Undergraduate & honours qualifications

Bachelor of Consumer Science

Qualification stream: Food Service Management
Qualification code: 98005 - FSM
NQF level: 7
Total credits: 360
SAQA ID: 62424
APS/AS: 20
Rules:
The practical sessions will be conducted in Gauteng.
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, dependent on the stream selected.
This qualification will be presented using both online and distance learning modes.

Who can register?

  • Applicants (new applicants & Unisa students who applied for admission to a new qualification) may only register if they have received an offer of placement from Unisa and have accepted the offer online. 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 2024 academic year once the registration period opens.

Please note: Should you wish to start a new qualification, please apply online for the alternative qualification during the prescribed application period.


How to choose your modules

Each Unisa qualification is structured in such a way that you need to pass a certain number of NQF level credits within a certain amount of time in order to graduate.

  • Co-requisite: Module A is a co-requisite for Module B. You want to register for Module B, but have not yet passed Module A. You must then register for both Modules A and B simultaneously. You may NOT cancel your registration for Module A unless Module B is also cancelled.

  • Pre-requisite: If Module A is a pre-requisite for Module B, you must pass Module A before you may register for Module B.

You may not register for more than the allowed maximum number of credits / modules per academic year and / or semester: 60 credits per semester or 120 credits per academic year.

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

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

Please click on the modules below to see further information (eg semester/year module, NQF level)

First level

Module (Please click on the module to see further information) Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
ENN1504 - Practising Workplace English
EUP1501 - Ethical Information and Communication Technologies for Development Solutions
FAC1501 - Introductory Financial Accounting
FOO1501 - Food Preparation I
FOO1602 - Food Preparation Practical I Co-requisite:FOO1501
MNB1501 - Business Management IA
MNB1601 - Business Management IB Pre-requisite:MNB1501
MNM1503 - Introduction to Marketing
MNM1505 - Introduction to Consumer Behaviour
NUT1501 - Introduction to Nutrition and Energy Yielding Nutrients

Second level

Students who have completed FOO2603 are not required to register for FOO2613.
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Module (Please click on the module to see further information) Pre-requisite/Co-requisite/Recommendation
Group A. Compulsory
ETP2601 - Entrepreneurial Skills
FOO2601 - Food Preparation II
FOO2602 - Food Preparation Practical II Pre-requisite:FOO1602
Co-requisite:FOO2601
FOO2604 - Food Product Development
FOO2613 - Food Safety and Hygiene Practices
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 MNM1501 or MNM1502 or MNM1503 or MNM1504 or MNM1505 or MNM1506 or MNM1507 or MNB1501

Third level

Students who have completed FOO3704 are not required to register for FOO3714.
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Module (Please click on the module to see further information) 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
FOO3705 - Food Preparation Practical III Pre-requisite:FOO2602
Co-requisite:FOO3701
FOO3711 - Food Safety Management
FOO3714 - Food and Beverage Service
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