University of Pretoria - Faculty of Natural and Agricultural Sciences
BConSci (Food: Retail Management)Pretoria, South Africa
DURATION
4 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
On-Campus
Key Summary
Introduction
BConSci (Food: Retail Management)
Food retail management covers the entire food supply chain in one program—from farm to fork. The food retail program focuses on incorporating not only the fundamentals of food preparation, food service management, nutrition, food safety and hygiene, but also recipe development and standardisation, consumer aspects of foods and sustainable food retail logistics. Emphasis is placed on future retail trends, such as omni-channel retailing, blockchain and the creation of immersive customer experiences. The program also includes various marketing and business modules. In order to fi t into the dynamic world of retailing, candidates need to be inquisitive, confi dent team players with good numerical and organisational skills and a degree of commercial awareness.
Admissions
Scholarships and Funding
Several scholarship options are available. Please visit the university website for more information.
Curriculum
Curriculum: Year 1
Fundamental modules
- Academic information management 111
- Academic information management 121
- Language and study skills 110
- Academic orientation 102
- Core modules
- Marketing management 120
- Economics 110
- Economics 120
- Financial accounting 111
- Financial accounting 122
- Physiology 110
- Physiology 120
- Informatics 183
- Design principles 111
- Business management 114
- Business management 124
- Statistics 110
- Basic food preparation 111
- Basic food preparation 121
Curriculum: Year 2
Core modules
- Consumer behaviour 212
- Integrated marketing communications 224
- Business law 210
- Business law 220
- Business management 210
- Consumer facilitation 222
- Food commodities and preparation 210
- Food commodities and preparation 221
Curriculum: Year 3
Core modules
- Labour relations 320
- Marketing research 314
- Marketing management 321
- Aesthetics: Product, consumer and environment 320
- Nutrition (Capita Selecta from HNT 210) 310
- Nutrition (Capita Selecta from HNT 220) 320
- Consumer food research 310
- Food safety and hygiene 354
Curriculum: Final year
Core modules
- Sensory evaluation 412
- Experiential training in industry 400
- Research project 400
- Food service management 420
- Recipe development and standardisation 413
- Consumer aspects of food 417
- Food retailing and visual merchandising of food 427
Program Outcome
Total credits: 512