Since this is a school issue, I hope the OP has gotten answers as to (1) how much time he has to get his kit; and (2) whether or not the school will allow him to assemble his own kit.
Since students are invariably by definition "impoverished", If I were putting together my own kit, I'd also try to opt for a mostly Victorinox fibrox line - at least where I am (in the US). But the OP being in Toronto, Canada, I suspect there will be snags with that type of generic recommendation.
The OP might try to find a few local Toronto sources of Victorinox cutlery and price it out. I did a google search and came up with a few dated names, but only one with on-line Victorinox fibrox open stock pricing from a single (Toronto) source: RealFoodToronto.com ( http://www.realfoodtoronto.com/home.php?cat=222 ). They are also linked to a retail food shop, The Healty Butcher, with 3 retail stores.
The school list is as follows, with prices as listed on the RealFoodToronto.com web site:
12 inch sharpening steel - Idahone Ceramic Honing Rod - $36.99
10 inch bread knife - $42.99
9 inch spatula - ?
10 inch chef's knife - $46.99
3.5 inch paring - $6,99
6 inch boning - $24.99
peeler - Victorinox ergonomic - $5.50
roll wrap sold separately
My variations from the school list are as follows:
Unless otherwise listed, everything was Victorinox fibrox. I am somewhat hesitant about positively identifying the boning knife as the one I listed as being the same type as desired by the school. Boning knives come in different lengths, different flexibility (stiff, semi-stiff, or flexible) and different curvature (straight or raised). Combine that with handle types, and there are upwards of 6 different versions available for a Victorinox Fibrox 6 inch boning knife!
Spatulas were not listed on the RealFoodToronto site. But it is not too unlikely that another local source, such as a restaurant supply shop, can supply one. It's not as if the spatula was to be considered an item which has an edge that wears.
I substituted the Idahone Ceramic honing rod for the Victorinox Rosewood Handle steel, since the Idahone is not only less expensive, but actually a better product. Its one drawback is that it has to be kept from falling to the floor and shattering - but if it is put in a knife roll when not in use, it should be fine.
The tally (not including the spatula) was $164.45. That excludes the spatula, and substitutes the Idahone, but is all Victorinox otherwise and is a known and recognizable kit which is probably equal to or better than the CCI Euro kit, for not that much more money.
In due defference to other stores in the Toronto area, I must confess that I may have missed many of the other Victorinox retailers in the Toronto area. But at least this is a comparative list that can be used in price comparison shopping.
Pricing between U.S. prices and Canadian prices can be a real shocker. For example, a 10" Victorinox chef's knife on Amazon.ca runs in the $90 Canadian range ($85 Canadian for a 250 mm Victorinox fibrox "Swiss Classic" Chef's knife).
Hope that helps.