• 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

Nutrition and Dietetics

The course explores basic nutrition concepts, dietary requirements, menu planning, and how to prepare balanced meals for different health needs.

Front Office Management

This course equips students with skills in reception procedures, reservations, guest check-in/check-out, customer care, and front office record-keeping.

Housekeeping Operation

Learners will acquire knowledge and skills in cleaning techniques, laundry operations, room preparation, inventory control, and maintaining hygiene standards in accommodation facilities.

Food and Beverage Services

This course covers the principles of food and beverage service, including table setting, customer service, menu knowledge, and different styles of food service in hospitality settings.

Food Production

COURSE OVERVIEW

This course provides a comprehensive introduction to the principles and practices of food production. It covers the entire food production process from raw material selection to processing, preservation, packaging, and distribution. Emphasis is placed on food safety, quality control, sustainable practices, and modern technological advancements in the food industry.

Key Topics Covered:

  1. Introduction to Food Production

    • Overview of the food industry

    • Importance of food production in society

    • Types of food production systems (e.g., agriculture, aquaculture, livestock)

  2. Raw Materials and Ingredients

    • Sources and quality assessment of raw materials

    • Nutritional components and their roles in food production

  3. Food Processing Techniques

    • Methods of food processing (thermal, non-thermal, mechanical)

    • Preservation methods (freezing, canning, drying, fermentation)

    • Impact of processing on food quality and safety

  4. Food Safety and Hygiene

    • Microbial hazards in food production

    • Foodborne illnesses and prevention

    • HACCP (Hazard Analysis and Critical Control Points) principles

    • Good Manufacturing Practices (GMP)

  5. Food Quality Control

    • Sensory evaluation and quality standards

    • Physical, chemical, and microbiological testing

    • Packaging and labeling requirements

  6. Sustainable Food Production

    • Environmental impacts of food production

    • Sustainable sourcing and waste reduction

    • Innovations in sustainable food technology

  7. Food Production Management

    • Production planning and scheduling

    • Inventory and supply chain management

    • Cost control and efficiency optimization

  8. Technological Innovations in Food Production

    • Automation and mechanization in food processing

    • Emerging technologies (e.g., biotechnology, nanotechnology)

Learning Outcomes:

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

  • Understand the entire food production process from raw material to finished product.

  • Apply food safety and hygiene principles in production environments.

  • Evaluate and control food quality effectively.

  • Implement sustainable and efficient production methods.

  • Adapt to technological advances in food production.

Assessment Methods:

  • Written exams and quizzes

  • Practical lab work and demonstrations

  • Group projects and presentations

  • Case studies and industry visits

 
 
 
 

Diploma in Technical Education in Catering And Accomodations