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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

PREPARE SALADS AND SALAD DRESSINGS

UNIT DESCRIPTION
This unit specifies the competencies required to plan, prepare and present salads. It
requires the ability to do mis-en –place, wash and sanitize, spin (remove excess water), arrange and prepare salad dress

Prepare Beverage

UNIT DESCRIPTION
This unit specifies the competencies required to plan, prepare and present hot and cold
beverages. It involves preparing ingredients for beverages, assembling cutlery
glassware and crockery

PREPARE YEAST PRODUCT

UNIT DESCRIPTION
This unit specifies the competencies required to plan, prepare and present breads. It
involves preparing: white, whole meal, sweet yeast, deep fried, puff pastry, special
and unleveaned breads.

PREPARE EGGS

UNIT DESCRIPTION
This unit specifies the competencies required to plan, prepare and present eggs and
egg dishes. It requires the ability to prepare boiled, poached, fried, scotch, omelette, scrambled 

FOOD AND BEVERAGE SERVICE AND SALES THEORY

INTRODUCTION
In the recent years, eating away from home has been on the increase and there is a widening diversity in the nature and the type of food and beverage on offer. The hospitality industry (Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and 
beverage service staff. There is even greater need for more people to make their career in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills.
Food and beverage service staff is employed in huge variety of establishments in the hospitality industry, but their basic roles does not differ no matter what type of restaurant or other venue they work in. The number of food and beverage service staff and there positions in an establishment hierarchy depend on their size of operation and service offered. The function of the waiting staff; large or small establishments remain the same.

FOOD PRODUCTION THEORY:

This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery

-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.