• 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 SCIENCE AND NUTRITION

his course introduces learners to the scientific study of food, including its composition, nutritional value, processing, preservation, and impact on human health. It provides a foundation in both food science (the study of physical, chemical, and biological properties of food) and nutrition (the study of nutrients and how they affect the body).

The course equips students with knowledge and skills to make informed choices in meal planning, dietary management, food safety, and healthy living. It is especially useful in fields such as hospitality, catering, healthcare, and food production.

🎯 Learning Objectives:

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

  • Identify the different classes of nutrients and their functions in the body

  • Understand the composition and properties of food items

  • Apply food safety and hygiene principles in handling and preparation

  • Understand basic food preservation and processing methods

  • Plan and evaluate balanced meals and diets for different age groups and needs

  • Recognize and prevent diet-related diseases such as malnutrition, obesity, and diabetes

📚 Key Topics Covered:

  1. Introduction to Food Science and Nutrition

  2. Food Composition and Nutrients

    • Macronutrients: Carbohydrates, proteins, fats

    • Micronutrients: Vitamins and minerals

    • Water and dietary fiber

  3. Functions of Nutrients in the Body

  4. Balanced Diet and Meal Planning

  5. Food Digestion, Absorption, and Metabolism

  6. Food Safety and Hygiene

  7. Food Processing and Preservation Methods

  8. Malnutrition and Diet-Related Diseases

  9. Nutrition for Different Age Groups

  10. Nutrition in Special Conditions (e.g., pregnancy, illness, sports)

FOOD AND BEVERAGE COST CONTROL

Course Summary:

This course introduces learners to the principles and practices of cost control in food and beverage operations. It focuses on managing costs effectively to ensure profitability, quality, and sustainability in hospitality businesses such as restaurants, hotels, catering services, and bars.

Learners explore key areas such as cost classification, budgeting, purchasing, receiving, storing, issuing, portion control, pricing strategies, and the use of technology in monitoring costs. Emphasis is placed on preventing wastage, maintaining quality, and ensuring efficient use of resources.

The course also highlights the role of management systems and cost control tools in decision-making and financial planning for food and beverage operations.

🎯 Learning Objectives:

By the end of this course, students should be able to:

  • Understand the importance of cost control in hospitality.

  • Identify different types of costs in food and beverage operations.

  • Apply basic costing and budgeting principles.

  • Control food and beverage costs through effective purchasing, storage, and portioning.

  • Monitor and analyze sales and cost reports to inform decision-making.

  • Prevent losses due to theft, spoilage, or poor handling.

  • Use software or manual methods to track inventory and performance.

📚 Key Topics Covered:

  1. Introduction to Cost Control

    • Definition and objectives

    • Importance in hospitality

  2. Classification of Costs

    • Fixed, variable, and semi-variable costs

    • Direct and indirect costs

  3. Food Cost and Beverage Cost

    • Calculation of cost percentage

    • Factors affecting cost

  4. Purchasing and Receiving Controls

    • Supplier selection

    • Purchase orders, delivery checks

  5. Storage and Issuing Controls

    • Inventory management

    • First-In-First-Out (FIFO) method

  6. Production and Portion Control

    • Standard recipes and yields

    • Portion size and waste control

  7. Menu Pricing and Sales Control

    • Pricing methods (e.g., food cost percentage, contribution margin)

    • Sales mix and menu engineering

  8. Preventing Theft and Losses

    • Internal controls

    • Staff training and supervision

  9. Use of Technology in Cost Control

    • POS systems

    • Inventory software

  10. Cost Reporting and Analysis

    • Daily/weekly reports

    • Break-even analysis

FOOD AND BEVERAGE SERVICE THEORY

This course provides foundational knowledge and skills required for efficient and professional food and beverage service in the hospitality industry. It focuses on service principles, customer handling, types of service, and the roles and responsibilities of food service staff.

The course explores various food and beverage service methods, including table service, buffet, self-service, and specialized service styles. Learners will gain insight into menu types, meal courses, table settings, and service sequences. Emphasis is placed on hygiene, safety, teamwork, and communication within food and beverage operations.

The course also introduces learners to the organization and layout of restaurants and bars, including equipment used, order-taking procedures, billing methods, and guest relations. It equips students with both theoretical and practical knowledge to deliver high standards of service in hotels, restaurants, cafes, and catering environments.

Key Topics Covered:

  1. Introduction to Food and Beverage Service

  2. Types and Styles of Food and Beverage Service

  3. Duties and Responsibilities of Food Service Staff

  4. Restaurant and Bar Equipment

  5. Menu Knowledge and Course Sequence

  6. Table Setting and Service Procedures

  7. Guest Handling and Customer Care

  8. Order Taking and Billing Procedures

  9. Hygiene, Safety, and Sanitation in Service

  10. Trends and Technology in Food Service

Learning Outcomes:

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

  • Identify and apply different types of food and beverage service.

  • Demonstrate professionalism in guest service.

  • Understand and execute correct service sequences and procedures.

  • Maintain hygiene and safety standards in the service area.

  • Communicate effectively with guests and team members.

  • Use service equipment appropriately and handle customer complaints tactfully.