Undergraduate & honours qualifications

Bachelor of Consumer Science

The information on this page is for the 2019 academic year. Updated information for the 2020 academic year will be available before the start of the 2020 registration period.

Qualification stream: Extended Programme (Food and Nutrition Stream)
Qualification code: 98005 - XFN
NQF level: 7
Total credits: 360
SAQA ID: 62424
APS/AS: 20
Rules:
In this qualification, registration is restricted to 60 credits in the first and second levels. It is strongly recommended to students to complete all the first level modules, followed by all the second level modules, before proceeding to register for the third or fourth level modules. The practical sessions will be conducted in Gauteng.
Purpose statement:
Students who qualify for the Baccalaureus Consumer Science degree have developed competence in being a professional Home Economist with a traditional background to be employed as a specialist trained in extension, business or become an entrepreneur in clothing management, the food product development in industry or food service enterprises. The Home Economist /Consumer Scientist will develop competence in adult education and intervention to train people to fulfil roles in business and industry or to establish small-scale enterprises.
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.
  • Re-registering students may register for the 2019 academic year once the registration period opens.


Please note:

  • Should you wish to start a new qualification, please apply for the alternative qualification during the next application period.
  • 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
FOO1602 - Food Preparation Practical I
HPM2601 - Food Service Organisation and Management
MNM1503 - Introduction to Marketing
MNM1505 - Introduction to Consumer Behaviour
XOO1501 - Food Preparation I (Extended) Pre-requisite:XSP1501 or XUT1501 (Only applicable to 98005-XSJ & 98005-XFN)
XUT1602 - Nutrition and Nutrient Deficiency Diseases (Extended) Pre-requisite:XUT1501 or XSP1501

Third level

Module Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
FOO2601 - Food Preparation II
FOO2602 - Food Preparation Practical II Pre-requisite:FOO1602
FOO2603 - Food Production Principles
GGH3708 - Environmental Awareness and Responsibility
HPM2602 - Meal Management Co-requisite:NUT1501 (or XUT1501)
MNM2602 - Essentials of Marketing
MNM2605 - Consumer Behaviour Pre-requisite:MNM1601 or MNM1502 or MNM1501 or MNM1502 or MNM1503 or MAR111Y or MNM1504 or MNM1505 or MNM1506 or MNM1507 or MNB1501 or MNB101D
NUT2601 - Nutritional Care Pre-requisite:NUT1501 (or XUT1501)
Co-requisite:NUT1602 (or XUT1602)
NUT2602 - Pregnancy and Infant Nutrition Co-requisite:NUT1501 (or XUT1501) & NUT1602 (or XUT1602)

Fourth level

Module Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
FOO3701 - International Cuisine
FOO3702 - Food and Beverage Service
FOO3703 - Beverage Studies
FOO3704 - Food Preparation for the Hospitality Industry (Theory) Co-requisite:FOO1501 (or XOO1501) & FOO2601
FOO3705 - Food Preparation for the Hospitality Industry (Practical) Pre-requisite:FOO2602
NUT3701 - Nutrition During the Life Cycle Pre-requisite:NUT2601
Co-requisite:NUT2602
NUT3702 - Chronic Lifestyle Diseases Co-requisite:NUT2601
NUT3703 - Infectious Diseases Co-requisite:NUT2601
NUT3704 - Nutrition and Health Promotion Co-requisite:NUT2602, NUT3701, NUT3702 & NUT3703
NUT3705 - Nutrition and Alternative Medicine Co-requisite:NUT3702