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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 PASTRIES

The course "Prepare Pastries" typically involves learning the techniques and skills necessary to create a variety of pastries. It may cover topics such as:

  1. Dough Preparation: Techniques for making different types of pastry dough, like puff pastry, shortcrust, and choux pastry.

  2. Baking Techniques: Understanding how to properly bake pastries to achieve the right texture and flavor.

  3. Filling and Assembly: Learning how to create and incorporate various fillings, such as creams, fruits, and custards.

  4. Presentation: Techniques for plating and decorating pastries for an appealing presentation.

  5. Flavor Profiles: Understanding how to balance flavors and textures in pastry dishes.

  6. Cultural Variations: Exploring different pastry styles from various cuisines around the world.

The course often combines practical hands-on experience with theoretical knowledge to prepare students for roles in baking and pastry arts

Prepare Beverages

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.

FOOD AND BEVERAGE PRODUCTION THEORY

This unit covers the competencies related to food and beverage production skills which includes; identification of ingredients, preparation of food and beverages, production of food and beverages, and presentation of food and beverages.

food and beverage service theory

This is a resource that helps teachers create outstanding lessons and encourage students to develop, progress and achieve their goals.