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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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Available courses

FOOD AND BEVERAGE SERVICE PRACTICAL

Course overview:This practical course provides students with hands on experience in Food and Beverage service, focusing on industry standards, Techniques and customer service skills essential for a successful career in Hospitality.

Key Topics 

1.Introduction to Food and Beverage service.

2.Service Techniques.

3.Menu Knowledge.

4.Customer Service Skills .

5.Operational procedures.

6.Health and safety standards.

7.Practical assessments.

Learning Outcomes 

By the end of the course, students will be able to;

1.Demonstrate effective Food and Beverage service techniques.

2.Apply knowledge of menus and Beverage pairings.

3.Exhibit strong customer service skills.

4.Comply with health and safety regulations in a service environment.

FOOD AND BEVERAGE SERVICE AND SALES

FOOD AND BEVERAGE PRODUCTION THEORY

This course offers a comprehensive exploration of the principles and practices involved in food and beverage production. It combines theoretical knowledge with practical skills, covering topics such as food science, culinary techniques, beverage production, and industry standards. Students will learn to navigate the complexities of food safety, menu development, cost management, and sustainability in the food and beverage sector.

Learning Outcomes:

Upon completion of this course, students will be able to:

1. Understand Food Science: Explain the properties and functions of various food ingredients and their interactions during cooking and processing.

2. Apply Culinary Techniques: Demonstrate essential cooking methods and presentation skills for a variety of cuisines.

3. Analyze Beverage Production: Describe the processes involved in producing both alcoholic and non-alcoholic beverages, including fermentation and brewing.

4. Implement Food Safety Practices: Identify and apply food safety standards and sanitation practices to prevent food borne illnesses.

5. Develop Effective Menus: Create balanced and appealing menus that consider cost, nutrition, and consumer preferences.

6. Manage Costs and Resources: Analyze financial aspects of food production, including budgeting, pricing, and inventory control.

7. Promote Sustainability: Evaluate and propose sustainable practices in food sourcing and production.

8. Stay Informed on Industry Trends: Identify current trends and innovations that impact the food and beverage industry, adapting practices to meet changing consumer demands.

Preparation of soup

This unit specifies the competencies required to plan, prepare and present soups. It involves preparing various soups: cream, puree, clear, cold, national and bisques.

Food and Beverage production practical

This unit specifies the competencies required plan, prepare and present food accompaniments. It involves organizing entremetier section, identifying, cleaning, preparing, cooking, presenting, and dispensing food accompaniments