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: Consumer Science

SAQA QUAL ID	QUALIFICATION TITLE
19511	Bachelor of Science: Consumer Science
ORIGINATOR
Stellenbosch University
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	536	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"		EXCO 0417/23	2018-07-01	2018-12-31
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2019-12-31		2024-12-31

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 (first) purpose of the qualification is provide consumer scientists, who can make a dynamic contribution to the public, private sectors and academic spheres within the framework of the vision and mission of Consumer Science, specifically with reference to the fields of consumer food and associated sciences

The (second) purpose is to provide students with an undersatnding of, and the ability to address consumer needs within the South African contexte ie the multicultural nature as well as the developing and developing components

The (third) purpose of the qualification is to provide students with the knowledge to apply entrepreurial skills within the economic realities of South Africa and contribute to the development of business endavours and job creation in the fields of foods, to manage food technology, production and consumption with responsibilty towards the environment, and furthermore address education and training of consumers in this field.

The fourth purpose of the qualification is to offer specialised research based study to provide the necessary basis for students who would like to proceed to postgraduate study in this field.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Senior Certificate with Matriculation Exemption or equivalent university admission qualification.

Additional requirements

Students should have obtained a pass mark in the following subjects (at the Matriculation or equivalent examination):

1) Mathematics and Physics and Chemistry, with one of these subjects on the Higher Grade. If Mathematics was followed on the Standard Grade, an E-symbol is required

2) Mathematics (Higher Grade or at least a C-symbol on the Standard Grade) and a Science subject (Higher Grade or with at least a C-symbol on the Standard Grade)

RECOGNISE PREVIOUS LEARNING?

EXIT LEVEL OUTCOMES

Generic/ Critical cross field outcomes:

The development of generic skills forms an integral part of the programme and is addressed at both undergraduate and post-graduate levels.

Specific modules include information handling (compilation and evaluation thereof), communication at all levels (written, oral and other) and computer skills development.

Problem identification and solution, scientific and technological application; time management, teamwork, as well as the development of a holistic and global approach are important aspects of the programme.

The development of critical thinking skills and the unaided processing of subject knowledge for the application within different contexts are facilitated.

The development of practical skills form an integral part of these modules.

General outcomes:

The Bachelor of Science in Consumer Science graduate will have:

1. A good grasp of the theoretical background in the core aspects of the relevant subject matter in a chosen field.
2. An introduction to the working of a range of techniques, procedures and experimental approaches.
3. Demonstrated the ability to apply this knowledge to address new theoretical and practical problems.
4. Demonstrated an ability to read and interpret scientific and other literature, including the ability to teach themselves from source material.
5. Shown an understanding of the scientific method in the acquisition of scientific knowledge;
6. Demonstrated basic skills in the presentation of reports (both written and verbal). This includes the use of computer technology as an aid to effective communication skills.

The Bachelor of Science in Consumer Science graduate will thus have demonstrated the acquisition of a solid and thorough scientific background.

Specific outcomes:

The Bachelor of Science in Consumer Science graduate will have:

1. Knowledge and insight in the basic principles of food product development and food service management.
2. Practical skills in food product development and food service management.
3. Knowledge and insight in the variables influencing the food quality and product characteristics during food production.
4. Knowledge of the basic human nutritional needs during the lifecycle, and the application thereof in food product development and production.
5. The modules on Food Microbiology and Biochemistry, Advanced and Therapeutic Nutrition courses supply unique knowledge and skills with regard to addressing consumer needs for consumer acceptable and nutritious foods. In this context the BSc Science in Consumer Science (Foods) programme makes a valuable contribution to food product development and production.
6. A solid foundation of Natural Science subjects will ensure a scientific approach in careers in the food industry.
7. Generic skills as developed by the consumer science components of the programme.

ASSOCIATED ASSESSMENT CRITERIA

The assessment used for this qualification ensures that the purpose of the qualification is achieved.

A range of formative and summative assessment methods such as portfolios, simulations, work place assessments, projects and written and oral examinations are used.

The required range of modalities is used integratively to assess whether the specified outcomes have been achieved.

From the assessment of samples generalising to a domain takes place in a judicious and planned way in order to ensure reliability.

The assessment used meets the standard and level of achievement for NQF level 7.

A variety of assessment procedures will be used, such as:
General outcome

1. Using written tests and examinations (including open and closed book methods).

2. Using practical tests, examinations and assignments.

3. Through the use of theoretical and practical problem-solving assignments. These will take place during tutorials and problem-solving practical exercises (for example, practicals for which incomplete protocols or no protocol are provided. Designing practicals in a problem-solving format.

These will take place during tutorials and problem-solving practical exercises (for example, practicals for which incomplete protocols or no protocol are provided. Designing practicals in a problem-solving format. Fieldwork tasks, etc.).

4.. Scientific article analysis exercises that are marked and assessed for the ability to understand and interpret scientific research papers and other articles (scientific comprehension tests).

Written essays and assignments designed to assess self-learning ability.

5. The design, carrying out and interpretation of experiments using self-acquired or provided data sets.

6. Marked essays, practicals and assignment reports.

Integrated assessment:

A compulsory research project at fourth year level constitutes a "capstone" which assesses the students' integration of the knowledge and basic competencies acquired in the other modules making up the programme. The research project comprises a literature review, practical work, written and/or oral and/or poster presentations applying appropriate technology.

ARTICULATION OPTIONS

This qualification serves as an entry point to the related qualification(s)

MSc Consumer Science.

This qualification provides credits for the related qualification(s)

Bachelor of Science
Bachelor of Consumer Science (Foods)

MODERATION OPTIONS

The University of Stellenbosch has a system of external peer review and evaluation of departments. One of the aspects of the system is an evaluation of the standards and assessment practices of the department.

The staff member responsible for a given module acts as first examiner for that module.

A second internal examiner is appointed for each module.

Examination papers are set and exam marks monitored in consultation with the Subject Heads, Division Heads and the Departmental Chairperson.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

The academic staff of the University of Stellenbosch will be used in a manner, which fits into the quality assurance system of the University.

REREGISTRATION HISTORY

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

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.	Stellenbosch University