Diploma in Consumer Sciences in Food and Nutrition

Purpose

The purpose of this qualification is to produce quality well rounded graduates with knowledge, technical skills, attitudes and values necessary for a successful career in the food and nutrition related fields for the benefit of society and the economy.

Graduates of this qualification would be able to display competence in the application of scientific based food and nutrition knowledge and culinary skills in a range of work activities including recipe development for fresh convenience foods for food production, food retail and food service with the aim of improving consumer well- being. This relates to:

• The production of food products in a small or large scale food manufacturing enterprise (includes formulation of recipes, production management and implementation of food safety and quality control systems).
• The operation of a food service unit (includes recipe formulation, menu compilation, meal service management and implementation of quality control systems).
• The operation of a food retail unit (focusing on short life, convenience foods).

The thrust is towards the integration of the theoretical knowledge with the hands-on practical experience.

Rationale

More job opportunities have been created in the food industry as safe, sustainable and healthy food has become a national priority with the implementation of new food legislation (The Foodstuff, Cosmetic and Disinfectant Act, R146) and the more widespread implementation of Food Safety System Certification 22000. As a result, many scarce skills have been identified by the Food and Beverage Manufacturing Industry SETA (FoodBev SETA) and the Wholesale and Retail SETA (W&R SETA).

The following scarce skills have been identified by the FoodBev SETA

• Quality Assurance Managers.
• Research and Development Manager.
• Food and Beverages Technician.
• Manufacturer's Representatives.
• Confectionary Baker.
• Meat Process Worker.
• Dairy Products Maker.

The following scarce skills have been identified by the W&R SETA

• Bakers.
• Chefs.
• Deli Supervisors.
• Food Technologist.
• Fruit and Vegetable Supervisors.
• Retail Managers at various levels in industry.

To meet the needs of stakeholders and to respond to a changing and dynamic food service, food retail and manufacturing environment, the identified scarce and critical skills have been addressed in the new qualification.

The Diploma in Consumer Sciences in Food and Nutrition has been designed to provide graduates with the necessary knowledge and skills to fulfil the increased requirement for qualified people in the food retail, production and food service industries to maintain food quality and safety.

The discipline of Consumer Science Food and Nutrition assists consumers in using resources to make healthy lifestyle choices. It highlights the need for a healthy diet and good quality safe food. The curriculum for this qualification is designed in the discipline of Consumer Science Food and Nutrition in which knowledge, skills and values support the outcomes of the qualification which is industry specific for the following industries:

• Food production.
• Food retail.
• Food service.

The qualification integrates the study fields of consumer sciences food and nutrition whilst academic learning is complemented by the development of culinary skills. Graduates are fortunate to pursue multiple career choices within the food retail, production and service industries. In addition, learners are exposed to projects assisting communities to lead healthier sustainable lives.

The Department of Health employs graduates of this qualification as mid-level workers as nutrition advisors to assist in community clinics with nutrition advising. The qualification further provides a strong foundation for further study enabling career path development and lifelong learning in this field.

Recognition of Prior Learning (RPL)

The structure of this qualification makes the Recognition of Prior Learning possible to all prospective candidates to the Department of Consumer Sciences Food and Nutrition. The Diploma in Consumer Sciences in Food and Nutrition may therefore be achieved in part through the Recognition of Prior Learning, which includes formal, informal and non-formal learning and work experience. The candidate would be thoroughly briefed on the mechanism to be used and support and guidance would be provided.

If the candidate is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this qualification the appropriate credits would be assigned to the prospective candidate.

Recognition of Prior Learning by the department will take place according to the institution's policy regarding RPL and will include representation from industry and appropriate academia from tertiary institutions when reviewing RPL applications.

The purpose of the RPL policy is to

• To provide a framework for the implementation of Recognition of Prior Learning procedures within the institution.
• To facilitate access and admission to learning programmes within education and training and career paths.
• To accelerate redress of past unfair discrimination in education, training and employment opportunities.
• To promote and facilitate lifelong learning.
• To outline general procedures relating to the processing of RPL applications at the institution.

Entry Requirements

The minimum entry requirements are

• National Senior Certificate (NSC) granting access to Diploma studies.

Or

• National Certificate (Vocational) NC(V)) at Level 4 granting access to Diploma studies.

Or

• Senior Certificate (SC).

This qualification consists of compulsory and elective modules at National Qualifications Framework. (NQF) Levels 5 and 6 totalling 376 Credits:

Compulsory Modules at Level 5: 136 Credits.

• Cornerstone 101, 12 Credits.
• Food Communication I, 8 Credits.
• Institutional General Education I: Information and computer Technology Literacy skills, 8 Credits.
• Institutional General Education III: World of Work, 8 Credits.
• Food: Science and Practice IA, 16 Credits.
• Food: Science and Practice IB, 20 Credits.
• Nutrition IA, 8 Credits.
• Nutrition IB, 8 Credits.
• Food Production and Service Operations IA, 8 Credits.
• Food Production and Service Operations IB, 8 Credits.
• Applied Sciences I, 8 Credits.
• Consumer Behavior I, 8 Credits.
• Food Retail Operation I, 8 Credits.
• Food Microbiology I, 8 Credits.

Elective Modules: 32 Credits

Faculty General Education I (Learners must choose one of the two modules below).

• Applied Science and wellness, 12 Credits.

Or

• Introduction to Applied Sciences, 12 Credits.

Faculty General Education II (Learners must choose one of the two modules below).

• Applied Science and wellness, 12 Credits.

Or

• Introduction to Applied Sciences, 12 Credits.

Institutional General Education II (Learners must choose one of the three modules below)

• Reflections on Quantitative Thinking, 8 Credits.

Or

• Values in the Workplace, 8 Credits.

Or

• Leadership, 8 Credits.

Compulsory Modules at Level 6: 196 Credits

• Food: Science and Practice IIA, 16 Credits.
• Food: Science and Practice IIB, 20 Credits.
• Food: Science and Practice IIIA, 24 Credits.
• Food: Science and Practice IIIB, 16 Credits.
• Nutrition IIA, 8 Credits.
• Nutrition IIB, 12 Credits.
• Nutrition IIIA, 12 Credits.
• Nutrition IIIB, 8 Credits.
• Food Production and Service Operations IIA, 16 Credits.
• Food Production and Service Operations IIB, 16 Credits.
• Food Production and Service Operations IIIA, 16 Credits.
• Food Production and Service Operations IIIB, 8 Credits.
• Food Quality Assurance I, 8 Credits.
• Food and Nutrition Project II, 8 Credits.
• Food and Nutrition Practice II, 8 Credits.

Elective Modules at Level 6: 12 Credits.

Faculty General Education III (Learners must choose one of the three modules below).

• Role of Applied Science in Society, 12 Credits.

Or

• Applied Science for Sustainable Development, 12 Credits.

Or

• Community Development and Engagement, 12 Credits.

1. Apply theoretical and practical food and nutrition knowledge and culinary skills in the production, retail and service of food to improve consumer well-being.
2. Demonstrate a working knowledge of legislation in the Food and Nutrition field to ensure the quality, hygiene and safety of food for the well-being of consumers.
3. Demonstrate effective communication skills including the use of information technology within the Food and Nutrition field, to a variety of audiences.
4. Apply managerial principles in the operation of food production, food service and food retail.
5. Act as a responsible, productive and critical citizen and maintain a professional code of conduct and work ethic.

Associated Assessment Criteria for Exit Level Outcome 1

• Scientific-based food and nutrition knowledge is demonstrated successfully.
• Practical nutrition and culinary skills are demonstrated skilfully.
• Scientific-based food and nutrition knowledge is integrated successfully in a project-based assignment.

Associated Assessment Criteria for Exit Level Outcome 2

• Food and Nutrition Legislation is understood and interpreted correctly.
• The ethical responsibilities in the food and nutrition industry are understood and maintained.
• Food quality, hygiene and safety are maintained to a high standard in the food production, retail and service environment.

Associated Assessment Criteria for Exit Level Outcome 3

• The trends within the Food and Nutrition fields are identified and communicated effectively.
• Food and Nutrition messages are communicated using a variety of methods in an effective manner.

Associated Assessment Criteria for Exit Level Outcome 4

• The managerial principles of planning, organising, leading and control are understood and demonstrated effectively within the context of food production, food service and food retail environments.
• The scope of operations management is understood in the food production, food service and food retail environments.
• Team work skills are effectively demonstrated in the food production, food service and food retail environments.

Associated Assessment Criteria for Exit Level Outcome 5

• An appropriate responsible, productive and professional code of conduct for the Food industry is maintained.
• An appropriate professional work ethic for the Food industry is developed and sustained.

Integrated Assessment

Integrated assessments will be emphasised in this qualification where a number of outcomes will be assessed together, a number of assessment criteria will be assessed together with various assessment methods and instruments used to achieve an outcome/s.

Assessment practices are open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever, so that an integrated approach to assessment is incorporated into the qualification.

Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the qualification will be integrated. Assignments that span more than one module are found in this qualification, this being one example of integrated assessment.

Assessments of the fundamental modules (Food Communication and Information and computer Technology Literacy Skills) are integrated as far as possible with the content of other modules. A variety of methods are used in assessment and the tools and activities are appropriate to the context in which the learner is working. The learner will be assessed through simulation (Food Production and Service Operations), case studies, role-plays and industry and community generated projects.

Integrated Assessment also occurs where theoretical and practical components are assessed together (Food: Science and Practice; Food Production and Service Operations). During integrated assessments, the assessor will use both formative and summative assessment methods and assess practical and theoretical "applied knowledge or competence", foundational and reflective competencies.