UNISA Consumer Science Course Module 2024-2025
| 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 Preparation II – FOO2601 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: To prepare selected foods, like beef, mutton, chicken, fish and vegatables, to retain the nutritional value and obtain optimum quality characteristics. | |||
| 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. | |||
| 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. | |||
| Social Behaviour in Health and Nutrition – SBH4804 | |||
|---|---|---|---|
| Post Graduate Diploma | Year module | NQF level: 8 | Credits: 24 |
| Module presented in English | |||
| 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. | |||
| Food Preparation I – FOO1501 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Purpose: To demonstrate the ability to prepare selected foods like eggs, starches, grains, flour mixture, pastries, to retain the nutritional value and obtain optimum quality characteristics. | |||
| Food Preparation Practical II – FOO2602 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: FOO1602 | |||
| Purpose: This module forms part of the Bachelor in Consumer Science. Students who complete this module can select and describe appropriate preparation techniques for food products (meat, poultry fish & shellfish, soups, sauces & salads, pasta, candy, frozen desserts) and baked products (cakes, cookies, pies and pastries). In addition students can explain the criteria for the selection and evaluation of food. They can also draw up an appropriate menu & schedule and can justify appropriate serving methods for a given event/case study. | |||
| 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. | |||
| Nutrition During the Life Cycle – NUT3701 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: NUT2601 | Co-requisite: NUT2602 | ||
| Purpose: To enable the individual student to gain knowledge and the ability to implement factors concerning basic nutrition during childhood, the teenage years, adulthood and the later years. Qualified students will contribute to the prevention of age related diseases and the promotion of a general healthy lifestyle. | |||
| Introduction to Nutrition and Energy Yielding Nutrients – NUT1501 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Purpose: Students who complete this module can explain and discuss fundamental concepts and matters relating to the nutrition field and make nutritional recommendations based on various food grouping systems. They can also classify and describe the characteristics and functions of energy-yielding nutrients and make dietary recommendations accordingly. | |||
| Food Production Principles – FOO2603 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: To develop the competence required for the production of food, according to its kind. | |||
| Fashion Development, Production and Marketing – CLO3706 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: CLO2601 & CLO2605 | |||
| Purpose: To have a basic underpinning knowledge of the basic principles and theories of fashion and fashion adoption, and the development, manufacturing, and marketing of fashion. | |||
| Chronic Lifestyle Diseases – NUT3702 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT2601 | |||
| Purpose: To gain knowledge and the ability to implement factors concerning basic nutrition by means of identifying, evaluating and controlling chronic diseases. Qualified students will contribute to the prevention of these diseases and the promotion of a general healthy lifestyle. | |||
| Clothing Construction Theory (Extended) – XLO1501 | |||
|---|---|---|---|
| Diploma | Year module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Purpose: To be able to know, understand and apply the principles and theory necessary for basic clothing construction. | |||
| Food Product Development – FOO2604 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: This module will be useful to students interested in the general food industry, as well as students and concerned parties in the food industry who are interested in product development or those from other disciplines/areas who require an understanding of the food product development process. Students credited with this module are able to: 1) Examine the fundamental principles of new food product development; 2) Design and theoretically develop a new food product; 3) Analyse and justify the use of additives in food products; 4) Explore the financial and marketing aspects that may affect; development, delivery, sales and acceptance of a new food product. | |||
| 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. | |||
| Infectious Diseases – NUT3703 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT2601 | |||
| Purpose: To gain knowledge and the ability to implement factors concerning basic nutrition by means of identifying, evaluating and controlling infectious diseases. Qualified students will contribute to the prevention of infectious diseases and the maintenance of good health in people living with these diseases. | |||
| Food Preparation I (Extended) – XOO1501 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: XSP1501 or XUT1501 (Only applicable to 98005-XSJ & 98005-XFN) | |||
| Purpose: To demonstrate the ability to prepare selected foods like eggs, starches, grains, flour mixture, pastries, to retain the nutritional value and obtain optimum quality characteristics. | |||
| Food Product Packaging, Labelling and Visual Merchandising (Theory) – FOO2605 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| 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) Discriminate and critique different types of food product packaging; 2) Examine current food labeling legislation in South Africa; 3) Analyse the different methods of in-store food merchandising. | |||
| 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 | |||
| Nutrition and Health Promotion – NUT3704 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT2602, NUT3701, NUT3702 & NUT3703 | |||
| Purpose: To gain knowledge and the ability to implement factors concerning basic nutrition and health by means of identifying, evaluating and controlling nutrition related conditions in the community. Qualified students will contribute to the prevention of diseases, promotion and/or maintenance of a healthy lifestyle. | |||
| Introduction to Applied Sciences (Extended) – XSP1501 | |||
|---|---|---|---|
| Under Graduate Degree | Year 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 Service Organisation and Management – HPM2601 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: To understand and apply management and operational competence in managing a food service operation. | |||
| 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 | |||
| Nutrition and Alternative Medicine – NUT3705 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT3702 | |||
| Purpose: To gain knowledge and the ability to implement factors concerning alternative medicine, including herbal medicine and nutrition as preventative medicine. Knowledge will also be expanded concerning genetically modified food. Qualified students will contribute to the prevention of diseases, promotion and/or maintenance of a healthy lifestyle. | |||
| Introduction to Nutrition and Energy Yielding Nutrients (Extended) – XUT1501 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Purpose: Students who complete this module can explain and discuss fundamental concepts and matters relating to the nutrition field and make nutritional recommendations based on various food grouping systems. They can also classify and describe the characteristics and functions of energy-yielding nutrients and make dietary recommendations accordingly. | |||
| Meal Management – HPM2602 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT1501 (or XUT1501) | |||
| Purpose: To understand and apply meal management principles and skills in a food service operation. | |||
| International Cuisine – FOO3701 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Purpose: To develop an appreciation of traditional dishes of other countries, including the indigenous traditions of various culture groups in South Africa; and an understanding of their life styles and food preferences. To develop menus typical to a region or culture group. | |||
| Health Well-Being and HIV/AIDS – SB7004W | |||
|---|---|---|---|
| Honours | Year module | NQF level: 7 | Credits: 12 |
| Module presented in | |||
| Purpose: 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 the 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 promotion strategies. The purpose of the learning is to equip qualified students with the skills required in the public sector that will serve to support social behavior change in terms of preventing disease and improving quality of life. | |||
| Applied Food and Beverage Project – APH2601 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: FOO2603 | |||
| Purpose: Qualifying learners demonstrate the ability to understand and report on the operational functions in a food service facility. | |||
| Hospitality Industry Regulations – HPM2603 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: To apply applicable information regarding a manager’s legal obligations and rights that relate to business, staff and operations in the hospitality industry in the context in which they arise. Qualified students will therefore comply with basic legal principles when entering into legal relationships with other parties. | |||
| Food and Beverage Service – FOO3702 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Purpose: To develop the competence required to serve food and beverages correctly to its kind. | |||
| 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 Construction: Practical – CLO1602 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: CLO1501 (or XLO1501) | |||
| Purpose: Qualifying learners are able to know, understand and apply the principles and have the necessary skills for pattern drafting and constructing sellable garments. | |||
| Events Management – HPM2604 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: To understand and apply applicable management and operational competence in managing various kinds of meetings and conventions.Qualifying students develop the skills that are needed to execute a professional convention service within the hospitality industry. | |||
| Beverage Studies – FOO3703 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Purpose: To develop the competence required to serve wine, spirits and liqueurs, beer and non-alcoholic beverages correctly to any Hospitality institution. | |||
| 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. | |||
| 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. | |||
| Nutrition and Nutrient Deficiency Diseases – NUT1602 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: Students who complete this module can classify and describe the characteristics, physiological processes and functions of vitamins, minerals and water, and make dietary recommendations accordingly. | |||
| Food Preparation for the Hospitality Industry (Theory) – FOO3704 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: FOO1501 (or XOO1501) & FOO2601 | |||
| Purpose: To develop the competence required to prepare and serve nutritionous and exquisite meals elegantly in the shortest time possible. | |||
| Contemporary Food Studies – CFS4801 | |||
|---|---|---|---|
| Honours | NQF level: 8 | Credits: 24 | |
| Module presented in English | Module presented online | ||
| Co-requisite: CSR4801 | |||
| Purpose: To facilitate the student in evaluating, comprehending, concluding and applying information on specific food management systems for the hospitality industry. | |||
| Ethnic and Entrepreneurial Clothing Production: Practical – CLO2602 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: CLO1501 (or XLO1501) & CLO1602 | |||
| Purpose: To know, understand and apply the principles and have the necessary skills for pattern drafting and constructing sellable garments. | |||
| Nutritional Care – NUT2601 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: NUT1501 (or XUT1501) | Co-requisite: NUT1602 (or XUT1602) | ||
| Purpose: Students who complete this module can explain the physiological processes involved in the digestive system and indicate how this will influence nutritional status. They can also use dietary standards for diet planning, assessment and analyses to evaluate the nutritional status of individuals and groups. | |||
| Food Preparation for the Hospitality Industry (Practical) – FOO3705 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| 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. | |||
| 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. | |||
| History of Costume – CLO2603 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: CLO1501 (or XLO1501) | |||
| Purpose: To identify different styles of costume worn from pre-historic times till 20th century and understand the social, cultural or political forces behind the change in dress. | |||
| Pregnancy and Infant Nutrition – NUT2602 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: NUT1501 (or XUT1501) & NUT1602 (or XUT1602) | |||
| Purpose: Students who complete this module can implement sound nutritional guidelines for pregnant and lactating women as well as for infants. This will enable them to contribute to the prevention of health complications during pregnancy, lactation and infancy. | |||
| 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. | |||
| Advanced Social Psychology of Clothing – 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 symbolicinteractionist, 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. | |||
| 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. | |||
| Nutrition and Nutrient Deficiency Diseases (Extended) – XUT1602 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: XUT1501 or XSP1501 | |||
| Purpose: Students who complete this module can classify and describe the characteristics, physiological processes and functions of vitamins, minerals and water, and make dietary recommendations accordingly. | |||
| Introduction to Housekeeping (Hps3701) – HPS2601 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Purpose: To understand and apply the competence in providing a housekeeping service of high quality in the hospitality industry. | |||
| 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. | |||
| 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. | |||
| Social Psychology of Clothing – CLO3701 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Purpose: To gain an underpinning knowledge of the social, psychological and cultural principles behind clothing and appearance management and perception, enabling them to understand and advise on clothing behaviour, keeping the person’s needs, values, interests and lifestyle in mind. | |||
| Front Office Operations – HPS3702 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: HPM2603 (Not applicable to 97543-GEN) | |||
| Purpose: To understand and apply the competence in providing a housekeeping service of high quality in the hospitality industry. | |||
| 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. | |||
| Fashion Retail – CLO2606 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: This module will be useful to students who are interested in the general fashion retail environment, as well as students in the fashion production and fashion buying divisions of retail. Students credited with this module can: 1. Examine the fashion forecasting process. 2. Apply the principals of fashion merchandise planning. 3. Analyse the principals of stock management. 4. Develop fashion sales forecast. | |||
| Wardrobe Planning – CLO3702 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: CLO1501 (or XLO1501) | |||
| 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. | |||
| Accommodation Operations – HPS3703 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: HPM2603 (Not applicable to 97543-GEN) | |||
| Purpose: To apply basic management principles and skills to maintain a high standard with reference to accommodation requirements and operations and personal services as applicable to the hospitality industry. | |||
| 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. | |||
| Clothing Construction: Theory – CLO1501 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 5 | Credits: 12 |
| Module presented in English | |||
| Purpose: To be able to know, understand and apply the principles and theory necessary for basic clothing construction. | |||
| Food Preparation Practical I – FOO1602 | |||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Purpose: This module forms part of the Bachelor in Consumer Science. Students who complete this module can apply food preparation methods and techniques. They can also classify different food types; explain the composition, preparation and storage of meat, poultry, fish &shellfish, vegetables &legumes, fruit, cereal grains, milk, eggs and cheese. This module will also enable them to differentiate between different flours and flour mixtures, as well as explaining how to prepare quick breads and yeast bread. | |||
| Evaluation of Apparel – CLO3703 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: CLO1501 (or XLO1501) & 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. | |||
| Hospitality Project – HPS3704 | |||
|---|---|---|---|
| Under Graduate Degree | Semester module | NQF level: 7 | Credits: 12 |
| Module presented in English | |||
| Co-requisite: HPM2601, HPM2602 & HPM2603. HPM2601 & HPM2602 (Only applicable to 97543-GEN) | |||
| Purpose: To develop the competence of making scientifically sound decisions in executing a project in a food service operation successfully, according to given criteria. | |||
| Advanced Nutrition – NUT4801 | |||
|---|---|---|---|
| Honours | NQF level: 8 | Credits: 24 | |
| Module presented in English | Module presented online | ||
| Co-requisite: CSR4801 | |||
| Purpose: To facilitate the students in evaluating, comprehending, concluding and applying information on specific nutritional issues. Qualified students will have the knowledge and skills to practice information in general health conditions, everyday situations and communities. An enhanced understanding of the nutrition field will be experienced. | |||
