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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 TECHNIQUES

Food production techniques encompass a range of methods and processes used to cultivate, process, and prepare food for consumption.

FOOD SERVICE TECHNIQUES

 It is designed to provide students with comprehensive knowledge and practical skills in the preparation, cooking, and presentation of food. This course covers a range of topics essential for aspiring chefs and culinary professionals, emphasizing both foundational techniques and advanced methods.

MANAGE GUEST EXPERIENCE

This unit describes the competencies required to manage guest experience. It involves coordinating market research and coordinating guest communication. It also entails handling guest's feedback and enhancing guest's experience to leave a lasting impression.

PREPARE SAUCES

This unit specifies the competencies required to plan, prepare and present various sauces. It requires the ability to select and prepare sauces but not limited to; brown, white, butter and mayonnaise sauces.