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| Item Details | Price | ||
|---|---|---|---|
Language: English, Hindi
Instructors: FICSI Admin
Why this course?
Jam, jellies, and ketchups have been made from fruits and vegetables in different forms. The method of production has been conventional in many homes. Since availability of fruits and vegetables is seasonal, the need to preserve them in various ways for consumption during off-season arose. Fruit and vegetable processing techniques have evolved over the years to make jam, jelly, and ketchup to the present day refined version.
| Participant Handbook | |||
| Jam, Jelly and Ketchup Processing Technician Participant Handbook English (114 pages) | |||
| Jam, Jelly and Ketchup Processing Technician Participant Handbook Hindi (112 pages) | |||
| Practical Guide | |||
| Jam, Jelly and Ketchup Processing Technician Practical Guide English (142 pages) | |||
| Trainer's Guide | |||
| Jam, Jelly and Ketchup Processing Technician Trainer's Guide Hindi (131 pages) | |||
| Facilitator Guide | |||
| Jam, Jelly and Ketchup Processing Technician Facilitator Guide English (224 pages) | |||
| Training Delivery Plan | |||
| Jam, Jelly and Ketchup Processing Technician Training Delivery Plan English (25 pages) | |||
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