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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Consumer Science 
SAQA QUAL ID QUALIFICATION TITLE
111838  Bachelor of Consumer Science 
ORIGINATOR
University of the Free State 
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
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

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 the qualification is to educate and train learners in the field of Consumer Science with the abilities to enter into a career as for example. A Consumer Consultant, Designer, Buyer, Marketer, and/or Quality Control Inspector of consumer products. Graduates would have attained an understanding and the ability to integrate basic critical knowledge and practically orientated development of the field. After successfully completing the Bachelor of Consumer Science qualification, the Graduate would be able to apply the fundamental principles, concepts and skill acquired within the field of Consumer Science.

Rationale:
Consumer Science is a study of the needs of man for Housing, Clothing and Food and the management of resources to satisfy these needs. After completion of this qualification, the learner will be equipped with the necessary knowledge and skills to follow a career as a Consumer Scientist, for example Consumer Consultant, Designer, Buyer, Marketer, or Quality Control Inspector of consumer products. The learner should also be capable of advising consumers on the management of time, energy and other resources. The Bachelor of Consumer Science is a general formative qualification-offering learner to specialise in one of the following disciplines: Food, Consumer Science and Textiles. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
Where learners do not meet the minimum admission requirements, RPL may be used to grant access to the qualification. RPL will be applied according to the Recognition of Prior Learning, Credit Accumulation and Transfer, and Assessment policy. This will relate to both access to the qualification as well as for credit recognition or exemption towards achieving the qualification.
The institution will ensure that quality assurance processes that address the specificities of the RPL process (including applications, assessment, and reporting and management systems) are implemented; and that administrative and support systems, both prior and subsequent to RPL assessment, are in place.

Entry Requirements:
The minimum entry requirement for this qualification is:
  • National Senior Certificate (NQF Level 4). 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following elective modules at National Qualifications Framework Level 5, 6, 7 and 8 totalling 364 Credits.

    Elective Modules, Level 5:
  • Basic Construction, 16 Credits.
  • Interior design - Fabric Study, 16 Credits.
  • Food Security, 8 Credits.

    Elective Modules, Level 6:
  • Fundamental Business Activities, 16 Credits.
  • Children's Clothing and Outfit Planning, 16 Credits.
  • Home Planning, 16 Credits.
  • Ergonomics and Apparatus Studies, 8 Credits.
  • General Management, 16 Credits.
  • Food Preparation II, 16 Credits.
  • Introductory Housing, 16 Credits.
  • Food Preparation, 16 Credits.
  • Socio-Cultural Aspect of Clothing, 16 Credits.
  • Innovation Management, 16 Credits.
  • Personal Selling, 16 Credits.
  • Digital Marketing, 20 Credits.

    Elective Modules, Level 7:
  • Small Business Management, 16 Credits.
  • Entrepreneurship, 16 Credits.
  • Apparel Industry, 16 Credits.
  • Recourse management. 8 Credits.
  • Pattern Design, 16 Credits.
  • Construction and Finishing of Textile Fabrics, 8 Credits.
  • Textile fibres, 8 Credits.
  • Relationship Marketing, 16 Credits.
  • Consumer Study, 16 Credits.
  • Strategic Marketing, 20 Credits.
  • Community Development, 8 Credits.
  • Product Development, 8 Credits.
  • Weaving, knitting and other construction methods. Embroidery 16 Credits.
  • The interior, clothing or food business, 16 Credits.
  • Food preservation, 12 Credits.

    Elective Module, Level 8:
  • Meal planning, 16 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Outline the concepts relevant to food security, food selection, food preparation, food preservation and food product development.
    2. Outline the concepts relevant to textile, fibers, fabrics, textile finishes and textile maintenance
    3. Outline the concepts relevant to food security, fashion development, fashion designers, fashion technology, fashion cycles, fashion forecasting and fashion resources, patterns and pattern alterations.
    4. Provide and describe background and concerns of food security.
    5. Describe the relationship between the environment, clothing and health.
    6. Outline the functions of clothing and the inter-relationship of clothing and cultural patterns.
    7. Apply techniques in food preparation, food preservation and food product development.
    8. Access, process and manage information to plan and implement in food product development.
    9. Outline the concepts relevant to consumer behavior.
    10. Recognise the influence of social class and culture on the consumer.
    11. Outline the concepts relevant to the decision making processes in the family
    12. Manage personal and family finances and other resources.
    13. Apply textile fiber identification techniques to distinguish between different groups of fibers.
    14. Apply techniques in basic construction and pattern alterations.
    15. Outline the concepts relevant to sustainable housing, energy- and water conservation.
    16. Discuss the housing needs in the different stages of the family life cycle, the housing sources to select from, the housing act, rental housing act and the constitution on housing.
    17. Evaluate a food security situation and the influence of man and nature in this regard.
    18. Access, process and manage information and distinguish between reliable information and inflated and unreliable information used for propaganda.
    19. Evaluate the needs of families and communities and develop and manage community development programs to support individuals and families to fulfil their basic food, clothing and housing needs. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Integrated Assessment:
    The assessment strategy provides for both formative and summative assessment opportunities. Learners should provide evidence of learning competency (knowledge, skills and attitude). This combination of assessment opportunities affords learners the opportunity to monitor their progress on a regular basis and address problems as they occur and will include:
    Integrated continuous and formative assessment allowing demonstration of achieved competences as required by the outcomes of the qualification by means of: tests. 

    INTERNATIONAL COMPARABILITY 
    The Bachelor of Consumer Science is comparable to other similar qualifications within the field of study from around the world with regards to outcomes and assessment criteria, degree of difficulty and notional learning time. The development of this standard involved the use of the South African Qualifications Authority (SAQA) Level Descriptors for NQF exit Level 7 to design this qualification's standard. 

    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.