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Level 5 Manuals for Sciences
Dynamics and Wave Level 5
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
CPD
Modern Workspace - Staff Training
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
View all
Courses
Level 5 Manuals for Sciences
Dynamics and Wave Level 5
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
CPD
Modern Workspace - Staff Training
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
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 3.3: Heat-treated syrup/ diluted juice as per heating procedures
Indicative Content 3.3: Heat-treated syrup/ diluted juice as per heating procedures
◄ Indicative Content 3.2: Mix ingredients as per Methods
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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 3.2: Mix ingredients as per Methods
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 3.4: Cool syrup/ diluted juice by the cooling requirement ►
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
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