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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 and Beverage services NCII

This unit deals with the knowledge and skills required in  providing pre-meal services to the dining guests as soon as  they arrive in the food service facility. It covers the dining  room or restaurant service procedures before the food and  beverage orders are served. This unit involves the initial  steps in the sequence of service that includes the welcoming  of guests, seating the guests, taking food and beverage  orders and liaising between the kitchen and the service area. 

Food and Beverage Services NCII

Performing Banquet or Catering Food Service

This unit deals with the knowledge and skills required in the provision of food and beverage service to guests in various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work performance in assisting the dining guest during and after the meal service.

Prepare pastry products

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

BARISTA NCII

The Barista NC II Module is designed to develop the essential skills and knowledge required to prepare high-quality coffee beverages in commercial cafés and specialty coffee shops. Although the full Barista NC II Qualification covers a broad range of competencies, this module specifically focuses on two core units that equip learners with the technical expertise needed to produce espresso-based and brewed coffee beverages following industry standards.

Included Competencies:

  1. TRS3113100 – Prepare Espresso
    Unit Descriptor:
    This unit covers the fundamental knowledge and skills required to extract a perfect shot of espresso. It includes understanding espresso parameters such as grind size, dose, yield, temperature, and extraction time to achieve consistent, high-quality results.

  2. TRS3113102 – Prepare and Serve Coffee Beverages
    Unit Descriptor:
    This unit encompasses the skills needed to prepare standard hot and cold coffee beverages using an espresso machine and various brewing methods such as syphon, pour-over, and French press. It also includes proper serving techniques to ensure product quality and customer satisfaction.

Prepare bakery products

This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food  

production environments and hospitality establishments.   

Prepare and Produce Bakery Products