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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 SERVICE THEORY

This course provides a comprehensive overview of the principles and practices in the food service industry. Students will explore the theoretical foundations of food service operations, including food safety and sanitation, menu planning, kitchen organization, purchasing and inventory, and customer service. Emphasis is placed on understanding the roles and responsibilities within various food service establishments, including restaurants, catering, institutional food service, and hospitality venues.

FOOD PRODUCTION THEORY

This course introduces learners to the fundamental principles, concepts, and techniques involved in food production and kitchen operations. It provides a strong theoretical foundation for understanding the methods of preparing, cooking, and presenting a wide variety of food dishes in professional kitchens. The course covers topics such as kitchen organization, menu planning, cooking methods, food commodities, nutrition, hygiene and sanitation, and safety practices.

Emphasis is placed on the scientific and managerial aspects of food production, enabling students to understand how theory guides practical cooking and kitchen management. The knowledge gained in this course prepares learners for practical application in commercial food production and service establishments.

LAUNDRY AND DRY CLEANING

This course provides learners with the knowledge and practical skills required to professionally handle laundry and dry-cleaning operations in both commercial and domestic settings. It covers the principles of textile care, stain removal, fabric identification, washing techniques, machine operation, and finishing processes such as ironing, folding, and packaging. Students will also learn about environmental and safety standards, quality control, and customer service in the laundry and dry-cleaning industry.

Through a combination of theoretical lessons and hands-on practice, the course prepares participants to operate or manage laundry and dry-cleaning businesses efficiently and sustainably.