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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.

    Links of interest:

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Available courses

OCCUPATIONAL SAFETY AND HEALTH PRACTICES

Relationship to Occupational Standards
This unit addresses the unit of competency: Demonstrate occupational safety and health practices
 
Unit Description
This unit describes the competencies required to comply with regulatory and organizational requirements for occupational safety and health.
 
Identify workplace hazards and risk
Identify and implement appropriate control measures to  hazards and risks
Implement OSH programs, procedures and policies/guidelines

BAKING CURLINARY LEVEL 6

 

Baking and Culinary Arts involve the preparation and creation of food through cooking techniques and recipes. Baking focuses specifically on producing baked goods such as bread, pastries, cakes, and cookies using methods like mixing, kneading, and baking in an oven. Culinary arts, on the other hand, encompass a broader range of cooking skills and techniques for preparing savory dishes, from sautéing and roasting to grilling and plating. Both fields require a balance of creativity, precision, and understanding of ingredients to produce flavorful and visually appealing dishes.

HOUSE KEEPING MANAGEMENT

GUEST EXPERIENCE MANAGEMENT

UNIT CODE: HOS/CU/FB/CR/01/6    

Relationship to Occupational Standards
This unit addresses the unit of competency: Manage guests’ experience 
Duration of Unit: 180 hours

Unit Description
This unit specifies the competencies required to manage food and beverage guests’ experience. It involves meeting and greeting guests, maintaining guests’ databases, collecting feedback from guests’, addressing complaints and special needs. It also involves providing other team members with necessary information to meet and exceed guest expectations. 
Summary of Learning Outcomes
Coordinate guest interactions
Collect, process and disseminate guest information
Handle guest’s feedback

EDUCATION ON FOOD AND BEVERAGE PRODUCTION

FOOD AND BEVERAGE OPERATIONS MANAGEMENT

UNIT CODE: HO/CU/FB/BC/02/6    

Relationship to Occupational Standards
This unit addresses the unit of Competency: Manage food and beverage operations

Duration of Unit: 200 hours

Unit Description
This unit specifies the competencies required to manage food and beverage operations. It involves plan and organizing operations in food and beverage service outlet, overseeing operations in food and beverage service outlet and controlling and directing operations in food and beverage service outlet.
Summary of Learning Outcomes
Plan food and beverage operations 
Oversee food and beverage operations 
Control and direct food and beverage operations