SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Bachelor of Consumer Studies

SAQA QUAL ID	QUALIFICATION TITLE
99633	Bachelor of Consumer Studies
ORIGINATOR
North West 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	Field 11 - Services		Consumer Services
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	388	Not Applicable	NQF Level 07	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
2028-06-30		2033-06-30

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 primary purpose of the Bachelor of Consumer Studies is to deliver graduates with a well-rounded, broad education of the combined disciplines of Consumer Sciences, integrated with business and entrepreneurial focuses. The qualification is focused on the development of critical thinking and creative problem solving skills in the context of Consumer Sciences for business and industry. Learners will be equipped with the necessary knowledge, as well as specific and specialised skills and other relevant competences required to identify and investigate complex consumer issues and develop logical and innovative solutions for the consumer, retail and manufacturing communities.

Rationale:
South Africa is in many ways a developing country in need of specialist professionals who will be able to focus on the improvement of the quality of life of its citizens. In addition, there is a shift from a product focus to a consumer focus where in-depth knowledge about consumer needs and behaviour are required to provide products and/or services accordingly. Therefore, the Bachelor of Consumer Studies will enable Consumer Scientists to be employed in the industry as specialists in the field of Consumer Sciences, or become entrepreneurs or educators in the fashion/food industry so as to improve the lives of South African consumers.

It is envisaged that access to this qualification will be more in demand in coming years due to the increasing:

Learners who would like to pursue a career in Consumer Sciences and would like to learn about the consumer needs and behaviour to provide products/services accordingly.

Number of Teachers who want to teach the Consumer Studies curriculum at secondary school level as the Department of Basic Education expects teachers of Consumer Studies at secondary school level to have the skills and knowledge about the consumer, foods and nutrition, principles and elements of design, textiles, clothing, housing and entrepreneurship.

In addition, graduates will also be prepared for entry into a Postgraduate professional qualification.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
This qualification was developed in accordance with the institutional Recognition of Prior Learning (RPL) policy). RPL for this qualification will also adhere to and be applied in accordance with the relevant General Academic Rules of the institution as well as the accepted procedures for RPL as stipulated by the Faculty and the School. This entails that a Committee appointed with this task, will evaluate the application and ensure that the policy and rules are adhered to.

RPL may be used to grant access to the qualification to learners who do not meet the minimum entry requirements and to grant exemption for modules in the qualification.

Entry Requirements:
The minimum entrance requirements are:

Senior Certificate with endorsement.
Or

National Senior Certificate allowing entry to Bachelor's Degree studies.
Or

National Certificate (Vocational), Level 4 allowing entry to Bachelor's Degree studies.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of compulsory modules at Levels 5, 6 and 7 totalling 388 Credits.

Modules at Level 5, 132 Credits:

Introduction to Business Management, 12 Credits.

Academic literacy, 12 Credits.

General Management, 12 Credits.

Introduction to nutrition, 12 Credits.

Nutrients, 12 Credits.

Financial accounting (special), 16 Credits.

Design studies, 8 Credits.

Introduction to basic fashion product development, 12 Credits.

Food components and processes, 12 Credits.

The world of fashion, 12 Credits.

Food groups and systems: Plant, 12 Credits.

Modules at Level 6, 124 Credits:

Know and understand the world of health, 12 Credits.

Consumer practice (1), 4 Credits.

Microbiology for food and nutrition, 8 Credits.

Food service management: management aspects, 12 Credits.

Financial management, 16 Credits.

Consumerism and introduction to consumer decision-making, 12 Credits.

Fashion product selection, 16 Credits.

Food groups and systems: Animal, 16 Credits.

Intermediate fashion production skills, 12 Credits.

The fashion consumer, 16 Credits.

Modules at Level 7, 132 Credits:

Entrepreneurship, 16 Credits.

Food service management: systems and large scale production, 16 Credits.

Consumer practice (2), 4 Credits.

Fashion merchandising, 16 Credits.

Advanced production skills (1), 12 Credits.

Food quality management, 12 Credits.

Food innovation and trends, 12 Credits.

Fashion textiles, 16 Credits.

Food product development, 16 Credits.

Advanced production skills (2), 12 Credits.

EXIT LEVEL OUTCOMES

1. Demonstrate integrated knowledge and engagement in the discipline of Consumer Sciences by applying concepts, principles and theories relevant to the field of study.
2. Develop logical and relevant solutions to South African consumer problems within the food, fashion retail and consumer resource management industries in a professional, ethical and responsible manner.
3. Understand the business environment as well as the managerial tasks pertaining to the micro environment.
4. Work effectively as an individual and in a group to identify and study consumer-related problems and processes and systems to improve consumer well-being in varying contexts.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Understand and describe design elements and principles and their interrelatedness within the multidimensional consumer environment.

Explain the key terms, principles and rules of fashion product construction, in order to apply these techniques in different aspects of Fashion Retail Management and Marketing.

Apply knowledge and skills in the planning and execution of basic fashion products in terms of design and the construction thereof.

Demonstrate an understanding of the relationship between the different processes of a fashion product in terms of the product quality and function.

Use and apply the knowledge of different food components to effectively plan, prepare and process foods.

Identify, and describe the history and development of fashion as a discipline and the fashion environment and resources.

Use and apply the relevant resources to gather applicable information in a consumer fashion goods/services context.

Apply detailed knowledge of the fashion consumer and all relevant and interrelated internal influences.

Demonstrate detailed knowledge of the key terms, principles and rules of fashion product construction, in order to apply these techniques in different aspects of Fashion Retail Management and Marketing.

Discuss the facts, principles, characteristics and processes and their interrelatedness involved in the manufacturing and usage of textiles.

Comprehend the complexity of, and apply and critically evaluate the principles, characteristics and processes of fashion textiles.

Critically analyse and compare a variety of fashion textile characteristics and processes by using a range of information sources.

Discuss the business environment as well as the managerial tasks pertaining to the micro environment.

Explain the role, purpose and function of accounting, and demonstrate an understanding of the double-entry principle.

Discuss the concept entrepreneurship which includes the context of entrepreneurship, description of feasibility, and management skills.

Associated Assessment Criteria for Exit Level Outcome 2:

Critically reflect and provide recommendations regarding textiles to solve problems within the fashion environment.

Select core procedures/methods to solve fundamental problems in the field of Business Management.

Explain ethical implications of decision actions and practices related to the solving of problems in the context of Business Management.

Identify, analyse and manage standard dietary problems, analyse and evaluate the value and composition of basic diets and solve general community and individual dietary problems using appropriate guidelines, principles and theories.

Identify, analyse, evaluate and make recommendations or offer solutions for complex authentic situations and problems related to Human Resource Management, productivity and the budgeting processes, work performance and Financial Management.

Communicate consumer-related issues and solutions verbally and orally in an academically correct and professional manner using different types of media and technologies.

Associated Assessment Criteria for Exit Level Outcome 3:

Discuss the managerial tasks and key aspects pertaining to management tasks.

Apply managerial tasks to real life situations and analyse and evaluate the situation by means of theory based criteria.

Motivate the manner in which the managerial tasks are implemented in specific business situations.

Solve managerial task related problems in a known context.

Identify managerial issues, solve these issues and make recommendations in an unfamiliar context.

Show an understanding of an established ethical value system to explain management and leadership as critical elements of the transformation process.

Associated Assessment Criteria for Exit Level Outcome 4:

Use and apply the relevant design elements and principles individually or as part of a group and communicate the rationale for the chosen application in a written or oral format to provide an ethical grounded solution.

In a responsible and ethical manner apply knowledge to familiar or unfamiliar decision-making processes and communicate findings about the role of different influencing factors during the process.

Act responsibly and make judgements of own and a group's performance when comparing different interpretations that relate to consumerism and consumer decision-making in a situation.

The theories and principles within the domain of Consumer Sciences are analysed, discussed and applied to solve contextual consumer-related aspects.

Integrated Assessment:
Continuous and authentic assessment strategies are employed. The relevant module study guides contain the information, assessment criteria and instructions for formative and summative assessment opportunities. As required by the various level descriptors and assessment criteria for tertiary level qualifications, the acquired body of knowledge will be integrated and applied during the period of study. The integration and application will be in the form of: written and practical assignments; integrated portfolios and practical assessments; written and practical examinations; and oral presentations of integrated mini-projects or seminars in individual as well as group contexts. Learners will be continuously assessed on the application of learned skills in order to assure that they are competent for the work place.

INTERNATIONAL COMPARABILITY

This qualification is comparable to other general Consumer Sciences qualifications worldwide with regard to outcomes, level of difficulty, as well as career opportunities. The following international institutions offer qualifications in Consumer Sciences:

Colorado State University in the United States offers the Bachelor of Science in Family and Consumer Sciences. The qualification provides learners with a focus on consumer and family well-being, growth and development of family members, and the relationship of households to their environment. The curriculum is inter-disciplinary, bringing together modules in Human Development, Family Studies, nutrition and foods, Consumer Sciences, apparel, merchandising, and Design.

On completion learners will display the following characteristics and skills:

Ability to communicate effectively.

Understand clients' emotional and educational needs.

A Strong desire to help people and display compassion and empathy.

Capability to be dependable and patient.

Behave Creativity and be self-motivated.

Interested in issues affecting individuals, families, and consumers.

Ulster University (United Kingdom) offers a Bachelor of Science in Management and Food Innovation. This qualification enables learners to:

Understand the role of the consumer from a business perspective and the importance of meeting consumer demands within today's marketplace.

Develop knowledge on the pivotal role the consumer plays in the design, development, management, marketing and retailing of products and services.

Understand processes and key issues involved in guiding consumers to make informed choices about the products and services they buy and use.

Develop analytical, teamwork and problem-solving skills and competencies necessary for a career related to consumer management and food innovation.

Conclusion:
The comparability study conducted reveals that this qualification is comparable with other similar international qualifications in terms of purpose and content.

ARTICULATION OPTIONS

This qualification only offers specific vertical articulation opportunities with the following qualification offered by the North West University:

Vertical Articulation:

Bachelor of Commerce Honours, Level 8 (ID: 72758).

This qualification also offers systemic articulation opportunities with qualifications offered by other institutions provided the learner meets the minimum entry requirements.

Horizontal Articulation:

Bachelor of Family Ecology and Consumer Sciences, Level 7.

Bachelor of Consumer Science, Level 7.

Vertical Articulation:

Bachelor of Science: Honours Consumer Studies, Level 8.

MODERATION OPTIONS

N/A

CRITERIA FOR THE REGISTRATION OF ASSESSORS

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.	North West University