Diploma in Foodservice Management and Nutrition

The purpose of the Diploma in Foodservice Management and Nutrition is to equip learners with level-appropriate managerial skills and knowledge of nutrition relevant to the foodservice industry. The qualification emphasises the connection between nutrition, health, and customer well-being in foodservice operations, focusing on sustainability in food production systems and healthy communities. The diploma has a primarily vocational orientation, focusing on preparing learners for the workplace by equipping them with the relevant and necessary professional knowledge and skills of the nutrition and foodservice industries. The responsibility of the food service sector is to improve the nutritional quality of meals consumed by customers; thus, the health of consumers has become a duty and challenge for the food service sector.

Learners will gain an understanding of how to change recipes and cooking methods to offer healthier dishes, provide nutrition information, and change food choice behaviours. Learners will gain an understanding of the basic principles of management, as relevant to this dynamic industry, and the specific procedures and skills in foodservices and nutrition. Learners will also acquire a sound knowledge of theoretical principles of management in the foodservice industry, nutrition, food safety practices, sustainable food systems, ethics, and legislation governing this industry. There is therefore a balance between theory, knowledge, and application of practical skills and experience in this qualification.

The Diploma in Foodservice Management and Nutrition will enable learners to gain real-life skills and experience in the form of work-integrated learning (WIL) modules and project-based teaching and learning strategies. Learners will explore how socio-economic challenges related to food and nutrition in South Africa may be addressed, by means of a community project as part of the curriculum.

Upon completion of the qualification, learners will be able to

• Assist with recipe development in test kitchens.
• Supervise food production at catering establishments.
• Develop food products and standardised recipes for retail.
• Advise on operational procedures in food service.
• Advise on food qualifications at schools and other daycare facilities.
• Assist in the management of commercial and institutional foodservice operations, or retail food departments.
• Assist with the implementation of quality control systems in food service operations.

Learners will be well-equipped to enter the workplace, for example as junior managers in foodservice operations, nutrition managers, foodservice supervisors, dietetic technicians/assistants, and food and nutrition managers, with an edge that will allow for easier advancement to more senior supervisory or managerial positions.

Rationale

The South African National Development Plan 2030 and the National Policy on Food and Nutrition Security for the Republic of South Africa (Department of Agriculture, Forestry and Fisheries, policy no. 637, 22 August 2014) prioritise the provision of nutritious, safe, and sustainable food. The new government in 1994 introduced the National School Nutrition Programme (NSNP), which is still paramount as a programme that "aims to foster better quality education by enhancing children's active learning capacity, alleviating short-term hunger, providing an incentive for children to attend school regularly and punctually; and addressing certain micro-nutrient deficiencies", with 9 million learners across 20,000 schools being provided with meals daily (report to the UN Committee on Economic, Social and Cultural Rights, 2020).

The NSNP has two main objectives: first, to ensure education can be accessed by all children, particularly those hindered by food insecurity and malnutrition; secondly, to address this food security and malnutrition in children. The South African Constitution recognises every child's right to basic education (section 29(1a)) and basic nutrition (section 28(1c)) and schools and communities are encouraged to establish food gardens to provide fresh fruit and vegetables, in line with the Revised South African Food Based Dietary Guidelines (2012). The Diploma in Foodservice Management and Nutrition was designed with this in mind and is therefore aligned with the needs and requirements of South Africa and its legislation, producing graduates with the knowledge and skills to fulfil the aims of qualifications and establishments seeking to improve the livelihood of South Africans. The qualification includes a focus on social development needs to benefit public interest and includes modules on service management and service leadership and a proposed community project.

This qualification will also fulfil an industry need, where there is a shortage of skilled entry-level individuals in foodservice and nutrition. Managers of institutional foodservice and nutrition programmes often lack theoretical managerial knowledge and practical skills. This qualification will remedy this by equipping learners with the basic skills to successfully apply the principles of management (i.e., planning, supervising, coordinating, delegating, budgeting and leading) in the workplace. Thus, the qualification provides learners with the requisite professional knowledge, skills and workplace experience relevant to the foodservice and nutrition industries, thereby improving graduates' employability in these industries. As a result, this qualification will benefit the learner, society, the industry, and the economy.

Learners who of this qualification will have many career opportunities, involving: the oversight and evaluation of the handling, preparation, and service of food to ensure compliance with relevant legislation, organisational policies and procedures, and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction.

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications.

RPL for access

• Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
• To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

RPL for exemption of modules

• Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

RPL for credit

• Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
• Credit shall be appropriate to the context in which it is awarded and accepted.

Entry Requirements

The minimum entry requirement for this qualification is

• National Senior Certificate, NQF Level 4, granting access to Diploma studies.

Or

National Certificate (Vocational), NQF Level 4, granting access to Diploma studies.

Or

• Senior Certificate, NQF Level 4, without endorsement.

This qualification consists of the following compulsory modules at National Qualifications Framework Levels 5 and 6 totalling 360 Credits.

Compulsory Modules, Level 5, 120 Credits

• Digital and Academic Literacies, 15 Credits.
• Foodservice Management 1A: Food and Beverage Studies, 15 Credits.
• Nutrition 1A: Introduction to Human Nutrition, 15 Credits.
• Health and Food Safety, 15 Credits.
• Nutrition 1B: Malnutrition and Micronutrients, 15 Credits.
• Foodservice Management 1B: Foodservice Management, 15 Credits.
• Introduction to Quantitative Thinking and Techniques, 15 Credits.
• Work Integrated Learning 1, 15 Credits.

Compulsory Modules, Level 6, totalling 240 Credits.

• Nutrition 2A: Applied Nutrition, 15 Credits.
• Food Systems and Sustainability, 15 Credits.
• Foodservice Management 2A: Leadership, 15 Credits.
• Human Resource Management, 15 Credits.
• Nutrition 2B: Nutritional Analyses, 15 Credits.
• Foodservice Management 2B: Food and Beverage Management, 15 Credits.
• Foodservice Law and Legislation, 15 Credits.
• Work Integrated Learning 2, 15 Credits.
• Nutrition 3A: Community Nutrition, 15 Credits.
• Foodservice Management 3A: Business Improvement Plan, 15 Credits.
• Project Management, 15 Credits.
• Nutrition 3B: Special Diet Production, 15 Credits.
• Foodservice Management 3B: Community Project, 15 Credits.
• Work Integrated Learning 3, 45 Credits.

1. Apply foodservice management principles, practices, and concepts to manage a foodservice operation effectively.
2. Apply global nutrition principles and local dietary guidelines to foodservice sector scenarios to develop new products and build healthy communities.
3. Apply resource management principles, policies and practices regarding legal and ethical requirements and obligations in the food service sector.
4. Analyse principles of food safety and sustainability in foodservices and nutrition.
5. Evaluate corporate responsibility principles and apply these to a community-based nutrition project.
6. Apply knowledge and skills to succeed in higher education studies and the workplace through effective communication and use of technology.

Associated Assessment Criteria

Associated Assessment Criteria for Exit Level Outcomes 1.

• Accurately assess the effectiveness of managerial activities in improving productivity in an established foodservice operation.
• Design and implement appropriate strategies to improve employee performance and service delivery in a foodservice operation.
• Effectively demonstrate knowledge and understanding of the operational systems, processes, procedures, and trends that impact the development and improvement of foodservices and products.

Associated Assessment Criteria for Exit Level Outcomes 2.

• Accurately assess global nutrition trends and explain their influence on local foodservices and customer preferences.
• Appropriately apply knowledge and understanding of nutrition and food production to the development of new products.
• Effectively compile nutritionally balanced menus suitable for the diverse needs of individuals or groups in various life stages to address health concerns and meet customer preferences.
• Assess food and nutrition services to promote healthy living practices that support the general well-being of individuals and communities effectively.
• Accurately use the South African Food-Based Dietary Guidelines to promote sustainable eating patterns in organisations and local communities.

Associated Assessment Criteria for Exit Level Outcomes 3.

• Apply best practices in the management of resources to ensure compliance, customer satisfaction and alignment with organisation standards and objectives.
• Illustrate knowledge of expectations of staff regarding human resources, labour relations, workplace health and safety and industry requirements.
• Appropriately illustrate the ability to analyse and address the complexities involved in controlling and directing foodservice operations.

Associated Assessment Criteria for Exit Level Outcomes 4.

• Appropriately apply principles and practices that promote sustainable food and nutrition-related initiatives in the food service industry.
• Successfully assess existing food safety practices and systems and make recommendations for operational improvements.
• Recommend the significance of social and environmental responsibility as it relates to food service operations.
• Adequately assess standardised foodservice and nutrition compliance procedures to promote consistency in the delivery of quality products and services.
• Effectively apply food production techniques which follow national and international foodservice and nutrition trends.

Associated Assessment Criteria for Exit Level Outcomes 5.

• Accurately apply knowledge of the significance of healthy communities by implementing community-based nutrition projects.
• Successfully participate in a community engagement project that will benefit a group or individuals in a specific community.
• Successfully demonstrate the ability to plan, manage and execute a community engagement project within the constraints of scope, time, quality, and budget.
• Critically reflect on the project and evaluate the success in achieving project outcomes.

Associated Assessment Criteria for Exit Level Outcomes 6.

• Effectively engage in the sourcing, analysing, reporting, evaluating, and completing of academic and work-related tasks.
• Successfully communicate in a professional manner within the food service environment.
• Accurately demonstrate proficiency in using appropriate technology to communicate within the food service industry.