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INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
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Courses
CPD
Modern Workspace - Staff Training
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
CCMs __ Food and Beverage
CCMs __ Food and Beverage
Practice On Blended Learning
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
FOPJM303: Jam, Jelly and Marmalade Making
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DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.4: Arrangement of working area
Indicative Content 1.4: Arrangement of working area
◄ Indicative Content 1.3: Handling of received fresh fruit to be processed
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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 1.5: 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 1.5: Preparation of ingredients ►
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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