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Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
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Courses
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
OPEN LIBRARY
RTB Virtual Library
FOPJM303: Jam, Jelly and Marmalade Making
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FOPJM303
General Introduction
Introduction
Introduction
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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 3.1: Identification of packaging material
Indicative Content 3.2: Packaging of the product
Indicative Content 3.3: Monitoring storage parameters
References
Indicative Content 1.1: Selection of tools and equipment used in jam, jelly and marmalade ►
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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