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CONSUMER SCIENCE

Major Combinations:
NQF Level 5: CLO501, CSP1501, CLO1602
NQF Level 6: CLO2601, CLO2602, CLO2603, CLO2604, CLO2605, CLO2606,
NQF Level 7: CLO3701, CLO3702, CLO3703, CLO3704, CLO3705, CLO3706, CLO3707, CLO3708

Fashion Buying and Styling (Theory) - CLO3707
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: CLO2605
Purpose: This module will be useful to students who are interested in the general fashion retail environment, as well as students in the fashion buying and fashion styling divisions of retail. Students credited with this module can: Analyse the general fashion buying cycle, Examine the principles of fashion range planning for a fashion retail environment, Evaluate the fashion performance management system and create a fashion identity.
Clothing Construction: Theory - CLO1501
Under Graduate Degree Semester module NQF level: 5 Credits: 12
Module presented in English Module presented online
Purpose: is to identify and describe the equipment, processess and garment details used in clothing production. This knowledge will enable them to make well-informed choices rgarding equipment and processess suitabe for specific fabrics and garments styles.
Fashion Buying and Styling Project - CLO3708
Under Graduate Degree Year module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: CLO3707
Purpose: This module will be useful to students who are interested in the general fashion retail environment, students in the fashion buying and fashion styling divisions of retail, students who will manage fashion outlets or own small fashion production businesses. Students credited with this module can: Critically evaluate the way in which the general fashion buying cycle is applied in the fashion environment, Examine the customer service operations in a fashion environment, Evaluate the operations of fashion business administration and operational processes followed in a fashion environment, Critique the store administration and operational processes followed in a fashion environment.
Introduction to Applied Sciences - CSP1501
Under Graduate Degree Semester module NQF level: 5 Credits: 12
Module presented in English
Purpose: To enable the individual to identify and apply basic chemistry and physics principles in the interpretation of human nutrition, food processing and clothing and textiles. It will also enable the students to identify various physiological systems and functions concerning the human body. Qualified students will have the basic knowledge to contribute to the promotion of basic lifestyle principles.
Food Product Packaging, Labelling and Visual Merchandising Project - FOO2706
Under Graduate Degree Year module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: FOO2605
Purpose: This module will be useful to students who are interested in the general food retail environment, as well as students in the food product development and marketing divisions of retail and food manufacturers. Students credited with this module can: 1) Critique the use of different food product packaging and the availability of environmentally responsible packaging found in the food retail environment; 2) Judge the application of current food labeling legislation found on food products in the retailing environment in South Africa; 3) Examine the different methods of in-store food merchandising applied in the retail environment in South Africa
Clothing Construction: Practical - CLO1602
Under Graduate Degree Year module NQF level: 6 Credits: 12
Module presented in English
Co-requisite: CLO1501
Purpose: Qualifying learners are able to know, understand and apply the principles and have the necessary skills for basic clothing construction.
Food Preparation Practical III - FOO3705
Under Graduate Degree Year module NQF level: 7 Credits: 12
Module presented in English
Pre-requisite: FOO2602 Co-requisite: FOO3701
Purpose: To apply the most applicable techniques and skills required to prepare and serve nutritious and exquisite meals elegantly in the shortest time possible.
Textiles: Fibres - CLO2601
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English
Purpose: To make wise and educated decisions when purchasing and caring for fabrics and clothing, by using a basic underpinning knowledge of the classification and properties of textile fibres.
Food Retail - FOO3706
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: FOO2605
Purpose: This module will be useful to students who are interested in the food retail environment, food marketing, food packaging, as well as students in the food production industry and fast moving consumer goods environment. Students credited with this module can: Examine the principles of the Food Supply Chain (FSC), Critique floor space management and food merchandising techniques within the food retail environment, Evaluate the positioning strategies of different food retailers in South Africa, Analyse the significance of management check systems in food retailing.
Ethnic and Entrepreneurial Clothing Production: Practical - CLO2602
Under Graduate Degree Year module NQF level: 6 Credits: 12
Module presented in English
Pre-requisite: CLO1501 & CLO1602
Purpose: To know, understand and apply the principles and have the necessary skills for pattern drafting and constructing sellable garments.
Operations: Data Systems - HPS3705
Under Graduate Degree Year module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: HPM2602, HPS3702 & HPS3703
Purpose: To understand the fundamental features of computer systems and manage the information systems within the hospitality industry. To demonstrate the practical skills and abilities to operate a data system for the hospitality industry successfully.
History of Costume - CLO2603
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English
Co-requisite: CLO1501
Purpose: To identify different styles of costumes worn from ancient times until the 21st century. They will also be able to analyse the cultural social, political, economic and religious forces/factors that contributed to the changes in dress from ancient times to the 21st century.
FET Subject Didactics Consumer Studies - SDC4701
Under Graduate Degree,Certificate Year module NQF level: 7 Credits: 12
Module presented in English
Pre-requisite: Clothing/Textiles with Food/Nutrition with Housing / Interior (one at least up to 2nd year level) Co-requisite: PTEAC1X
Purpose: To enable students to analyse the role of the educator in terms of competencies required, teaching methods in theoretical and practical situations; show the ability to apply teaching media in order to support learning outcomes; demonstrate a clear understanding of learning in a multi-cultural society and show a clear understanding of the importance of effective management in the Consumer Studies classroom; gain competence in developing work schedules for effective Consumer Studies teaching; be acquainted with the different methods of assessment, the designing of suitable assessment instruments and the confident assessment of learners in theoretical and practical teaching.
Clothing and Textile Project - CLO2604
Under Graduate Degree Year module NQF level: 6 Credits: 12
Module presented in English
Purpose: To gain experience while working in a clothing or textile related business.
FET Subject Didactics Hospitality Studies - SDH4701
Under Graduate Degree,Certificate Year module NQF level: 7 Credits: 12
Module presented in English
Pre-requisite: Hospitality Studies2 or Hotel keeping and Catering 2 Co-requisite: PTEAC1X
Purpose: To enable students to analyse the role of the educator in terms of competencies required, teaching methods in theoretical and practical situations; show the ability to apply teaching media in order to support learning outcomes; demonstrate a clear understanding of learning in a multi-cultural society and show a clear understanding of the importance of effective management in the Consumer Studies classroom; gain competence in developing work schedules for effective Consumer Studies teaching; be acquainted with the different methods of assessment, the designing of suitable assessment instruments and the confident assessment of learners in theoretical and practical teaching.
Fashion and Visual Merchandising - CLO2605
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English
Purpose: This module will be useful to students, who specifically intend working in a fashion retail environment as visual merchandisers, intend to further a career in fashion retail in South Africa or establish a retail practice. Students credited with this module can: 1. Generate window and in-store interior display concepts for the fashion retail environment. 2. Demonstrate the implementation of window and in-store display concepts in the fashion retail environment. 3. Relate the principals of colour as visual merchandising element for different window and interior merchandising display types and instore settings. 4. Apply classic fashion visual merchandising techniques to the fashion retail environment.
Fashion Retail - CLO2606
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English Module presented online
Purpose: this module will be useful to students who are interested in the general fashion retail environment, students in the fashion production and fashion buying divisions of retail as well as students envisioning an entrepreneurial fashion venture. Students credited with this module will be able to examine the fundamentals for successfully operating in the fashion retail environment, study and apply the six rights to fashion retail and implement appropriate communication strategies to promote fashion sales.
Apparel Theories - CLO4801
Honours NQF level: 8 Credits: 24
Module presented in English Module presented online
Co-requisite: CSR4801
Purpose: To interpret certain areas of clothing behaviour from a symbolic interactionist, cognitive and cultural perspective. Areas that will be studied are clothing, appearance and the social construction of gender; appearance and the self; appearance communication; appearance and culture.
Social Psychology of Clothing - CLO3701
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English Module presented online
Purpose: Students who complete this module can apply the social, psychological and cultural principles behind clothing and appearance management and perception. This will enable them to analyse clothing behaviour, keeping the person's needs, values, interests, and lifestyle in mind.
Research Methodology - CSR4801
Honours Year module NQF level: 8 Credits: 12
Module presented in English Module presented online
Purpose: To introduce students to research methodology and to equip them with the knowledge and competencies to do basic scientific research.
Clothing Range Planning - CLO3702
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: CLO1501
Purpose: To plan a wardrobe for any given person by selecting and combining colours, lines etc for a harmonious and flattering result; using an underpinning knowledge of the elements and principles of design.
Advanced Consumer Science - CSR4802
Honours NQF level: 8 Credits: 24
Module presented in English Module presented online
Co-requisite: CSR4801& CFS4801or CHM4801 or CLO4801 or NUT4801
Purpose: To introduce students to examine consumer behaviour principles and its position in Consumer Science; analyse the individual consumer from a psychological perspective; explore the social and cultural dimensions of consumer behaviour within a Consumer Science perspective; study the consumer decision making process from a Consumer Science perspective.
Evaluation of Apparel - CLO3703
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: CLO1501 & CLO2601
Purpose: To identify processes used in the construction of and evaluate apparel, using a basic underpinning knowledge of the technology used in the manufacturing of ready-to-wear and custom made garments.
Research Project - CSR4803
Honours Year module NQF level: 8 Credits: 36
Module presented in English Module presented online
Co-requisite: CSR4801
Purpose: To guide students through a full research process but smaller in size and under closer supervision that for a master's degree.
Textiles: Yarns, Fabric and Finishes - CLO3704
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Co-requisite: CLO2601
Purpose: To make wise and educated decisions when purchasing and caring for fabrics and clothing, by using a basic underpinning knowledge of the classification and properties of textile yarns and fabrics and the finishing processes applied to them.
Clothing and Textiles Product Development - CTP4801
Honours Year module NQF level: 8 Credits: 24
Module presented in English Module presented online
Co-requisite: CSR4801
Purpose: Qualifying learners will be able to reflect on the current relationship among processes i.e. creative and technical processes, in the overall apparel product development cycle from inception of ideas to delivery of the finished product within the current business environmental and develop and present a business plan or product accordingly.
Tailoring: Practical - CLO3705
Under Graduate Degree Year module NQF level: 7 Credits: 12
Module presented in English
Pre-requisite: CLO2602 Co-requisite: CLO2601
Purpose: Qualifying learners are able to know, understand and apply the principles and have the necessary skills for tailoring a lined jacket.
Advanced Nutrition - NUT4801
Honours NQF level: 8 Credits: 24
Module presented in English Module presented online
Co-requisite: CSR4801
Purpose: Students who complete this module demonstrate systematic knowledge of the evidence-based process used for nutrition-related health recommendations which is based on contemporary aspects of nutrition. This will enable students to contribute to general health promotion in an ethical manner and make justifiable conclusions and recommendations in the relevnt nutrition filed.
Fashion Development, Production and Marketing - CLO3706
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English Module presented online
Co-requisite: CLO2601 & CLO2605
Purpose: Students credited with this module will be able to apply principles and theories of fashion and fashion adoption, the development of fashion, the manufacturing of fashion and the marketing of fashion. This will enable students to make sound decisions regarding small-scale clothing production. The module will be of value to individuals working in the clothing and textile industry, including apparel manufacturing, retail or entrepreneurship.
Social Behaviour in Health and Nutrition - SBH4804
Post Graduate Diploma Year module NQF level: 8 Credits: 24
Module presented in English Module presented online
Purpose: is to familiarise the learner with the need for health related social responses to HIV and AIDS and other debilitating diseases in Southern Africa. Social responses from governments, businesses, local communities, religious organisations, and civil society can ensure an integrated approach to the effective management of the socio-economic impact of HIV and AIDS in which the qualified student will play an important role. Qualified students will contribute to improved quality of life for people living with debilitating disease by applying sound nutrition principles and nutrition promoting strategies. is to equip qualified students with the skills required in the public sector that will serve to support social behaviour change in terms of preventing disease and improving quality of life.
Contemporary Hospitality Management - CHM4801
Under Graduate Degree Year module NQF level: 8 Credits: 24
Module presented in English Module presented online
Co-requisite: CSR4801
Purpose: Qualifying learners develop the competence to examine both enduring and topical hospitality-related issues at operational and strategic levels. Qualifying learners will be sensitised to the nature, substance and importance of fundamental hospitality-related issues and will be able to confront the questions and choices that these issues raise.