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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

ED/11/2508/B

This course equips trainees with the knowledge and practical skills required to produce a variety of flat breads to industry standards. Learners will understand ingredient selection and functions, dough preparation, baking methods, and hygienic handling of finished products. Emphasis is placed on accuracy, creativity, efficiency, and adherence to workplace health and safety standards.

General Objective:

To enable trainees to competently prepare, cook, package, and store different types of flat breads using correct techniques, tools, and hygiene practices.

Learning Outcomes:

By the end of the course, the trainee should be able to:

  1. Identify and explain the ingredients used in flat bread making and their functions.

  2. Prepare dough for different types of flat breads following recipes and workplace procedures.

  3. Cook flat breads using appropriate methods and equipment.

  4. Package, label, and store flat breads hygienically and in compliance with food safety standards.

Course Content:

  1. Introduction to Flat Breads

    • Definition and types of flat breads

    • Cultural and regional variations

    • Nutritional importance

  2. Ingredients and Functions

    • Flour, water, salt, fat, yeast, and optional ingredients

    • Role of each ingredient in texture and flavor

  3. Dough Preparation Techniques

    • Measuring, mixing, kneading, and resting dough

    • Factors affecting dough quality

    • Use of appropriate tools and equipment

  4. Cooking Methods

    • Pan baking, oven baking, and tandoor methods

    • Temperature control and timing

    • Common faults and remedies

  5. Quality Control and Hygiene

    • Personal Protective Equipment (PPEs)

    • Safe handling and cleaning of equipment

    • Hygiene in production and service areas

  6. Packaging and Storage

    • Appropriate packaging materials and labeling

    • Storage conditions to maintain freshness and quality

    • Food safety and documentation

ED/11/2508 FOOD PRODUCTION(Culinary Arts)

Course Description:

This course equips trainees with the knowledge, skills, and attitudes required to plan, prepare, present, and store a wide range of beverages in a professional food and beverage setting. It covers both non-alcoholic and functional drinks including hot, cold, energy, and probiotic beverages.

Trainees will learn about ingredient selection, nutritional value, kitchen organization, requisition procedures, and emerging trends in beverage consumption. The course emphasizes hands-on practice in beverage preparation, hygiene, presentation standards, and customer satisfaction.

Through demonstrations, group discussions, and practical sessions, trainees will develop competencies to produce high-quality beverages that meet hospitality industry standards.