Major Combinations:
NQF Level 5: CLO501, CSP1501, CLO1602
NQF Level 6: CLO2601, CLO2602, CLO2603, CLO2604, CLO2605, CLO2606,
NQF Level 7: CLO3701, CLO3702, CLO3703, CLO3704, CLO3705, CLO3706, CLO3707, CLO3708
Fashion Retail - CLO2606 |
| Under Graduate Degree |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: MNM1504 |
|
| Purpose: This module will be useful to students who are interested in the general fashion retail environment, students in the fashion production and fashion buying divisions of fashion retail as well as students envisioning a local entrepreneurial fashion venture. Students credited with this module will be able to apply the knowledge and skills obtained from this module to successfully function in a fashion retail environment, by analysing and interpret the effect of the macro, micro and market environment on the local fashion business, using the principles of the six rights to fashion retail to establish and manage a fashion retail establishment, implement appropriate communication and digital strategies to promote fashion sales, and apply the principles of sustainable fashion retail to a cultural, traditional and/or other fashion related business context. |
Apparel Theories - CLO4801 |
| Honours |
|
NQF level: 8 |
Credits: 24 |
| Module presented in English |
Module presented online |
|
Co-requisite: CSR4801 |
| Purpose: Qualifying learners will be able to interpret certain areas of clothing behaviour from various perspectives. Areas that will be studied are: clothing, appearance and the social construction of gender; appearance and the self-concept; appearance communication; appearance and culture from various theoretical perspectives. |
Social Psychology of Clothing - CLO3701 |
| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: CLO2603 |
|
| Purpose: Students who complete this module can apply the social, psychological and cultural principles behind clothing and appearance management and perception. This will enable them to analyse clothing behaviour, keeping the person's needs, values, interests, and lifestyle in mind. |
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. |
Clothing Range Planning - CLO3702 |
| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
|
Co-requisite: CLO1501 or CLO3706 |
| 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. |
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. |
Evaluation of Apparel - CLO3703 |
| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
|
Co-requisite: CLO1501 & 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. |
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. |
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. |
Clothing and Textiles Product Development - CTP4801 |
| Honours |
Year module |
NQF level: 8 |
Credits: 24 |
| Module presented in English |
Module presented online |
|
Co-requisite: CSR4801 |
| Purpose: Qualifying learners will be able to reflect on the current relationship among processes i.e. creative and technical processes, in the overall apparel product development cycle from inception of ideas to delivery of the finished product within the current business environmental and develop and present a business plan or product accordingly. |
Tailoring: Practical - CLO3705 |
| Under Graduate Degree |
Year module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| 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. |
Advanced Nutrition - NUT4801 |
| Honours |
|
NQF level: 8 |
Credits: 24 |
| Module presented in English |
Module presented online |
|
Co-requisite: CSR4801 |
| Purpose: The purpose of this module is to guide students in developing the skill to critically review nutrition evidence related to health recommendations in general and within the context of contemporary aspects of nutrition, including functional foods, sustainable diets, and translational research. This requires an in-depth understanding of nutrition research methodologies and the evaluation of the application thereof. This will enable students to critically evaluate published research, contribute to general health promotion in an ethical manner and make justifiable conclusions and recommendations in the relevant nutrition field. |
Fashion Development, Production and Marketing - CLO3706 |
| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: CLO2606 |
Co-requisite: CLO2601 & CLO2605 |
| Purpose: Students credited with this module will be able to apply principles and theories of fashion and fashion adoption, the development of fashion, the manufacturing of fashion and the marketing of fashion. This will enable students to make sound decisions regarding small-scale clothing production. The module will be of value to individuals working in the clothing and textile industry, including apparel manufacturing, retail or entrepreneurship. |
Social Behaviour in Health and Nutrition - SBH4804 |
| Post Graduate Diploma |
Year module |
NQF level: 8 |
Credits: 24 |
| Module presented in English |
Module presented online |
| 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. |
Fashion Buying and Styling (Theory) - CLO3707 |
| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
|
Co-requisite: CLO2601 & 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. |
Clothing Construction: Theory - CLO1501 |
| Under Graduate Degree |
Semester module |
NQF level: 5 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Purpose: is to identify and describe the equipment, processes and garment details used in clothing production. This knowledge will enable them to make well-informed choices regarding equipment and processes suitable for specific fabrics and garments styles. |
Fashion Buying and Styling Project - CLO3708 |
| Under Graduate Degree |
Year module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: CLO2606 |
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. |
Introduction to Applied Sciences - CSP1501 |
| Under Graduate Degree |
Semester module |
NQF level: 5 |
Credits: 12 |
| Module presented in English |
Module presented online |
| 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 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 |
Clothing Construction: Practical - CLO1602 |
| Under Graduate Degree |
Year module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
|
|
Co-requisite: CLO1501 |
| Purpose: Qualifying learners are able to know, understand and apply the principles and have the necessary skills for basic clothing construction. |
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. |
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. |
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. |
Ethnic and Entrepreneurial Clothing Production: Practical - CLO2602 |
| Under Graduate Degree |
Year module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: CLO1501 & CLO1602 |
|
| Purpose: To know, understand and apply the principles and have the necessary skills for pattern drafting and constructing sellable garments. |
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. |
History of Costume - CLO2603 |
| Under Graduate Degree |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
|
|
Co-requisite: CLO1501 |
| Purpose: To identify different styles of costumes worn from ancient times until the 21st century. They will also be able to analyse the cultural social, political, economic and religious forces/factors that contributed to the changes in dress from ancient times to the 21st century. |
FET Subject Didactics Consumer Studies - SDC4701 |
| Under Graduate Degree,Certificate |
Year module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: Clothing/Textiles with Food/Nutrition with Housing / Interior (one at least up to 2nd year level) |
Co-requisite: PTEAC1X |
| Purpose: The purpose of this module is to equip students with essential knowledge, skills and values to teach the Subject Consumer Studies effectively within the diverse and multicultural national and global contexts. The curriculum emphasizes pedagogical competencies, diverse teaching methods, and the strategic use of teaching media to enhance learning outcomes. By integrating African and global perspectives, the module prepares students to design effective work schedules, create robust assessment instruments, and confidently evaluate student performance in both theoretical and practical scenarios. Qualifying students will be adept at managing Consumer Studies classrooms, fostering inclusive learning environments that promote sustainable practices and cultural relevance. |
Clothing and Textile Portfolio - CLO2604 |
| Under Graduate Degree |
Year module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Purpose: Students will be able to integrate knowledge and skills relating to clothing or textile retail in the activities conducted in an authentic workplace as well as relevant soft/interpersonal skills such as interacting with customers and teamwork whilst gaining skills of the operations of the work environment. The module will prepare students to function and experience the workings of a clothing or textile related workplace/business. |
FET Subject Didactics Hospitality Studies - SDH4701 |
| Under Graduate Degree,Certificate |
Year module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: Hospitality Studies2 or Hotel keeping and Catering 2 |
Co-requisite: PTEAC1X |
| Purpose: The purpose of this module is to empower students with the essential skills required to proficiently teach the theoretical and practical aspects of Hospitality Studies. It equips students with a comprehensive understanding of various pedagogical strategies and the effective utilisation of teaching resources to enhance learning outcomes. The module also underscores the significance of effectively managing diverse classroom settings, interpreting educational curricula, formulating work plans, and structuring lessons to maximise teaching efficacy. Furthermore, it prepares students to create appropriate assessment tools and conduct assessments with confidence, ensuring learners' competence in both theoretical knowledge and practical applications. |
Fashion and Visual Merchandising - CLO2605 |
| Under Graduate Degree |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Pre-requisite: MNM1504 |
Co-requisite: CLO2606 |
| 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. |
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. |
