• 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 SERVICE

he Food Service unit focuses on the principles and techniques of serving food and beverages in various hospitality settings, including restaurants, hotels, and catering establishments. It emphasizes customer service, table setting, service etiquette, and food presentation, ensuring a high-quality dining experience.

Key Topics Covered:

  • Types of Food Service – Buffet, table service, counter service, and self-service.
  • Table Setting & Arrangement – Proper placement of cutlery, glassware, and table décor.
  • Service Techniques – Plated service, silver service, and guéridon service.
  • Customer Relations & Communication – Handling guests professionally and responding to complaints.
  • Beverage Service – Preparing and serving hot and cold beverages.
  • Hygiene & Safety Standards – Maintaining cleanliness and food safety regulations.

FOOD PRODUCTION

The Food Production unit provides learners with essential knowledge and practical skills in the preparation, cooking, and presentation of food. It covers key aspects of kitchen operations, food safety, cooking techniques, and menu planning to ensure quality food production in various settings, including restaurants, hotels, and catering businesses.

Key Topics Covered:

  • Kitchen Organization & Equipment Handling – Understanding kitchen layout, tools, and equipment usage.
  • Food Preparation Techniques – Cutting, mixing, cooking, and plating skills.
  • Cooking Methods – Baking, boiling, grilling, frying, and steaming.
  • Food Safety & Hygiene – Proper handling, storage, and sanitation practices.
  • Menu Planning & Cost Control – Designing balanced, cost-effective meal plans.
  • Food Preservation & Waste Management – Techniques to minimize food waste and extend shelf life.