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 Foodservice Management and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
122048  Diploma in Foodservice Management and Nutrition 
ORIGINATOR
The Independent Institute of Education (Pty) Ltd 
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
Registered  EXCO 0922/24  2024-03-07  2027-03-07 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-03-07   2033-03-07  

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 
The purpose of the Diploma in Foodservice Management and Nutrition is to equip learners with level-appropriate managerial skills and knowledge of nutrition relevant to the foodservice industry. The qualification emphasises the connection between nutrition, health, and customer well-being in foodservice operations, focusing on sustainability in food production systems and healthy communities. The diploma has a primarily vocational orientation, focusing on preparing learners for the workplace by equipping them with the relevant and necessary professional knowledge and skills of the nutrition and foodservice industries. The responsibility of the food service sector is to improve the nutritional quality of meals consumed by customers; thus, the health of consumers has become a duty and challenge for the food service sector.

Learners will gain an understanding of how to change recipes and cooking methods to offer healthier dishes, provide nutrition information, and change food choice behaviours. Learners will gain an understanding of the basic principles of management, as relevant to this dynamic industry, and the specific procedures and skills in foodservices and nutrition. Learners will also acquire a sound knowledge of theoretical principles of management in the foodservice industry, nutrition, food safety practices, sustainable food systems, ethics, and legislation governing this industry. There is therefore a balance between theory, knowledge, and application of practical skills and experience in this qualification.

The Diploma in Foodservice Management and Nutrition will enable learners to gain real-life skills and experience in the form of work-integrated learning (WIL) modules and project-based teaching and learning strategies. Learners will explore how socio-economic challenges related to food and nutrition in South Africa may be addressed, by means of a community project as part of the curriculum.

Upon completion of the qualification, learners will be able to:
  • Assist with recipe development in test kitchens.
  • Supervise food production at catering establishments.
  • Develop food products and standardised recipes for retail.
  • Advise on operational procedures in food service.
  • Advise on food qualifications at schools and other daycare facilities.
  • Assist in the management of commercial and institutional foodservice operations, or retail food departments.
  • Assist with the implementation of quality control systems in food service operations.

    Learners will be well-equipped to enter the workplace, for example as junior managers in foodservice operations, nutrition managers, foodservice supervisors, dietetic technicians/assistants, and food and nutrition managers, with an edge that will allow for easier advancement to more senior supervisory or managerial positions.

    Rationale:
    The South African National Development Plan 2030 and the National Policy on Food and Nutrition Security for the Republic of South Africa (Department of Agriculture, Forestry and Fisheries, policy no. 637, 22 August 2014) prioritise the provision of nutritious, safe, and sustainable food. The new government in 1994 introduced the National School Nutrition Programme (NSNP), which is still paramount as a programme that "aims to foster better quality education by enhancing children's active learning capacity, alleviating short-term hunger, providing an incentive for children to attend school regularly and punctually; and addressing certain micro-nutrient deficiencies", with 9 million learners across 20,000 schools being provided with meals daily (report to the UN Committee on Economic, Social and Cultural Rights, 2020).

    The NSNP has two main objectives: first, to ensure education can be accessed by all children, particularly those hindered by food insecurity and malnutrition; secondly, to address this food security and malnutrition in children. The South African Constitution recognises every child's right to basic education (section 29(1a)) and basic nutrition (section 28(1c)) and schools and communities are encouraged to establish food gardens to provide fresh fruit and vegetables, in line with the Revised South African Food Based Dietary Guidelines (2012). The Diploma in Foodservice Management and Nutrition was designed with this in mind and is therefore aligned with the needs and requirements of South Africa and its legislation, producing graduates with the knowledge and skills to fulfil the aims of qualifications and establishments seeking to improve the livelihood of South Africans. The qualification includes a focus on social development needs to benefit public interest and includes modules on service management and service leadership and a proposed community project.

    This qualification will also fulfil an industry need, where there is a shortage of skilled entry-level individuals in foodservice and nutrition. Managers of institutional foodservice and nutrition programmes often lack theoretical managerial knowledge and practical skills. This qualification will remedy this by equipping learners with the basic skills to successfully apply the principles of management (i.e., planning, supervising, coordinating, delegating, budgeting and leading) in the workplace. Thus, the qualification provides learners with the requisite professional knowledge, skills and workplace experience relevant to the foodservice and nutrition industries, thereby improving graduates' employability in these industries. As a result, this qualification will benefit the learner, society, the industry, and the economy.

    Learners who of this qualification will have many career opportunities, involving: the oversight and evaluation of the handling, preparation, and service of food to ensure compliance with relevant legislation, organisational policies and procedures, and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):

    The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications.

    RPL for access:
  • Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

    RPL for exemption of modules:
  • Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

    RPL for credit:
  • Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
  • Credit shall be appropriate to the context in which it is awarded and accepted.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • National Senior Certificate, NQF Level 4, granting access to Diploma studies.
    Or
    National Certificate (Vocational), NQF Level 4, granting access to Diploma studies.
    Or
  • Senior Certificate, NQF Level 4, without endorsement. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Levels 5 and 6 totalling 360 Credits.

    Compulsory Modules, Level 5, 120 Credits
  • Digital and Academic Literacies, 15 Credits.
  • Foodservice Management 1A: Food and Beverage Studies, 15 Credits.
  • Nutrition 1A: Introduction to Human Nutrition, 15 Credits.
  • Health and Food Safety, 15 Credits.
  • Nutrition 1B: Malnutrition and Micronutrients, 15 Credits.
  • Foodservice Management 1B: Foodservice Management, 15 Credits.
  • Introduction to Quantitative Thinking and Techniques, 15 Credits.
  • Work Integrated Learning 1, 15 Credits.

    Compulsory Modules, Level 6, totalling 240 Credits.
  • Nutrition 2A: Applied Nutrition, 15 Credits.
  • Food Systems and Sustainability, 15 Credits.
  • Foodservice Management 2A: Leadership, 15 Credits.
  • Human Resource Management, 15 Credits.
  • Nutrition 2B: Nutritional Analyses, 15 Credits.
  • Foodservice Management 2B: Food and Beverage Management, 15 Credits.
  • Foodservice Law and Legislation, 15 Credits.
  • Work Integrated Learning 2, 15 Credits.
  • Nutrition 3A: Community Nutrition, 15 Credits.
  • Foodservice Management 3A: Business Improvement Plan, 15 Credits.
  • Project Management, 15 Credits.
  • Nutrition 3B: Special Diet Production, 15 Credits.
  • Foodservice Management 3B: Community Project, 15 Credits.
  • Work Integrated Learning 3, 45 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply foodservice management principles, practices, and concepts to manage a foodservice operation effectively.
    2. Apply global nutrition principles and local dietary guidelines to foodservice sector scenarios to develop new products and build healthy communities.
    3. Apply resource management principles, policies and practices regarding legal and ethical requirements and obligations in the food service sector.
    4. Analyse principles of food safety and sustainability in foodservices and nutrition.
    5. Evaluate corporate responsibility principles and apply these to a community-based nutrition project.
    6. Apply knowledge and skills to succeed in higher education studies and the workplace through effective communication and use of technology. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria
    Associated Assessment Criteria for Exit Level Outcomes 1.
  • Accurately assess the effectiveness of managerial activities in improving productivity in an established foodservice operation.
  • Design and implement appropriate strategies to improve employee performance and service delivery in a foodservice operation.
  • Effectively demonstrate knowledge and understanding of the operational systems, processes, procedures, and trends that impact the development and improvement of foodservices and products.

    Associated Assessment Criteria for Exit Level Outcomes 2.
  • Accurately assess global nutrition trends and explain their influence on local foodservices and customer preferences.
  • Appropriately apply knowledge and understanding of nutrition and food production to the development of new products.
  • Effectively compile nutritionally balanced menus suitable for the diverse needs of individuals or groups in various life stages to address health concerns and meet customer preferences.
  • Assess food and nutrition services to promote healthy living practices that support the general well-being of individuals and communities effectively.
  • Accurately use the South African Food-Based Dietary Guidelines to promote sustainable eating patterns in organisations and local communities.

    Associated Assessment Criteria for Exit Level Outcomes 3.
  • Apply best practices in the management of resources to ensure compliance, customer satisfaction and alignment with organisation standards and objectives.
  • Illustrate knowledge of expectations of staff regarding human resources, labour relations, workplace health and safety and industry requirements.
  • Appropriately illustrate the ability to analyse and address the complexities involved in controlling and directing foodservice operations.

    Associated Assessment Criteria for Exit Level Outcomes 4.
  • Appropriately apply principles and practices that promote sustainable food and nutrition-related initiatives in the food service industry.
  • Successfully assess existing food safety practices and systems and make recommendations for operational improvements.
  • Recommend the significance of social and environmental responsibility as it relates to food service operations.
  • Adequately assess standardised foodservice and nutrition compliance procedures to promote consistency in the delivery of quality products and services.
  • Effectively apply food production techniques which follow national and international foodservice and nutrition trends.

    Associated Assessment Criteria for Exit Level Outcomes 5.
  • Accurately apply knowledge of the significance of healthy communities by implementing community-based nutrition projects.
  • Successfully participate in a community engagement project that will benefit a group or individuals in a specific community.
  • Successfully demonstrate the ability to plan, manage and execute a community engagement project within the constraints of scope, time, quality, and budget.
  • Critically reflect on the project and evaluate the success in achieving project outcomes.

    Associated Assessment Criteria for Exit Level Outcomes 6.
  • Effectively engage in the sourcing, analysing, reporting, evaluating, and completing of academic and work-related tasks.
  • Successfully communicate in a professional manner within the food service environment.
  • Accurately demonstrate proficiency in using appropriate technology to communicate within the food service industry. 
    		•

    INTERNATIONAL COMPARABILITY 
    Country: Kenya
    Institution name: KISWCD Technical College
    Qualification title: Diploma in Food and Beverage Production, Sales, and Service Management

    Duration: 18 Months
    Entry requirement:
    Kenya Certificate of Secondary Education
    Or
    Pass in Relevant Craft Course
    Or
    Equivalent qualification as determined by Kenya National Examination Council

    Course structure:
    Modules
  • Food and Beverage Service
  • Catering Premises and Equipment
  • Information & Communication Technology
  • Entrepreneurship Education
  • Food Production Management
  • Food Commodities
  • Nutrition, Diet Therapy and Home Nursing, compares with Nutrition 2A: Applied Nutrition.
  • Food and Beverage Control, compares Foodservice Management 2B: Food and Beverage Management.
  • Food Service and Sales Management, compares with Foodservice Management 1B: Foodservice Management.
  • Human Relations, compares with Human Resource Management.
  • Communication Skills
  • Mathematics
  • Research Project

    Similarities:
  • The KISWCD qualification accepts learners who have completed the Senior Secondary Education.
  • The South African (SA) qualification also accepts learners who have completed a Senior Certificate.
  • Both qualifications offer learners comprehensive training in Service Management, while also equipping learners with skills related to communication, law and legislation, safety, and human resources in the service management industry.

    Differences:
  • The KISWCD Diploma does not emphasise nutrition as a core discipline, but it is included as a salient part of the curriculum and includes training in basic mathematics and ICT.
  • The SA qualification is offered over three years, whereas the KISWCD is offered over eighteen months.

    Country: Canada
    Institution name: Fanshawe Vocational College
    Qualification title: Diploma in Nutrition and Food Service
    Duration: Two years
    Entry requirements:
    Academic and Career Entrance Certificate (ACE)
    Or
    Ontario High School Equivalency Certificate (GED)
    Or
    Mature Applicant withstanding in the required courses stated above.

    Purpose:
    This dynamic program teaches quantity food production and diet therapies, as well as leadership skills, financial management and human resources. Our nutrition courses allow an opportunity for learners to build skills in providing nutritious food to patients, residents and customers in long-term care facilities, retirement homes, hospitals, daycare centres, school cafeterias and commercial catering services.

    Course structure:
    Modules
  • Basic Culinary Knowledge
  • Bake Practical
  • Bake Theory
  • Career Preparation
  • Reason & Writing 1-Tourism/Hospitality
  • Math for Hospitality
  • Nutrition-Introduction compares, with Nutrition Applied Nutrition.
  • Garde Manger
  • Purchasing & Menu Planning
  • Comm for Tourism & Hospitality
  • Cultural Anthropology
  • Food Service Production
  • Field Placement compares with Work Integrated Learning.
  • Anthropology of Modern Gastronomy
  • The Science of Food & Nutrition
  • Therapeutic Nutrition
  • Employee Relations compares with Human Resource Management.
  • Nutrition Therapy Practical
  • Marketing Nutrition
  • Auditing & Compliance
  • Finance for Food & Nutrition Management

    Similarities:
  • The FVC qualification accepts learners who have completed a High School Equivalency Certificate.
  • Similarly, the SA qualification accepts learners who have completed a Senior Certificate.
  • Both qualifications share similar aims and objectives such as,
  • The SA qualification will enable learners to develop foodservice; advise on food programmes at schools and other day-care facilities; assist in the management of commercial and institutional foodservice operations, or retail food departments; and assist with the implementation of quality control systems in foodservice operations.
  • The FVC qualification also aims to provide an opportunity for learners to build skills in providing nutritious food to patients, residents and customers in long-term care facilities, retirement homes, hospitals, daycare centres, school cafeterias and commercial catering services.
  • Both qualifications share similar modules such as Employee Relations comparable to Human Resource Management, Field Placement comparable to Work Integrated Learning and Nutrition-Introduction comparable to Nutrition Applied Nutrition.

    Differences:
  • The FVC qualification differs from the SA qualification in its inclusion of Nutrition Science and Financial Management.
  • The SA qualification emphasises community nutrition, community engagement and a focus on service management and leadership.
  • The FVC qualification is offered over two years, and the SA qualification is offered over three years. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Diploma in Food Service Management, NQF Level 6.
  • Diploma in Food and Beverage Operations, NQF Level 6.
  • Diploma in Consumer Science in Food and Nutrition, NQF Level 6.

    Vertical Articulation:
  • Advanced Diploma in Food Service Management, NQF Level 7.
  • Advanced Diploma in Catering Management, NQF Level 7.
  • Advanced Diploma in Consumer Science in Food and Nutrition, NQF Level 7.
  • Advanced Diploma in Hospitality and Professional Cookery, NQF Level 7.
  • Advanced Diploma in Hospitality Leadership, NQF Level 7.
  • Bachelor of Hospitality Management, NQF Level 7.
  • Bachelor of Business Administration in Hospitality Operations Management, NQF Level 7.

    Diagonal Articulation
    Diagonal articulation options are not available. 
    		•

    MODERATION OPTIONS 
    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. The Independent Institute of Education (Pty) Ltd 


    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.