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 THAT HAS PASSED THE END DATE: 

Bachelor of Technology: Food and Consumer Sciences 
SAQA QUAL ID QUALIFICATION TITLE
14094  Bachelor of Technology: Food and Consumer Sciences 
ORIGINATOR
Committee of Technikon Principals 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
B Tech  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Level 7  Level TBA: Pre-2009 was L7  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 		 SAQA 3133/00  2003-07-01  2006-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-06-30   2012-06-30  

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 
A qualifying learner will be able to perform as a food researcher and developer, manage a food operation or market food products in the retail and production industries. These activities should maximise the quality of fresh convenience food products and enhance the quality of life of the consumer. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
360 credits of which 120 at level 6 in an appropriate field. 

RECOGNISE PREVIOUS LEARNING? 
N 

QUALIFICATION RULES 
The qualification will be awarded to a learner who has provided evidence to the satisfaction of the assessors that the stated competence of the qualification, as detailed in the specific outcomes, has been achieved, either through education and training the single provider's learning programmes, or through experience that complies with the stated specified outcomes. 

EXIT LEVEL OUTCOMES 
1. Analyse and evaluate existing products to develop new fresh convenience food products.

2. Undertake a food/related research project individually or in groups.

3. Manage resources in food retail and related food industries.

4. Manage marketing strategies with regard to food and nutrition.

Specified outcomes:

On obtaining this qualification learners should be able to:

1. Display knowledge of current food trends. (C).
  • Do an analysis and/or evaluation of existing fresh convenience food products. (C).
  • Apply knowledge and understanding of food science, nutrition, food safety hygiene and food packaging. (C).
  • Apply theoretical knowledge, original and critical thinking abilities ad practical skills in the design of specifications for the production of new fresh convenience food products.
  • Apply food product development methodology under relevant experimental and production conditions (c).

    2. Identify a feasible food related research project (c).
  • Do a valid and applicable literature survey. (c).
  • Write a feasible research proposal/protocol. (c)
  • Complete the research project according to set specifications (c)
  • Present valid conclusions and recommendations. (c).

    3. Apply knowledge and understanding of management, food science, food production skills, food safety and hygiene (e).
  • Review the existing management system of a fresh convenience food operation (e).

    4. Apply knowledge and understanding of marketing, consumer behaviour, food science and nutrition in reviewing/developing a strategic marketing plan (e).
  • Review an existing or design a new strategic marketing plan for a specific food or product line by applying the marketing concept. (e).

    Critical outcomes:

    1. Demonstrate an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation.

    2. Work effectively with others as a member of a team, group, organisation, community.

    3. Organise and manage oneself and one's activities responsibly and effectively.

    4. Collect, analyse, organise and critically evaluate information.

    5. Identify and solve problems in which solutions display that responsible decisions have been made, using critical creative thinking.

    6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    7. Communicate effectively using visual, scientific and/or language skills in the modes of oral and/or written presentation.

    In order to contribute to the full personal development of each learner and the social and economic development of the society at large, it must be the intention underlying any programme of learning to make an individual aware of the importance of:

    1. Reflecting and exploring a variety of strategies to learn more effectively;
    2. Participating as responsible citizens in the life of local, national and global communities;

    3. Being culturally and aesthetically sensitive across a wide range of social contexts;

    4. Exploring education and career opportunities; and

    5. Developing entrepreneurial opportunities and business skills based on sound management principles. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    1. Current food trends have been applied in fresh convenience food product development.
  • Existing fresh convenience food products have been evaluated according to set criteria.
  • Knowledge and understanding of food science, nutrition, food safety, hygiene and food packaging in fresh convenience food product development have been applied according to set standards.
  • Original thought and critical thinking skills in food product development have been proved.
  • A food development project has been completed according to prescribed guidelines and methodology.
  • Consumer acceptance tests have been compiled effectively and analysed according to set specifications.

    2. A feasible food related research project has been identified.
  • An applicable literature review has been done correctly.
  • A feasible research proposal/protocol has been compiled.
  • A research project has been completed according to set specifications.
  • Valid conclusions and recommendations have been presented.

    3. Knowledge and understanding of management, food science, food production skills, food safety and hygiene have been applied according to set standards.
  • A management system has been reviewed and recommendations made according to set standards.

    4. Knowledge and understanding of marketing, consumer behaviour, food science and nutrition have been applied according to set standards.
  • A strategic marketing plan for a specific food or product line have been reviewed and/or designed according to set standards.

    Integrated assessment:

    The learner must submit a fresh convenience food product development project and a food management - or marketing related project for assessment. 
    		•

    ARTICULATION OPTIONS 
    Vertical articulation with the Masters Degree: Food and Consumer Sciences. 

    MODERATION OPTIONS 
    As required by SERTEC. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    As required by SERTEC 

    NOTES 
    While South Africa still had Technikons, all of their qualifications were registered under the Committee of Technikon Principals. After the Technikons became Universities of Technology or merged with Universities, the qualifications were registered under each of these institutions, and the CTP qualifications fell away (hence the end date of 2006, above). Where relevant, replacement information is s
    hown in the table above. 

    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.
     
    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.