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View all
Courses
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
HANDOUTS
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
FOPNS303: Nectar and Squash Production
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DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 4: Package, label and store juice
Indicative Content 4.2: Package juice according to the code of practice
Indicative Content 4.2: Package juice according to the code of practice
◄ Indicative Content 4.1: Prepare containers as per hygienic requirements
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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 3.3: 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 4.3: Label juices products
Indicative Content 4.4: Store juice as per storing condition
Sources
Indicative Content 4.3: Label juices products ►
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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