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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

BAKING TECHNOLOGY

The Baking Technology course is a comprehensive program designed to equip learners with both the scientific knowledge and practical expertise needed to produce a wide range of baked goods such as bread, cakes, pastries, and confectionery products. The course covers the study of baking ingredients and their functional properties—such as the role of flour, yeast, sugar, fats, and improvers—alongside the chemistry and physics of baking processes. Students learn dough formulation, fermentation control, mixing and proofing techniques, temperature management, and the operation and maintenance of modern bakery equipment. Emphasis is placed on food safety, hygiene, sanitation, and quality assurance practices to ensure the production of safe and consistent bakery products. In addition, the course integrates entrepreneurship, costing, and production management skills to prepare learners for both employment and self-employment in the bakery industry. Through hands-on training, demonstrations, and industrial attachments, students develop professional competence, creativity, and innovation essential for success in commercial bakeries, hotels, catering establishments, and small-scale bakery enterprises.

FOOD PRODUCTION

This course provides learners with fundamental knowledge and practical skills in food preparation and cooking. It covers key topics such as kitchen organization, menu planning, food safety, cooking methods, and the use of tools and equipment. Trainees learn how to prepare, cook, and present various dishes professionally while maintaining hygiene and quality standards. The course also emphasizes time management, teamwork, and creativity in food production. By the end of the course, learners will be able to plan and produce balanced meals suitable for different occasions and service settings.

 
 

FOOD AND BEVERAGE SERVICE

The Food and Beverage Service course provides learners with essential knowledge and practical skills required for professional service in the hospitality industry. It covers the principles, methods, and standards of serving food and drinks in various types of establishments such as restaurants, hotels, and catering operations.

The course emphasizes areas such as types and styles of service, sequence of service, menu knowledge, table setting, customer care, and etiquette. It also explores the roles and duties of service staff, preparation for service, and handling different service situations including breakfast, lunch, dinner, and special functions.

Learners develop skills in communication, teamwork, hygiene practices, and professional conduct, ensuring customer satisfaction and efficient service delivery. By the end of the course, students are equipped to perform effectively in food and beverage operations, contributing to high standards of hospitality and guest experience.

FOOD AND BEVERAGE SERVICE