Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
BUILDING CONSTRUCTION
Cement Based Blocks and Pavers
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
PERFORM OPENING FIXATION
BASICS OF PLUMBING
Construction Basic Technical Drawing
CONSTRUCTION OF STONES STRUCTURES
INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
CCMs__ Food Processing
CCMs__ Food Processing
L5 BUILDING CONSTRUCTION
BDCCI501: INSTALL CEILING
SCAFFOLDING OPERATIONS
Ornamental finishing work
ACOUSTIC AND THERMAL INSULATION
ARCHICAD SOFTWARE
CONSTRUCTION SITE MANAGEMENT
View all
Courses
BUILDING CONSTRUCTION
Cement Based Blocks and Pavers
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
PERFORM OPENING FIXATION
BASICS OF PLUMBING
Construction Basic Technical Drawing
CONSTRUCTION OF STONES STRUCTURES
INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
CCMs__ Food Processing
CCMs__ Food Processing
L5 BUILDING CONSTRUCTION
BDCCI501: INSTALL CEILING
SCAFFOLDING OPERATIONS
Ornamental finishing work
ACOUSTIC AND THERMAL INSULATION
ARCHICAD SOFTWARE
CONSTRUCTION SITE MANAGEMENT
FOPJM303: Jam, Jelly and Marmalade Making
Home
Courses
INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
◄ Introduction
Jump to...
Jump to...
Announcements
Introduction
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
Indicative Content 1.3: Handling of received fresh fruit to be processed
Indicative Content 1.4: Arrangement of working area
Indicative Content 1.5: Preparation of ingredients
Indicative Content 2.1: Extraction of pulp or juice from fruits
Indicative Content 2.2: Mixing of ingredients
Indicative Content 2.3: Cooking of pulp or juice
Indicative Content 2.4: Cooling of jam, jelly and marmalade
Indicative Content 3.1: Identification of packaging material
Indicative Content 3.2: Packaging of the product
Indicative Content 3.3: Monitoring storage parameters
References
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade ►
FOPJM303
Course Overview
General Introduction
Learning Outcome 1 : Prepare workplace and raw material
Learning Outcome 2 : Produce Jam, Jelly and marmalade
Learning Outcome 3 : Store Jam, Jelly and Marmalade
Sources
Home
Calendar
Data retention summary
Get the mobile app
