Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
L 4 SOFTWARE DEVLOPMENT
Backend Application Development
Window Server Administration
SWDDA401:DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
SWDPP401:PHP PROGRAMMING
GENBN401:BASICS OF NETWORKING
SWDDD401:DATABASE DEVELOPMENT
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
Software Development
Software Development
View all
Courses
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
L 4 SOFTWARE DEVLOPMENT
Backend Application Development
Window Server Administration
SWDDA401:DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
SWDPP401:PHP PROGRAMMING
GENBN401:BASICS OF NETWORKING
SWDDD401:DATABASE DEVELOPMENT
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
Software Development
Software Development
FOPJM303: Jam, Jelly and Marmalade Making
Home
Courses
DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
◄ Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
Jump to...
Jump to...
Announcements
Introduction
Indicative Content 1.1: Selection of tools and equipment 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 1.3: Handling of received fresh fruit to be processed ►
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
