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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

FOODAND BEVERAGE SERVICE OPERATIONS

Food and beverage service operations encompass all activities involved in delivering meals, drinks, and hospitality experiences to customers in restaurants, hotels, cafés, and catering establishments. These operations include menu planning, order taking, food production coordination, service delivery, customer care, and maintaining hygiene and safety standards. Effective food and beverage operations ensure smooth workflow, high-quality service, and customer satisfaction. They rely on skilled staff, efficient systems, and strong communication to create memorable dining experiences while maintaining profitability and operational excellence.

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BEVERAGE SERVICE AND MIXOLOGY

Beverage service and mixology involve the art and science of preparing, presenting, and serving drinks, both alcoholic and non-alcoholic. It covers understanding drink ingredients, proper techniques for mixing cocktails, garnishing, and maintaining service etiquette. Knowledge of flavor profiles, drink pairings, and customer preferences is essential to create a memorable beverage experience while ensuring safety and professionalism in service.

FOOD PRODUCTION AND CULINARY ARTS

Food and beverage service covers different types of drinks, how they are made, and how they are served in restaurants. Beverages are classified as hot, cold, alcoholic, or non-alcoholic depending on their ingredients and preparation. Their characteristics come from what is used to make them, such as fruits, grains, herbs, or dairy. Drinks are produced through methods like brewing, blending, or fermentation.

In restaurants, service styles vary—some offer table service, others allow customers to serve themselves, while some use a mix of both. The service style chosen depends on the restaurant type, customer expectations, staffing, cost, and space layout. Each style has its advantages and limitations in terms of speed, customer interaction, food quality, and overall satisfaction.