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.
Links of interest:
To prepare soup, first, chop vegetables and meat, then sauté the aromatics (onions, garlic, etc.) in oil until soft. Add the meat and brown it before pouring in the broth or stock, bringing it to a boil, and reducing the heat to simmer. Season with salt, pepper, and herbs, and let the soup simmer for 20-30 minutes, adding grains or pasta halfway through. Finally, adjust the seasoning, remove any herbs, and serve hot.
To be taken by all learners in hospitality department
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.
In the recent years, eating away from home has been on the increase and there is a widening
diversity in the nature and the type of food and beverage on offer. The hospitality industry
(Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and
beverage service staff. There is even greater need for more people to make their career in this noble
profession alongside the need for improved confidence and performance through higher standards of
knowledge and skills.
Food and beverage service staff is employed in huge variety of establishments in the
hospitality industry, but their basic roles does not differ no matter what type of restaurant or other
venue they work in. The number of food and beverage service staff and there positions in an
establishment hierarchy depend on their size of operation and service offered. The function of the
waiting staff; large or small establishments remain the same.
This unit specifies competencies required to lead the implementation of workplace safety and health policies