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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

COOKERY NCII

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant)

BASIC COMPETENCIES

500311105 Participate in workplace communication

500311106 Work in a team environment

500311107 Practice career professionalism

500311108 Practice occupational health and safety procedures

COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge

TRS311202 Observe workplace hygiene procedures

TRS311203 Perform computer operations

TRS311204 Perform workplace and safety practices

TRS311205 Provide effective customer service

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as:

CORE COMPETENCIES 

TRS512328 Clean and maintain kitchen premises

TRS512331 Prepare stocks, sauces and soups

TRS512381 Prepare appetizers

TRS512382 Prepare salads and dressing

TRS512330 Prepare sandwiches

TRS512383 Prepare meat dishes

TRS512384 Prepare vegetables dishes

TRS512385 Prepare egg dishes

TRS512386 Prepare starch dishes

TRS512333 Prepare poultry and game dishes

TRS512334 Prepare seafood dishes

TRS512335 Prepare desserts

TRS512340 Package prepared food

BREAD AND PASTRY PRODUCTION NCII

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants).