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Discussion Starter · #1 ·
Looking back on my post-culinary school career, I've seen some holes in my education. Specifically, computers, people-managing techniques, job interview skills (from both the hiring and trying to be hired sides) and maybe some instruction in stress management.
So, how are schools doing now? Do any of you current (or past) students have or had classes that address these areas?
I was lucky and have been able to figure out computers fairly well and had the privilege to work for a chef here (Pete Metzger, take a bow!) that taught me a lot about the rest. Still, I'm sure others haven't been so fortunate after being thrown out to the wolves like this.
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