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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

Catering Premises

 Course Description

Catering Premises is a course that introduces learners to the design, layout, organization, equipment, and operational standards of food production and service areas. The course provides knowledge and skills in planning kitchen spaces, identifying appropriate equipment, ensuring workflow efficiency, and maintaining safety and hygiene in catering environments.

 Learning Outcomes

By the end of the course, the learner should be able to:

  1. Describe different types of catering premises.

  2. Identify and classify areas within catering establishments.

  3. Explain principles of kitchen and restaurant layout and design.

  4. Select appropriate equipment and tools for various catering operations.

  5. Apply safety, hygiene, and sanitation standards in catering premises.

  6. Analyze workflow and production efficiency in catering areas.

  7. Understand maintenance procedures for catering facilities and equipment.

  8. Interpret architectural and layout plans for catering establishments.

Hospitality Law

 Course Description

Hospitality Law is a course designed to equip learners with knowledge of the legal principles, regulations, and ethical standards that govern operations in the hospitality and tourism industry. The course helps hospitality professionals understand their legal responsibilities, protect guest rights, manage risks, and ensure compliance with national laws.

  Learning Outcomes

Upon completion of this course, the learner should be able to:

  1. Explain the role and importance of law in the hospitality industry.

  2. Identify legal relationships between hospitality establishments and guests.

  3. Apply principles of contract law in hospitality operations.

  4. Analyze liability issues related to guests, employees, and property.

  5. Interpret laws governing food safety, hygiene, and licensing.

  6. Explain employment and labor laws applicable to hospitality staff.

  7. Understand laws related to accommodation, reservations, and guest property.

  8. Apply safety, security, and risk management procedures legally.

  9. Demonstrate ethical and professional conduct in line with legal standards.

  10. Comply with local and international hospitality regulations.

Food and Beverage Service Techniques

 Course Description

Food and Beverage (F&B) Service is a hospitality course that trains learners to professionally serve food and drinks in various types of establishments such as hotels, restaurants, cafés, bars, and institutions. The course focuses on guest service, service procedures, menu knowledge, communication skills, and the use of service equipment.

 Course Objectives / Learning Outcomes

Upon completion of the course, the learner should be able to:

  1. Explain the scope and importance of F&B service in the hospitality industry.

  2. Identify and correctly use food and beverage service equipment.

  3. Demonstrate professional table-setting and service techniques.

  4. Interpret menu types and understand food and beverage terminology.

  5. Deliver different styles of service (silver, plate, buffet, gueridon, etc.).

  6. Manage reservations, guest orders, billing, and customer complaints.

  7. Apply hygiene and safety standards in the service environment.

  8. Demonstrate effective communication and customer-care skills.

  9. Operate sales and control systems used in food and beverage outlets.

  10. Work ethically and professionally in a team environment.