Rapp Center for Education

Pastry Cook:This pastry cook certification class is designed to provide a foundation in the art of baking, divided into five key parts. Part I covers essential basic baking techniques, equipping students with fundamental skills. In Part II, participants explore the distinct principles of sweet vs. savory creations, understanding flavor balance. Part III focuses on quick breads vs. yeast, teaching the differences in preparation and texture. Part IV dives into the creation of classic desserts like pies, cakes, cobblers, and crisps, while Part V brings advanced techniques for crafting a delicate mousse, buttercream, meringue, and soufflé. This hands-on course prepares students for a professional pastry 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.