Rapp Center for Education

Party Planning:The party planning culinary class offers a comprehensive approach to hosting unforgettable events, culminating in ServSafe food safety Certification. This course is divided into five key parts. Part I focuses on creating elegant hors d'oeuvres, while Part II covers menu planning & food cost, teaching students to craft budgets and balance flavors. Part III explores the differences between buffet vs. plating presentations. In Part IV, students learn the art of designing an event, with emphasis on décor and flow. Finally, Part V prepares participants for ServSafe food safety certification, ensuring a safe, successful culinary career.

This class is part of a 20-week series that leads to certification in line cook, pastry chef, and ServSafe. Anyone not pursuing certification is welcome to enroll in this five-week class as a stand-alone.

*American Lodging and Hotels  Education Institute (ALHEI) Line Cook Certification*ServSafe*Pastry -- Certified Pastry Fundamentals Cook (CPFC), recognized by the American Culinary Federation

Instructor Bio

Brian Volmrich is a seasoned culinary professional and entrepreneur with over two decades of diverse experience in the food and hospitality industry. As the owner of Peak View Garden Farms, he has developed a thriving produce farm while managing all aspects of the business, from financials to infrastructure. Prior to this, Brian co-owned Locke Store + The Buttery, where he grew the business and executed large-scale events. His extensive culinary background includes roles as executive sous chef and chef de cuisine at esteemed establishments, where he specialized in menu development, staff management, and sourcing local ingredients. Brian's expertise extends to consulting, having helped launch several restaurants by designing menus, training staff, and overseeing operations. He holds an Associate Degree in Specialized Technology from Pennsylvania Culinary and has a passion for seasonal, farm-to-table cuisine.