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

Bachelor of Consumer Science in Extension and Rural Development 
SAQA QUAL ID QUALIFICATION TITLE
115178  Bachelor of Consumer Science in Extension and Rural Development 
ORIGINATOR
University of Zululand 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National First Degree(Min 480)  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 091/21  2021-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2030-06-30  

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:
Learners who qualify for the qualification have developed the competence to be employed as a professional and specialist trained in extension, food product development in industry or food service enterprises, socio-economic development and policy-making. The qualification aims to develop the capacity of Consumer Science practitioners to work in agricultural and rural development in the NGO sector, for government service, for agri-business and for other private sector companies and rural communities. The Consumer Scientist will develop competence in adult education and intervention to train people to fulfil roles in business and industry or to establish small scale enterprises.

A qualified practitioner at this level is able to fulfil the following roles and competences typical of a Consumer science practitioner which includes that of:
  • A facilitator and initiator.
  • A trainer (educator) and an assessor of a technical specialisation area Nutrition, Food security.
  • An organiser and a coordinator.
  • A manager.
  • An advocate and a researcher.
  • A team player in transdisciplinary collaboration research and community engagement.
  • Consumer advocacy.

    Rationale:
    The institution is well-positioned to serve the rural socio-economic development needs as well as to enhance the livelihoods of thousands of smallholder farmers and communities through the use of locally grown foods to improve food and nutrition security. Moreover, the food industry aims to satisfy the needs of the consumer for safe, good tasting, inexpensive, convenient, nutritious and healthy foods that are available all year round. Through teaching and learning of various modules such as nutrition, foods, quantity foods, food safety, food security, sciences, family ecology and resource management, entrepreneurship, consumer marketing and consumer behaviour societal wellbeing and quality of life are enhanced. The proposed qualification prepares learners to work and contribute to the wider South African economy as well as internationally. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution's Recognition of Prior Learning (RPL): Policy and Procedures document sets out the requirements and procedures for the Recognition of Prior Learning for admission to study. Prior learning will be recognised in the form of properly certified university qualifications that are acceptable to the Senate for recognition for admission.

    Applications are admitted in terms of the rules governing selection for postgraduate studies which states that: "An applicant who has graduated from another tertiary institution or who has in any other manner attained a level of competence which, in the opinion of the Senate, is adequate for the purpose of postgraduate studies or research, may be admitted as a learner of the institution. Learners will have to use the institution's procedures, which are approved at various institutions' levels". The relevant body must endorse assessment of all applicants for approval prior to learner registration. Performance of learners admitted by RPL will be closely monitored, and the implementation and effectiveness of RPL evaluated annually.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • National Senior Certificate, NQF Level 4, or equivalent, granting access to Bachelor. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory and/or elective modules at NQF Level 5, 6, 7 and 8 totalling 489 Credits.

    Compulsory Modules at Level 5, 68 Credits:
  • Practical English 1a, 15 Credits.
  • Human Anatomy and Physiology, 15 Credits.
  • Physics for Consumer Sciences, 8 Credits.
  • Introduction to Household & Consumer Studies, 15 Credits.
  • NGO Sector, Development & Underdevelopment, 15 Credits.

    Compulsory Modules at Level 6, 196 Credits:
  • Food Safety & Hygiene, 15 Credits.
  • Human Anatomy and Physiology, 15 Credits.
  • Chemistry for Consumer Science, 8 Credits.
  • Introduction to Food Science, 15 Credits.
  • Introduction to Human Nutrition, 15 Credits.
  • Introduction to Extension & Rural Development, 15 Credits.
  • Household Resource Management, 15 Credits.
  • Meal Planning & Management, 15 Credits.
  • Nutrition in the Lifecycle, 15 Credits.
  • Extension Methods, 15 Credits.
  • Consumer & the Market, 15 Credits.
  • Community Project Development & Facilitation, 15 Credits.
  • Food Processing Technologies, 15 Credits.
  • Development Concepts: Economic & Social, 15 Credits.
  • Integrated Rural Development, 15 Credits.

    Elective Modules at Level 6, 30 Credits (Choose one):
  • Introduction to Agricultural Economics & Farm Management, 15 Credits.
  • Principles of Design & Interiors, 15 Credits.
  • Quantity Food Production, 15 Credits.
  • Clothing & Textiles 1, 15 Credits.

    Compulsory Modules at 7, 120 Credits:
  • Research Methods in Consumer Science, 15 Credits.
  • Food Product Development, 15 Credits.
  • Integrated Urban Development, 15 Credits.
  • Project Management & Evaluation, 15 Credits.
  • Nutrition Education & Training, 15 Credits.
  • Gender, Development & Technology, 15 Credits.
  • Food Marketing, 15 Credits.
  • Community Nutrition & Food Security, 15 Credits.

    Elective Modules at 7, 15 Credits (Choose one):
  • Clothing & Textiles 2, 15 Credits.
  • Entrepreneurship, Co-Ops & Other Forms of Business Ownership, 15 Credits.
  • Housing Education, 15 Credits.

    Compulsory Modules at 8, 45 Credits:
  • Internship for Extension & Rural Development.
  • Research Project & Oral.
  • Management of Community Programs. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Develop personal attributes that contribute to improved quality of life of communities and enhance workplace productivity.
    2. Develop leadership, team-building and communication skills to promote collaboration.
    3. Analyse nutritional information to guide food choices and develop knowledge of food and nutrition to make informed choices that support safe, affordable and sustainable food practices.
    4. Analyse key components of local, healthy, sustainably-grown foods this includes indigenous foods.
    5. Analyse situations and develop appropriate awareness campaigns/interventions/technology transfer programme. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Ability to make decision making based on open-mindedness, objectivity and reasoned analysis to achieve common goals is demonstrated.
  • Ability to use a range of appropriate theoretical underpinnings/systems/tools to solve real-life problems is shown.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Foods are prepared as a team, playing different leadership roles when using different cooking methods to preserve nutrient values.
  • Dining etiquette, settings and service styles are analysed that enhance the food experience.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Source, read and Interpret literature is shown.
  • Integrate theory to solve real-life and demonstrate complex problems.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Show awareness of the need for different ways of learning by being able to develop appropriate Menus/meals for suitable targets.
  • Standardisation of menus is conducted.
  • Show and prepare cost-effective meals.
  • Serve healthy meals based on local or other international based food systems.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Solid acquisition and adequate scientific grounding is demonstrated to operate as a practitioner/extensions through service learning/experiential learning/problem-based learning.

    Integrated Assessment:
    Formative and Summative assessment practices will be implemented. Formative assessment will include tests and assessments involving group discussions, practical exercises and feedback/presentation of assignments, written reports, etc. 
    		•

    INTERNATIONAL COMPARABILITY 
    International:
  • Edith Cowen University in Australia offers a Degree in Family and Consumer Sciences, is considered a well-established academic discipline with high importance and impact in the development of human society.
  • Wageningen University and Research in the Netherlands provides training in major disciplines of Food Security and Monitoring. The qualification provides training in the major disciplines that underpin knowledge and skills in agriculture integrated with Household Studies Degree.
  • BSc Nutrition with Food Consumer Sciences at the University of Reading, UK. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Cognate Bachelor of Consumer Science NQF Level.

    Vertical Articulation:
  • Bachelor of Consumer Science Honours, NQF 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. University of Zululand 


    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.