Similar story with my culinary training, although on a smaller scale. I don't know about the school as a whole, but my class started with 17. A couple dropped out early on when they realized they couldn't hack it (for a number of reasons). Another lost a few months due to a non-kitchen-related accident, one violated his parole
, and we picked up a few others who had started with earlier classes but had dropped out for a while (again, multiple reasons). As far as I know, a few didn't finish their externships and several never did manage to get hired in professional kitchens of any kind. Ten years out, I don't know who might still be in the industry -- I still use my training for work, but I'm not in kitchens any more. Do I miss that? YOU BET!!!
(This makes me think about Googling on some of the more promising people in my class, to see what they're doing.)