Regional Centre: JAIPUR
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.) | |
|---|---|---|---|---|
| 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 | |||
|---|---|---|---|---|---|---|---|---|
| Theory | Practical | Theory | Practical | Internal Assessment | ||||
| 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) | |||
|---|---|---|---|---|---|---|
| Theory | Practical | Internal Assessment | Aggregate in each paper module | |||
| 1 | 363 | Preservation of Fruits and Vegetables | 33 | 33 | - | 33 |
