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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

PASTRY AND BAKERY.

The Pastry and Bakery Course is designed to equip learners with comprehensive knowledge and practical skills in the art and science of baking and pastry making. This course blends theoretical understanding with hands-on experience to prepare learners for roles in commercial bakeries, pastry shops, hotels, and catering establishments.

Learners will explore a variety of baked goods, including breads, cakes, cookies, tarts, and specialty desserts. The course emphasizes techniques such as dough preparation, proofing, mixing methods, decorating, and plating, as well as food safety, hygiene, and proper use of baking tools and equipment.

By the end of the course, participants will be able to confidently produce high-quality baked products, understand the role of ingredients in baking chemistry, and demonstrate creativity and precision in pastry and bakery presentation.

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Key Topics Covered

Introduction to Baking and Pastry Arts

Types of Flours, Leavening Agents, and Ingredients

Bread Making: Yeast Breads and Quick Breads

Cakes and Cookies: Preparation and Decoration

Pastries: Puff, Choux, Shortcrust, and Danish

Tarts, Pies, and Specialty Desserts

Artisan Baking Techniques

Food Safety and Hygiene in Bakery Operations

Baking Equipment and Tool Usage

Costing, Portion Control, and Product Presentation

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Target Audience

Aspiring bakers, pastry chefs, culinary students, or anyone interested in developing foundational to intermediate skills in baking and pastry production.

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Course Duration

Typically ranges from 4 to 12 weeks, depending on the level and delivery format (short course, certificate program, or part of a diploma).

Food and Beverage Production

Food and Beverage Production is the process of preparing, cooking, and presenting food and beverages in hospitality operations such as hotels, restaurants, cafes, catering services, and institutions. It involves a range of culinary techniques, kitchen management practices, and the use of appropriate tools and equipment to ensure quality, safety, and efficiency.

Key Areas of Food Production:

1. Kitchen Organization:

Includes staffing, kitchen hierarchy (e.g., Executive Chef, Sous Chef, Commis), and layout.

Different sections include the hot kitchen, cold kitchen, pastry section, etc.

2. Food Preparation Techniques:

Involves cutting, marinating, boiling, baking, frying, grilling, etc.

Recipes are followed to maintain consistency and portion control.

3. Menu Planning:

Menus are designed based on customer preferences, nutrition, cost, seasonality, and food trends.

Types include à la carte, table d’hôte, buffet, and special menus.

4. Kitchen Equipment and Tools:

Use of appliances like ovens, grills, mixers, slicers, and utensils.

Proper maintenance and hygiene are essential.

5. Food Safety and Hygiene:

Follows standards like HACCP to ensure safe food handling, storage, and cleanliness.

Personal hygiene of kitchen staff is strictly monitored.

Food and Bevarage Service

This course provides learners with comprehensive knowledge and practical skills required for efficient food and beverage service operations in various hospitality settings. It covers the principles and techniques of service, types of food and beverage establishments, customer service excellence, and health and safety standards.

Through a combination of theoretical instruction and hands-on training, students will develop the ability to perform various service styles (such as table service, buffet, and room service), understand menu terminology, take and process orders accurately, and interact professionally with guests. Emphasis is placed on teamwork, communication, hygiene, and etiquette, ensuring learners are industry-ready upon course completion.

The course is ideal for aspiring waitstaff, restaurant personnel, and those pursuing a career in hospitality and catering services.