Register to study through Unisa

FOOD SERVICE MANAGEMENT

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.
Food Safety and Hygiene Practices - FOO2613
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English
Purpose: of this module will enable to identify the dangers of foodborne illness, microorganisms that cause foodborne illness, food allergies as well as different types of contaminants. Students will also be able to ensure the safe flow of food throughout the food service operation, ultimately resulting in the provision of food that is safe for consumption in line with food safety regulations and standards.
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
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.
Food and Beverage Management - FOO3702
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English Module presented online
Purpose: To develop the competence required to serve food and beverages correctly to its kind.
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.
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.
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.
Food Safety Management - FOO3711
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English Module presented online
Purpose: is to develop the competence required to carry out food safety management programs in food productin facilities.
Food and Beverage Service - FOO3714
Under Graduate Degree Semester module NQF level: 7 Credits: 12
Module presented in English
Purpose: Develop the competence required to prepare and serve nutritious 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.
Food Preparation I - FOO1501
Under Graduate Degree Semester module NQF level: 5 Credits: 12
Module presented in English Module presented online
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 I - FOO1602
Under Graduate Degree Year module NQF level: 6 Credits: 12
Module presented in English
Co-requisite: FOO1501
Purpose: of this module is to provide students with the necessary knowledge and skills that will enable then to identify and apply fundamental and basic food preparation concepts in a clean and safe environment.
Food Preparation II - FOO2601
Under Graduate Degree Semester module NQF level: 6 Credits: 12
Module presented in English Module presented online
Purpose: This module can select and describe appropriate preparation techniques for food products (meat, poultry fish and shellfish, soups, sauces and salads, pasta, candy, frozen desserts) and baked products (cakes, coookies, pies and pastries) In addition students can explain the criteria for the selection and evaluation of food. They can draw up an appropriate menu and schedule and justify appropriate serving methods for a given event/case study.
Food Preparation Practical II - FOO2602
Under Graduate Degree Year module NQF level: 6 Credits: 12
Module presented in English
Pre-requisite: FOO1602 Co-requisite: FOO2601
Purpose: of this module is to equip students with the knowledge and skills to enable them to apply the most appropriate food preparatio techniques while retaining the nutritional value and optimum quality of food in a controlled environment.
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.