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Curriculum Structure and ToG__ Interior Design
Curriculum Structure and ToG__ Interior Design
HAIRDRESSING
Specific_HAIDRESSING
General_HAIDRESSING
COURSE STRUCTURE AND ToG_HAIDRESSING
CCMs_HAIDRESSING
L5 SOFTWARE DEVELOPMENT
DevOps Techniques Application
FrontEnd Application Development with React.JS
MOBILE APPLICATION DEVELOPMENT
GENQA501-APPLY QUALITY ASSURANCE
DevOps Techniques Application
SWDND501: NOSQL DATABASE DEVELOPMENT
L3 Building Construction
pipe joining
OPENING FIXATION
PERFORM PLASTERING OF STRUCTURE ELEMENT
PERFORM CEMENT FLOORING CONSTRUCTION
CONSTRUCTION BASIC TECHNICAL DRAWING
BRICK AND BLOCK MASONRY WALL ELEVATION
View all
Courses
Curriculum Structure and ToG__ Interior Design
Curriculum Structure and ToG__ Interior Design
HAIRDRESSING
Specific_HAIDRESSING
General_HAIDRESSING
COURSE STRUCTURE AND ToG_HAIDRESSING
CCMs_HAIDRESSING
L5 SOFTWARE DEVELOPMENT
DevOps Techniques Application
FrontEnd Application Development with React.JS
MOBILE APPLICATION DEVELOPMENT
GENQA501-APPLY QUALITY ASSURANCE
DevOps Techniques Application
SWDND501: NOSQL DATABASE DEVELOPMENT
L3 Building Construction
pipe joining
OPENING FIXATION
PERFORM PLASTERING OF STRUCTURE ELEMENT
PERFORM CEMENT FLOORING CONSTRUCTION
CONSTRUCTION BASIC TECHNICAL DRAWING
BRICK AND BLOCK MASONRY WALL ELEVATION
FOPJM303: Jam, Jelly and Marmalade Making
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DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.3: Handling of received fresh fruit to be processed
Indicative Content 1.3: Handling of received fresh fruit to be processed
◄ Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
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Introduction
Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade
Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade
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 1.4: Arrangement of working area ►
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
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