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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 and Beverage Service Theory

A Food and Beverage Service Theory course typically covers the foundational concepts and practices necessary for efficient and high-quality service in the food and beverage industry. Here’s a general description:

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

1Demonstrate knowledge of various food and beverage service styles and techniques.

2Exhibit strong customer service skills tailored to the food and beverage industry.

3Apply safety and hygiene principles in all aspects of food and beverage service.

4.Effectively use service equipment and tools in a professional setting.

5.Enhance the overall dining experience for guests through skilled service and communication.

6.Assessment Methods:Written examinationsPractical demonstrationsGroup projects and presentationsRole-playing exercises and simulations

TRAININING METHODS

GENERAL COURSE OBJECTIVES

By the end of the course the learner should be able to:

·        Understand what is involved in the process of teaching and learning,

·        Explore how best to go about teaching successfully in a variety of situations.

·        Know how to prepare schemes of work for a course.

·        Know how to Prepare lesson plans

·        Choose appropriate methods of teaching

·        Use appropriate methods of teaching

·        Justify the choice of particular methods of teaching.

·        Understand how to motivate learners

·        Know how to administer examinations