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Courses
Computer Application -L2
LEVEL 2
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
STOP Sexual Harassment
STOP Sexual Harassment
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
FOPNS303: Nectar and Squash Production
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DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 3: Store nectar and squash
Indicative Content 3.2: Mix ingredients as per Methods
Indicative Content 3.2: Mix ingredients as per Methods
◄ Indicative Content 3.1: Measure Ingredients and water by-product standards
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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 3.3: 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
Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures ►
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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