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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

EDUCATIONAL TECHNOLOGIES

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    INTRODUCTION TO EDUCATIONAL TECHNOLOGIES

The Educational Technologies unit covers the knowledge and application of digital tools and systems that support teaching and learning. The main areas of study include:

  1. Introduction to Educational Technology – Meaning, importance, and role in modern education.

  2. Types of Educational Technologies – e-Learning platforms, virtual classrooms, multimedia tools, mobile learning, and digital assessments.

  3. Learning Management Systems (LMS) – Use of platforms such as Moodle and Gnomio to manage online learning.

  4. Instructional Design and Multimedia Integration – Creating and using digital content such as videos, presentations, simulations, and interactive lessons.

  5. Online Communication and Collaboration Tools – Use of emails, discussion forums, video conferencing, and collaborative documents.

  6. Digital Pedagogy and Blended Learning – Combining face-to-face and online methods for flexible learning.

  7. Assessment and Evaluation Using Technology – Designing and administering online tests, quizzes, and feedback tools.

  8. Emerging Trends in Educational Technology – Artificial Intelligence, virtual reality (VR), gamification, and mobile learning.

  9. Ethical and Responsible Use of Technology – Digital citizenship, online safety, and copyright issues.

Skills Learned in the Unit

By the end of the unit, learners are expected to acquire the following skills:

  • Digital literacy skills – Confident use of computers, mobile devices, and online tools.

  • Instructional design skills – Ability to create and organize digital learning materials.

  • Communication and collaboration skills – Effective use of digital platforms to share ideas and work in teams.

  • Problem-solving and critical thinking skills – Using technology creatively to address learning challenges.

  • Online facilitation and classroom management skills – Managing virtual learning environments and engaging learners online.

  • Assessment and evaluation skills – Creating and administering online quizzes, assignments, and feedback tools.

  • Research and innovation skills – Exploring new technologies and applying them to enhance teaching and learning.

  • Ethical and responsible ICT use – Understanding safe, legal, and ethical online behavior.

WORKSHOP PLANNING

INTRODUCTION TO WORKSHOP PLANNING

Workshop Planning is an important unit in Technical and Vocational Education and Training (TVET) programs. It focuses on equipping trainees with the knowledge, skills, and attitudes required to plan, organize, and manage a training workshop effectively. A well-planned workshop ensures smooth training operations, safety, efficiency, and achievement of learning objectives.

Unit Overview

The unit introduces trainees to the principles, procedures, and best practices of setting up and managing workshops in different occupational areas. It emphasizes the importance of proper layout, maintenance, safety, budgeting, and resource management in ensuring effective training and production.

Topics Covered in this Unit

  1. Introduction to Workshop Planning

    • Meaning, objectives, and importance of workshop planning.

    • Functions of a workshop in training institutions and industries.

    • Qualities of a well-organized workshop.

  2. Types and Classification of Workshops

    • Different types of workshops according to trades (e.g., electrical, mechanical, carpentry, plumbing, automotive, hospitality).

    • Factors determining the type of workshop to be established.

  3. Workshop Layout and Design

    • Principles of workshop layout and space utilization.

    • Arrangement of tools, machines, and workstations for efficient workflow.

    • Considerations for lighting, ventilation, drainage, and accessibility.

    • Preparation of simple workshop layout plans and drawings.

  4. Workshop Tools, Equipment, and Materials Management

    • Selection and procurement of tools and equipment.

    • Inventory control, storage, and maintenance of tools.

    • Issuing and returning procedures.

    • Safe handling and care of workshop materials.

  5. Workshop Organization and Administration

    • Roles and responsibilities of the workshop instructor and trainees.

    • Scheduling and coordination of workshop activities.

    • Procedures for issuing work instructions and supervision of practical work.

    • Management of trainees during practical sessions.

  6. Workshop Safety and Health

    • Importance of safety in the workshop.

    • Common workshop hazards and how to prevent them.

    • Safety signs, rules, and regulations.

    • Use and maintenance of Personal Protective Equipment (PPE).

    • Fire prevention and emergency response procedures.

  7. Workshop Maintenance

    • Types of maintenance: preventive, corrective, and predictive.

    • Preparation of maintenance schedules for tools and machines.

    • Record keeping for repair and service activities.

  8. Budgeting and Resource Management

    • Estimation of costs for setting up and running a workshop.

    • Preparation of budgets and financial records.

    • Procurement and accountability of resources.

    • Cost control and sustainability of workshop operations.

  9. Time and Work Scheduling

    • Planning of daily, weekly, and termly workshop activities.

    • Allocating time for theory, practice, and evaluation.

    • Effective time management and prioritization of tasks.

  10. Record Keeping and Documentation

    • Keeping workshop records such as inventory lists, job cards, safety checklists, maintenance logs, and trainee progress reports.

    • Importance of accurate and up-to-date documentation for accountability and evaluation.

  11. Environmental Considerations and Waste Management

    • Safe disposal of waste materials.

    • Recycling and reusing workshop materials.

    • Promoting environmental sustainability in workshop operations.

Skills and Competencies Gained by Trainees

By the end of the Workshop Planning unit, trainees should be able to:

  • Design and organize a functional and efficient workshop layout.

  • Identify and classify different types of workshops according to trade.

  • Select, acquire, and maintain tools, equipment, and materials appropriately.

  • Implement workshop safety and health procedures to prevent accidents.

  • Develop and implement maintenance schedules for workshop tools and equipment.

  • Prepare budgets and manage workshop resources effectively.

  • Plan, coordinate, and supervise workshop activities efficiently.

  • Keep accurate workshop records and documentation.

  • Apply time management principles in organizing workshop operations.

  • Promote sustainable practices and environmental safety in the workshop.

Conclusion

The Workshop Planning unit prepares trainees to become competent professionals capable of establishing, managing, and maintaining effective training workshops. Through this unit, trainees develop organizational, technical, and managerial skills that enhance safety, efficiency, and productivity in both educational and industrial setting

TRAINING METHODOLOGIES

  

Introduction to Training Methodologies

Training Methodologies is a unit that focuses on the various methods, techniques, and strategies used by trainers to facilitate effective learning and skills development. The unit equips trainees with knowledge and practical skills required to plan, organize, deliver, and evaluate training sessions in both classroom and workshop environments.

The unit covers key areas like;

  • Introduction to Training Methodologies: Understanding the concept, importance, and principles of effective training.

  • Learning Theories: Overview of behavioral, cognitive, and humanistic learning theories and how they influence training practices.

  • Training Methods and Techniques: Study of various approaches such as lectures, demonstrations, discussions, role plays, simulations, case studies, project-based learning, and e-learning.

  • Instructional Planning: Preparing session plans, training schedules, and selecting suitable training materials and media.

  • Classroom and Workshop Management: Techniques for managing trainees, maintaining discipline, and creating a positive learning environment.

  • Assessment and Evaluation: Methods of assessing trainees’ performance and evaluating the effectiveness of training.

  • Use of Technology in Training: Integration of ICT tools and blended learning in modern training environments.

By the end of the unit, trainees are expected to acquire the following knowledge and skills:

  • Ability to select and apply appropriate training methods for different learning situations.

  • Skills in designing and delivering effective training sessions.

  • Competence in developing instructional materials and using training aids.

  • Effective communication and presentation skills.

  • Skills in assessing learning outcomes and evaluating training programs.

  • Capacity to integrate technology and innovation in the training process.

Summary

The Training Methodologies unit prepares trainees to become competent, confident, and professional trainers capable of facilitating meaningful learning experiences and promoting skills development in various training settings.

FOOD AND BEVERAGE SERVICE MANAGEMENT

Food and Beverage Service is a key area in the hospitality industry that involves the preparation, presentation, and serving of food and drinks to customers in various establishments such as restaurants, hotels, cafes, and catering outlets. It focuses on providing excellent customer service and creating memorable dining experiences.

 Objectives of the course

  • To equip learners with knowledge and skills in professional food and beverage service operations.

  • To develop customer service skills and etiquette required in hospitality settings.

  • To familiarize learners with various types of service styles, menus, and table settings.

  • To train learners in handling guest complaints and maintaining hygiene and safety standards.

what is covered 

  • Introduction to food and beverage service

  • Types and styles of service (e.g., à la carte, buffet, silver service)

  • Table setting and napkin folding

  • Menu planning and presentation

  • Customer service and communication skills

  • Handling reservations and billing procedures

  • Hygiene, sanitation, and safety practices

Practical Skills Gained:

  • Setting and serving tables professionally

  • Taking orders and serving food and drinks efficiently

  • Managing customer relations and teamwork

  • Maintaining cleanliness and food safety standards

Summary

The study of Food and Beverage Service prepares trainees for careers in hotels, restaurants, catering services, and other hospitality-related fields. It promotes professionalism, confidence, and the ability to deliver quality service in the hospitality industry.

FOOD AND BEVERAGE PRODUCTION

Course Description:

Food and Beverage Production is a professional course designed to equip learners with the knowledge, skills, and attitudes required to plan, prepare, produce, and present food and beverages to quality standards in hospitality and catering establishments. The course combines theoretical instruction with practical training in modern kitchen and restaurant operations, emphasizing creativity, hygiene, safety, and cost efficiency.

Learners are introduced to the fundamental principles of cookery, menu planning, kitchen organization, food science, nutrition, and cost control. They also gain hands-on experience in the preparation of various cuisines, bakery and pastry products, and beverages (both alcoholic and non-alcoholic). The course develops learners’ competence to work in hotels, restaurants, catering services, and institutional kitchens.

Course Objectives:

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

  1. Demonstrate proper use of kitchen tools, equipment, and ingredients.

  2. Apply principles of hygiene, sanitation, and occupational safety in food production areas.

  3. Plan and prepare a variety of food and beverage products according to standard recipes and customer requirements.

  4. Apply culinary techniques in the preparation of regional and international dishes.

  5. Manage kitchen operations, including food costing, portion control, and stock management.

  6. Display professionalism, teamwork, and customer service skills in a production environment.

Key Areas of Study / Course Units:

  1. Introduction to Food and Beverage Production

  2. Kitchen Organization and Management

  3. Basic Cookery and Culinary Techniques

  4. Menu Planning and Costing

  5. Food Commodities and Nutrition

  6. Bakery and Pastry Production

  7. Cold and Hot Kitchen Preparation

  8. Beverage Production and Service

  9. Food Safety, Hygiene, and Sanitation

  10. Catering Equipment and Maintenance

  11. Food Production for Special Diets

  12. Industrial Attachment / Practical Training

Mode of Delivery:

  • Classroom instruction (theory)

  • Practical sessions in training kitchens and restaurants

  • Demonstrations and simulations

  • Industrial attachment (real workplace exposure)

Career Opportunities:

Graduates of Food and Beverage Production can work as:

  • Chefs / Cooks

  • Pastry Chefs / Bakers

  • Kitchen Supervisors

  • Catering Officers

  • Food Production Assistants

  • Entrepreneurs in the hospitality and food service industry