AWARD-WINNING CULINARY ARTS PROGRAM MATCHES EDUCATION WITH THE REAL WORLD An educational program seeking to train students for careers in the real world needs several assets to be successful: a dynamic instructor; proper facilities and equipment; support from industry professionals; and eager students ready to learn. The Culinary Arts & Restaurant Management Program at Harrisburg High School checks all the boxes. Harrisburg High School’s Hospitality & Tourism Program is under the direction of Deb Rombough, who developed the program from the ground up in just a few short years. Rombough has secured funding and enrolled in three levels of culinary training provided by the National Restaurant Association Educational Foundation (NRAEF). The organization’s ProStart Summer Institute offers educators the opportunity to hone their culinary and restaurant management instruction skills with courses taught by nationally recognized faculty. With in-depth demonstration and lecture instruction, educators learn how to apply their course’s takeaways to their own classrooms.
Teacher Deb Rombough directs the culinary program at Harrisburg High School. Photos by Jon Klemme.
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Rombough has worked closely with Dr. Michael Amoliins, curriculum director at Harrisburg High School, to ensure students have access to industry-grade equipment. Last fall, a full industry-grade culinary kitchen and instructional space was opened at HHS. The state-of-the-art facilities allow Rombough CONNECTING THE HARRISBURG COMMUNITY
