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L3 ANIMAL HEALTH
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
RUMINANT FARMING
L3 MANUFACTURING TECHNOLOGY
BENCHWORK
DRILLING MACHINE OPERATIONS
Mechanical Fastening
BASIC SAND CASTING
punching operation
Metal cutting
Curriculum Structure and ToG__ Fine and Plastic Arts
Curriculum Structure and ToG__ Fine and Plastic Arts
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
View all
Courses
L3 ANIMAL HEALTH
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
RUMINANT FARMING
L3 MANUFACTURING TECHNOLOGY
BENCHWORK
DRILLING MACHINE OPERATIONS
Mechanical Fastening
BASIC SAND CASTING
punching operation
Metal cutting
Curriculum Structure and ToG__ Fine and Plastic Arts
Curriculum Structure and ToG__ Fine and Plastic Arts
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
FOPJM303: Jam, Jelly and Marmalade Making
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FOPJM303
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Introduction
Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
Indicative Content 1.3: Handling of received fresh fruit to be processed
Indicative Content 1.4: Arrangement of working area
Indicative Content 1.5: Preparation of ingredients
Indicative Content 2.1: Extraction of pulp or juice from fruits
Indicative Content 2.2: Mixing of ingredients
Indicative Content 2.3: Cooking of pulp or juice
Indicative Content 2.4: Cooling of jam, jelly and marmalade
Indicative Content 3.1: Identification of packaging material
Indicative Content 3.2: Packaging of the product
Indicative Content 3.3: Monitoring storage parameters
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Introduction ►
FOPJM303
Course Overview
General Introduction
Learning Outcome 1 : Prepare workplace and raw material
Learning Outcome 2 : Produce Jam, Jelly and marmalade
Learning Outcome 3 : Store Jam, Jelly and Marmalade
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