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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

DIPLOMA IN FOOD AND BEVERAGE

Course Summary of Food and Beverage (Brief)

The Food and Beverage course is designed to equip learners with knowledge, skills, and attitudes required to prepare, present, and serve food and drinks professionally in hospitality establishments such as hotels, restaurants, lodges, and catering institutions.

Key Areas Covered

  1. Food Preparation

    • Basic cookery techniques (boiling, frying, steaming, baking, roasting)

    • Preparation of stocks, soups, sauces, and simple dishes

    • Kitchen safety, hygiene, and sanitation

  2. Beverage Preparation

    • Types of beverages (hot and cold beverages)

    • Preparation of tea, coffee, juices, and other drinks

    • Beverage service equipment and handling

  3. Food and Beverage Service

    • Table setting (mise en place)

    • Service methods (plate service, silver service, buffet service)

    • Customer care and communication skills

  4. Kitchen and Service Equipment

    • Identification and use of kitchen tools and equipment

    • Cleaning, maintenance, and safe handling of equipment

  5. Hygiene and Safety

    • Personal hygiene standards

    • Food safety practices

    • Prevention of contamination and accidents

SOIL SCIENCE

Course Summary of Agriculture (Brief)

The Agriculture course equips learners with practical skills and theoretical knowledge in crop production, animal husbandry, and sustainable farming practices, preparing them for careers in farming, agribusiness, and related industries.

Key Areas Covered

  1. Crop Production

    • Soil types, soil fertility, and land preparation

    • Selection of crops and planting techniques

    • Crop care (watering, weeding, pest and disease control)

    • Harvesting and post-harvest handling