[Registered Qual & Unit Std Home page] [Search Qualifications] [Search Unit Standards]
SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Consumer Sciences in Food and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
110205  Diploma in Consumer Sciences in Food and Nutrition 
ORIGINATOR
Durban University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2019-07-25  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
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. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    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). 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    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. 
    		•

    EXIT LEVEL OUTCOMES 
    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 
    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. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Diploma in Consumer Sciences in Food and Nutrition was developed using a structured progression from basic sciences and Food and Nutrition content in first year to advance integrated project work across modules, carried out in the third year. University of Reading, University of Surrey and Victoria University shows similar progression as the Diploma in Consumer Sciences in Food and Nutrition. These qualifications have incorporated a project in the final year with course work which has a similarity with this qualification.

    The following international qualifications from the United Kingdom and Australia were compared with this qualification in terms of modules offered, approach and best practices:

    Bachelor of Science (BSc). Nutrition with Food Consumer Sciences offered at the University of Reading in the United Kingdom engages learners in one-year professional training period with project work (optional), together with a series of career skills and workshops. Endorse a supportive learning environment with course advisors giving learners guidance throughout their training. The first year is based on a firm grounding on core sciences and practical work.

    BSc. Nutrition and Food Science offered at the University of Surrey in the United Kingdom Focus on core science modules in first year Professional Training Placement (optional). Practical and theory integrated.

    BSc. Nutrition, Food and Health Science offered at Victoria University in Australia Focuses on knowledge exchange, engagement with community and industry.

    Best practices reflected in this qualification:
  • Project-Based Learning: Learners are engaged in learning through a supervised project which allows for pre-professional preparation and career exploration. It engages learners in comprehension work related issues through which they develop and transfer Food and Nutrition skills and knowledge leading to higher level cognitive development.
  • Integrated Project work: An integrated project amongst the final year modules is carried out allowing for multi-disciplinary skills and knowledge transference.
  • Consultation with industry through Advisory Board meetings. Informed decisions regarding trends and needs in industry are addressed and which allows for scrutiny of program relevance towards national needs.
  • There is effective integration between practical and theory lessons enhanced with sensory stimulation i.e. demonstrations.
  • A variety of assessment strategies such as formative, summative and integrated with relevant feedback are adopted.
  • Teaching and learning strategy embraces the variety of teaching methods with a student centered approach.
  • Learners are involved in community engagement.
  • Inter- institutional collaborations exist which allows for greater use of resources.

    Conclusion:
    In the international arena, the direct comparison of qualifications is challenging due to the nature of Consumer Science having a number of different streams. Numerous international universities focus either on Nutrition or Food Science. Seldom, they are offered together. Albeit, when compared to institutions offering the same streams, similarities are noted with regard to a firm grounding in Applied Sciences in the foundation years, progression towards Food and Nutrition content from first to third year, culminating with project-based learning in the final year. 
    		•

    ARTICULATION OPTIONS 
    This qualification offers the following articulation possibilities.

    Horizontal Articulation:
  • Diploma in Food Technology, Level 6.

    Vertical Articulation:
  • Advanced Diploma in Consumer Sciences in Food and Nutrition, Level 7.
  • Postgraduate Certificate in Education, Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Durban University of Technology 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.