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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

1. Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and
procedures
2. A variety of pastry products are prepared according
to standard mixing procedures/formulation/ recipes
and desired product characteristics
3. Appropriate equipment are used according to
required pastry products and standard operating
procedures

4. Pastry products are baked according to techniques
and appropriate conditions; and enterprise
requirement and standards
5. Required oven temperature are selected to bake
goods in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments. 

This module covers the knowledge skills and attitudes required to drive a light vehicle including handling of passengers, systematic and efficient control of all vehicle functions, monitoring of traffic and road conditions and management of vehicle condition

In this course you will learn the basic maintenance of nursery facility. At the end of this module you will perform checking and maintenance of nursery facility according to GAP standard with proper following of OSHS.

Welcome to this online training of Food and Beverage Services NC II! This course is designed to enhance your knowledge, skills, positive attitude and work values in accordance with the prevailing standards in the Technical-Vocational Education and Training (TVET) sector. This encompasses competencies required to Food and Beverage Services NC II.