Diploma: Consumer Science In Food And Nutrition
Course Information and Fees
Consumers are becoming more aware of the relationship between lifestyle choices and health. The food industry, comprising the manufacturing and retail sectors, are both addressing consumer concerns regarding the need for good quality, healthy and safe food. Access to healthy and safe food is also high on the national agenda, leading to a need for qualified graduates with a sound knowledge of food and nutrition.
The Consumer Science: Food and Nutrition programme is unique in its integration of the study fields of food and nutrition and this is linked to an understanding of the consumer. Academic learning is complemented by the development of culinary skills. Knowledge of food science and nutritional principles is used in the development and production of food products with the emphasis on short life convenience foods.
This programme offers a wide range of career destinations in the food and retail industries for students who are interested in working with food and people.Former students are working in test kitchens: formulating and developing recipes for industrial food production; training employees in retail and food manufacturing, implementing quality control systems, advising consumers on food and nutrition products, managing the preparation and production of convenience food products, supervising food retail departments and managing food service facilities.
Students also have the background to become entrepreneurs as these skills are developed by combining business subjects with food and nutrition knowledge and culinary skills.
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.
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
The fees for 2018 reflected below may be subject to change.
Please confirm the final fee amount by contacting the relevant Faculty Office or contact person as listed at the bottom of this page.