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Professional Baking

Harry Wibisono (photo)Harry Wibisono instructs students in machinery and equipment operation in a modern commercial bake shop production of commercial bakery products including, breads, rolls, pies, specialty cakes, and filled and iced cakes. You can reach Harry by email at or by phone at (509) 533-7281.

Robert A. Lombardi (photo)ACF LogoAAC LogoRobert A. Lombardi (CEC, CEPC, CCE, AAC) instructs students in the science of production pastry. Highlights include: puff pastry, pate choux, tarts, quick breads, tea cookies, pie production, and hand-crafted artisan yeast breads. In the plated desert station, topics include classic plated with a focus on modern presentation. Garde manger is presented in the form of sugar and chocolate artistry. Topics include: pulled, cast, blown and pressed sugar. Students in this rotation of the class create sugar sculptures for the final grand buffet. Chef Lombardi graduated from the Inland Northwest Culinary Academy in 1978. To keep the curriculum current with industry standards and trends, Chef Lombardi has taken continuing education classes at the Culinary Institute of America and the International School of Confectionary Arts. An instructor at INCA since 1982, Chef Lombardi has maintained his skills by working in industry at some of the Inland Northwest's leading private clubs. He was corporate chef from 2000 to 2010 at Black Rock Development, recognized as one of our area's top private exclusive golf communities. Chef Lombardi is an active member of the ACF and Chefs de Cuisine of the Inland Northwest. He is a recipient of both Educator and Chef of the Year awards. He is also a 2010 inductee into The American Academy of Chefs, The Honor Society of the American Culinary Federation. You can reach Chef Lombardi by email at or by phone at (509) 533-8889.
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Katie Anderson (photo)Katie Anderson - Katie Anderson is a 1998 graduate from the Art Institute of Seattle, Culinary Arts / Baking and Pastry program. Her goal here at SCC is to prepare students with the skills necessary to become a cake decorator. She assists the students with the production of special occasion, fondant, sculpted, torte, gateaux, and wedding cakes. Baking and cooking has been a passion of hers since childhood, and she was lucky enough to be able to turn it into a well-loved career. She also works for Happy Cake Company, where she strives to stay current with the ever-changing trends of the cake business. You can reach Katie by email at or by phone at (509) 533-8685.

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Spokane Community College
1810 N. Greene St.
Spokane, WA 99217-5399
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