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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

FOOD SERVICE TECHNIQUE

Methods of food production include primary processing like threshing, butchering, and milling; cooking methods such as boiling, grilling, and frying; and preservation techniques like canning, freezing, drying, and fermentation. Other methods involve specific processing techniques like pasteurization for milk or deboning and cutting for meat. 
Primary processing
  • Threshing: Separating grain from its stalk.
  • Winnowing: Removing chaff from grain.
  • Milling: Grinding grain into flour.
Butchering: Cutting up an animal carcass into meat.
Deboning and cutting: Separating meat from bones and preparing cuts.
Extracting and filtering: Obtaining oils from sources like plants. 
Cooking methods
Boiling: Submerging food in boiling water.
Grilling: Cooking food over a heat source on a grate.
Frying: Cooking food in hot fat.
Steaming: Cooking food with steam.
Roasting: Cooking food with dry heat.
Broiling: Cooking food using intense radiant heat from above. 
Preservation methods
Canning: Preserving food in a sealed container.
Freezing: Lowering the temperature to stop microbial growth.
Drying/dehydration: Removing water content to inhibit spoilage.
Fermentation: Using microorganisms like bacteria or yeast to transform food.
Curing: Using salt, sugar, or acids to preserve meat.
Pasteurization: Heating to kill harmful microorganisms, often used for milk. 
Other processing techniques
Juicing: Extracting the liquid from fruits or vegetables.
Mixing: Combining ingredients for a more homogeneous mixture.
Marinating: Soaking food in a flavored solution before cooking.
Irradiation: Using radiation to preserve food.
Packaging: Using modified atmospheres to extend shelf life

FOOD PRODUCTION TECHNIQUE

his course provides students with the fundamental knowledge and hands-on skills necessary for professional food production. It covers basic cooking methods, kitchen organization, ingredient handling, menu planning, food safety, and modern culinary techniques used in commercial kitchens.

Course Objectives

By the end of the course, students will be able to:

  1. Understand the structure and functioning of a professional kitchen.

  2. Identify, handle, and prepare ingredients using appropriate methods.

  3. Apply principles of basic and advanced cooking techniques.

  4. Maintain hygiene, safety, and sanitation standards.

  5. Demonstrate plating, portion control, and presentation skills.

  6. Understand menu planning and food costing concepts.

Course Outline

Module 1: Introduction to Food Production

  • Overview of the culinary profession

  • Types of food service establishments

  • Hierarchy and staffing in the kitchen (Classical Brigade)

  • Roles and responsibilities of kitchen staff

  • Kitchen layout, tools, and equipment

Module 2: Kitchen Safety and Hygiene

  • Food safety principles (HACCP, cross-contamination prevention)

  • Personal hygiene and grooming

  • Cleaning and sanitation procedures

  • Fire safety and first aid in kitchens

Module 3: Ingredients and Their Functions

  • Classification of food commodities (cereals, pulses, fruits, vegetables, meats, dairy, etc.)

  • Storage and preservation methods

  • Identification and uses of herbs, spices, and flavorings

  • Stocks, sauces, and soups – classification and preparation

Module 4: Basic Cooking Methods

  • Dry-heat methods (roasting, baking, grilling, frying, etc.)

  • Moist-heat methods (boiling, poaching, steaming, stewing, etc.)

  • Combination methods (braising, sautéing)

  • Effect of cooking on nutrients and flavor

Module 5: Preparation of Basic Dishes

  • Egg cookery and breakfast preparations

  • Vegetable and pulse dishes

  • Meat, poultry, and fish preparations

  • Basic bakery and confectionery items (breads, pastries, desserts)

Module 6: Menu Planning and Food Costing

  • Types of menus (à la carte, table d’hôte, cyclic, etc.)

  • Principles of menu planning and meal balancing

  • Portion control and yield management

  • Food cost calculation and control measures