• 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

Specialized service

Specialized service refers to unique and customized ways of serving food and beverages to enhance customer experience. These services go beyond standard dining and are often tailored to specific occasions, themes, or high-end establishments.

Types of Specialized Service:

1. Gueridon Service (Trolley Service)

Food is prepared, cooked, or finished at the guest’s table using a movable trolley.

Common in fine-dining restaurants for dishes like flambéed desserts or carved meats.

Silver Service (Platter-to-Plate Service)

Food is presented on a silver platter and served individually by a waiter using a fork and spoon.

Typically found in luxury restaurants and formal banquets.

3. Buffet Service

A self-service arrangement where guests help themselves from a variety of dishes.

Common in hotels, corporate events, and larger gatherings.

Russian Service

Similar to silver service but involves the waiter presenting the entire dish and serving portions directly to the guest’s plate.

Used for formal dining experiences.

5. French Service

Involves a more interactive experience where dishes are partially cooked in the kitchen and finished at the guest’s table.

Usually seen in exclusive dining settings.

 

Food and beverage production

Introduction to food and beverage production 

Food and beverage production is a key sector in the hospitality industry, responsible for preparing, processing, and delivering food and drinks to consumers. It encompasses various processes, techniques, and standards to ensure high-quality, safe, and appealing products.

Key Aspects of Food and Beverage Production:

1. Types of Production:

Commercial Production: Found in restaurants, hotels, and catering services, focusing on profit generation.

Institutional Production: Includes food services in hospitals, schools, and military organizations, emphasizing nutrition and efficiency.

Industrial Production: Large-scale manufacturing of packaged food and beverages for retail distribution.

2. Stages of Production:

Procurement of Raw Materials: Sourcing ingredients from suppliers while ensuring quality and sustainability.

Food Preparation: Cleaning, cutting, marinating, and pre-cooking ingredients.

Cooking and Processing: Using techniques such as boiling, baking, frying, and fermentation.

Presentation and Serving: Plating, garnishing, and packaging food for consumption.

3. Food Safety and Hygiene:

Adherence to health regulations to prevent contamination.

Proper handling, storage, and temperature control of ingredients.

HACCP (Hazard Analysis and Critical Control Points) system for food safety.

4. Beverage Production:

Includes alcoholic (beer, wine, spirits) and non-alcoholic (juices, soft drinks, tea, coffee) beverages.

Techniques such as brewing, distillation, blending, and carbonation are used.

5. Technology in Food Production:

Automation and AI in food processing to increase efficiency.

Sustainable practices like plant-based alternatives and eco-friendly packaging.

6. Trends in the Industry:

Farm-to-table movement promoting fresh, local ingredients.

Health-conscious menus focusing on organic and gluten-free options.

PREPARE FOOD ACCOMPANIMENTS

This unit specifies the competencies required plan, prepare and present food accompaniments. It involves organizing entremetier section, identifying, cleaning, preparing, cooking, presenting, dispensing food accompaniments.