Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
General modules__ Public Works
General modules__ Public Works
L4 ANIMAL HEALTH
HATCHERY OPERATION
Intoxication, nutritional and metabolic disorders
POULTRY FARMING OPERATION (MCA)
MICROORGANISM IDENTIFICATION
LIVESTOCK EXTENSION SERVICES
INFECTIOUS DISEASE TREATMENT
BUILDING CONSTRUCTION
BASIC REINFORCED CONCRETE DESIGN
BASIC TECHNICAL DRAWING
ERECT BRICK AND BLOCK WALL ELEVATION
Plastering of structure element
CONSTRUCTION OF STONES STRUCTURES
OPENING FIXATION
Specific Modules__Electronics and Telecommunication
Specific Modules__Electronics and Telecommunication
View all
Courses
General modules__ Public Works
General modules__ Public Works
L4 ANIMAL HEALTH
HATCHERY OPERATION
Intoxication, nutritional and metabolic disorders
POULTRY FARMING OPERATION (MCA)
MICROORGANISM IDENTIFICATION
LIVESTOCK EXTENSION SERVICES
INFECTIOUS DISEASE TREATMENT
BUILDING CONSTRUCTION
BASIC REINFORCED CONCRETE DESIGN
BASIC TECHNICAL DRAWING
ERECT BRICK AND BLOCK WALL ELEVATION
Plastering of structure element
CONSTRUCTION OF STONES STRUCTURES
OPENING FIXATION
Specific Modules__Electronics and Telecommunication
Specific Modules__Electronics and Telecommunication
FOPJM303: Jam, Jelly and Marmalade Making
Home
Courses
DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 2 : Produce Jam, Jelly and marmalade
Indicative Content 2.4: Cooling of jam, jelly and marmalade
Indicative Content 2.4: Cooling of jam, jelly and marmalade
◄ Indicative Content 2.3: Cooking of pulp or juice
Jump to...
Jump to...
Announcements
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 1.3: 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 3.1: Identification of packaging material
Indicative Content 3.2: Packaging of the product
Indicative Content 3.3: Monitoring storage parameters
References
Indicative Content 3.1: Identification of packaging material ►
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
