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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 SAFETY INSPECTION

Food Safety Inspection is a course designed to equip learners with the knowledge and skills necessary to evaluate and ensure the safety and hygiene of food products throughout the food supply chain. The course focuses on identifying potential food safety hazards, understanding foodborne illnesses, and applying relevant laws, standards, and inspection procedures.

Students are introduced to topics such as food hygiene principles, hazard analysis and critical control points (HACCP), sanitation practices, food safety laws and regulations, inspection techniques, and the roles and responsibilities of food inspectors. Practical training may include conducting on-site inspections in food processing plants, restaurants, and markets.

By the end of the course, learners should be able to assess food establishments for compliance, enforce food safety standards, and contribute to public health protection. This course is essential for careers in public health, food regulation, and quality assurance.

FOOD NUTRITION

Food Nutrition is a foundational course that explores the relationship between food, nutrients, and human health. It covers essential topics such as the classification and functions of nutrients, the digestive process, dietary needs across different life stages, and the role of nutrition in disease prevention. The course equips learners with knowledge and practical skills to make informed dietary choices, promote healthy eating habits, and support overall well-being in individuals and communities. It is suitable for students pursuing careers in health, hospitality, food science, and community nutrition.

Introduction to Food Nutrition:

Food plays a vital role in sustaining life, promoting health, and preventing disease. The study of Food Nutrition helps us understand how the body uses nutrients from the food we eat to function properly. This course introduces the basic principles of nutrition, including the types and functions of nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. It also explores how different factors—such as age, lifestyle, culture, and health status—affect nutritional needs. Through this course, learners will gain insights into healthy eating practices, meal planning, and the impact of nutrition on individual and public health.

FOOD AND BEVERAGE CONTROL

Food and Beverage Control is a specialized course designed to equip students with the essential knowledge and skills to effectively manage the cost and quality control systems within food service operations. The course focuses on the planning, implementation, and monitoring of control systems used to optimize efficiency, minimize waste, and ensure profitability in the hospitality industry.

Students will explore key areas such as purchasing and receiving, inventory management, portion control, menu pricing, cost analysis, and revenue management. Emphasis is placed on understanding the relationship between food and beverage costs, operational procedures, and financial performance. Through both theoretical learning and practical applications, learners will develop critical thinking and analytical skills necessary for making informed managerial decisions.

Key Topics Covered:

Introduction to Food and Beverage Control Systems

Cost Terminology and Classification

Purchasing and Receiving Procedures

Storage and Inventory Management

Food and Beverage Production Control

Sales and Revenue Control

Menu Planning and Pricing Strategies

Cost Control Tools and Techniques

Use of Technology in F&B Control (e.g., POS systems, inventory software)

Budgeting and Financial Reporting in F&B Operations

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

Apply cost control principles to manage food and beverage operations effectively.

Monitor and analyze food and beverage costs to enhance profitability.

Implement effective purchasing, receiving, and storage procedures.

Utilize data and technology for inventory and sales control.

Make informed decisions related to menu pricing and cost reduction strategies.

Target Audience: This course is ideal for students of hospitality management, culinary arts, restaurant supervisors, catering managers, and anyone aspiring to take on leadership roles in food and beverage operations.