Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
View all
Courses
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
FOPNS303: Nectar and Squash Production
Home
Courses
DIGITAL INTERACTIVE CONTENT
Nectar and Squash Production
Learning Outcome 4: Package, label and store juice
Indicative Content 4.4: Store juice as per storing condition
Indicative Content 4.4: Store juice as per storing condition
◄ Indicative Content 4.3: Label juices products
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
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 4.2: Package juice according to the code of practice
Indicative Content 4.3: Label juices products
Sources
Sources ►
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
