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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

WORKSHOP PLANNING

Workshop Planning as a Unit – Description

Workshop planning as a unit refers to the structured process of designing, organizing, and coordinating all the elements required for a successful workshop. This planning is treated as a comprehensive unit of work, encompassing various phases and tasks that ensure the workshop meets its intended objectives and delivers value to participants.

Key Components of Workshop Planning as a Unit:

1. Needs Assessment:

Identify the purpose of the workshop.

Determine the target audience and their learning needs.

Set clear goals and learning outcomes.

2. Content Development:

Design the agenda and structure of the sessions.

Create or curate materials, activities, and presentations.

Align content with learning objectives.

3. Logistics Planning:

Select the date, time, and venue (physical or virtual).

Arrange equipment, materials, and supplies.

Coordinate participant registration and communication.

4. Facilitator Preparation:

Identify and brief facilitators or speakers.

Provide necessary training or guidelines.

Review session plans and timing.

5. Execution and Facilitation:

Conduct the workshop according to the agenda.

Manage time effectively and engage participants.

Troubleshoot issues in real-time.

6. Evaluation and Feedback:

Collect feedback from participants.

Assess whether objectives were met.

Document lessons learned for future workshops.

FOOD AND BEVERAGE SERVICE

The Food and Beverage Service Unit focuses on the methods, standards, and operations involved in delivering food and drinks to customers in various hospitality settings. It is a core component of the diploma course, providing students with the knowledge and practical skills necessary to work in restaurants, hotels, cafes, and other food service establishments.

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Key Areas Covered:

1. Introduction to Food and Beverage Service:

Definition and scope of the food and beverage industry

Importance in the hospitality sector

2. Types of Food and Beverage Outlets:

Restaurants (fine dining, casual, fast food)

Bars, cafes, banquets, room service, outdoor catering

Institutional catering (airlines, hospitals, corporate)

3. Service Methods:

Table service (silver, American, French, Russian)

Buffet service, self-service, counter service, room service

Specialized service techniques (gueridon, flambé)

4. Roles and Responsibilities:

Duties of F&B service staff (waiters, stewards, captains, maître d’)

Customer interaction and service etiquette

Grooming standards and communication skills

5. Table Setting and Equipment:

Types of cutlery, crockery, and glassware

Table laying for different meals and service styles

6. Menu Knowledge:

Understanding different types of menus (à la carte, table d'hôte)

Knowledge of food and beverage items

Pairing of food and drinks (especially wines)

7. Order Taking and Billing:

Techniques of order taking and recording

Use of point-of-sale (POS) systems

Bill settlement and guest handling

8. Customer Service and Guest Relations:

Dealing with customer complaints

Providing personalized a

nd professional service

Ensuring guest satisfaction and service recovery

PRODUCTION

The Production Unit in food and beverage education refers to the section of a food service establishment where food is prepared, cooked, and plated before being served. It is a critical component in the hospitality industry, ensuring that meals are produced efficiently, hygienically, and according to customer expectations.

Key Aspects Covered:

1. Kitchen Organization:

Structure and hierarchy (e.g., Executive Chef, Sous Chef, Line Cooks)

Different kitchen layouts and workstations (e.g., garde manger, hot kitchen, pastry)

2. Food Production Process:

Mise en place (preparation before service)

Cooking methods (boiling, grilling, baking, steaming, etc.)

Portion control and standard recipes

3. Hygiene and Safety:

Food safety regulations (e.g., HACCP principles)

Personal hygiene and kitchen sanitation

4. Equipment and Tools:

Identification and use of basic and advanced kitchen equipment

Maintenance and safety procedures

5. Coordination with Service:

Timely food delivery for smooth service

Communication

 between kitchen and front-of-house staff