What would you like to be when you grow up?

I ask that of children all the time, just as I’ve asked my own.

Recently I saw in vivid detail where it appears my college-student daughter is going. It was so glorious as to make your mouth water.

More about that, and about her, but first:

My occupation and preoccupation is GEAR UP Waco, a partnership between Baylor University, Waco ISD and LaVega ISD. It is designed to increase the number of students prepared to enter and succeed in postsecondary education.

Not surprisingly, the more relevant classroom experiences are to workplace responsibilities, the less frequently asked the question, “Why do I have to learn this?”

It doesn’t hurt if learning experiences are also challenging and fascinating.

I have first-hand perceptions of just one example of an effective, integrated, information-driven education system right here.

The technical vocational curriculum of TSTC provides hands-on experience in high-demand occupations. One such program is Food Service/Culinary Arts (FS/CA). A lunchtime visit to the TSTC culinary arts building on Wednesdays or Fridays (11:30-12:30) will leave you speechless and your taste buds satisfied.

Each week, students in the restaurant class plan, price and supervise the preparation of foods that offer an incredibly inexpensive opportunity for the public to experience fine dining.

Recently my daughter Delsia Contreras earned the opportunity to be head chef for the week. She drew up an African-theme menu.

Cooking for a living runs in our family. My father, “Kirk” Kirkpatrick, cooked at George’s right up to his death at 83 two years ago.

Ambitious? Well, Delsia has set up a culinary arts scholarship at TSTC in her grandfather’s name, a fund to which she plans to contribute when she is prosperous as a caterer.

Over her chef coat that big day, Delsia wore one of her grandfather’s aprons. I had her chef’s hat embroidered with “Isaiah 1:18” — one of Daddy’s favorite Scriptures.

On the menu were some exotic-sounding items: Ghanian salad, Harrissa lamb wrap, rice pudding with mango soup.

Unusual it was, but all exceptionally tasty, healthful and presented on the plate with flair. That’s the case with all the students’ offerings during the school year.

Like many of the nationally recognized programs at TSTC, this is one of the best-kept secrets in town.

Armed with a passion for learning and a goal to succeed, students who enroll in food service/cullinary arts or any of the exemplary programs will be guided by top-notch (even award-winning) instructors using state-of the-art equipment.

Employers know that TSTC students gain the requisite knowledge and practical experience to meet workplace demands. They learn while using cutting-edge equipment in the labs, whether it is the blast-chiller in the food service lab or high-powered lasers in the nanotechnology program.

Even better: Through agreements with local school districts, many TSTC courses are available to students while they are still in high school. Parents and/or students need only ask the high school counselor. They’ll get some enticing directions about where they might find themselves when they grow up.

Jewel Lockridge is director of GEAR UP at Baylor University. John Young’s column will return soon.