Trainer Profile: Mr John Roesler
John combines over 45 years experience as a baking subject specialist and workplace trainer specifically focused in the plant baking, pastry / cakes and flat bread product areas. John gained his experience working primarily with Regency TAFE SA and as a consultant with the Australian Wheat Board. He was the principal lecturer within bakery subjects and has extensive experience in bread manufacture and in cake and pastry production for both small bakeries and fully automated facilities.
His experience at both the national and international level has allowed him to implement a large number of competency based training programs and enabled him to support many organisations achieve significant improvements in product quality, process control and technical knowledge transferred to staff from both English and Non - English speaking backgrounds.
John's major area of expertise is in the technical requirements for all forms of bakery products. Included formulation and dough mixing, dividing and rounding, intermediate proof, moulding, final proof, oven operation, cooling and slicing and bagging finished product. He has developed a wide range of learning resources to support these areas with this material being developed and customised for a number of organisations including:
TipTop Bakeries, Buttercup Bakeries, Pampas Pastries, Grace Foods Ltd Malaysia and an extensive number of smaller baking operations.
For the past 6 years John has been a private consultant to the baking industry providing expert technical advise and product improvement strategies. He also currently serves as a professional judge at the Royal Adelaide Show within the professional baking category which he has been involved in for the past 5 years.
Qualifications
John's qualifications include:
- Diploma of Teaching, Adelaide College of Arts and Education
- Advanced Baking Certificate, Regency TAFE SA
- Workplace Assessor, Regency TAFE SA
- Certificate IV in Training and Assessment, Anthony Stone Consultants
He is currently involved in the delivery of the Certificate III in Food Processing (Plant Baking) as an on-the-job trainer and workplace assessor. This involves both one-on-one training of operators on the line and individual assessment of their skills and knowledge. His aim is to pass on as much understanding as possible with the aim of achieving world's best practice and to help existing operators achieve a qualification that recognises their industry skills and expertise.