To be perfectly honest, I left the hot kitchen 9 years ago when I walked into the pastry kitchen. That being said, I have a lot of contact with culinary students AND culinary instructors.
I have relationships with 3 culinary schools, and at least once a year all three send me at least one student for periods ranging from 2 weeks to 2 days. By sheer coincidence, I've had no "deadbeats" in all these years, they've all showed up on time, ready for work, with no attitudes of entitlement.
One of the first things they learn is how to temper chocolate. They've all taken the "block" or "lab" at school, and know most of theory and the techniques, it's just that they've never really done it enough. So they temper my 70%, my milk, and my white couverturtes, usually in batches between 7 and 20 kgs every day. At the end of 2 weeks most of them have enough repetition to master this basic technique. To compare to the hot kitchen, making an emulsion sauce--either hot or cold-- requires a certain amount of repetition as well.
Then on to the dough sheeter. Two schools have such a machine, but more importantly every production bakery in the world has at least one. Thing is, most students would rather roll their dough out by hand at school instead of lining up behind 15 other students just to roll out dough for two or three lousy pies. Thus, no skill in using a labour saving machine. So I give them a 6 kg hunk of dough that's 5"' thick and tell them to line out 72 tarts @ 3mm thick. Small potatoes for any production bakery. First thing I show them to do is to butterfly the dough with a knife--just like a pork chop. Now its 2" thick and just thin enough to slip under the rollers on the machine. Then how to use the machine for production stuff, even cookies, scones, anything. Then I show them how to use it to roll out marzipan, fondant, caramel, etc for confectionery purposes.
Throughout all of my posts in the 10 odd years I've been on this site, It's always been my view that school should be a supplement to the repetition and day-to-day activities in the workplace.
What the typical N. American culinary school offers is "Front end loading". That is, to cram the student with theory and knowledge, and then let them loose on the employer to gain the muscle memory and motor skills required to master the technique or skills.