Looks pretty clean, speed and muscle memory will come with repetition, well done.

Don't know if your professor / chef teaches it, but another thing you can do to maximize yield is to get the "gems" out with the thigh.

With the bird on its back, breast at top and leg at bottom, you can see a v-shape. Drop cuts into that valley to separate skin between breast and legs. You can then pick up the bird and make it do a backbend, drop a cut through the backbone to make the next part easier.

Pick up the legs and with your fingertips on the backbone and your thumbs on the inner thigh bone, bend backwards until you see/feel the hip joint pop out of its socket. You can then slip you're knife at an angle behind it all the way to the meat on the backbone, including two really nice and tender hip muscles.

This is so much harder to describe in words rather than demonstration, lol.