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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Consumer Science in Food and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
96787  Diploma in Consumer Science in Food and Nutrition 
ORIGINATOR
Walter Sisulu 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
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-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2027-06-30   2029-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose for this qualification is on delivering graduates who will be able to integrate science-based food and nutrition knowledge and culinary skills within production together with retail and service of food, with the aim of promoting consumer well-being.

Rationale:
To provide South Africa with a significant number of Product/Recipe Developers, Food Safety Managers, Food Buyers, Food Production Managers, Food Journalists, Market Researcher, Customer Development Consultants, Food Service managers, Food and Nutrition Compliance Officer, Assistant Nutritionists/Nutrition Advisor and Food quality control personnel. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
Candidates are granted credit for equivalent prior learning and experience as determined by the University rules governing the Recognition of Prior Learning and experience. Application RPL are considered in line with the principles of the SAQA and the institution's RPL policy guidelines. It is undertaken within the context of the institution's commitment to broaden access to higher education. Administrative procedures and stipulated requirements must be complied as part of an applicant's RPL process.

Entry Requirements:
Learners who enrol for this qualification should have any one of the following:
  • National Senior Certificate.
    Or
  • National Certificate (Vocational) Level 4. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Level 5 and Level 6, totalling 360 Credits.

    Compulsory Modules at Level 5, 160 Credits:
  • Business Management I, 12 Credits.
  • Computer Skills I, 12 Credits.
  • Communication: English Language I, 12 Credits.
  • Communication: Xhosa Language I, 12 Credits.
  • Physiology Food I, 12 Credits.
  • Physical Science I, 12 Credits.
  • Food and Food Science I, 34 Credits.
  • Nutrition I, 23 Credits.
  • Life Skills, 0 Credits.
  • Food Microbiology I, 19 Credits.
  • Food and Beverage Studies I, 12 Credits.

    Compulsory Modules at Level 6, 200 Credits:
  • Food Communication II, 22 Credits.
  • Food and Food Science II, 34 Credits.
  • Nutrition II, 23 Credits.
  • Nutrition III, 23 Credits.
  • Food and Food Science III, 29 Credits.
  • Food Communication III, 13 Credits.
  • Consumer Behaviour I, 12 Credits.
  • Behavioural Studies: Food Service I, 8 Credits.
  • Food Experiential Training, 36 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply theoretical food and nutrition knowledge in the production, service and retail of food.
    2. Demonstrate competence in the practical application of food and nutrition knowledge and culinary skills in the production of short life, convenience food products and in the operation of a food service and food retail business.
    3. Show innovation in the development of short life, convenience food products for food service and food retail establishments.
    4. Implement quality control systems within the production, service and retail of food.
    5. Use food and nutrition knowledge and culinary skills to solve problems encountered in the production of short life, convenience food products and within the operation of a food service and food retail business.
    6. Apply managerial principles in the production of short life, convenience food products and within the operation of a food service and food retail business.
    7. Act in a professional and ethical manner within the production, service and retail of food. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Implement new trends and processes in the food industry, the theory of recipe development, food additives, packaging and food legislation is selected.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Use food science principles and processes in small scale food production incorporating the development of culinary skills.
  • Undertake measurements, tests in different food products.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Formulate a project/s integrating the scientific-based food and nutrition knowledge in food production, food service or consumer guidance (can be a recipe development project).

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Evaluate and make recommendations using various quality control systems, production processes and equipment taking into consideration, the selection and sourcing of food commodities, storage.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Explain the growth of micro-organisms giving attention to the fermentation systems, food spoilage, food-borne disease, personal and operational environmental hygiene.
  • Understand legislative forms concerning food safety.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Formulate ideas, find gaps or niches in the market and translate those to food products considering business finances, taxes and administration.
  • Demonstrate and apply the following managerial principles, processes and functions in the setting up and running a food related business:
    > Planning.
    > Organizing (authority, responsibility, delegation, time management).
    > Leading (decision making, leadership styles, problem solving, communication, motivation, teamwork, staffing, training basics).
    > Control (correcting misconduct, dealing with a grievance, conflict) are applied in the setting up and running a food related business.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Understand consumers as individuals and as groups, within the South African context and the various factors that influences their behaviour.
  • Describe human behaviour, self-management, interpersonal relationships (handling stress, conflict, cultural diversity) and ethics in order to manage effectively in the workplace.

    Integrated Assessment:
    Formative Assessment:
    Formative assessment will take place by means of class tests, assignments, food communication portfolios, recipe development projects and the draft project/portfolio will be submitted to the respective lecturer before going to the workplace.

    Summative Assessment:
    Summative assessment is conducted in the form of a final written examinations (both theoretical and practical). 
    		•

    INTERNATIONAL COMPARABILITY 
    The qualification can be evaluated and it will be recognized as equivalent with other international programmes in Consumer Science: Food and Nutrition. Competent recognition bodies such as higher learning institutions are tasked with making a determination. 

    ARTICULATION OPTIONS 
    This qualification offers the following articulation possibilities:

    Horizontal Articulation:
  • Diploma in Food Technology, Level 6.
  • Diploma in Food Service Management, Level 6.

    Vertical Articulation:
  • Advanced Diploma in Consumer Science, Level 7.
  • Bachelor Degree in Consumer Science, Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. Walter Sisulu University 


    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.