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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This course is intended to equip the trainee with knowledge, skills and attitudes, which will enable him/her to maintain high standards of food and beverage service and sales within the hospitality industry.
The trainee will be involved in all aspects of food and beverage service and sales. He/she will employ both mental and physical abilities in conjunction with the available resources to achieve the desired goals.
The course will equip the trainee with knowledge and skills of food and beverages production. It is intended to impart in trainees cooking skills and attitudes required for professional cookery. It gives the trainees a broad knowledge of raw food materials and their application in food
production.
This unit specifies the competencies required to manage housekeeping operations in an institution. It involves approving housekeeping resource requirements; supervising housekeeping staff and overseeing housekeeping services. It also entails monitoring and evaluating housekeeping resource utilization and compliance with law and regulations.
This unit specifies competencies required to plan, prepare and present various meat dishes .It requires the ability to select, prepare, and portion meat using relevant equipment, cooking and food storage methods.
