Department of Consumer and Food Sciences Programmes offered: B Cons - PowerPoint PPT Presentation

Department of Consumer and Food Sciences

Programmes offered:  B Cons Sci Clothing Retail Management  B Cons Sci Food Retail Management  B Cons Sci Hospitality Management  BSc Culinary Science  BSc Nutrition  BSc Food Science

Relationship and interaction of programmes 3

Relationship and interaction of programmes •Menu developers •Research •Quality assurance •Legislation •Policies •Food safety •Product developing •Buyers & Planners •Brand managers 4

B Cons Sci CLOTHING Retail Management Job opportunities:  Clothing buyers/ planners  Brand managers  Fashion marketers  Fashion product developers  Visual merchandisers  Stylists  Fashion designers/ coordinators 5

B Cons Sci CLOTHING Retail Management Clothing related subjects Business related subjects  Clothing construction  Marketing management  Pattern making  Business management  Clothing merchandising  Business law  Social psychology of clothing  Economics  Product development  Financial accounting  Design principles  Statistics  Aesthetics  Textiles  Clothing project 6

B Cons Sci FOOD Retail Management Job opportunities:  Food & beverage buyers/ planners  Brand managers  Food researchers  Food journalists  Food stylists  Recipe developers  Food product category managers  Food safety and quality assurance managers 7

B Cons Sci FOOD Retail Management Food related subjects Business related subjects  Foods:  Marketing management o Food preparation o Menu planning;  Business management o Experimental Foods o  Food safety & Hygiene Business law o Global Food Supply  Economics o Quality Control o Visual Merchandising  Labour relations  Consumer Food research   Statistics Cultural Eating Patterns  Nutrition  Recipe development  Food Service Management  Project: Hospitality Management 8

B Cons Sci HOSPITALITY Management Job opportunities:  Food & beverage managers  Culinary consultants  Banqueting managers  Food journalists  Food stylists  Event coordinators  Food product and menu developers  Food safety and quality assurance managers 9

B Cons Sci HOSPITALITY Management Hospitality/ food related subjects Business related subjects  Foods subjects  Business management  Culinary Art  Marketing management  Cultural Eating Patterns  Economics  Food Service Management  Labour relations  Large Scale Food Production  Statistics  Nutrition  Interior Merchandise  Design Principles  Interior Planning 10

BSc Culinary Science Job opportunities:  Culinary scientists  Culinologists  Sensory analysts  Food researchers  Food product developers  Food service managers  Food safety and quality assurance managers 11

BSc Culinary Science Compulsory fundamental subjects  Microbiology Elective subjects  Physiology  Food Chemistry  Foods  Food Science and Technology  Nutrition  Business Management  Culinary art  Food Service Management 12

BSc Nutrition Job opportunities:  Research  Product Development  Implementation of food legislation  Molecular Nutrition  Policy nutritionist  Sport nutrition 13

BSc Nutrition Applied Soft skills Business skills Nutrition Research Methodology Advanced Human Nutrition Advanced Food Nutrition & Health Research Project Basic Nutrition Sciences : Food Chemistry and Analysis Food composition, Physiology, Nutrition Nutritional assessment Basic sciences: Biochemistry Chemistry, Physics, Mathematics, Statistics, Cell and molecular biology, Genetics

BSc Food Science Job opportunities:   Food Forensics Investigator Quality Assurance/Control Specialist   Food Chemist Food Systems Compliance Officer   Food Analyst Process Developer   Food Microbiologist Food Process Engineering   Food Risk Analyser Food Product developer   Food Packaging Specialist Food Manufacturing Operations Manager  HACCP Officer/Auditor  Shelf-Life Specialist

BSc Food Science Subjects: Applied Food Science: Animal and Plant Food Processing Food legislation, Sensory Evaluation, Food safety and quality assurance Core Food Science: Food Chemistry and Analysis Food Microbiology Food Processing and Engineering Core Sciences: Microbiology, Nutrition, Biochemistry Chemistry, Physics, Mathematics, Statistics, Cell and molecular biology, Genetics

ADMISSION requirements:  Consumer Science degrees: APS = 28  BSc Degrees: APS = 30  Required subjects: o Consumer Science degrees: Mathematics o o BSc Degrees: Mathematics o Physical Science o 17

POST GRADUATE STUDIES B Consumer Science min 4 years M Consumer Science 2 years PhD (3 years) 18

POST GRADUATE STUDIES BSc Culinary Science/ Nutrition/ Food Science Honours (minimum 1 year) Masters (minimum 2 years) PhD ( minimum 3 years ) 19

Tel: 012 420 2531/ 3202 E-mail: consumer.food@up.ac.za www.up.ac.za