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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Bachelor of Consumer Sciences 
SAQA QUAL ID QUALIFICATION TITLE
111414  Bachelor of Consumer Sciences 
ORIGINATOR
North West University 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National First Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered-data under construction" 		 SAQA 06120/18  2018-07-01  2021-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2022-06-30   2027-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The primary purpose of this qualification is to provide Graduates in the Consumer Sciences with a well-rounded, broad education that equips them with the knowledge base, theory and methodology of the Consumer Sciences integrated with either Business or Tourism Management. It enables them to demonstrate initiative and responsibility in an academic as well as a professional context. Graduates will also be prepared to either enter into general employment or undertake further study for a Postgraduate qualification.

Rationale:
South Africa is a developing country in need of specialist professions that focus on the upliftment of the quality of life of its citizens. The successful completion of this qualification meets this aim and empowers Consumer Scientists as employers and employees to function as specialists in the field of consumer sciences, or become entrepreneurs in the fashion/interior/food industry to improve the lives of South Africa (SA) Consumers. This qualification also develops competence in adult education and intervention to train people to fulfil roles in business and industry or to establish small-scale enterprises, thereby making an important contribution to the SA Economy. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The principles underlying outcomes based, source-based and lifelong learning are subscribed to. In this context, considerations of articulation and mobility play an important role. The Recognition of Prior Learning (RPL) constitutes an essential element in deciding on admission to and awarding credits in an explicitly selected teaching-learning qualification.

RPL does not only imply assessment to determine the level of skills and knowledge the learner already possesses, but also the skills and knowledge the learner has to master prior to being accepted for the qualification. The assessment processes involved with RPL are the same as those followed for awarding credits in the formal learning setting. An RPL learner seeking credits for previously acquired skills and knowledge, must still comply with all the requirements as stated for modules, qualifications and qualifications. The difference lies in the route of the assessment, since RPL assessment may be holistic in nature taking the context of the qualification as well as the prior knowledge and experience of the person who is being assessed into account.

Entry Requirements:
The minimum requirements for admission into the Bachelors studies are:
  • National Senior Certificate, Level 4 granting access to Bachelor Degree studies.
    Or
  • Senior Certificate, Level 4 with matriculation exemption.
    Or
  • National Certificate Vocational, Level 4 granting access to Bachelor Degree studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises compulsory and elective modules at NQF Level 5, 6 and 7.

    The set of compulsory and elective modules to be completed is determined by the specialisation taken and is laid down by the institution.
    Elective Modules, Level 5:
  • Academic Literacy, 12 Credits.
  • Academic Literacy, 12 Credits.

    Compulsory Modules, Level 5.
  • Hospitality Management, 12 Credits.
  • Fashion History, 12 Credits.
  • Botanical Food Groups and Systems, 12 Credits.
  • Food, 12 Credits.
  • Introduction Physiology, 12 Credits.
  • Nutrients, 12 Credits.
  • Introduction to Tourism Management, 12 Credits.
  • Introduction to Nutrition, 12 Credits.
  • Design Studies, 12 Credits.

    Compulsory Modules, Level 6
  • Know and Understand the Health World, 12 Credits.
  • Introduction to the Fashion Industry, 16 Credits.
  • Financial Accounting Spec, 16 Credits.
  • Consumer Purchasing Practices, 16 Credits.
  • Microbiology for Food and Nutrition, 8 Credits.
  • Occupational Health and Ergonomics, 12 Credits.
  • Food Service Management Aspects, 12 Credits.
  • Animal Food Groups and Systems, 16 Credits.
  • Introduction to Consumer Behaviour, 12 Credits.

    Compulsory Modules, Level 7:
  • Food Service Management: Systems and Large Scale Production, 16 Credits.
  • Interior Design and Housing, 24 Credits.
  • Clothing, 16 Credits.
  • Applied Ethics, 12 Credits.
  • Textile Science, 16 Credits.
  • New Food Product Development Processes, 16 Credits.
  • Tourism Marketing, 16 Credits.
  • The South African Consumer, 16 Credits.
  • Consumer Decision-Making, 16 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate extensive and integrated knowledge and understanding of the discipline of Consumer Sciences (Interior, Fashion, Foods and Consumer behaviour disciplines).
    2. Evaluate and apply concepts, principles, theories and skills of consumer science while knowing how such knowledge links with other related disciplines.
    3. Identify, investigate and critically analyse complex consumer issues in order to develop logical and creative solutions to South African consumer problems within the food, retail or tourism industry in a professional, ethical and responsible manner.
    4. Communicate consumer-related issues and solutions in an academically correct and professional manner using different types of media and technologies.
    5. Work effectively as an individual and in a group to identify and study discipline-related processes and systems in varying contexts and to introduce scientific solutions to different consumer groups. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria are applied in an integrated manner to the Exit level Outcomes:
  • A systematic and integrated knowledge and understanding of, and an ability to analyse, evaluate and apply the fundamental terms, concepts, facts, principles, rules and theories is achieved.
  • The ability to apply appropriate discipline-related methods of scientific inquiry and independently validate, evaluate and manage sources of information is demonstrated.
  • An understanding and application of, appropriate methods or practices to resolve complex discipline-related problems and thereby introduce change within related practice is critically reflected.
  • Professional and ethical behaviour within an academic and discipline-related environment, with sensitivity towards societal and cultural considerations is displayed.
  • Scientific understanding and own opinions/ideas, written or oral arguments, using appropriate discipline-related and academic discourse as well as technology are communicated.
  • Effective functioning as a member and/or leader of a team or a group in scientific projects or investigations, with self-directed management of learning activities and responsibility for own learning progress is demonstrated.

    Integrated Assessment:
    Continuous and authentic assessment strategies are employed. The relevant module study guides contain the information, assessment criteria and instructions for Formative and Summative Assessment opportunities. These entail written and practical assignments, integrated portfolios and practical assessments as well as written and practical examinations. Oral presentations of integrated mini-projects or seminars in individual as well as group context are also employed. Students are continuously assessed on the application of learned skills in order to assure that they are competent for the work place. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification is comparable to other Consumer Sciences qualifications worldwide with regard to outcomes, credits, level of difficulty, notional hours as well as career opportunities. The following international institutions offer graduate qualifications in Consumer Sciences that can be used as benchmarks for the quality and content of this qualification: Colorado State University, Iowa State University, the University of Georgia, University of Otago, the University of Abertay Scotland as well as universities in Northern Ireland. 

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Advanced Diploma in Consumer Science in Food and Nutrition, Level 7.

    Vertical Articulation:
  • Bachelor of Consumer Sciences Honours, Level 8.
  • Bachelor of Consumer Science in Retail Management of Foods, Level 8.
  • Bachelor of Consumer Science in Retail Management of Interior Merchandise, Level 8.
  • Bachelor of Consumer Science: Food Management: Retail Management, Level 8.
  • Bachelor of Consumer Science: Food Management: Small Business Management, Level 8. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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.
     
    NONE 


    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.