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Courses
ELECTRICITY
CURRICULUM STRUCTURE-DUAL _ELECTRICITY
Specific modules_ELECTRICITY
General modules_ELECTRICITY
CCMs_ELECTRICITY
L5 SOFTWARE DEVELOPMENT
MACHINE LEARNING APPLICATION
PYTHON PROGRAMMING
Devops Application
MobileApp Development
FUNDAMENTAL OF BLOCKCHAIN APPLICATION
NOSQL DATABASE DEVELOPMENT
L5 Building Construction
PERFORM ORNAMENTAL FINISHING WORKS
ArchiCAD Software
CEMENT BASED BLOCK AND PAVERS WORKS
BASIC REINFORCED CONCRETE DESIGN
Acoustic and Thermal Insulation
CEILING INSTALLATION
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
FOPNS303: Nectar and Squash Production
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Nectar and Squash Production
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Introduction
Indicative Content 1.1: Selection of materials, tools and equipment used in nectar and squash
Indicative Content 1.2: Prepare fruits and vegetables as per standards and product requirements
Indicative Content 1.3: Weigh raw materials as per product ratio requirements
Assessments for LO 1
Indicative Content 2.1: Peel/cut/core the fruits
Indicative Content 2.2: Extract juice according to protocol
Indicative Content 2.3: Filtrate juice by the juice filtration procedure
Assessments for LO 2
Indicative Content 3.1: Measure Ingredients and water by-product standards
Indicative Content 3.2: Mix ingredients as per Methods
Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures
Indicative Content 3.4: Cool syrup/ diluted juice by the cooling requirement
Assessments for LO 3
Indicative Content 4.1: Prepare containers as per hygienic requirements
Indicative Content 4.2: Package juice according to the code of practice
Indicative Content 4.3: Label juices products
Indicative Content 4.4: Store juice as per storing condition
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Introduction ►
Nectar and Squash Production
Course Overview
Learning Outcome 1: Prepare workplace and Materials
Learning Outcome 2: Make nectar and squash
Learning Outcome 3: Store nectar and squash
Learning Outcome 4: Package, label and store juice
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