Most would place the janitorial skills higher.
I have lost count of the number of people that I have met who assume that brewing is an extension of cooking. However, being a great brewer has more to do with one's cleaning skills than it does with one's cooking skills.
I showed a young guy who had finished culinary school how to brew. He said it was more along the lines of baking than cooking, as ingredients were weighed and you did not know how it turned out until later. He said when cooking you taste and adjust on the fly, and the results are known quickly. I learned that with training one could just look at water when being heated and know the temp with some accuracy. When heating sparge water he told me it was at 170F, the kettle thermometer was facing away from him. The surface gets very still at 170F.