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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 PRODUCTION

 Food Production: Core Concepts
1. Introduction to Food Production
•     Food production refers to the process of preparing, cooking, and presenting food in a professional setting.
•     It encompasses kitchen operations, hygiene standards, menu planning, and staff coordination.

2. Kitchen Organization & Brigade System
•     Classical Brigade System (Escoffier model):
•     Chef de Cuisine: Head of the kitchen
•     Sous Chef: Second in command
•     Chef de Partie: Section chef (e.g., pastry, grill)
•     Commis Chef: Junior chef
•     Kitchen Porter: Assists with cleaning and basic prep
•     Modern kitchens may adapt this structure based on size and service type (e.g., fast food vs. fine dining).

3. Types of Food Production Establishments
•     Commercial kitchens: Hotels, restaurants, catering services
•     Institutional kitchens: Hospitals, schools, prisons
•     Industrial kitchens: Large-scale food factories

4. Basic Cooking Principles
•     Heat Transfer Methods:
•     Conduction: Direct heat (e.g., pan frying)
•     Convection: Circulated heat (e.g., baking, boiling)
•     Radiation: Infrared or microwave
•     Cooking Techniques:
•     Moist heat: Boiling, steaming, poaching
•     Dry heat: Grilling, roasting, baking
•     Combination: Braising, stewing

5. Food Safety & Hygiene
•     Personal hygiene: Handwashing, clean uniforms
•     Kitchen hygiene: Sanitizing surfaces, proper waste disposal
•     Food handling: Avoid cross-contamination, maintain cold chain
•     Fire safety: Know your extinguishers and emergency exits

6. Menu Planning & Cost Control
•     Consider nutritional balance, seasonality, and target audience
•     Use standard recipes to control portion sizes and costs
•     Monitor food waste and optimize inventory

7. Waste Management in Food Production
•     Organic waste: Composting vegetable trimmings, used cooking oil
•     Recyclables: Glass, metal, plastic
•     Hazardous waste: Proper disposal of chemicals and oils

8. Kitchen Equipment & Maintenance
•     Categories: Cooking (ovens, stoves), refrigeration, preparation (mixers, slicers)
•     Selection factors: Durability, energy efficiency, ease of cleaning
•     Maintenance: Regular checks, cleaning schedules, safety inspections

Housekeeping Operations course

The Housekeeping Operations course provides students with a comprehensive understanding of the principles, procedures, and practices involved in managing housekeeping activities within hospitality establishments.

Food & Beverage Service

The Food & Beverage Service course provides students with comprehensive knowledge and practical skills in the principles and techniques of food and beverage operations within the hospitality industry. The course covers service styles, menu knowledge, customer interaction, beverage service, and hygiene practices, preparing learners for roles in restaurants, hotels, and other food service establishments. Emphasis is placed on professional etiquette, safety standards, and hands-on training to ensure readiness for real-world service environments.

INTRODUCTION TO FOOD AND BEVERAGE