What should chef school teach?
I've looked at some of the culinary programs at local institutes and it seems that their two-year programs don't go very far beyond what one could learn here if one were to give a serious daily effort with practicum. But when I read about old-school bakers it seems that their early training was much more extensive and competitive.
When I have worked at bakeries in the past the "head baker" has been someone with ten years experience and a culinary school certificate. Is the notion of a "Master Baker" not applicable in the U.S.? It seems that if I were to master Reinholt's "Bread Baker's Apprentice" I'd be on par with someone having two years formal training.