Bachelor of Science in Consumer Science

Purpose

The primary purpose this qualification is to educate and train leaners in the field of food sciences with the abilities to continue with postgraduate studies. The qualification purposefully includes science components in the core of the specialisation area. Leaners would have attained an understanding of and the ability to integrate and engage with knowledge in the field. After successfully completing this qualification, the leaner would be able to apply the fundamental principles, concepts and skills acquired within the field of consumer sciences. The aim of this qualification is to equip leaners with the necessary skills to engage with the body of knowledge as well as the application of that knowledge in the field.

Rationale

This qualification focuses on the consumer sciences field of study. After completion of this qualification, the leaner will be equipped with the necessary knowledge and skills to follow a career as a Consumer Scientist, or continue with further postgraduate qualifications. The qualification aims to deliver scientists within the consumer sciences field of study, through research and practically orientated development. In addition, this qualification prepares leaners for Postgraduate studies. This qualification is a specialised Postgraduate qualification, characterised by a curriculum that prepares leaners for research-based postgraduate study. Leaners need to complete a research component of 36 credits towards the qualification.

Recognition of Prior Learning (RPL)

Where learners do not meet the minimum admission requirements, RPL may be used to grant access to the qualification. RPL will be applied according to the Recognition of Prior Learning, Credit Accumulation and Transfer, and Assessment policy. This will relate to both access to the qualification as well as for credit recognition or exemption towards achieving the qualification.

The institution will ensure that quality assurance processes that address the specificities of the RPL process (including applications, assessment, and reporting and management systems) are implemented; and that administrative and support systems, both prior and subsequent to RPL assessment, are in place.

Entry Requirements

The minimum entry requirement for this qualification is

• National Senior Certificate at National Qualifications Framework (NQF) Level 4, granting access to Bachelor Degree study.

Or.

• A senior Certificate with matriculation exemption, Level 4.

Or.

• An equivalent Level 4 qualification.

This qualification consists of the following elective modules at National Qualifications Framework (NQF) Level 5, 6, 7, and 8 totalling 504 Credits.

Elective Modules, Level 5

• Computer Literacy II (CSIL1521), 4 Credits.
• Basic Construction (CNST1534), 16 Credits.
• Introduction to Biology Biochemistry (BLGY1513), 12 Credits.
• Interior design- fabric study (CNCS1534), 16 Credits.
• Basic Computer Literacy (CSIL1511), 4 Credits.
• Academic Literacy in English (EALN1408), 32 Credits.
• Inorganic and Analytical Chemistry (Mainstream) (CHEM1514), 16 Credits.
• Mechanics, Optics and Electricity (PHYS1514), 16 Credits.
• Akademiese Geletterdheid in Afrikaans (AGAN1508), 32 Credits.
• Food security (CNFD1532), 8 Credits.

Elective Modules, Level 6

• Biology (BLGY1683), 12 Credits.
• Home planning (CNCS1624), 16 Credits.
• The interdependence of plants and life on earth (BLGY1643), 12 Credits.
• Introduction to Statistics (STSB1624), 16 Credits.
• Children's clothing and outfit planning (CNST1644), 16 Credits.
• Introduction to Zoology and Entomology (BLGY1663), 12 Credits.
• Introduction to Genetics (BLGY1623), 12 Credits.
• Physical and Organic Chemistry (CHEM1644), 16 Credits.
• Physical and Organic Chemistry (Mainstream) (CHEM1624), 16 Credits.
• Calculus (MATM1614), 16 Credits.
• Calculus (MATM1534), 16 Credits.
• Ergonomics and Apparatus studies (CNCS1622), 8 Credits.
• Introductory housing (CNCS2624), 16 Credits.
• Introductory Food Science (FSCI2612), 8 Credits.
• Food Chemistry (FSCC2612), 8 Credits.
• Food preparation (CNFD2614), 16 Credits.
• Chemical analysis of food (FSCC2622), 8 Credits.
• Socio-cultural aspect of clothing (CNST2614), 16 Credits.
• Food preparation II (CNFD2624), 16 Credits.
• Food Systems (FSCS2624), 16 Credits.

Elective Modules, Level 7

• Textile fibres (CNST3712), 8 Credits.
• Food products from plants (FSCP3724), 16 Credits.
• Community development (CNCS3732), 8 Credits.
• Food products from animals (FSCA3714), 16 Credits.
• Pattern design (CNST3744), 16 Credits.
• Construction and finishing of textile fabrics. (CNST3722), 8 Credits.
• Recourse management (CNCS3722), 8 Credits.
• Consumer study (CNCS3724), 16 Credits.
• Apparel Industry (CNST3734), 16 Credits.
• Food Microbiology (FSCB3724), 16 Credits.
• Food preservation (CNFD3713), 12 Credits.
• Weaving, knitting and other construction methods. Embroidery. (CNST3754), 16 Credits.
• The interior, clothing or food business (CNCS3744), 16 Credits.
• Product development (CNFD3732), 8 Credits.
• Food Engineering (FSCE3714), 16 Credits.

Elective Modules, Level 8

• Meal planning (CNFD3744), 16 Credits.
• History of textiles, clothing, interior or food. (CNSC4814), 16 Credits.
• Literature study (FSCR4803), 12 Credits.
• Finishes for Natural Fibres (CNST4864), 16 Credits.
• Clothing industry: quality control (CNST4824), 16 Credits.
• Meat Science (FSCM4814), 16 Credits.
• Dairy Science (FSCD4814), 16 Credits.
• Social aspects of clothing (CNST4834), 8 Credits.
• Consumer Analysis of Foods (CNFD4808), 32 Credits.
• Psychological aspects of clothing (CNST4844), 16 Credits.
• Psychological aspects of clothing (CNST4844), 16 Credits.
• Clothing industry and clothing for special needs (CNST4814), 16 Credits.
• Product development, sensory and (FSCG4825), 20 Credits.
• Food products from plants; advanced (FSCP4814), 16 Credits.
• History of textiles, clothing, interior or food. (CNSC424), 16 Credits.
• Research project (CNSC409), 36 Credits.
• Research Project (FSCR4805), 20 Credits.
• Nutrition (VDG408), 32 Credits.

1. Understand the value/limitations of scientific observations, data and knowledge.
2. Understand the possible scientific solution to problems in consumer science.
3. Apply advanced skills, indicting sound theoretical judgement and evaluation.
4. Identify and critically evaluate current scientific processes relating to food sciences and understand the complexities thereof.
5. Competently collect, organise and analyse scientific data, and critically evaluate results and prepare research reports.
6. Work effectively as part of a team and group.
7. Identify and solve problems in a positive, responsible and innovative manner using critical and creative thinking.
8. Understand the interdisciplinary relationships between science and consumer science.
9. Weigh housing needs against the available resources and make responsible recommendations on the application of environmental resources.
10. Predict the ethical implications that human decisions and actions can have on the consumer needs of households.
11. Access, process and manage information and distinguish between reliable information and inflated and unreliable information used for propaganda.

• Apply theoretical knowledge independently in understanding, investigating and solving consumer science problems.
• Outline the concepts relevant to food security, food selection, food preparation, food preservation and food product development.
• Apply techniques in food preparation, food preservation and food product development.
• Access, process and manage information to plan and implement in food product development.
• Outline the concepts relevant to consumer behaviour.
• Recognise the influence of social class and culture on the consumer.
• Outline the concepts relevant to the decision making processes in the family.
• Evaluate a food security situation and the influence of man and nature in this regard.
• Access, process and manage information and distinguish between reliable information and inflated and unreliable information used for propaganda.

Integrated Assessment

The assessment strategy provides for both formative and summative assessment opportunities as well as continuous assessment. Building modules utilise continuous assessment. Leaners should provide evidence of learning competency (knowledge, skills and attitude). This combination of assessment opportunities affords leaners the opportunity to monitor their progress on a regular basis and address problems as they occur and will include: presentation and projects on an approved building sciences topic is required which will test and help to give the learner insight into the complexity of applied building sciences and construction management and Integrated continuous and formative assessment allowing demonstration of achieved competences as required by the outcomes of the qualification by means of tests, assignments, orals, examinations, presentations, research projects and practical reports.