Bachelor of Consumer Science in Hospitality and Tourism

Purpose

The goal of Bachelor of Consumer Science in Hospitality and Tourism is to provide learners with theoretical knowledge as well as practical skills related to management and leadership for entry-level professional positions in hospitality and tourism in both the public and private sector. The purpose of this qualification to meet the specific competency outcomes of the qualification in providing theoretical and practical education and work experience to learners. This qualification prepares learners to work in the Hospitality industry, nationally and internationally. Learners who complete this qualification will contribute to transformation in the hospitality industry.

The purpose of the qualification is to

• Produce a learner who will demonstrate a sound foundation for using necessary managerial skills in the hospitality industry to contribute to the social and economic growth in the area.
• Train a Hospitality Services specialist, who has the knowledge, skills, attitudes and behaviour necessary to practice independently in any of the areas within the hospitality industry (food and beverage, accommodation or events management).
• Produce a professional who is focused on self-development through life-long learning, and who will uphold professional and ethical standards of practice.

Rationale

This qualification offers learners the unique opportunity to pursue a Degree, including both hospitality services and aspects of tourism.

The hospitality and tourism industry is a dynamic and growing industry. Since 1994 the demand for hospitality services in South Africa has increased dramatically, and the need was recognised to introduce Hospitality Studies as a subject in schools.

The department, through its Work Integrated Learning program and Advisory Committee continuously engage with industry to ensure that the qualification meets the demands of the sector to enhance the employability of learners.

The qualification serves the needs of learners wishing to move into leadership positions in the hospitality and tourism industry as general, events and food service managers, education and training or academia by furthering their studies in hospitality or tourism. The qualification also prepares learners to explore opportunities for self-employment and entrepreneurship.

Recognition of Prior Learning (RPL)

The institution's Recognition of Prior Learning (RPL): Policy and Procedures document sets out the requirements and procedures for the recognition of prior learning for admission to university study. Prior knowledge will be recognised in the form of appropriately certified university qualifications that are acceptable to the Senate for recognition for admission. Applications are admitted in terms of the rules governing selection for undergraduate studies Assessment of all applicants must be endorsed by the relevant body for approval prior to learner registration. Performance of learners admitted by RPL will be closely monitored, and the implementation and effectiveness of RPL evaluated annually.

Entry Requirements

The minimum admission requirements for this qualification are

• National Senior Certificate, NQF Level 4, granting access to Bachelor's studies.

Or

• Senior Certificate with endorsement.

This qualification consists of the following compulsory modules at Levels 5, 6 and 7 totalling 360 Credits.

Compulsory Modules, Level 5, 60 Credits

• Practical English 1a, 15 Credits.
• Computer Literacy 1, 15 Credits.
• Introduction to Tourism, 15 Credits.
• Introduction to Hospitality Management, 15 Credits.

Compulsory Modules, Level 6, 180 Credits

• Introduction to Human Nutrition, 15 Credits.
• Food Hygiene & Safety, 15 Credits.
• Business Tourism & Entrepreneurship, 15 Credits.
• Basic Food Preparation & Culinary Skills, 15 Credits.
• Tourism Development, 15 Credits.
• Recreation & Tourism Events Management A, 15 Credits.
• Meal Planning & Management, 15 Credits.
• Nutrition in the Life Cycle, 15 Credits.
• Tourism Management, 15 Credits.
• Recreation & Tourism Events Management B, 15 Credits.
• Quantity Food Production, 15 Credits.
• Organisation & Management of Food Services, 15 Credits.

Compulsory Modules, Level 7, 120 Credits

• Food & Beverage Management, 15 Credits.
• Tourism Research A, 15 Credits.
• Information Technology & Distribution Channels in Tourism, 15 Credits.
• Experiential Learning in Hospitality, 15 Credits.
• Hospitality Service Operations, 15 Credits.
• Hospitality Law, 15 Credits.
• Tourism Research B, 15 Credits.
• Principles of Design & Interiors, 15 Credits.

1. Apply effective communication and interpersonal skills within the hospitality and tourism industry.
2. Demonstrate a critical understanding of management knowledge and Implement sound organisational management practices.
3. Demonstrate familiarity with the practical aspects of hospitality facilities and services.
4. Demonstrate the ability to plan, operate and manage different food service systems.
5. Demonstrate the ability to integrate and apply knowledge and skills at an advanced level.

Associated Assessment Criteria for Exit Level Outcome 1

• Organise, analyse and present information.
• Access and operate modern information systems.
• Select, implement, use and update specific software used in the industry.

Associated Assessment Criteria for Exit Level Outcome 2

• Apply general and strategic management concepts.
• Prepare, conduct and evaluate interviews related to the selection and performance of human resources.
• Prepare and understand financial statements and budgets.
• Demonstrate an understanding of entrepreneurial concepts applicable to the Industry.
• Assess and improve quality standards relevant to the industry to improve service excellence.
• Plan and implement marketing strategies.

Associated Assessment Criteria for Exit Level Outcome 3

• Compare and contrast different types of facilities.
• Plan, maintain and manage different establishments.
• Describe, manage and apply exemplary employee - guest relations.
• Describe and promote service excellence.
• Plan, coordinate and present functions or events according to sound business principles.

Associated Assessment Criteria for Exit Level Outcome 4

• Plan, coordinate and present complicated menus using advanced techniques and incorporating national and international food and health trends.
• Apply knowledge of nutrition in the planning of menus and meals are prepared to meet the needs of diverse target markets.
• Evaluate the quality of products and services to meet acceptable international quality standards.
• Understand the principles of and maintain hygiene and safety.

Associated Assessment Criteria for Exit Level Outcome 5

• Apply knowledge and skills in a work environment through Work Integrated/Service Learning.
• Complete all the steps associated with research.
• Demonstrate critical thinking and writing skills in the writing of reports and creating portfolios.

Integrated Assessment

Formative and Summative assessment practices will be implemented. Formative assessment will include tests and assessments involving group discussions, practical exercises and feedback/presentation of assignments, written reports, etc. Summative assessment practices will assess the achievement of module and qualification outcomes. These will take the form of end of semester theoretical and practical examinations, portfolios, reports and presentations. Integrated assessment, focusing on the achievement of the exit-level outcomes, will utilise a variety of assessment methods to assess knowledge, understanding, application, etc.

Formative assessment may include any of the following

Tests

• Tests are used to evaluate learning outcomes that may be hard to test through practical application.
• Tests will contain short and long questions as well as questions requiring the learner to demonstrate the ability to apply knowledge.

Practicals and or tutorials

• Practicals and tutorials allow learners the opportunity to put knowledge into practice and to demonstrate the ability to apply knowledge and skills in a practical setting.

Work-Based Learning

• Work-based learning forms part of the practical work where learners through service learning and a dedicated experiential learning module are exposed to the workplace and real-life situations.

Assignments

• Written assignments will be used for learners to demonstrate their ability to search for relevant information, integrate the data and present in a logical sequence with attention paid to formatting, language and referencing.

Presentations (may also form part of the summative assessment)

• Group and individual presentations are used to demonstrate learners oral presentation skills.
• Other forms of formative assessments may include role-plays, case study analysis, etc.