• Welcome to your new Gnomio site

    Now, you are in control!

    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:

    (You can edit or remove this text)

Available courses

FOOD AND BEVERAGE PRODUCTION

This course provides comprehensive knowledge and practical skills related to the preparation, production, and presentation of food and beverages in the hospitality industry. Students will explore various cooking techniques, menu planning, food safety standards, and beverage service operations. Emphasis is placed on understanding the principles of culinary arts, kitchen organization, and the production of a wide range of food and drink products. The course also covers the role of creativity and innovation in food and beverage production to meet customer expectations and industry trends. Through hands-on training and theoretical learning, students will develop competence in delivering high-quality food and beverage services.

FOOD CONTROL

Food and Beverage Control is a core subject in hospitality and catering management that equips learners with the knowledge and skills required to effectively manage the costs, quality, and profitability of food and beverage operations. The course covers planning, purchasing, receiving, storing, production, and service, while ensuring that customer satisfaction, cost-efficiency, and profitability are maintained.

Learners will explore industry-standard control techniques, from setting budgets and forecasting sales to analyzing variances and implementing corrective measures. Emphasis is placed on balancing cost control with high-quality service delivery.

FOOD AND BEVERAGE SERVICE

Food service refers to the preparation, presentation, and delivery of food and beverages to customers. It is a crucial component of the hospitality industry and can occur in a wide range of settings, including restaurants, hotels, schools, hospitals, airlines, and catering events.

CATERING PREMISES AND EQUIPMENT

This course introduces students to the design, layout, and management of catering premises, with a strong focus on the selection, operation, and maintenance of catering equipment. Students will learn about the different types of catering establishments and the specific requirements for kitchen and dining areas to ensure efficiency, safety, and hygiene. The course covers the functions and uses of various catering tools, machinery, and appliances, emphasizing proper handling and care to optimize food production and service. Through practical and theoretical lessons, students gain the skills needed to plan and maintain well-organized catering environments that support smooth operational workflows.