Undergraduate & honours qualifications

Bachelor of Consumer Science

Qualification stream: (Food Service Management Stream)
Qualification code: 98005 - FSM
NQF level: 7
Total credits: 360
SAQA ID: 62424
APS/AS: 20
Purpose statement:
The purpose of the degree is to provide the student with knowledge, understanding and competence in any of food, clothing and textiles, hospitality services, or nutrition, with business management to enable them to set up their own businesses; to work in the retail sector; or to act as advisors or facilitators. The qualifying students are able to manage and work in a variety of contexts in the fashion, food, hospitality or nutrition field, dependant on the stream selected.
This qualification will be presented using both online and distance learning modes.

Who can register?

  • Applicants may only register once they have received confirmation from Unisa that their application for admission has been accepted. Unisa reserves the right to not process and / or to cancel your registration if it is found that you were incorrectly admitted to a qualification. Admission to the alternative qualification is not automatic. It will depend on whether you comply with admission requirements and if space is available.
  • Re-registering students may register for the 2020 academic year once the registration period opens.


Please note:

  • Should you wish to start a new qualification, please apply online for the alternative qualification.
  • All communication sent to you after the initial study package (with the exception of study guides) will be sent electronically to your myLife e-mail account (eg follow-up tutorial letters, examination timetables and results, financial statements). You will no longer receive such communication in printed format.


How to choose your modules

Each Unisa qualification is structured in such a way that you need to pass a certain number of modules and NQF level credits within a certain amount of time in order to graduate. You must pass a minimum number of credits / modules annually so that you are able to re-register and continue with your qualification:

  • At least 36 NQF credits (3 modules of 12 credits each) in your first year of study.
  • At least 48 NQF credits (4 modules of 12 credits each) in your second or further years of study.

You may not register for more than the allowed maximum number of credits / modules per semester:

  • At least 60 NQF credits (5 modules of 12 credits each) in a semester.
  • At least 120 NQF credits (10 modules of 12 credits each) per year for year modules.

The maximum number of credits do not include supplementary and / or aegrotat examinations from a previous semester. Modules taken for non-degree / non-diploma purposes also count towards the maximum number of credits allowed.

You must take your available time into consideration when choosing your modules, as this will impact your academic performance. You need approximately

  • 6 to 8 hours per week for semester modules.
  • 4 to 6 hours per week for year modules.

Click here for more information on managing your studies.

Curriculum for this qualification

As you are deciding on the modules you will be registering for, remember to write down the module names and codes so that you have something that you can refer to when completing your registration.

First level

Second level

Module Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
ETP2601 - Entrepreneurial Skills
FOO2601 - Food Preparation II
FOO2602 - Food Preparation Practical II Pre-requisite:FOO1602
FOO2603 - Food Safety and Hygiene Practices
FOO2604 - Food Product Development
HPM2601 - Food Service Organisation and Management
HPM2602 - Meal Management Co-requisite:NUT1501
HPM2603 - Hospitality Industry Regulations
HPM2604 - Events Management
MNM2605 - Consumer Behaviour Pre-requisite:MNM1601 or MNM1502 or MNM1501 or MNM1502 or MNM1503 or MNM1504 or MNM1505 or MNM1506 or MNM1507 or MNB1501

Third level

Module Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
ETP3701 - Entrepreneurship IIIA Pre-requisite:ETP2601
ETP3702 - Entrepreneurship IIIB Pre-requisite:ETP2601
FOO3701 - International Cuisine
FOO3702 - Food and Beverage Management
FOO3703 - Beverage Studies
FOO3704 - Food and Beverage Services Co-requisite:FOO1501 & FOO2601
FOO3705 - Food Preparation Practical III Pre-requisite:FOO2602
FOO3711 - Food Safety Management
GGH3708 - Environmental Awareness and Responsibility
MNM3712 - Customer Relationship Management Pre-requisite:MNM1601 or MNM1502 or MNM2614 or MNM2602 or MNM2605 or MNM2607 or MNM2608 or MNM2609 or MNM2610 or MNM2611