Interesting post boulud.
My first class in 1978 at J&W was Moter skills.
This is we recieved our knives and knife roll bag ($65) back then for a complete line of russel dexter blades and the wrap.
First we had a detailed introduction to knife safty,then we went over every type of knife that was in our kit,there name and use.
We were instucted in the care of the knifes ETC.
We then started learning the proper way to hold a knife.
Then off we went to learn all the fundemential cuts,bruniose,juliene,batton.macidone ETC.Believe it or not this class lasted two weeks and there was a hands on final. (I passed)
I do understand your concern and enjoyed your imformation on your site. I don't know...maybe to much is covered in culinary school and less is paid to basics.
How to use a knife,proper cooking techniques,ordering/recieving
Sanitation and the like.You can't garnish a cake if you can't bake,you can't finish a bordalaise sauce if you can't make a fond de veau.
anyway I'm rambling on
cc