University of Zululand UNIZULU Tourism
| 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 | SUBJECTCREDITS | NQF LEVEL | PREREQUISITESUBJECT(S) | CO-REQUISITESUBJECT(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 | SUBJECTCREDITS | NQF LEVEL | PREREQUISITESUBJECT(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-REQUISITESUBJECT(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 | ||||
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