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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

PREPARATION OF STOCK

 Stock preparation is the process of simmering bones, vegetables, and aromatics in water to extract flavors, creating a flavorful liquid used as a base in soups, sauces, and stews

LAUNDRY OPERATIONS

Laundry operations

 involve a series of tasks and processes to ensure that fabrics—such as clothing, linens, and other textiles—are cleaned, dried, and prepared for reuse or delivery

PREPARATION OF SOUPS

Soup preparation

 involves creating a flavorful base, cooking main ingredients, and finishing with seasonings or garnishes. 

PREPARING SAUCES

SAUCES

A sauce is a liquid that has been thickened by either :

·         Egg yolks

·         Roux

·         Cornflour or arrowroot or starch

·         Cream and/ or butter  added to reduce stock

·         Rice

·         Reducing cooking liquor or stock

TYPES OF SAUCE

1.   White ( be'chamel )

Is a basic white sauce made using butter, flour  and milk .

NB.    Many sauce are derived from a basic be'chamel sauce by the addition ilof appropriate ingredients or garnishes :

Parsley                Mustard

Egg                       Anchovy

Cheese

Onion

These are all examples of white sauces

2.    Veloute

Is a blond roux , to which a white stock and chicken , veal, fish etc are added .

Examples caper , supreme , mushroom , ivory , aurora .

3. Brown ( espagnole )

Espagnole is a traditional brown sauce made from brown roux and brown stock , simmered for several hours and skimmed frequently to prove a refined sauce .

Because of lengthy , time consuming process and move away from heavy flour  based sauce in many kitchens a reduced veal stock .

Examples chasser

Devilled

Sherry sauce

Brown onion

Lyonnaise

 

METHODS OF ORDER TAKING

There are four methods of taking food and beverage order from customers. All order taking
methods are based upon this four concepts:-
i. Triplicate method
ii. Duplicate method
iii. Service with order
iv Pre-ordered

introduction to food and beverage

The aims of this course are to expose the learner to Food and beverage production, food and
beverage methods and types of personnel, interpersonal skills, food and beverage service
outlets.