• 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

APPLED STATISTICS

This course introduces learners to basic food processing methods used to improve food safety, quality, and shelf life. It covers techniques such as drying, freezing, pasteurization, fermentation, and packaging. Learners develop practical skills in handling raw materials, applying processing methods, and following hygiene and safety standards in food production. The course emphasizes safe practices, simple quality control, and small-scale food processing.

Learning Outcomes (Simple Point Form – 4)

By the end of the course, learners will be able to:

  • Identify basic food processing methods

  • Perform simple food processing techniques

  • Follow hygiene and safety practices

  • Check quality of processed food products

Sample Interactive Learning Activities

  1. Practical Demonstration – Drying fruits, pasteurizing milk, or simple fermentation.

  2. Group Processing Task – Prepare a simple product such as jam or juice in groups.

  3. Hygiene and Safety Role Play – Demonstrate correct and incorrect practices.

  4. Method Comparison Activity – Compare two processing methods (e.g., drying vs freezing).

  5. Product Evaluation Session – Inspect and discuss quality of processed products.