The school mainly teaches "theoretical knowledge+knife work+carving+slight practical operation+slight kitchen management"
First of all, the knife work depends on your own actual operation. You can't learn swordsmanship at once. You should practice it slowly. ....
The actual operation is not that the school can come out as a chef with two strokes.
Kitchen management is further away from you newcomers.
If you go directly to the store to study
You can learn swordsmanship+practical operation in the shop.
Studying in the shop First of all, do you worship the teacher and have you studied at school?
You want to go from "Dutch to Dutch, the boss is here to the chopping block, and the boss is behind the tail furnace ..........................."
Even if you have studied in school, no hotel will dare to let you close your kitchen directly after graduation, because your experience is not enough, and there is an 80% gap between what you studied in school and what you did in the hotel.
It's like buying a cookbook in a bookstore. If you follow the recipe 100%, I believe the food you cook is not as fragrant as the food you usually cook at home.
So it's up to you. My idea is not to go to school if you like.
In theory, you can read more books, which can make up for the fact that knife workers practice more practical operations themselves, and usually grope on the stove when they are free.
Kitchen management is a little far away from you. You can learn this management slowly when you have been in contact with these industries for a long time.