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: 

Advanced Diploma in Consumer Sciences in Food and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
110047  Advanced 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
Advanced Diploma  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 07  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   2031-06-30  

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:
This qualification aims at promoting consumer well-being by focusing on the application of scientific theoretical and practical food and nutrition knowledge in convenience food development, by developing food and nutrition training and research capacities. This qualification presents an opportunity to specialise in either food safety and quality, or food marketing and communication.

The theoretical deepening of food and nutrition knowledge will enable the learner to action a food enterprise brief of recipe/product development and disseminate sound nutrition solutions to communities and the food industry. Essential to ensure consumer well-being, on-the-job training programs are required for past learners who work in fresh food production, food retail or food service industries as supervisors/managers or quality controllers as part of their day-to-day duties.

In addition, learners will be able to gain additional knowledge in one of the following areas: either food safety and quality or food marketing and communication.

Rationale:
The South African National Development Plan (2030) and the Integrated Food Security and Nutrition Qualification (IFSNP) Strategic Objectives, both indicate that the provision of healthy, nutritious, safe and sustainable food is a priority in a country challenged by both over and under nutrition as well as food insecurity.

In the light of the importance of food security in the nation's development and the overall goal of improved welfare of the population, government places high priority on several national policies and qualifications, which outline the coherent goal to raise the nutritional levels, especially the more vulnerable sections of the population. This qualification fulfils these national and regional directives as it emphasises this relationship between food, nutrition and health as well as focuses on the well-being of the consumer, both as an individual and as a member of a community.

For the South African economy, the main benefit of this qualification is the contribution to capacity building within the food industry. The Exit Level Outcomes of the qualification are linked to positions identified by the National Scarce Skills list. In addition, the FoodBev SETA has identified the following generic critical skills, i.e.: problem identification and solving, mathematics and numeracy, language and literacy, handling people and conflict and monitoring processes.

Furthermore, learners have the background to become entrepreneurs as their Diploma food and nutrition theoretical and practical knowledge combined with business modules are further developed in this qualification, when specialisation occurs within specific areas such as food marketing and communication or food safety and quality.

The development of healthy convenience food products (convenience food products can typically replace a meal or part of a meal, it has been commercially pre-prepared, and little further preparation is required by the consumer; it is sold in a fresh, chilled or frozen state), can play a role in the alleviation of both over and under nutrition. The convenience food sector is a viable, profitable, growing segment of the food industry worldwide. Economists and market trend predictors indicate that in Africa the convenience food market will continue to grow due to increased urbanisation, westernization and economic growth. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The department's RPL process will be aligned to the Institution's Recognition of Prior Learning Policy and will include representation from industry when reviewing RPL applications.

The structure of this qualification makes the Recognition of Prior Learning possible. The qualification may be achieved in part through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience.

The appropriate credits would be assigned provided that the prospective learner is able to demonstrate competence that they have achieved the Exit Level Outcomes. Learners should be able to apply theoretical science-based food and nutrition knowledge and skills in convenience food production, food service or retail.

Due to the unique combination of food science, nutrition and culinary skills required, it is possible for a learner to apply for exemption from a single module. Prospective learners from the food industry may have successfully completed accredited qualifications within this field and are applying this knowledge in their daily duties. In this case their job description, daily duties and the content and the level of the qualifications attended will be assessed to determine if the module outcomes have been met.

Entry Requirements:
The minimum entry requirement for this qualification is:
  • National Diploma: Consumer Sciences Food and Nutrition.
    Or
  • A 360 Credits Diploma in Consumer Science Food and Nutrition. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory and elective modules at National Qualifications Framework (NQF) Level 7 totalling 124 Credits.

    Compulsory Modules: 100 Credits:
  • Statistics, 16, Credits.
  • Nutrition, 28, Credits.
  • Food and Food Science, 32, Credits.
  • Food and Nutrition Training, 24, Credits.

    Elective Modules: 24 Credits (Choose one):
  • Food Safety and Quality, 24, Credits.
  • Food Marketing and Communication, 24 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply scientific theoretical and practical food and nutrition knowledge in recipe and product development, contextualised nutrition concepts, training, and either food safety and quality or food marketing and communication.
    2. Develop skills to undertake research within the field of food and nutrition.
    3. Apply critical and creative problem-solving techniques within the food and nutrition field.
    4. Work effectively as an individual and in teams within organisations and communities.
    5. Develop professional, ethical and critical thinking practices. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcomes 1:
  • Demonstrate scientific -based food and nutrition knowledge including relevant legislation and research practices.
  • Apply practical food and nutrition skills.

    Associated Assessment Criteria for Exit Level Outcomes 2:
  • Develop and systematically apply the research methods effectively.
  • Demonstrate an effective utilisation of statistical tools to report on food and nutrition research findings.

    Associated Assessment Criteria for Exit Level Outcomes 3:
  • Apply creativity, originality, problem solving techniques and innovation to contextualised situations.

    Associated Assessment Criteria for Exit Level Outcomes 4:
  • Deliver on activities, resources and tasks required by organisations and communities.
  • Show ability to work in organisations and communities as an individual and as part of a team

    Associated Assessment Criteria for Exit Level Outcomes 5:
  • Develop and implement standards of professional and ethical practices.

    Integrated Assessment:
    Integrated assessments will combine a number of different elements and require learners to bring together different sets of outcomes of learning into a demonstration of applied competence. Integrated assessments will be emphasised in this qualification because they link to the notion of applied competence which is a central concern of the National Qualification Framework.

    Integrated assessments will:
  • Assess a number of outcomes together using written classroom tests, case study reports and/or assignments.
  • Assess a number of modules together by using written classroom tests, case study reports and/or assignments.
  • Use a number of assessment methods and instruments for an outcome/s.

    Formative and Summative Assessment
    Learners will be assessed using appropriate assessment methods which will provide evidence that learners have achieved the stated learning outcomes through the assessment criteria. The assessment will be systematic, regular and formative in nature.

    Formative Assessments will be used to support the student developmentally and to feed back into the teaching and learning process. This links the relationship between assessment, learning and teaching and ensures that assessment informs and strengthens both the teaching and learning processes.

    Summative Assessments will be used to make a judgement about achievement and to provide "snapshot" information about a student's level of competence at a given time. This includes assessment marks that contribute to the final mark. 
    		•

    INTERNATIONAL COMPARABILITY 
    International benchmarking, in terms of the purpose of the qualification and subject structures, was done with the following institutions offering degree programmes in Consumer Science:
  • Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia.
  • University of Otago in Dunedin, New Zealand.
  • University of Leeds in Great Britain.
  • University of Eastern Africa, Baraton, Kenya.
  • Midlands State University, Gweru, Zimbabwe.
  • Iowa State University.
  • Texas State University and.
  • Bluffton University in Ohio, United States of America (USA).

    The only Advanced Diploma in the field of Consumer Science that could be sourced internationally is a one-year Advanced Diploma in Nutrition and Food Marketing offered by the University of Hong Kong. This qualification targets employees at management level at food companies who are involved in the sales and promotion of food and nutrition related products. Entrance requirements are a Higher Diploma and two years' work experience or a Bachelor's Degree.

    The information obtained from institutions, that offer similar qualifications has been utilized to develop this qualification. The common elements and best practices of these programs that had most relevance to the Advanced Diploma and South Africa were used to assist in the design of the new qualification. Furthermore, the purpose, outcomes and content were also interrogated to inform the design of this qualification. The table below represents the analysis undertaken of the most relevant qualifications that informed the design of the Advanced Diploma in Consumer Sciences in Food and Nutrition.

    Australia, Bachelor of Science (Food Technology and Nutrition), Royal Melbourne Institute of Technology:
    Modules:
  • Statistical Analysis.
  • Nutrition, Health and Disease.
  • Product Development.
  • Sensory Evaluation and Consumer Behaviour.
  • Food Safety and Quality Assurance.

    This qualification was selected as the University is an International leader in Food Science and Nutrition. A range of career paths in areas such as processing, manufacturing, packaging, marketing, research, quality assurance, product development and education are similar to the new qualification developed.

    Great Britain, Bachelor of Science Food Science and Nutrition, University of Leeds:
    Modules:
  • Research Project: Investigation and Discovery.
  • Food and Cancer; Diet and Cardiovascular Health.
  • Food Product Development; Food Processing.
  • Functional Foods.
  • Food Product Development.

    This qualification was selected as the University is an International leader in Food Science and Nutrition. In the final year, knowledge and skills are applied to designing new foods, from concept, through formulation and processing, through to sensory evaluation, packaging and marketing which is similar to the new developed curriculum. Also the project based on new product development (NPD) and explores the role of food scientists in developing and marketing new healthy food ranges.

    Zimbabwe, Bachelor of Science Food Science and Nutrition Honours, Midlands State University:
    Modules:
  • Research Methods and Statistics.
  • Nutrition and Health.
  • Food Product Development and Marketing.
  • Food Safety; Quality Assurance and Food Laws.
  • Food Product Development and Marketing.

    The purpose of this qualifications is similar to that of the newly developed qualification in that it is aimed at providing advanced knowledge, insights and skills in the field of Food Science, Technology and Nutrition applicable to current, and forecast trends in developing, as well as the developed countries. 
    		•

    ARTICULATION OPTIONS 
    The qualification offers the following horizontal and vertical articulation opportunities.

    Horizontal Articulation:
  • Advanced Diploma in Food Service Management, Level 7.
  • Advanced Diploma in Food Technology, Level 7.

    Vertical Articulation:
  • Postgraduate Diploma in Management Sciences/Quality Control/Education/Food Technology, Level 8.
  • Bachelor Honours Degree's in the fields of Management Sciences/Quality Control/Education/Food Technology, Level 8. 
    		•

    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.