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 Science in Food Management 
SAQA QUAL ID QUALIFICATION TITLE
14992  Bachelor of Science in Food Management 
ORIGINATOR
University of Pretoria 
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  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Level 7  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 1141/23  2021-07-01  2024-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2025-06-30   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:
This intergrated whole qualification represents a planned learning outcome, namely that the person holding this qualification will have the competencies (knowledge and skills) to:
  • Be employed in the food industry as food product developers; food quality controllers; marketers of food products and/or services;
  • Become food service system managers in the private or public sectors;
  • Be employed as food researchers in the food industry and thereby contributing to research and development in the country;
  • Become entrepreneurs within the food industry - to start their own enterprise and thereby creating jobs for other less qualified people in the food industry;
  • Contribute directly and indirectly to the economic growth and development of the country in an active and productive way.

    Justification:
  • There is a need in the South African Food Industry for people in middle and senior management positions with strong management training combined with a specialised knowledge of food products and services.
  • The highly competitive food industry has a need for competent individuals who can play a leading role as researchers, planners, managers and trainers to ensure that the local industry meets the international standards in order to compete in the global market.
  • In any country there is a need for individuals who have not only acquired technical skills, but who have also obtained a higher level of cognitive development during their training and who are therefore able to identify problems and provide suitable solutions in their specific fields of expertise.
  • There is an accent on health foods and healthy eating patterns due to an increased awareness of health and a more healthy lifestyle. There is also a need for nutrient dense, low cost food products to improve the nutritional status of people. Therefore it is imperative that individuals are trained to do research and develop suitable products that meet these requirements created by consumer demands and needs. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience. In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy.


    Entry requirements:
    The minimum entry requirement for this qualification is:
  • Senior Certificate, NQF Level 4 with endorsement.
    Or
  • National Senior Certificate, NQF Level 4 granting access to Bachelor's studies.
    Or
  • National Certificate Vocational, NQF Level 4 granting access to Bachelor's studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    EXIT LEVEL OUTCOMES 
    Learning outcomes:
    Bachelor of Science Degree in Food Management
    The B Sc Food Management graduate will have the competence to perform and/or manage:
  • Managerial activities,
  • Human resources,
  • Occupational health and safety resources,
  • Food service system operations,
  • Food procurement,
  • Food preparation,
  • Food costing,
  • Food product development,
  • Food quality control,
  • Research activities,
  • Entrepreneurial activities.

    Learners will have the competence to develop, assess, evaluate and improve the above-mentioned areas innovatively from principles of management and other basic and applied sciences. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
  • Associated assessment will be performed to ensure that the learner has achieved the purpose of the qualification.
  • This will include written, oral and practical examinations moderated by internal and external assessors.

    Other associated assessment can include some or all of the following for practical work, assignments and projects:
  • Observation
  • Questioning
  • Simulation
  • Product samples
  • Portfolio

    Integrated assessment:
    Portfolios.
    Simulations.
    Work-place assessments.
    Written examinations.
    Oral examinations.

    Other:
    Research and workplace oriented assignments and projects to aid in formative and summative assessment 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification compares with the following international qualifications in terms of the range of competencies in the learning content offered. 

    ARTICULATION OPTIONS 
    This qualification offers both possibilities of horizontal and vertical articulation.

    Horizontal Articulation:
    Bachelor of Dietetics, Level 7.
    Bachelor of Applied Science in Food Science and Technology, Level 7.
    Bachelor of Science in Food Science, Level 7.

    Vertical Articulation:
    Bachelor of Applied Science Honours in Food Science, Level 8.
    Bachelor of Science Honours in Nutrition and Food Science, Level 8. 

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

    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 Pretoria 


    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.