Preservation Of Fruits And Vegetables (363)

Objectives

After this course, the learner will be able to:

Identify and learn the use and care of various tools, equipment and ingredients used for fruits and vegetable preservations
Use food preservation as a mean to check wastage, provide variety and nutrition and to generate additional income
Know use and importance of sugar, salt, spices, oil, vinegar and chemicals to preserve fruits and vegetables to increase the shelf life of foods
Make jams, fillies and marmalades
Make squashes, cordials, syrup, sauces and ketchups
Make pickles, candies and toffees using seasonal surplus fruits and vegetables
Use dehydration as a means to preserve foods
Appreciate the needs for Govt. certification and become familiar with symbols of standard markings of Ag-mark, FPO, BIS, ECO marks
Become familiar with packing – bottling, canning, corking, labeling, storing preserved foods
10. Learn the use of by products and their utilization and become on entrepreneur in Preservation Of Fruits And Vegetables

Medium of Instruction

Hindi/English

Entry Level

10th pass

Course Duration

1 year

Essential Course Duration

300 Hours

Course Fee

Rs. 5000/-

Course Components

S.No	Course Code	Title of Component	Duration (in Hrs.)
S.No	Course Code	Title of Component	Theory	Practical
1	363	Preservation of Fruits and Vegetables	80	160
	Total Duration	240 Hours

Scheme of Examination

S.No	Course Code	Name of the subject / Modules	Time (in hrs.)		Marks			Total
S.No	Course Code	Name of the subject / Modules	Theory	Practical	Theory	Practical	Internal Assessment	Total
1	363	Preservation of Fruits and Vegetables	2	3	40	60	-	100

Passing Criteria

S.No	Course Code	Name of the subject	Certification criteria (percentage)
S.No	Course Code	Name of the subject	Theory	Practical	Internal Assessment	Aggregate in each paper module
1	363	Preservation of Fruits and Vegetables	33	33	-	33

Awards & Achievement

LatestUpdates