Christopher Foxall Email & Phone Number

Birmingham, England, United Kingdom

Volunteering for Non-profit organisation in the role of Website Editor.

Birmingham, United Kingdom

OverviewBread Lecturer for fermented bakery theory and practical elements. Planning, developing and delivering high quality, inspiring and inclusive learning opportunities for students to help them achieve their learning goals both within Higher Education.Main Duties and Responsibilities• Deliver learning activities on a range of courses and levels including apprenticeship provisions including: Level 1 - 3 FDQ Certificate in Bakery, FdSc and BSc Bakery and Patisserie Technology • Develop and prepare high quality, inspiring and inclusive learning and teaching materials, assignments, activities and assessments which support student learning and embed employability skills.• Undertake assessment of students coursework, project work and examinations, and maintain up to date and accurate records of their progress and achievement.• Supervision, guidance and marking of students independent work such as practical work and dissertations.• Module leader on BSc Food Supply and Sustainability and BSc Bakery and Functional Ingredients for Bakery.• Module leader on FdSc/BSc Artisan Bread.• Support student placement activities as required.• Contribute to curriculum development, promotion and marketing of new courses and new approaches to Learning and Teaching.• Provide high quality academic, pastoral and personal support for students, including acting as a personal tutor.• Year manager for FdSc and BSc Year 1 Bakery and Patisserie Students.• Assist with the administration, enrolment and induction of students.• Contribute to the review of learning programmes, including apprenticeship provision including retention, attendance, success, progression and student satisfaction.• Contribute to the student recruitment process through organising and running promotional events such as open days.• Contribute to awards boards for Higher Education.• Develop both internal and external links and networks to foster collaboration.• Offer peer support and share good practise.

Wrexham

OverviewProduct Development Specialist at Village Bakery. Working within the New Product Development Department, the main role and responsibilities was to plan, create and develop commercially viable products for a number of specific customer needs, including working with retailers such as Marks and Spencer and Tesco, Village Bakery Brand and Core Products as well as wholesale.Main Duties and Responsibilities • Develop New Products for Village Bakery brand, large retailers such as M&S and Tesco, and smaller retail accounts. NPD ranging across a portfolio of different products, including confectionary, morning goods, bread and flat breads.• Receive product briefs, concept development, recipe development and present to customers both on and off site at retailers head office.• Organise and run trials on NPD and EPD projects including presenting new ideas and concepts to new and existing customers.• Work with suppliers to bring new raw materials in to the business, for NPD work and cost saving exercises.• Book in samples for Microbiological, nutritional and Mould free shelf life testing.• Trouble shooting, if sites have production challenges and working with site to find the root cause of the problem.• Run production trials of NPD and EPD products in the presence of the customer, answering questions and addressing any concerns which they might have.• Meet with customers and buyers to discuss the next stages of development and also any future development that they may require.• Develop recipes and cost engineer any recipes that do not meet the brief.• Project managing NPD projects from concept through to launch.• Developing products to cost, to ensure products are commercially viable.• Actively working with both suppliers and customers to develop and use new and innovative ingredients and raw materials to use within baked goods.• Update, create and edit customer specifications on a range of software specific to customers own requirements

National (Uk)

Technical Sales ManagerFebruary 2010 – February 2014• Working as Technical Sales Manager responsible for retail accounts including ASDA, Tesco and Morrisons, Food Service accounts including 3663, Brakes and Booker and KFC. Also responsible for Wholesale accounts, and Holgran, which is a value adding ingredients company.• Receiving product briefs, recipe construction and developing concept samples in the test bakery.• Organizing and running trials on NPD and EPD projects including present new ideas and concepts to new and existing customers.• Working with suppliers to bring new raw materials in to the business, for NPD work and cost saving exercises.• Booking in samples for Microbiological, nutritional and Mould free shelf life testing.• Trouble shooting, if sites are having issues with making a product, attending the site and finding the cause of the problem.• Running production trials of NPD and EPD products in the presence of the customer, answering there questions and addressing any concerns which they might have.• Meeting with customers and buyers to discuss the next stages of development and also any future development that they may require.• Developing recipes and cost engineering any recipes that do not meet the brief.• Project managing NPD projects from concept through to launch.• Responsible for the Hovis and Granary Competition, which is held annually, including demonstrating how to produce a competition standard Hovis and Granary loaf to 300+ students at 13+ bakery colleges in the UK and Ireland.• Responsible for running the Hovis Scholarship Award, which aims to give a bakery student the opportunity to visit the wider baking industry outside college, including bakery visits and flour mill visits.

National Craft Bakery Support

Role as Customer Technologist at Premier Foods:• Customer visits with commercial team to discuss new opportunities with existing and potential new customers.• Problem solving in bakeries ranging from small craft bakers to medium sized craft bakeries.• Supporting New Crop transition to customers.• Supporting the Rank Hovis Scholarship and Hovis and Granary Competitions held at the ABST Annual Conference.

High Wycombe

Role as Bakery Technologist at RHM included:• Test Baking flour to determine grist changes.• Supporting marketing team in developing recipes and producing samples for advertising and photo shoots.• Presenting to internal teams updates on test baking work and making recommendations for next steps.• 6 month secondment to Le Pain Croistillant (LPC) Southall during first 6 months of role to support New Product Development activities on Part Baked Bread for retail own label.

Producing fermented breads and morning goods from scratch and using premixes. Role included both dough production and baking of final proved products. Also responsible for ordering all ingredients and stock control for Bakery department. Working as part of a team and alone.

Supporting Station Operations. Role including flight plan submissions, diversion airfield booking and noise complaints.Supporting Flight Planning. Role included documentation updates for key in flight documents.

Level 3 C&G Certificate In Assessing Vocational Acheivement, Education, Pass

Post Graduate Certificate In Education, Education, With Distinction

Post Graduate Certificate in Education (PGCE)

Btec Bakery, Baking And Pastry Arts/Baker/Pastry Chef, Merit

Technical understanding of baking science including fermented, biscuit, pastry and confectionary products.

Nvq Level 3, Baking And Pastry Arts/Baker/Pastry Chef, Pass

Nvq Level 2 Bakery, Baking And Pastry Arts/Baker/Pastry Chef, Pass