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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

Food Processing NC II

The FOOD PROCESSING NC II Qualification consists of competencies that a person must have in order to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration; process food by drying and dehydration and process food by thermal application. Inclusive to each of the above competencies, is the task of packing the processed
food and operating simple packing equipment such as sealer. The person must also have competencies in practicing Food Safety Act 2013, cGMP, HACCP,OSHS and 7S of Good Housekeeping, including following relevant environmental rules and regulations.


It also includes competencies of a person in the production line of manufacturing processed food who is responsible for routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale. This qualification does not include dairy products and baking/pastry making.