Section: Learning Outcome 1 : Prepare workplace and raw material | FOPJM303: Jam, Jelly and Marmalade Making | RTB

Section outline

- Select activity Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
  
  Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
  
  Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 1.3: Handling of received fresh fruit to be processed
  
  Indicative Content 1.3: Handling of received fresh fruit to be processed Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 1.4: Arrangement of working area
  
  Indicative Content 1.4: Arrangement of working area Interactive Content
  
  Students must
  
  Mark as done
- Select activity Indicative Content 1.5: Preparation of ingredients
  
  Indicative Content 1.5: Preparation of ingredients Interactive Content
  
  Students must
  
  Mark as done