LTC provides pathways to new careers
By Stephen Groessel
Bill Gottsacker, who serves as culinary arts program chair at Lakeshore Technical College, is overseeing the school’s innovative real world food industry program using as a classroom a former restaurant on the riverfront in Sheboygan.

From its humble, single-room beginnings in Manitowoc in 1912, Lakeshore Technical College (LTC) has never stopped growing, adapting and gaining ground to meet the needs of its students and the community it serves.

A century later, LTC’s mission of enriching lives and strengthening the economy by preparing a workforce that is skilled, diverse, and flexible is tightly focused as new programs are being offered in response to community demand.

With more than a dozen campus and community center locations serving over 13,500 students in Manitowoc, Sheboygan, Calumet and Ozaukee counties, LTC continues to bridge student, employer and community needs. LTC, with its main location in Cleveland, is a leading provider of technical education offering over 100 career programs, customized training for business and industry, continuing education for personal and professional enrichment, and basic skills education.

The LTC administration recently announced the introduction of three new career programs designed to answer a prevailing employment need in eastern Wisconsin.

Culinary skills taught

Fresh among career offerings are programs on Culinary Arts, Golf Course Management and a newer program launch named Ophthalmic Medical Assistant.

The Culinary Arts program which began May 14 is being offered at Sheboygan’s Riverfront in a working restaurant setting.

The school’s catalog says the course

is tailored for creative individuals who are drawn to the ever evolving food service industry. It is for those who work well with people and have a love of food. Graduates of the program become chefs, sous chefs, specialty chefs, caterers, independent restaurateurs, bakers or pastry chefs, sales staff for the food industry, food service managers, and corporate chefs.

The former riverfront restaurant will become a European style working classroom. “Most culinary schools on campus lack the credibility of the real world ex-

Turn to LTC/page 10