BConSci (Hospitality Management)
University of Pretoria - Faculty of Natural and Agricultural Sciences
Key Information
Campus location
Pretoria, South Africa
Languages
English
Study format
On-Campus
Duration
4 years
Pace
Full time
Tuition fees
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Application deadline
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Earliest start date
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Introduction
BConSci (Hospitality Management)
Hospitality management seeks to prepare students for employment with leading food companies, master chefs working in top kitchens and other experts in the food and hospitality industry. Graduates will not only learn to create exceptional dishes, but will also be involved in culinary art, food product development, recipe development, food styling, large-scale food production, restaurant management and events management. Various marketing and business modules are also included in the program. To fi t into the vibrant, innovative and creative hospitality world, candidates must be team players who are curious by nature and service oriented, and have a passion for food and the hospitality industry. If you have boundless patience, perseverance and creativity, this degree is perfect for you.
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
- Labour relations 320
- Consumer behaviour 212
- Business law 210
- Business management 210
- Business management 220
- Consumer facilitation 222
- Food commodities and preparation 210
- Food commodities and preparation 221
Curriculum: Year 3
Core modules
- Marketing research 314
- Aesthetics: Product, consumer and environment 320
- Food service management 321
- Nutrition (Capita Selecta from HNT 210) 310
- Nutrition (Capita Selecta from HNT 220) 320
- Large-scale food production and restaurant management 322
- Food safety and hygiene 354
- Hospitality management 310
Curriculum: Final year
Core modules
- Experiential training in industry 400
- Research project 400
- Food service management 420
- Recipe development and standardisation 413
- Culinary art 414
- Culinary art 424
Program Outcome
Total credits: 534