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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 STOCKS AND SOUPS

Course Description:

This course is designed to teach students the foundational techniques required for preparing a wide variety of stocks and soups, essential components of culinary arts. Students will learn about the different types of stocks, including white, brown, vegetable, and fish stocks, as well as the methods to extract maximum flavor and achieve the desired consistency. The course also covers soup-making techniques, from clear broths to hearty stews and creamy soups. Emphasis is placed on ingredient selection, flavor balance, and proper cooking methods to create high-quality dishes.

Key Topics:

  • Prepare brown stock
  • Prepare white stock
  • Prepare fish stock
  • Prepare cream soups
  • Prepare clear soups
  • Prepare broth

Learning Outcomes:

By the end of this course, students will be able to:

  • Prepare a variety of high-quality stocks from scratch.
  • Identify and use the right ingredients to create balanced flavors.
  • Master techniques for crafting soups, including clear and thickened varieties.
  • Incorporate stocks into soups, sauces, and other dishes to enhance their flavor.
  • Apply safe storage techniques to maintain stock and soup quality.

This course is ideal for culinary students, aspiring chefs, or anyone passionate about learning the fundamentals of professional cooking.

PROVIDE BANQUETS AND EVENTS SERVICES

Course Description:

This course equips students with the expertise required to deliver exceptional banquet and event services in the hospitality and events industry. It covers the end-to-end process of planning, organizing, and executing banquets, conferences, weddings, and other events. Students will learn about the different types of events, client coordination, menu planning, and the setup and service required to ensure a successful event. Emphasis is placed on effective communication, time management, and teamwork to meet client expectations and create memorable experiences for guests.

Key Topics:

  • Prepare for banquets and events
  • Carry out service in banquets and events
  • Control services in banquets and event

Learning Outcomes:

 By the end of this course, students will be able to:

  • Plan and organize various types of events, from corporate meetings to weddings.
  • Coordinate with clients and suppliers to meet event requirements.
  • Set up banquet venues efficiently and according to event specifications.
  • Provide high-quality banquet services, including food and beverage service.
  • Manage the event flow, ensuring smooth operation and guest y.
  • Handle event-related challenges professionally, maintaining excellent customer service.

This course is ideal for those interested in pursuing careers in event planning, banquet management, catering services, and hospitality operations.

HANDLE GUEST RESERVATION

Course Description:

This course is designed to provide students with the skills and knowledge necessary to manage guest reservations effectively in the hospitality industry. Students will learn the complete reservation process, from taking inquiries and confirming bookings to managing changes, cancellations, and special requests. The course covers essential communication techniques, the use of reservation systems, and the importance of delivering excellent customer service to create a positive guest experience.

Key Topics:

Learning Outcomes: By the end of this course, students will be able to:

  • Confidently handle guest reservations through various channels.
  • Use reservation software and systems efficiently.
  • Address guest inquiries, special requests, and complaints professionally.
  • Implement strategies to manage reservations, cancellations, and overbooking.
  • Enhance guest satisfaction by delivering personalized service.

This course is suitable for individuals seeking to improve their skills in hospitality management, hotel front desk operations, and guest services.

SALES AND MARKETING

Preparation of soup

This unit specifies the competencies required to plan, prepare and present soups.ut involves preparing various soups:cream ,puree,clear,cold, national and bisques.