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Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
CPD
Modern Workspace - Staff Training
OPEN LIBRARY
RTB Virtual Library
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
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Courses
Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
CPD
Modern Workspace - Staff Training
OPEN LIBRARY
RTB Virtual Library
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
FOPJM303: Jam, Jelly and Marmalade Making
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DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 3 : Store Jam, Jelly and Marmalade
Indicative Content 3.1: Identification of packaging material
Indicative Content 3.1: Identification of packaging material
◄ Indicative Content 2.4: Cooling of 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 1.3: 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 3.2: Packaging of the product
Indicative Content 3.3: Monitoring storage parameters
References
Indicative Content 3.2: Packaging of the product ►
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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