Bachelor of Consumer Sciences in Food Product Management

Purpose

The primary purpose of the four year Bachelor of Consumer Sciences in Food Product Management, is to provide graduates with a well-rounded, specialised education in Food Product Management.

They will be equipped with an integrated knowledge base, theory and methodology of the aforementioned discipline of Consumer Sciences. The inclusion of business and communication modules in the curriculum will enable learners to demonstrate initiative and responsibility in an academic as well as a professional context.

Learners will also be equipped with the necessary knowledge, as well as specific and specialised skills and other relevant competences required, to identify and investigate complex consumer issues and develop logical and innovative solutions for the consumer, retailers, manufacturers and communities.

This Bachelor of Consumer Sciences consists of a combination of core food-related modules, fundamental modules aimed at Economics and Communication, and electives of Specialist Communication and Economics modules. This combination of modules delivers specialised theoretical and practical skills essential for the purpose of achieving the Exit Level Outcomes for this qualification.

Rationale

The Food Industry requires specialists in the field of Food Product Management who are cognisant of the ever-changing consumer demands. The Bachelor of Consumer Sciences in Food Product Management will offer learners the opportunity to specialise in either Food Supply or Food Communication, the two sides of the value chain of the Food Industry, thereby giving graduates the opportunity to complete a qualification with a specific career in mind. The Bachelor of Consumer Science in Food Product Management with its two different specialisations focuses on food supply and food communication will provide learners the opportunity to become specialists in the Supply or Communication of food products/services. Therefore graduates will be prepared to either enter into general employment in the food retail sector or the Food Industry.

This qualification is therefore necessary and will enable Consumer Specialists to be employed in the industry as Specialists in the field of Food Product Management, thereby improving the lives of South Africa's consumers and making an important contribution to the South African economy and development.

Recognition of Prior Learning (RPL)

This qualification was developed in accordance with the institutional Recognition of Prior Learning (RPL) policy. RPL for this qualification will also adhere to and be applied in accordance with the relevant General Academic Rules of the institution. A Committee will evaluate the application and ensure that the policy and rules are adhered to. RPL may be used to grant exemption from modules in the qualification.

In the case of an application for the Bachelor of Consumer Studies Degree where RPL will apply (a maximum of 10% of total admissions may be through RPL routes), such an application will be handled in accordance with the applicable General Rules of the institution and the Faculty Rules which will include, but not be limited to, an access evaluation and applied competencies evaluation in relation to the outcomes of the qualification.

Entry Requirements

The minimum entrance requirements are

• Senior Certificate with endorsement.

Or

• National Senior Certificate allowing entry to Bachelor's Degree studies.

Or

• National Certificate (Vocational), Level 4 allowing entry to Bachelor's Degree studies.

This qualification consists of compulsory and elective modules at NQF Levels 5, 6, 7 and 8 totalling 524 Credits.

Compulsory modules at Level 5: 132 Credits

• Design Studies, 8 Credits.
• Food Components and Processes, 12 Credits.
• Food Groups and Systems: Plant, 12 Credits.
• Financial Accounting (Special), 16 Credits.
• Academic Literacy, 12 Credits.
• General Management, 12 Credits.
• Introductory Physiology for Bachelor of Arts and Bachelor of Science Consumer Sciences, 12 Credits.
• Introduction to Journalism, 12 Credits.
• Introduction to Nutrition, 12 Credits.
• Nutrients, 12 Credits.
• Introductory Statistics, 12 Credits.

Elective modules, Level 5, 24 Credits (Choose two modules)

• Introductory and Inorganic Chemistry, 12 Credits.
• Introductory Organic Chemistry, 12 Credits.
• Introduction to Economics, 12 Credits.
• Basic macro and Micro Economics, 12 Credits.
• Introduction to corporate communication, 12 Credits.
• Introduction to Communication Contexts, 12 Credits.

Compulsory modules, Level 6, 96 Credits

• Consumerism and Introduction to Consumer Decision-Making, 12 Credits.
• Food groups and Systems: Animal, 16 Credits.
• Introduction to Marketing Management, 16 Credits.
• Financial Management, 16 Credits.
• Microbiology for Food and Nutrition, 8 Credits.
• Food Service Management: Management Aspects, 12 Credits.
• Know and Understand the World of Health, 12 Credits.
• Consumer Food Practice (1), 4 Credits.

Elective modules, Level 6, 16 Credits (Choose one module)

• International Trade, 16 Credits.
• Nutrition Through the Life Cycle, 16 Credits.
• Publishing (DTP), 16 Credits.

Compulsory modules, Level 7, 120 Credits

• Consumer Decision-Making: Internal Factors, 16 Credits.
• Food Quality Management, 12 Credits.
• Food Product Development, 16 Credits.
• Food Innovation and Trends, 12 Credits.
• Food Retail Management, 12 Credits.
• Food Service Management: Systems and Large Scale Production, 16 Credits.
• Operations Management, 16 Credits.
• Product Decisions, 16 Credits.
• Consumer Food Practice (2), 4 Credits.
• International Business Communication, 16 Credits.
• Communication Management: Plan, 16 Credits.
• Integrated Marketing Communication (IMC), 16 Credits.

Elective modules, Level 7, 16 Credits (Choose one module)

• International Business Communication, 16 Credits.
• Communication Management: Plan, 16 Credits.
• Integrated Marketing Communication (IMC), 16 Credits.
• Introduction to Marketing Management, 12 Credits.

Compulsory modules at Level 8: 120 Credits

• Sensory Evaluation, 16 Credits.
• Consumer Food Decision-Making: External Factors, 16 Credits.
• Project: Food Research and Development, 48 Credits.
• Consumer Food Research Methodology, 16 Credits.
• Consumer Education and Training: Food, 16 Credits.
• Consumer Food Practice (3), 8 Credits.

1. Demonstrate an understanding of the facts, principles, theories and rules about the internal and external factors that influence consumer decision-making, and food related management in a food related context.
2. Suggest practical recommendations for individuals and groups in different stages of the life cycle, as well as for physically active individuals, to optimise their nutritional status.
3. Apply integrated knowledge to critically evaluate and compare principles and theories of food innovation and trends.
4. Identify, investigate and critically analyse complex consumer issues by integrating different theories, skills and scientific resources in order to develop logical and innovative solutions to the South African consumer, retailers, manufacturers and communities concerning food products and resources in a professional, ethical and responsible manner.
5. Select and apply relevant qualitative, quantitative or mixed method research methodologies to critically analyse and evaluate a proposed consumer research problem.

Associated Assessment Criteria for Exit Level Outcome 1

• Apply and critically evaluate the principles, theories, systems and formats of Food Retail Management in a food related context.
• Conduct and compare retail trend analyses by using a range of information sources.
• Interpret and communicate the findings ethically within a defined and undefined food related context and in food related management.
• Evaluate and compare principles and theories of internal and external factors relevant to consumer decision-making addressing an actual consumer decision-making problem.
• Integrate knowledge of inter-related principles and complex theories of Consumer Education and Training.
• Solve a problem in the food environment or in Food Retail Management by producing evidence-based solutions and theory-driven arguments regarding the internal factors and external affecting consumer-decision-making.

Associated Assessment Criteria for Exit Level Outcome 2

• Discuss the Physiological and Sociological factors that influence nutrient intake and requirements during the life cycle.
• Accurately carry out calculations to evaluate diets, in terms of nutritional adequacy, for healthy adults, the elderly, pregnant women, lactating mothers, infants, young children, school-going children, adolescents and active individuals.
• Compile appropriate meal plans and menus for special diets and normal diets.
• Accurately plot anthropometric data on the appropriate growth charts to evaluate the growth norms of infants, young-childrend and school-going children, and then accurately interpret the growth charts.
• Identify, analyse and manage standard dietary problems and, the value and composition of basic diets.
• Solve general community and individual dietary problems as reflected in given contexts by using appropriate guidelines, principles and theories.
• Communicate suggestions about managing diets, verbally or in writing, in an appropriate and professional manner.

Associated Assessment Criteria for Exit Level Outcome 3

• Interpret and communicate processes and results from food specific investigations regarding food innovation and trends.
• Justify relevant food innovation practice.
• Conduct food trend analysis by using a range of information sources and interpret and communicate findings within a defined and undefined food related context.

Associated Assessment Criteria for Exit Level Outcome 4

• Incorporate information from academic recognised resources when solving dietary problems.
• Identify and effectively solve food-related problems within a real-life practice setting in an ethical manner.
• Analyse and evaluate situations and problems that are related to control, transformation, outputs, inputs and environmental aspects and also present recommendations.
• Integrate knowledge of food product development processes and relationships to discuss the dietary elements within systems.

Associated Assessment Criteria for Exit Level Outcome 5

• Interpret, critically evaluate and critique consumer related literature by interpreting, evaluating and coherently synthesising texts and propose solutions to problems using appropriate academic genres.
• Evaluate and apply concepts, principles, theories, as well as research methodologies to critically discuss the theories and principles within the domain of Consumer Sciences, concerning food products and resources, in order to solve contextual consumer-related problems.
• Select a suitable research methodology as well as data collection methods and motivate the selection of the relevant research methods in the planning.
• Investigate and collect consumer-related data.
• Identify and address ethical issues in research relevant to the field of Consumer Sciences.
• Perform research in an ethically responsible manner in order to develop grounded recommendations regarding a consumer issue.
• Solve a research problem in a creative manner and communicate the findings scientifically to a range of audiences.

Integrated Assessment

Continuous and authentic assessment strategies are employed. The relevant module study guides contain the information, assessment criteria and instructions for formative and summative assessment opportunities. As required by the various level descriptors and assessment criteria for tertiary level qualifications, the acquired body of knowledge will be integrated and applied during the period of study. The integration and application will be in the form of: written and practical assignments; integrated portfolios and practical assessments; written and practical examinations; and oral presentations of integrated mini-projects or seminars in individual as well as group contexts. Learners will be continuously assessed on the application of learned skills in order to assure that they are competent for the work place.