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Courses
MASONRY
Curriculum Structure and TOG_MASONRY
Core Modules_MASONRY
CCMs_MASONRY
Specific Modules_Building Construction
Specific Modules_Building Construction
L5 Animal Health
Self- Evaluation for L3 and L4
QUALITY CONTROL OF RAW ANIMAL PRODUCTS
Companion animals management
VETERINARY ETHICS AND JURISPRUDENCE
Fish farming operations
OPERATING FARM MACHINERY
Specific Modules__ Plumbing Technology
Specific Modules__ Plumbing Technology
FOPJM303: Jam, Jelly and Marmalade Making
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DIGITAL INTERACTIVE CONTENT
FOPJM303
Learning Outcome 1 : Prepare workplace and raw material
Indicative Content 1.5: Preparation of ingredients
Indicative Content 1.5: Preparation of ingredients
◄ Indicative Content 1.4: Arrangement of working area
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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 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 2.1: Extraction of pulp or juice from fruits ►
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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