How difficult is it to be a vegetarian in Culinary School?

As a former chef from Canada and having been in the trade when I worked for over 30 years, the baking and Pastry training will not involve much if any meat in the work, lard is from pigs but is used very rarely, you would work with er, shortening, eggs, milk and other foods, meat pies are made but again your not required to eat them and schools now require the students you use vinyl or latex gloves in cl.