Sounds like you maybe learned about food preparation in a factory setting, which is different than in a kitchen setting.

Per USDA and CDC guidelines, you shouldn't wash poultry before cooking because you're more likely to spread any contamination, you're unlikely to remove contamination that's present since it's not like it just lives on top of the tissue, and it's already been washed during processing.

Obviously if you're the party doing the actual processing for distribution then things are different since you need to remove potential traces of feces, dirt or other surface contamination.

The FDA doesn’t recommend it, and I am more inclined to trust them instead of a single professor. If you really do it in a different room there should be not be any contamination, but in my opinion it is bad practice anyway. It’s much safer just to cook the chicken to the right temperature. But maybe you can point us in the right direction if this should be handled differently in bigger kitchens, like you said.

Source: https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays#%3A%7E%3Atext=Do+not+rinse+raw+meat%2Caround+the+sink+and+countertops.

everybody else is talking about home cooking, and that it's not recommended to wash chicken from a supermarket at home. probably in whatever context you have these multiple compartments recommendations are different

I'll call bullshit on that unless you're using the wrong words to describe these rooms. I know the field from a cook perspective and no kindergarten has multiple rooms for cooking and meal prep. You're thinking about the setup in a factory that does food transformation. Transformation and preparation are two completely different things.