BIOTECHNOLOGY AND CONSUMER SCIENCES
DIP: CONSUMER SC IN FOOD &NUTRITION(ECP)
Course Aim:
The purpose of the Diploma in Consumer Science: Food and Nutrition is to deliver graduates who would be able to combine science-based food and nutrition knowledge and culinary skills in fresh convenience food production, food retail and food service with the aim of promoting consumer well-being.
Access to healthy and safe food is high on the national agenda. This has necessitated the need for qualified graduates with a sound knowledge of both food and nutrition. This course is unique in its integration of the study fields of food and nutrition and that theoretical learning is complemented by the development of culinary skills. Consumers are also becoming more aware of the relationship between lifestyle choices and health and this has led to a demand for healthy, fresh convenience food products.
Opportunities:
A wide choice of career destinations in the fresh convenience food production industry and in food retail and food service is offered. Former students are working in test kitchens: formulating and developing recipes for food production, training employees in retail and food production companies, implementing quality control systems, advising consumers on food and nutrition products, managing the production of convenience food products, supervising food retail departments and managing food service facilities.
Students also have the background to become entrepreneurs as the knowledge and skills needed to start an own business is developed by combining business subjects with food and nutrition knowledge and culinary skills.
Admission requirements:
National Senior Certificate (Grade 12) with:
. English Home or First Additional Language (4)
. Mathematics (3) or Mathematical Literacy (4)
. Life Sciences (4) or Physical Sciences (4)
Subject to space, students may be admitted to the ECP if they have at least 40% (3) for Physical Sciences or Life Sciences
The department utilises an Admission Point Score (APS) as selection criteria once your minimum admission requirements are satisfied. You also have to score a minimum of 24 with Mathematics and 25 with Mathematical Literacy for the Extended Curriculum Programme (ECP) on the APS.
Undergraduates
For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.
Some courses require students to submit additional information as part of their application.
General admission requirements
Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
General admission requirements
Syllabus and fees
Offering type: FULLTIME - DISTRICT 6 CAMPUS
For any queries get in contact with:
Nokululeko Nokhepheyi (Faculty Office)
+27 21 460 3218
This email address is being protected from spambots. You need JavaScript enabled to view it.
Ms N Mfayana
+27 21 460 3186
This email address is being protected from spambots. You need JavaScript enabled to view it.
DIP: CONSUMER SC IN FOOD &NUTRITION(ECP)
Course Aim:
The purpose of the Diploma in Consumer Science: Food and Nutrition is to deliver graduates who would be able to combine science-based food and nutrition knowledge and culinary skills in fresh convenience food production, food retail and food service with the aim of promoting consumer well-being.
Access to healthy and safe food is high on the national agenda. This has necessitated the need for qualified graduates with a sound knowledge of both food and nutrition. This course is unique in its integration of the study fields of food and nutrition and that theoretical learning is complemented by the development of culinary skills. Consumers are also becoming more aware of the relationship between lifestyle choices and health and this has led to a demand for healthy, fresh convenience food products.
Opportunities:
A wide choice of career destinations in the fresh convenience food production industry and in food retail and food service is offered. Former students are working in test kitchens: formulating and developing recipes for food production, training employees in retail and food production companies, implementing quality control systems, advising consumers on food and nutrition products, managing the production of convenience food products, supervising food retail departments and managing food service facilities.
Students also have the background to become entrepreneurs as the knowledge and skills needed to start an own business is developed by combining business subjects with food and nutrition knowledge and culinary skills.
Admission requirements:
National Senior Certificate (Grade 12) with:
. English Home or First Additional Language (4)
. Mathematics (3) or Mathematical Literacy (4)
. Life Sciences (4) or Physical Sciences (4)
Subject to space, students may be admitted to the ECP if they have at least 40% (3) for Physical Sciences or Life Sciences
The department utilises an Admission Point Score (APS) as selection criteria once your minimum admission requirements are satisfied. You also have to score a minimum of 24 with Mathematics and 25 with Mathematical Literacy for the Extended Curriculum Programme (ECP) on the APS.
Undergraduates
For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.
Some courses require students to submit additional information as part of their application.
General admission requirements
Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
General admission requirements
Syllabus and fees
Please note:
The fees reflected here are for the 2024 academic year, and are subject to change for 2025.Please confirm the final fee amount by contacting the relevant Faculty Office or contact person as listed at the bottom of this page.
Prepare this quote for:
EXTENDED CURRICULUM
Compulsary subject(s)
Compulsary subject(s)
APPLIED SCIENCES: INTRODUCTION (PHA150X)
R 8,520.00
FOOD COMMUNICATION (FCM150X)
R 8,080.00
FOOD PRODUCTION AND SERVICE OPERATIONS 1 (FPO150S)
R 5,240.00
FIRST YEAR
Compulsary subject(s)
Compulsary subject(s)
FOOD: SCIENCE AND PRACTICE 1 (FAH150X)
R 10,620.00
NUTRITION 1 (NUT150X)
R 7,860.00
SECOND YEAR
Compulsary subject(s)
Compulsary subject(s)
CONSUMER RETAILING (COU250S)
R 4,490.00
FOOD MICROBIOLOGY AND QUALITY CONTROL (FMQ250S)
R 5,670.00
FOOD PRODUCTION AND SERVICE OPERATIONS 2 (FPO260S)
R 6,660.00
FOOD: SCIENCE AND PRACTICE 2 (FAH260S)
R 7,080.00
NUTRITION 2 (NUT260S)
R 5,240.00
THIRD YEAR
Compulsary subject(s)
Compulsary subject(s)
APPLIED FOOD AND NUTRITION PRACTICE 3 (AFP360S)
R 4,250.00
FOOD PRODUCTION AND SERVICE OPERATIONS 3 (FPO360S)
R 4,250.00
FOOD: SCIENCE AND PRACTICE 3 (FAH360S)
R 4,960.00
NUTRITION 3 (NUT360S)
R 4,250.00
Offering type: FULLTIME - DISTRICT 6 CAMPUS
For any queries get in contact with:
Nokululeko Nokhepheyi (Faculty Office)
+27 21 460 3218
Ms N Mfayana
+27 21 460 3186
NOTE: The fees in this prospectus are for the 2024 academic year and are provided to assist you in your planning.
Disclaimer
This information is subject to change based on approval and accreditation of HEQSF aligned qualifications.
Admission requirements may therefore differ between the existing qualification and the HESQF aligned qualification. Every effort has been made to ensure the accuracy of the information on this page; however the University reserves the right at any time, if circumstances require, to make changes to any of the published details.