Cooking school?

So, about 2 months ago I started culinary school. Le Cordon Bleu Orlando, that's the place. After starting school and attending classes I have learned a few things very quickly. First, not a lot of people who are entering this feild have tough skin. And i dont mean the lack of coco butter, I mean sensitivity. There are 3 or 4 people in my class alone that have literally cried and spoke of dropping out because a chef instrustor critisized some of their work. Seriously? You havent even stepped foot into a kitchen yet, an operating one anways, and youre already crying? Nextly, many people just want the title without the hard work. If you want to be an excellent cook, you have to practice a lot. You have to know your products and know the techniques to create an awesome dish with them. Many of my classmates dont seem very interested in any of this. It's like they have the passion for FOOD or EATING and not COOKING or CREATING. it's just kind of backwards to me. Any thoughts?