| Stream: (Food and Clothing Stream) |
| Qualification code: 98005 - FCL | NQF Exit level: 7 | Total credits: 360 |
| Admission requirements: | A National Senior Certificate (Degree endorsement) with at least 50% in the language of teaching and learning. A student who does not qualify in terms of the statutory or additional requirements, may follow Unisa's alternative pathways or apply for admission to an appropriate Diploma. |
| Rules: | The practical sessions will be conducted in Gauteng. |
First level
Second level
| Module | Pre/Co-requisite |
| Group A. Compulsory | |
| CLO2601 - Textiles: Fibres | |
| CLO2602 - Ethnic and Entrepreneurial Clothing Production: Practical | Pre: CLO1501 & CLO1602 |
| CLO2603 - History of Costume | Co: CLO1501 |
| FOO2601 - Food Preparation II | |
| FOO2602 - Food Preparation Practical II | Pre: FOO1602; Co: FOO2601 |
| FOO2603 - Food Production Principles | |
| MND204T - Customer Behaviour | |
| MNM2601 - Marketing Management | Pre: MNM1503 |
| MNM2602 - Essentials of Marketing | Pre: MNM1503 |
| NUT2601 - Nutritional Care | Pre: NUT1501; Co: NUT1602 |
Third level
| Module | Pre/Co-requisite |
| Group A. Compulsory | |
| CLO3701 - Social Psychology of Clothing | |
| CLO3702 - Wardrobe Planning | Co: CLO1501 |
| CLO3703 - Evaluation of Apparel | Co: CLO1501 & CLO2601 |
| CLO3704 - Textiles: Yarns, Fabric and Finishes | Co: CLO2601 |
| CLO3705 - Tailoring: Practical | Pre: CLO2602; Co: CLO2601 |
| FOO3701 - International Cuisine | |
| FOO3702 - Food and Beverage Service | |
| FOO3703 - Beverage Studies | |
| FOO3704 - Food Preparation for The Hospitality Industry (Theory) | Co: FOO1501 & FOO2601 |
| FOO3705 - Food Preparation for The Hospitality Industry (Practical) | Co: FOO3701 |