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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.

    Links of interest:

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    • PRACTICAL COOKERY Book

      Practical Cookery by David Foskett, Patricia Paskins, Neil Rippington, and Steve Thorpe is a comprehensive and authoritative textbook widely used in culinary training institutions around the world. It provides step-by-step guidance on core cooking techniques, kitchen operations, food safety, and presentation skills. The book is designed to support students pursuing professional cookery qualifications such as NVQs, City & Guilds, and TVET-level hospitality courses.

    • FOOD AND BEVERAGE PRODUCTION NOTES L4 File PART

Available courses

Level 5 FOOD AND BEVERAGE SERVICE

TABLE SET UPThe Unit Food and Beverage Service is a comprehensive unit designed to equip learners with practical and theoretical knowledge required for successful careers in the hospitality and catering industry. The course focuses on developing professional service skills, customer relations, food and beverage knowledge, and operational management in various service settings, including hotels, restaurants, resorts, and catering establishments.

Learners are introduced to the fundamentals of food and beverage operations, including types of service, menu planning, hygiene and sanitation, bar operations, safety procedures, billing, and inventory control. The course also emphasizes soft skills such as communication, teamwork, personal grooming, and guest service excellence.