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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

carry out minor maintenance and servicing

Obeying and Observing Traffic Rules and Regulations

The course covers the interpretation and proper application of traffic rules and regulations, including road signs, pavement markings, traffic signals, and right-of-way rules. Learners will explore safe driving practices, defensive driving principles, and legal responsibilities of motorists. Emphasis is placed on preventing accidents, recognizing hazards, complying with enforcement policies, and promoting a safe and orderly road environment.

Assemble Electronic Products

Drafting and cutting pattern of casual apparel

Prepare the Dining Room/Restaurant Area for Service

This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service.

Install wiring devices of floor and wall mounted outlets, lighting fixtures/switches, and auxiliary outlets

This unit covers the knowledge, skills and attitudes on
selecting and installing wiring devices, installing lighting
fixtures/switches and notifying completion of work of floor
and wall mounted outlets and auxiliary outlets.

Install and configure computer systems

Care and Maintain Crops

This course provides learners with the knowledge and practical skills required to properly identify, manage, and control pests in agricultural environments. It focuses on safe, effective, and environmentally responsible approaches based on recognized standards and best practices.

Prepare trial balance

Journalize transactions

Unit of Competency

This unit covers the knowledge, skills, and attitudes required to prepare a Chart of Accounts (COA) in accordance with organizational policies and TESDA competency standards. It involves identifying, classifying, and organizing accounts systematically to support accurate recording of transactions and preparation of financial statements.

Course Description

Learners are trained to design and maintain a Chart of Accounts that reflects the nature of the business, ensures compliance with accounting principles, and supports effective financial reporting. The course emphasizes clarity, consistency, and adaptability of account structures.

Preparing and serving coffee beverages

The Barista NC II course provides learners with the essential knowledge and practical skills required to prepare and serve high-quality coffee beverages in various food and beverage establishments. The program covers the fundamentals of coffee, including its origins, varieties, roasting profiles, and brewing methods. Students learn to operate and maintain espresso machines, grinders, and other café equipment while mastering techniques such as espresso extraction, milk texturing, latte art, and manual brewing. The course also emphasizes workplace safety, hygiene, sanitation standards, and proper handling of tools and ingredients.

Barista NC II course develops the learner’s customer service abilities and professionalism needed in a café setting. The training prepares students to take customer orders, provide product recommendations, and maintain an efficient, organized work area. Learners also gain competencies in inventory management, basic cashiering, and café workflow operations. By the end of the course, graduates are equipped to deliver quality coffee products and exceptional service, making them job-ready for cafés, restaurants, hotels, and other hospitality establishments.

Plating/Presenting Fish and Seafood

Cookery NC II is a technical-vocational qualification offered by TESDA that equips learners with the essential knowledge and hands-on skills needed to prepare, cook, and present a variety of hot and cold dishes. The course trains students in kitchen safety, food hygiene, proper use of tools and equipment, and standard cooking techniques. Upon completion, trainees are competent to work as cooks or kitchen assistants in restaurants, hotels, catering services, and other food-related establishments.

ASSESSMENT CRITERIA:

  1. Seafood dishes are presented hygienically, logically, and sequentially within the required timeframe.
  2. Fish and seafood is prepared and presented for service in accordance with enterprise standards.
  3. Suitable sauces and dips are prepared according to standard recipes
    and as required to accompany seafood menu items
  4. Presentations and garnishing techniques are selected and used
    according to recipes and enterprise standards.
  5. Services are carried out according to enterprise methods and
    standards
  6. Factors in plating dishes are observed in presenting seafood dishes

PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS

The unit of competency, Produce Organic Concoctions and Extracts is one of the competencies of ORGANIC AGRICULTURE PRODUCTION NC II, a course comprises the knowledge, skills and attitudes required organic agriculture farmer.