Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
View all
Courses
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
VIDEO RESOURCES
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
PNEUMATICS & HYDRAULICS
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
FOPJM303: Jam, Jelly and Marmalade Making
Home
Courses
DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.3: Handling of received fresh fruit to be processed
Indicative Content 1.3: Handling of received fresh fruit to be processed
◄ Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
Jump to...
Jump to...
Announcements
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 1.4: 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
References
Indicative Content 1.4: Arrangement of working area ►
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
Sources
Home
Calendar
Data retention summary
Get the mobile app
