Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
View all
Courses
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
FOPNS303: Nectar and Squash Production
Home
Courses
DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 1: Prepare workplace and Materials
Indicative Content 1.3: Weigh raw materials as per product ratio requirements
Indicative Content 1.3: Weigh raw materials as per product ratio requirements
◄ Indicative Content 1.2: Prepare fruits and vegetables as per standards and product requirements
Jump to...
Jump to...
Announcements
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
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
Sources
Assessments for LO 1 ►
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
References
Home
Calendar
Data retention summary
Get the mobile app
