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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

SERVE FOOD AND BEVERAGE

At this level, you are expected to demonstrate supervisory competence. While a Level 4 student learns how to serve, a Level 6 student ensures the entire service cycle is flawless, profitable, and compliant with international standards.

Key Learning Outcomes

  • Advanced Service Techniques: Mastery of various service styles, including Gueridon (trolley) service, Silver service, Family style, and specialized beverage service (decanting wines, cocktail preparation).

  • Pre-Service Coordination (Mise-en-Place): Overseeing the preparation of the dining area, ensuring the ambiance (lighting, temperature, music) matches the brand standards.

  • The Customer Journey: Managing the "moment of truth" from the initial greeting and seating to the final payment and departure.

  • Salesmanship & Upselling: Using product knowledge (provenance of ingredients, wine pairings) to enhance the guest experience and increase the average check size.

  • Post-Service Evaluation: Conducting debriefs, analyzing service errors, and managing the closing of accounts and handover reports.

Core Components of the Unit

Component Focus Area
Technical Skill Precision in table setting, napkin folding, and clearing techniques.
Product Knowledge Deep understanding of menu ingredients, allergens, and beverage profiles.
Communication Managing the "bridge" between the kitchen (back-of-house) and the guest.
Legal Compliance Adhering to Licensing Laws, Health & Safety, and Food Safety (HACCP).

Why This Unit Matters

At Level 6, you are being groomed for management. This unit is your training ground for quality control. You will learn to spot a slightly tilted wine glass or a slow service pace before the guest even notices. It’s about perfectionism and the ability to lead a team under the high-pressure environment of a busy service period.

Key takeaway: High-level service isn't about being "subservient"; it’s about being a professional host who controls the room with confidence and expertise.