Hospitality and Tourism – SBSC56

FACULTY FACULTY OF SCIENCE AND AGRICULTURE
DEPARTMENTS: CONSUMER SCIENCE
DEGREE(DESIGNATOR) BACHELOR OF SCIENCE (HOSPITALITY AND TOURISM)
QUALIFIER
MAJORS
ABBREVIATION BSC
QUALIFICATION CODE (SAQF) SBSC56
UNIZULU CODE
EXIT NQF LEVEL 7
ADMISSION REQUIREMENTS NSC WITH DEGREE ENDORSEMENT
ADMISSION REQUIREMENTS 30 POINTS
ADMISSION REQUIREMENTS ENGLISH AT LEVEL 4
MINIMUM CREDITS FOR ADMISSION NATIONAL SENIOR CERTIFICATE WITH DEGREE ENDORSEMENT AND WITH 30 NSC POINTS
MINIMUM DURATION OF STUDIES 3 YEARS
PRESENTATION MODE OF SUBJECTS: DAY CLASSES
INTAKE FOR THE QUALIFICATION: JANUARY
REGISTRATION CYCLE FOR THE SUBJECTS: JANUARY
READMISSION: SUBJECT TO PRIOR PERFORMANCE AND CURRENT APPLICABILITY OF PASSED MODULES
TOTAL CREDITS TO GRADUATE: 360

 

FIRST YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS NQF LEVEL PREREQUISITE SUBJECT(S) CO-REQUISITE SUBJECT(S)
SEMESTER 1
PRACTICAL ENGLISH 1A AENG121 15 5
COMPUTER LITERACY SCPS121 15 5
INTRODUCTION TO TOURISM ARTO111 15 5
INTRODUCTION TO HOSPITALITY MANAGEMENT SCHT111 15 5 NONE NONE
SEMESTER 2
INTRODUCTION TO HUMAN NUTRITION SCNU112 15 6 NONE NONE
FOOD  HYGIENE & SAFETY SCFH112 15 6 NONE NONE
BUSINESS TOURISM & ENTREPRENEURSHIP ARTO112 15 6
BASIC FOOD PREPARATION & CULINARY SKILLS SCFD112 15 6 NONE SCFH112
TOTAL 120

 

SECOND YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS NQF LEVEL PREREQUISITE SUBJECT(S) CO-REQUISITE SUBJECT(S)
SEMESTER 1
TOURISM DEVELOPMENT ARTO121 15 6
RECREATION & TOURISM EVENTS MANAGEMENT A ARTO221 15 6
MEAL PLANNING & MANAGEMENT SCFD211 15 6 SCFD112 NONE
BEGINNERS GERMAN AGER111 15 6
SEMESTER 2
TOURISM MANAGEMENT ARTO122 15 6
RECREATION & TOURISM EVENTS MANAGEMENT B ARTO222 15 6
QUANTITY FOOD PRODUCTION SCFD212 15 6 SCFD112 NONE
ORGANISATION & MANAGEMENT OF FOOD SERVICES SCFD222 15 6 SCFS112,  SCFD112 NONE
TOTAL 120

 

THIRD YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS NQF LEVEL PREREQUISITE SUBJECT(S) CO-REQUISITE SUBJECT(S)
SEMESTER 1
FOOD & BEVERAGE MANAGEMENT SCFD311 15 7 SCD212, SCFD222
TOURISM RESEARCH A ARTO311 15 7
INFORMATION TECHNOLOGY & DISTRIBUTION CHANNELS IN TOURISM ARTO321 15 7
EXPERIENTIAL LEARNING IN HOSPITALITY SCHT319 15 7 SCFD212, SCFD311, SCHT322, SCHT332 SCFD222
SEMESTER 2
HOSPITALITY SERVICES OPERATIONS SCHT322 15 7 SCHT111, ARTO221 & 222 SCHT319, SCFD222
HOSPITALITY LAW SCHT332 15 7 NONE SCHT319
TOURISM RESEARCH B ARTO322 15 7
PRINCIPLES OF DESIGN & INTERIORS SCHC212 15 7 NONE NONE
TOTAL 120