Bachelor of Science in Food Management

Purpose

This intergrated whole qualification represents a planned learning outcome, namely that the person holding this qualification will have the competencies (knowledge and skills) to:

• Be employed in the food industry as food product developers; food quality controllers; marketers of food products and/or services;
• Become food service system managers in the private or public sectors;
• Be employed as food researchers in the food industry and thereby contributing to research and development in the country;
• Become entrepreneurs within the food industry - to start their own enterprise and thereby creating jobs for other less qualified people in the food industry;
• Contribute directly and indirectly to the economic growth and development of the country in an active and productive way.

Justification

• There is a need in the South African Food Industry for people in middle and senior management positions with strong management training combined with a specialised knowledge of food products and services.
• The highly competitive food industry has a need for competent individuals who can play a leading role as researchers, planners, managers and trainers to ensure that the local industry meets the international standards in order to compete in the global market.
• In any country there is a need for individuals who have not only acquired technical skills, but who have also obtained a higher level of cognitive development during their training and who are therefore able to identify problems and provide suitable solutions in their specific fields of expertise.
• There is an accent on health foods and healthy eating patterns due to an increased awareness of health and a more healthy lifestyle. There is also a need for nutrient dense, low cost food products to improve the nutritional status of people. Therefore it is imperative that individuals are trained to do research and develop suitable products that meet these requirements created by consumer demands and needs.

Recognition of Prior Learning (RPL)

The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience. In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy.

Entry requirements

The minimum entry requirement for this qualification is

• Senior Certificate, NQF Level 4 with endorsement.

Or

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

Or

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

Learning outcomes

Bachelor of Science Degree in Food Management

The B Sc Food Management graduate will have the competence to perform and/or manage

• Managerial activities,
• Human resources,
• Occupational health and safety resources,
• Food service system operations,
• Food procurement,
• Food preparation,
• Food costing,
• Food product development,
• Food quality control,
• Research activities,
• Entrepreneurial activities.

Learners will have the competence to develop, assess, evaluate and improve the above-mentioned areas innovatively from principles of management and other basic and applied sciences.

• Associated assessment will be performed to ensure that the learner has achieved the purpose of the qualification.
• This will include written, oral and practical examinations moderated by internal and external assessors.

Other associated assessment can include some or all of the following for practical work, assignments and projects

• Observation
• Questioning
• Simulation
• Product samples
• Portfolio

Integrated assessment

Portfolios.

Simulations.

Work-place assessments.

Written examinations.

Oral examinations.

Other

Research and workplace oriented assignments and projects to aid in formative and summative assessment