What are the fundamentals you learned in culinary school?

I’m attending a one year masters degree program in gastronomy and culinary management, however I didn’t attend culinary school for a bachelors degree. I’m assuming all the other students will have completed their bachelors in culinary and I’m a little nervous about the learning curve there.

Aside from having knife skills down- are there any general standards and practices or skills that are crucial/necessary to do well in a classroom setting? Or even general expectations for culinary students?

Would appreciate any advice, jumping off points, books, YouTube channels etc.

Thank you! :)