Professional Baking

Spokane Community College offers a one-year certificate in professional baking. We prepare graduates for work in supermarket and private bakeries, catering and wedding cake baking, bread or cake wholesale companies, and baking for restaurant, hotels, schools and other institutions.

The baking industry is one of the largest food processing employers in the United States. Bakeries provide thousands of steady, year-round jobs to suit a variety of interests and skills.

Anderson, Katie; Instructional Technician II
Anderson, Katie; Instructional Technician II
Office: 001-0124
Phone: (509) 533-8685
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.
Lombardi, Bob; Faculty
Lombardi, Bob; Faculty
Office: 001-0138
Phone: (509) 533-8889
Robert 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. ACF Logo AAC Logo Photo Gallery
Wibisono, Harry; Faculty
Wibisono, Harry; Faculty
Office: 001-0124
Phone: (509) 533-7281
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.
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(509) 533-8006 or 1-800-248-5644 ext. 8006

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All course offerings are subject to change. The college cannot guarantee class offerings, designated times or specific instructors - as funding levels and student interest may affect whether or not an offering is available.

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Course Title Credits
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          (Updated October 2013)


Professional Baking, 6th Edition - $111.70
   By: Wayne Gisslen
   Publisher: John Wiley & Sons


Decorating Tools - $170.00
   Knives and spatulas
   Assorted cake decorating tips

Uniforms: ordered by the instructor

Cost: $341.00 with INCA logo (non-refundable fee)
   5 pairs of black pants
   5 white chef coats
   10 aprons
   10 towels

Health Card:

Spokane County Health Card: $10.00

Lab Fees:

Lab fee per quarter: $88.36 to $188.00

* Subject to change

Professional Baking Job Opportunities

Professional baking positions include cake decorator, wholesale production, donut fryer, commercial baker, in-store baker, entry-level pastry chef and caterer. Entry level pay in the Spokane, Washington, area varies from $8.00 to $9.00 an hour. With a few years' experience, bakers can earn $10.00 to $16.00 an hour - and most companies in the industry offer good benefits and bonuses.

How can I hire an SCC student?

Gainful Employment Disclosure