ABOUT US

  Leonie Campbell

Dip.T, B.Sc, M.Ed, Dip Rem.Therapies, FSA/215

     Leonie commenced her career teaching science in high schools, universities and TAFE. After being the National Training Services Manager for the Bread Research Institute she has owned and operating four retail bakeries and consulted to a large national franchise group. Leonie also owned a cafe, an Indonesian/Balinese restaurant and has worked as Catering/Hospitality manager for a large tourist venue and in licensed clubs. Her extensive knowledge of food service management and food safety procedures has been gained during a career in the food industry spanning 40 years.

   David Thomson

Ass Dip App Sci (Food Tech), Cert IV Workplace Training & Assessment, FSA/105

        After a career in telecommunications electronics David gained a tertiary qualification in Food Technology. David then worked in the baking industry, first at the Bread Research Institute, then in his own retail bakery business. After making a sea change to the Sunshine Coast, David joined the quality department of a medium sized wholesale bakery in 2007, later becoming Quality Assurance Manager. David is a Food Safety Auditor, approved to conduct audits against the Queensland Food Act.