Jam Jelly Making
Completed a training program focused on food processing and preservation techniques used in preparing fruit-based jam and jelly products. The program provided practical knowledge of selecting ingredients, maintaining hygiene, and producing quality food products.
The course covered important topics such as fruit selection, pulp extraction, sugar balancing, preservation methods, cooking techniques, packaging, storage, and quality control. Learners gained understanding of maintaining product taste, texture, and shelf life.
The training also emphasized hygiene standards, food safety practices, and entrepreneurship opportunities in small-scale food production. It helped in developing practical skills for home-based businesses and self-employment opportunities.
Overall, this program prepared learners for opportunities in food processing, entrepreneurship, and small business ventures.
Key Learnings:
Tools & Areas Covered:
Kitchen Equipment, Food Processing Tools, Packaging Materials, Preservation Techniques
