BSc (Culinary Science)
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
BSc (Culinary Science)
Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art and food product development, and lends itself to innovation and entrepreneurship. The practical training includes the characterisation of various food ingredients and their utilisation in recipe development. The research component focuses on understanding the functional properties of various food types and their application in the food service industry.
This degree is for those who are not only interested in creating food that tastes and looks great, but also want to understand why food tastes and looks the way it does.
Any candidate wishing to pursue a career in the culinary science stream requires not only technical ability, but also has to be an analytical problem solver who pays attention to detail.
This degree offers a seamless integration of culinary art and science to equip future graduates with a degree embedded in science and technology and tailored to changing culinary trends.
Career opportunities include culinary scientists, culinologists, sensory analysts, food researchers, food product developers, food service managers, safety and quality assurers, food production managers, entrepreneurs and food legislation experts.
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
- Biometry 120
- General chemistry 117
- General chemistry 127
- Physiology 110
- Physiology 120
- Introduction to microbiology 161
- Molecular and cell biology 111
- Basic food preparation 111
- Basic food preparation 121
- Mathematics 134
Curriculum: Year 2
Core modules
- Introduction to proteins and enzymes 251
- Carbohydrate metabolism 252
- Introductory biochemistry 257
- Lipid and nitrogen metabolism 261
- Consumer behaviour 212
- Principles of food processing and preservation 260
- Bacteriology 251
- Food microbiology 262
- Consumer facilitation 222
- Food commodities and preparation 210
- Food commodities and preparation 221
Curriculum: Year 3
Core modules
- Food chemistry 351
- Food chemistry (2) 352
- Food service management 321
- Nutrition (Capita Selecta from HNT 210) 310
- Nutrition (Capita Selecta from HNT 220) 320
- Consumer food research 310
- Large-scale food production and restaurant management
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
- Culinary art 414
- Culinary art 424
Program Outcome
Total credits: 560