FOPJM303: Jam, Jelly and Marmalade Making

Section outline

• Select section Course Overview

  Collapse Expand

  Course Overview

  Collapse all Expand all

  
  

  Introduction

  This competency covers the skills, knowledge and attitude required to properly process fruits into jam, jelly and marmalade in the food processing industry. Upon completion this competency trainee will be able to Prepare workplace and raw materials, produce and store correctly jam, jelly and marmalade. In addition, a trainee will be skillful to accomplish jam, jelly and marmalade at high efficiency and effectiveness under regular and directive supervision
  

  
  

   Source: Internet

  
  

  Learning Objectives
  

  Upon completion of the module, the trainee will be able to :
  

  • Prepare workplace and raw materials 
  • Produce jam, jelly and marmalade
    
  • Store Jam, Jelly and marmalade
    

  
  

  • Select activity Announcements

    

    Announcements Forum
• Select section General Introduction

  Collapse Expand

  General Introduction

  • Select activity Introduction

    

    Introduction Interactive Content

    Completion

    Students must

    

    Mark as done
• Select section Learning Outcome 1 : Prepare workplace and raw material

  Collapse Expand

  Learning Outcome 1 : Prepare workplace and raw material

  • Select activity Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade

    

    Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade

    

    Indicative Content 1.2: Selection of materials used in jam, jelly and marmalade Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 1.3: Handling of received fresh fruit to be processed

    

    Indicative Content 1.3: Handling of received fresh fruit to be processed Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 1.4: Arrangement of working area

    

    Indicative Content 1.4: Arrangement of working area Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 1.5: Preparation of ingredients

    

    Indicative Content 1.5: Preparation of ingredients Interactive Content

    Completion

    Students must

    

    Mark as done
• Select section Learning Outcome 2 : Produce Jam, Jelly and marmalade

  Collapse Expand

  Learning Outcome 2 : Produce Jam, Jelly and marmalade

  • Select activity Indicative Content 2.1: Extraction of pulp or juice from fruits

    

    Indicative Content 2.1: Extraction of pulp or juice from fruits Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 2.2: Mixing of ingredients

    

    Indicative Content 2.2: Mixing of ingredients Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 2.3: Cooking of pulp or juice

    

    Indicative Content 2.3: Cooking of pulp or juice Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 2.4: Cooling of jam, jelly and marmalade

    

    Indicative Content 2.4: Cooling of jam, jelly and marmalade Interactive Content

    Completion

    Students must

    

    Mark as done
• Select section Learning Outcome 3 : Store Jam, Jelly and Marmalade

  Collapse Expand

  Learning Outcome 3 : Store Jam, Jelly and Marmalade

  • Select activity Indicative Content 3.1: Identification of packaging material

    

    Indicative Content 3.1: Identification of packaging material Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 3.2: Packaging of the product

    

    Indicative Content 3.2: Packaging of the product Interactive Content

    Completion

    Students must

    

    Mark as done
  • Select activity Indicative Content 3.3: Monitoring storage parameters

    

    Indicative Content 3.3: Monitoring storage parameters Interactive Content

    Completion

    Students must

    

    Mark as done
• Select section Sources

  Collapse Expand

  Sources

  • Select activity References

    

    References Page

    Completion

    Students must

    

    Mark as done