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              • Ratio of Juice, Water and Sugar

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              • 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

                  • Interactive ContentIndicative Content 3.1: Measure Ingredients and wa...

                  • Interactive ContentIndicative Content 3.2: Mix ingredients as per Met...

                  • Interactive ContentIndicative Content 3.3: Heat-treated syrup/ dilute...

                  • Interactive ContentIndicative Content 3.4: Cool syrup/ diluted juice ...

                  • Interactive ContentAssessments for LO 3

                • Learning Outcome 4: Package, label and store juice

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      • VIDEO CONTENT

  1. Nectar and Squash Production
  2. Learning Outcome 3: Store nectar and squash
  3. Indicative Content 3.1: Measure Ingredients and wa...

Indicative Content 3.1: Measure Ingredients and water by-product standards

Indicative Content 3.1: Measure Ingredients and water by-product standards

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