See, I'd offer course 1 to highschool grads with no previous experience, course duration 3 mths. This would provide the basics for the bottom of the ladder cooking jobs.
Course 2 (3 mths again) would be only available to those completing course 1 AND with at least 6 mths working experience after completion of course 1. Upon completing course 2 it would be "recommended" to all employers to up the pay for course 2 graduates by at least 25% above course 1 grads.
Course 3 (3 mths) would be availabe only to those who have completed course 2 and again at least 6 mths working experience after completion of course 3. Again, "recommeded" payscale for course 3 would be 25% above course 2 grads.
Upon competion of course 3 graduates are recognized as COOKS, not Chefs.
I know, I know, it's just not the way things are done, eh? See, N. American culinary schools have this nasty habit of "front end loading" of knowledge: One or two years of pure knowledge and no working exprience in the field.
Meh, I'm just an employer with over 25 years in the biz, what do I know about culinary schools?