is no knowlege base there for you to acquire, none whatsoever.

But the graduates walk out of there with good paying jobs. Cooking aside,
they do get training in business managment, costing, and other non-cooking
related operations of a restaurant.

Graduates are often recuited by the hotel chains to operate the restaurants.
OK, your point of not knowing how to cook is valid in many of those places.
They are more iterested in the $$$ take per square foot of space. .