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  1. L3
  2. Food Processing
  3. Food Processing

Food Processing

Food Processing

Completion requirements
    • Trainee Manual_FOPBP303_Baked Pastry Making.pdf Trainee Manual_FOPBP303_Baked Pastry Making.pdf
    • Trainee Manual_FOPFM303_Fermented Milk Production.pdf Trainee Manual_FOPFM303_Fermented Milk Production.pdf
    • Trainee Manual_FOPFP303_Fried Pastry.pdf Trainee Manual_FOPFP303_Fried Pastry.pdf
    • Trainee Manual_FOPHP303_Honey Processing.pdf Trainee Manual_FOPHP303_Honey Processing.pdf
    • Trainee Manual_FOPHS303_Food Hygiene and Safety.pdf Trainee Manual_FOPHS303_Food Hygiene and Safety.pdf
    • Trainee Manual_FOPJM303_Jam,Jelly and Marmalade.pdf Trainee Manual_FOPJM303_Jam,Jelly and Marmalade.pdf
    • Trainee Manual_FOPMP303_Fresh Meat Production.pdf Trainee Manual_FOPMP303_Fresh Meat Production.pdf
    • Trainee Manual_FOPMR303_Raw Milk Reception.pdf Trainee Manual_FOPMR303_Raw Milk Reception.pdf
    • Trainee Manual_FOPNS303_Nectar and Squash Production.pdf Trainee Manual_FOPNS303_Nectar and Squash Production.pdf
    • Trainee Manual_FOPPM303_Pasteurized Milk Production.pdf Trainee Manual_FOPPM303_Pasteurized Milk Production.pdf
    • Trainee Manual_FOPST303_Soymilk and Tofu Production.pdf Trainee Manual_FOPST303_Soymilk and Tofu Production.pdf
    • Trainee Manual-FOPBF303_Basic Knowledge in Food Processing.pdf Trainee Manual-FOPBF303_Basic Knowledge in Food Processing.pdf
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