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MAKING JAM Making Pineapple Jam Tho18i OCCUPATIONAL SKILLS DEVELOPMENT SHORT COURSE For Papua New Guinea Non-Formal Sector MAKING JAM Making Pineapple Jam THO18i RATIONALE This short course was developed for the trainer in response to the demand from various communities in Jam making. An abundance of locally grown pineapples has let to low market value, and increase spoilage of fresh pineapples, this short course was developed to enable participants to make pineapple jam at home or in their communities for their own consumption, or for sale at local markets. p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU) NOT FOR SALE Making pineapple jam TABLE OF CONTENT CONTENTS PAGES Course Outline 2 Competency Profile 3 • Making pineapple jam Curriculum Guide 4 Overview of learning outcomes 5 Training and Assessment Guide 5 - 7 • Appendix 1: • Appendix 2: • Appendix 3: • Appendix 4: • Appendix 5: • Appendix 6: • Appendix 7: Instructional Notes 7 - 9 • Appendix 8: Attachments 9 - 10 • Ingredients and equipment • Jam making hits • Sterilisation • Testing jam Important things to consider 10 Safety precaution 10 Kitchen hygiene 11 Glossary 11 Acknowledgement 12 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 1 Making pineapple jam COURSE OUTLINE : Making pineapple jam Program: TOURISM AND HOSPITALITY Course: MAKING JAM Module code: TH018i Module name: Making Pineapple Jam Module1: Making Pineapple Jam Module 2: Making Mango Jam Module 3: Making Pawpaw Jam Module 4: Making Guava-Pawpaw Jam Module 5: Making Banana Jam 2 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Making pineapple jam COMPETENCY PROFILE : Making pineapple jam Duty Task A. Pineapple A1. Select A2. Wash A3. Peel and A4. Crush Jam pineapple pineapple slice fruit pineapple A5. Add sugar A6. Heat pineapple A7. Package and and lemon mixture label pineapple juice jam B. Mango B1. Select B2. Wash B3. Peel and slice B4. Mash Jam mangoes mangoes mangoes mangoes B5. Add sugar B6. Heat mango B7. Package and and lemon mixture label mango juice jam C. Pawpaw C1. Select C2. Wash C3. Peel and slice C4. Mash Jam pawpaw pawpaw pawpaw pawpaw C5. Add sugar C6. Heat pawpaw C7. Package and and lemon mixture label pawpaw juice jam D. Guava- D1. Select D2. Wash D3. Peel and D4. Mash Pawpaw guava- guava- slice guava- guava- Jam pawpaw pawpaw pawpaw pawpaw D5. Add sugar, lemon D6. Heat guava- D7. Package and label juice, lemon rind pawpaw mixture guava-pawpaw and guava-pawpaw jam E. Banana E1. Select E2. Wash E3. Peel and slice E4. Mash Jam bananas bananas bananas bananas E5. Add sugar, lemon E6. Heat banana E7. Package and label juice and water mixture banana jam EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 3 Making pineapple jam CURRICULUM GUIDE Program: TOURISM AND HOSPITALITY Course: MAKING JAM Module code: TH018i Module name: Making Pineapple Jam Nominal duration: Approximately 8 hours Module Purpose: The purpose of the module is for participants to successfully identify, demonstrate, sterilise and store jam in the correct manner following the correct procedures in jam making. Content: A1. Select pineapples A2. Wash pineapples A3. Peel and slice pineapples A4. Crush pineapples A5. Add sugar and citric acid (lemon juice) A6. Heat pineapple mixture A7. Package and label pineapple jam Prerequisites: There are no pre-requisite to this module. Suggested delivery method: These module should be delivered using these methods. 1. Explanation (what we will do) 5% 2. Demonstration (how we will do it) 15% 3. Implementation (now you do it) 70% 4. Evaluation (how good did we do it) 10% Instructor: A recognised trainer from a vocational centre or certified trainer who has experience in jam making skills. Resource method: Observation, Demonstration Check list. Assessment condition: In a kitchen situation where all materials and equipments are provided or training hall for women’s normal activities are done; Evaluation: The participants will demonstrate mastery of each skill. The final product will be evaluated by; • Tasting the finish product Reference: Ratu. MA (ed). 1998. Food and Nutrition: jam recipes. Papua New Guinea Department of Education, Port Moresby 1998b. Food and Nutrition: kitchen hygiene and safety. Papua New Guinea Department of Education, Port Moresby 4 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Making pineapple jam OvervIew of Learning Outcomes APPENDIX 2: Training and Assessment guide On successfully completion of the module each Task A2: Wash pineapples. participants will be able to: Suggested minimum instructional time: 30 minutes A1. Select pineapple. A2. Wash pineapple. Learning outcome A2.1: A3. Peel and slice pineapple. • Wash pineapples using good clean water A4. Crush pineapple. Teaching strategy: A5. Add sugar, citric acid (lemon juice). Learning activities for the trainer must include the A6. Heat pineapple mixture. instructor to: A7. Package and label pineapple jam. 2.1 Explain reasons for washing the fruit. 2.2 Demonstrate washing of the fruit. 2.3 Identify the method to dry the fruit. APPENDIX 1: Training and Assessment guide Assessment condition: The trainee must have excess to: Task A1: Select pineapple. • bowl Suggested minimum instructional time: 30 minutes • large water container Learning outcome A1.1: • bowl of water • Identify and select good pineapples for making • rack for drying the fruit the jam Assessment criteria: Teaching strategy: 2.1.1 List three reasons for washing the fruit. Learning activities for the trainee must include 2.2.2 Wash the pineapples. the instructor: 2.3.3 Dry the fruit. 1.1 Identify the fruit. 1.2 Identify the good ones from the bad ones. Assessment method: 1.3 Explain and demonstrate ways to cut away • Oral question spoiled parts. • Observation • Practical demonstration Assessment condition: In a classroom situation where all participants are provided with; • Large pineapple APPENDIX 3: Training and Assessment guide • Knife Task A3: Peel and slice pineapples. • Dishes Suggested minimum instructional time: 1 hour Assessment criteria: The trainee has; Learning outcome A3.1: • Peel and slice pineapple 1.1.1 Named the fruit. 1.2.2 Selected good pineapples. Teaching strategy: 1.3.3 Cut away the spoilt part of the fruit. Learning activities for the trainee must include the instructor to: Assessment method: 3.1 Explain and demonstrate peeling of the fruit. • Oral question 3.2 Identify correct sizes to chop. • Observation 3.3 Identify correct amount for cooking. • Practical demonstration Assessment condition: In a classroom situation or a training hall where all participants are provide with; • bowl • kitchen knife • chopping board • measuring cups • pot of water • large pot cooking pot provided with EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 5 Making pineapple jam Assessment criteria: APPENDIX 5: Training and Assessment guide The trainee has; 3.1.1 Peeled pineapples. Task A5: Add sugar and lemon juice. Suggested minimum instructional time: 1 hour 3.2.2 Sliced and chopped pineapples into pieces. 3.3.3 Measured 6 cups of chopped pineapples. Learning outcome A5.1: Assessment method: • Measure correct amount of sugar and lemon • Oral question juice to add • Observation Teaching strategy: • Practical demonstration Learning activities for the trainee must include the instructor to; 5.1 Identify correct amount of sugar. APPENDIX 4: Training and Assessment guide 5.2 Identify the correct amount of lemon. 5.3 Explain and demonstrate adding of sugar and Task A4: Crush pineapples. lemon to pineapple. Suggested minimum instructional time: 1 hour Assessment condition: In a classroom situation or a training hall where Learning outcome A4.1: all participants are provide with; • Crush pineapples • bowl Teaching strategy: • measured sugar and lemon Learning activities for the trainee must include • wooden spoon the instructor to: • strainer 4.1 Explain and demonstrate crushing of pineapple. • measuring cups 4.2 Identify the correct pulp consistency. • measuring spoon .• large pot cooking pot Assessment condition: In a classroom situation or a training hall where Assessment criteria: all participants are provide with; The trainee has: • bowl • fruit 5.1.1 Measured 3 cups of sugar. • masher • strainer 5.2.2 Measured 3 tablespoons of lemon juice. • large pot cooking pot 5.3.3 Added sugar and lemon juice to mashed pineapples. Assessment criteria: The trainee has; Assessment method: 4.1.1 Mushed the pineapples. • Oral question 4.2.2 Mushed pineapples to correct pulp • Observation consistency. • Practical demonstration Assessment method: • Oral question • Observation APPENDIX 6: Training and Assessment guide • Practical demonstration Task A6: Heat pineapple mixture. Suggested minimum instructional time: 2 hours Learning outcome A6.1: • Heat pineapple mixture Teaching strategy: Learning activities for the trainee must include the instructor to; 6.1 Identify the method of cooking the jam. 6.2 Identify the cooking time. 6.3 Explain the correct consistency of cooked jam. 6 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Making pineapple jam Assessment condition: Assessment criteria: In a classroom situation or a training hall where The trainee has; all participants are provide with; 7.1.1 Selected equipment for sterilization. • bowl 7.2.2 Boiled jars in hot boiling water for 20 • measured sugar and lemon minutes. • wooden spoon 7.3.3 Filled the jars to the top with jam. • strainer 7.4.4 Sealed jams tightly. • measuring cups 7.5.5 Labelled the jars. • measuring spoon Assessment method: • large pot cooking pot • Oral question Assessment criteria: • Observation The trainee has; • Practical demonstration Identify the method in cooking the jam 6.1.1 Outlined the method of cooking the jam. 6.2.2 Boiled the pineapple mixture for two hours. APPENDIX 8: INSTRUCTIONAL NOTES 6.3.3 Cooked the jam to correct consistency.
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