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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 and Hygiene

Food Safety and Hygiene is a critical course designed to provide students with essential knowledge and skills to ensure food is handled, prepared, and stored safely. The course focuses on preventing foodborne illnesses, maintaining high hygiene standards, and understanding food safety regulations and best practices in the hospitality and food service industry.

Course Objectives:
By the end of the course, students will be able to:

  1. Understand food safety principles and the importance of hygiene in food handling.
  2. Identify common foodborne hazards and methods to prevent contamination.
  3. Apply best practices in food storage, preparation, and service.
  4. Understand personal hygiene and workplace sanitation standards.
  5. Comply with national and international food safety regulations.

Key Topics Covered:

  1. Introduction to Food Safety and Hygiene

    • Importance of food safety
    • Risks of poor hygiene in food service
    • Legal requirements and food safety laws

  2. Foodborne Illnesses and Contaminants

    • Types of foodborne diseases
    • Biological, chemical, and physical contaminants
    • Cross-contamination and allergen management

  3. Personal Hygiene in Food Handling

    • Handwashing techniques
    • Proper use of protective clothing (gloves, hairnets, aprons)
    • Health and hygiene policies for food handlers

  4. Food Handling, Storage, and Preservation

    • Safe food handling practices
    • Temperature control and danger zone
    • FIFO (First In, First Out) stock rotation

  5. Cleaning and Sanitation Practices

    • Effective cleaning and disinfecting methods
    • Pest control in food establishments
    • Waste management in food service operations

  6. Hazard Analysis and Critical Control Points (HACCP)

    • Introduction to HACCP principles
    • Identifying critical control points (CCPs)
    • Implementing HACCP in food businesses

  7. Food Safety Regulations and Compliance

    • Local and international food safety standards (e.g., WHO, FDA)
    • Food safety audits and inspections
    • Responsibilities of food business operators

Assessment and Certification:
Students will be assessed through practical demonstrations, written exams, case studies, and food safety audits. Successful completion of the course may lead to certification in food safety and hygiene, recognized by relevant health and hospitality authorities.

Beverage Management

This unit provides an in-depth understanding of the management of beverages in the hospitality and food service industry. It covers the classification, selection, purchasing, storage, and service of alcoholic and non-alcoholic beverages. Students will also explore responsible alcohol service, beverage costing, and the legal aspects of beverage management.

MANAGE BAR OPERATION

UNIT DESCRIPTION
This unit specifies the competencies required to manage bar operations. It involves preparing for
bar operations, performing bar operations, controlling bar operations and operating special bars