Diploma in Consumer Science in Food and Nutrition

Purpose

The purpose for this qualification is on delivering graduates who will be able to integrate science-based food and nutrition knowledge and culinary skills within production together with retail and service of food, with the aim of promoting consumer well-being.

Rationale

To provide South Africa with a significant number of Product/Recipe Developers, Food Safety Managers, Food Buyers, Food Production Managers, Food Journalists, Market Researcher, Customer Development Consultants, Food Service managers, Food and Nutrition Compliance Officer, Assistant Nutritionists/Nutrition Advisor and Food quality control personnel.

Recognition of Prior Learning (RPL)

Candidates are granted credit for equivalent prior learning and experience as determined by the University rules governing the Recognition of Prior Learning and experience. Application RPL are considered in line with the principles of the SAQA and the institution's RPL policy guidelines. It is undertaken within the context of the institution's commitment to broaden access to higher education. Administrative procedures and stipulated requirements must be complied as part of an applicant's RPL process.

Entry Requirements

Learners who enrol for this qualification should have any one of the following

• National Senior Certificate.

Or

• National Certificate (Vocational) Level 4.

This qualification consists of compulsory modules at Level 5 and Level 6, totalling 360 Credits.

Compulsory Modules at Level 5, 160 Credits

• Business Management I, 12 Credits.
• Computer Skills I, 12 Credits.
• Communication: English Language I, 12 Credits.
• Communication: Xhosa Language I, 12 Credits.
• Physiology Food I, 12 Credits.
• Physical Science I, 12 Credits.
• Food and Food Science I, 34 Credits.
• Nutrition I, 23 Credits.
• Life Skills, 0 Credits.
• Food Microbiology I, 19 Credits.
• Food and Beverage Studies I, 12 Credits.

Compulsory Modules at Level 6, 200 Credits

• Food Communication II, 22 Credits.
• Food and Food Science II, 34 Credits.
• Nutrition II, 23 Credits.
• Nutrition III, 23 Credits.
• Food and Food Science III, 29 Credits.
• Food Communication III, 13 Credits.
• Consumer Behaviour I, 12 Credits.
• Behavioural Studies: Food Service I, 8 Credits.
• Food Experiential Training, 36 Credits.

1. Apply theoretical food and nutrition knowledge in the production, service and retail of food.
2. Demonstrate competence in the practical application of food and nutrition knowledge and culinary skills in the production of short life, convenience food products and in the operation of a food service and food retail business.
3. Show innovation in the development of short life, convenience food products for food service and food retail establishments.
4. Implement quality control systems within the production, service and retail of food.
5. Use food and nutrition knowledge and culinary skills to solve problems encountered in the production of short life, convenience food products and within the operation of a food service and food retail business.
6. Apply managerial principles in the production of short life, convenience food products and within the operation of a food service and food retail business.
7. Act in a professional and ethical manner within the production, service and retail of food.

Associated Assessment Criteria for Exit Level Outcome 1

• Implement new trends and processes in the food industry, the theory of recipe development, food additives, packaging and food legislation is selected.

Associated Assessment Criteria for Exit Level Outcome 2

• Use food science principles and processes in small scale food production incorporating the development of culinary skills.
• Undertake measurements, tests in different food products.

Associated Assessment Criteria for Exit Level Outcome 3

• Formulate a project/s integrating the scientific-based food and nutrition knowledge in food production, food service or consumer guidance (can be a recipe development project).

Associated Assessment Criteria for Exit Level Outcome 4

• Evaluate and make recommendations using various quality control systems, production processes and equipment taking into consideration, the selection and sourcing of food commodities, storage.

Associated Assessment Criteria for Exit Level Outcome 5

• Explain the growth of micro-organisms giving attention to the fermentation systems, food spoilage, food-borne disease, personal and operational environmental hygiene.
• Understand legislative forms concerning food safety.

Associated Assessment Criteria for Exit Level Outcome 6

• Formulate ideas, find gaps or niches in the market and translate those to food products considering business finances, taxes and administration.
• Demonstrate and apply the following managerial principles, processes and functions in the setting up and running a food related business:

> Planning.

> Organizing (authority, responsibility, delegation, time management).

> Leading (decision making, leadership styles, problem solving, communication, motivation, teamwork, staffing, training basics).

> Control (correcting misconduct, dealing with a grievance, conflict) are applied in the setting up and running a food related business.

Associated Assessment Criteria for Exit Level Outcome 7

• Understand consumers as individuals and as groups, within the South African context and the various factors that influences their behaviour.
• Describe human behaviour, self-management, interpersonal relationships (handling stress, conflict, cultural diversity) and ethics in order to manage effectively in the workplace.

Integrated Assessment

Formative Assessment

Formative assessment will take place by means of class tests, assignments, food communication portfolios, recipe development projects and the draft project/portfolio will be submitted to the respective lecturer before going to the workplace.

Summative Assessment

Summative assessment is conducted in the form of a final written examinations (both theoretical and practical).