School of Technology prospectus 2014 - Walter Sisulu University

Walter Sisulu University PROSPECTUS 2014

Faculty of Science, Engineering and Technology School of Technology

www.wsu.ac.za

FACULTY OF SCIENCE, ENGINEERING AND TECHNOLOGY SCHOOL OF TECHNOLOGY PROSPECTUS 2014

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2014

PROSPECTUS

FACULTY OF SCIENCE, ENGINEERING AND TECHNOLOGY SCHOOL OF TECHNOLOGY PROSPECTUS 2014

TABLE OF CONTENTS 1.1 Introduction and Welcome by the Director of School................................ 6 1.1.2 School campuses, sites and the new School concept................................ 6 1.1.3 Programmes in the School..................................................................... 6 1.1.4 Contact Details of management structure............................................... 7 1.1.5 Merger of legacy institutions.................................................................. 7 1.1.6 Two Tier Governance Structure.............................................................. 7 1.1.7 Academic focus of the School................................................................. 7 1.1.8 School Vision and Mission...................................................................... 8 1.1.8.1 Vision of the School............................................................................... 8 1.1.8.2 Mission of the School............................................................................ 8 1.2 School staff.......................................................................................... 8 1.2.1 School of Technology Directorate........................................................... 8 1.2.2 Administrative staff............................................................................... 8 1.2.3 Department of Consumer Science.......................................................... 8 1.2.3.1 Academic Staff...................................................................................... 8 1.2.3.2 Administrative and academic support staff.............................................. 9 1.2.4 Department of Fashion.......................................................................... 9 1.2.4.1 Academic Staff...................................................................................... 9 1.2.4.2 Administrative and academic support staff............................................ 10. 1.2.5 Department of Fine Art........................................................................ 10 1.2.5.1 Academic Staff.................................................................................... 10 1.2.5.2 Administrative and academic support staff............................................ 11 2.1 Departments and Programmes ............................................................ 11 2.1.1 Department of Consumer Science: Food and Nutrition........................... 11 2.1.2 Information about the Department...................................................... 11 2.1.3 Mission of the Department.................................................................. 11 2.1.4 Vision of the Department..................................................................... 11 2.1.5 Programmes at college street delivery sites........................................... 12 2.1.6 Accreditation status of delivery sites..................................................... 12 2.1.7 Goals of the Department.................................................................... 12 2.1.8 Student Societies in the Department.................................................... 12 2.2 Programmes in the Department.......................................................... 12 2.2.1 National Diploma: Consumer Sciences: Food and Nutrition ................... 12 2.2.2 Entrepreneurship and Professional Development of Students................. 12 2.2.3 Career Opportunities........................................................................... 13 2.2.4 Purpose of Qualification....................................................................... 13 2.2.5 Exit Level Outcomes of the Programme................................................ 14 2.2.6 Programme Characteristics.................................................................. 14 2.2.6.1 Basis of Programme Academic Structure............................................... 14 2.2.6.2 Learning and Teaching........................................................................ 14 2.2.6.3 Work Integrated Learning.................................................................... 15 2 SCHOOL OF TECHNOLOGY

2.2.6.4 Minimum Admission Requirements....................................................... 15 2.2.6.5 Selection criteria for new students ....................................................... 16 2.2.6.6 Programme Rules................................................................................ 16 2.2.6.6.1 General.............................................................................................. 16 2.2.6.6.2 Class attendance................................................................................. 16 2.2.6.6.3 Semester tests, practicals/lab work, site visits and assignments.............. 17 2.2.6.6.4 Course evaluation............................................................................... 17 2.2.6.6.5 Code of conduct.................................................................................. 17 2.2.6.7 Progression Rules................................................................................ 17 2.2.6.7.1 Re-admission of existing students......................................................... 17 2.2.6.7.2 Exit Rules........................................................................................... 18 2.2.6.7.3 Completion Rules................................................................................ 18 2.2.6.7.4 Exclusion Rules................................................................................... 18 3.1 Programmes offerings......................................................................... 18 3.1.1 Programme Curriculum Structure......................................................... 18 3.1.2 Experiential training ........................................................................... 20 3.1.3 Assessment rules................................................................................ 20 3.1.4 Award of Qualification......................................................................... 21 3.1.5 Programme Tuition Fees ..................................................................... 21 3.1.6 Articulation......................................................................................... 21 3.2.1 Core Syllabi of Subjects Offered........................................................... 21 3.2.2 2nd Level Core Prequisite Subjects....................................................... 36 3.2.3 3rd Level Core Requisite Subjects......................................................... 37 4.1 Department of Fashion........................................................................ 40 4.1.1 Information about the Department....................................................... 40 4.1.2 Introduction of the Department............................................................ 40 4.1.3 Mission of the Department................................................................... 40 4.1.4 Vision of the Department..................................................................... 40 4.1.5 Accreditation Status of Delivery Sites where programme is offered......... 40 4.1.6 Goals of the Department..................................................................... 41 4.1.7 Student Societies in Department.......................................................... 41 4.1.8 Programmes in the Department........................................................... 41 4.2 National Diploma: Fashion................................................................... 41 4.2.1 Entrepreneurship and Professional Development of Students.................. 41 4.2.2 Career Opportunities........................................................................... 41 4.2.3 Purpose of Qualification....................................................................... 42 4.2.4 Exit Level Outcomes of the Programme................................................ 42 4.2.5 Programme Characteristics.................................................................. 42 4.2.5.1 Learning and Teaching........................................................................ 42 4.2.5.2 Basis of Programme Academic Structure............................................... 43 4.2.6 Work Integrated Learning.................................................................... 43 4.2.7 Programme information....................................................................... 43 4.2.7.1 Minimum admission requirements........................................................ 43 4.2.7.2 Selection criteria for new students........................................................ 44 4.2.7.3 Programme Rules................................................................................ 44 4.2.7.3.1 General Rules..................................................................................... 44 4.2.7.3.2 Class attendance................................................................................. 44 4.2.7.3.3 Semester tests, laboratory work, site visits and assignments.................. 45 4.2.7.3.4 Progression Rules................................................................................ 45 3

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4.2.7.3.5 Exit Rules........................................................................................... 45 4.2.7.3.6 Completion Rules................................................................................ 46 4.2.7.3.7 Exclusion Rules................................................................................... 46 4.3 Curriculum Structure........................................................................... 46 4.3.1 Assessment........................................................................................ 48 4.3.2 Award of Qualification......................................................................... 48 4.3.3 Programme Tuition Fees ..................................................................... 48 4.3.4 Articulation......................................................................................... 48 4.3.5 Core Syllabi of Subjects Offered........................................................... 48 5.1 Department of Fine Art........................................................................ 65 5.1.1 Information about the Department....................................................... 65 5.1.2 Accreditation status of delivery sites where programmes are offered....... 65 5.1.3 Vision of the Department..................................................................... 65 5.1.4 Mission of the Department................................................................... 65 5.1.5 Goals of the Department..................................................................... 66 5.1.6 Student societies in Department........................................................... 66 5.1.7 Programmes in the Department........................................................... 66 5.1.7.1 Entrepreneurship and Professional Development of Students.................. 66 5.1.7.2 Career Opportunities........................................................................... 66 5.1.7.3 Purpose of Qualification....................................................................... 67 5.1.7.4 Exit Level Outcomes of the Programme................................................ 68 5.1.7.5 Programme Characteristics.................................................................. 68 5.1.7.5.1 Teaching and Learning........................................................................ 68 5.1.7.5.2 Basis of programme academic structure ............................................... 68 5.1.7.6 Work Integrated Learning.................................................................... 69 5.1.7.7 Programme Information...................................................................... 69 5.1.7.7.1 Minimum admission requirements........................................................ 69 5.1.7.7.2 Selection criteria for new students........................................................ 70 5.1.7.8 Programme rules................................................................................. 70 5.1.7.8.1 General.............................................................................................. 70 5.1.7.8.2 Class attendance................................................................................. 70 5.1.7.8.3 Semester tests, laboratory work, site visits and assignments.................. 70 5.2.1 Progression Rules................................................................................ 71 5.2.2 Exit Rules........................................................................................... 71 5.2.3 Completion Rules................................................................................ 71 5.2.4 Exclusion Rules................................................................................... 71 5.3.1 Programme and curriculum structure ................................................... 71 5.3.1.1 Assessment........................................................................................ 72. 5.3.1.2 Award of Qualification......................................................................... 73 5.3.1.3 Programme Tuition Fees ..................................................................... 73 5.3.1.4 Core Syllabi of Subjects Offered........................................................... 73 6.1 B Tech: Fine Art.................................................................................. 80 6.1.1 Accreditation status of delivery sites where programmes are offered....... 80 6.1.2 Vision of the Program.......................................................................... 80 6.1.3 Mission of the Program........................................................................ 82 6.1.4 Goals of the Department..................................................................... 82 6.1.5 Student societies in Department........................................................... 82 6.1.6 Entrepreneurship & Professional Development of Students..................... 82 6.1.7 Career Opportunities........................................................................... 82

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6.1.8 Purpose of Qualification....................................................................... 83 6.1.9 Exit Level Outcomes of the Programme................................................ 84 6.2 Programme Characteristics.................................................................. 84 6.2.1 Learning and Teaching........................................................................ 84 6.2.2 Basis of programme academic structure................................................ 84 6.2.3 Work Integrated Learning.................................................................... 84 6.3 Program Rules.................................................................................... 85 6.3.1 General.............................................................................................. 85 6.4 Articulation......................................................................................... 85 6.5 Minimum Admission Requirements and Access to the Course................. 85 6.5.1 Selection Criteria................................................................................. 85 6.6 Class Attendance................................................................................ 85 6.7 Subject Fees....................................................................................... 86 6.8 Programme core curriculum................................................................. 86 6.8.1 Subject description for a fine art program............................................. 86

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1.1

INTRODUCTION & WELCOME BY THE DIRECTOR OF SCHOOL

Welcome to the School of Technology. I hope that you have decided on your career by now as you are close to the end of your FET-band journey to attaining your National Senior Certificate (NSC) or NCV-4 or any equivalence to grade 12/matric certificate. I am certain that you will be very happy with your chosen career particularly if you choose our School. The School of Technology offers a wide range of highly acclaimed very practical programmes and a variety of modules, both at undergraduate and graduate level. Our subject discipline is exciting and ever-changing to enable us to present the latest developments to our undergraduates. Our courses can be taken to Certificate, National Diploma or B Tech level and are delivered through an innovative mix of intensive lectures, product development, tutorials as well as Work Integrated Learning where we interact with employers and entrepreneurs. The School has strong industrial links with companies which influence our offerings in various positive ways. These company personnel come fromboth in the Eastern Cape Province and nationally and employment rates for our graduates are very high which all goes to show that our Programmes are desirable to employers. May I wish you every success in your endeavours as you apply to study at WSU and on behalf of the Faculty, the School of Technology welcomes you, and we look forward to meeting you at admissions and registration venues. 1.1.2

School Campuses, Sites and the New School Concept

The School of Technology is made up of three Departments, namely, Consumer Science: Food and Nutrition, Fashion and Fine Art. These Departments offer undergraduate programmes at National Diploma (ND) as well as B Tech levels. The Programmes are offered on two delivery sites, at the BuffaloCity and Ibika Campuses as indicated below: 1.1.3

Programmes in the School

Programmes Consumer Science: Food and Nutrition

Qualifications

Duration 3years

Fashion

ND: Consumer Science: Food and Nutrition [Main stream] ND: Consumer Science: Food and Nutrition [Extended programme] ND: Fashion

Fine Art

ND: Fine Art

3 years

B Tech Fine Art

1 year[FT] 2 years [PT]

Consumer Science: Food and Nutrition


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4years

3years

SITES BuffaloCity College Street

Ibika

College street Cambridge Street Cambridge Street Cambridge Street

Ibika

1.1.4 Contact Details of Management Structure Title of official Location Tel. No.:

Director: School of Technology College Street Dr.T. N. Mandindi 043 702 9337

Email [email protected] address: Fax: 043 702 9284

1.1.5

HOD: Consumer Sc: Food and Nutrition College Street Ms N Rebe 043 7029243

[email protected] 043 702 9284

HOD: Fine Art

HOD: Fashion

Cambridge Street Mr P. Mbanya 043 7044840/801

Ibika and Cambridge Mrs C. Tessendorf 047 401 6118 Site Hod – Cambridge Resigned and position vacant 043 704 4825 [email protected] [email protected] [email protected] 043 704 4839 047 401 6118 043 704 4839

Merger of Legacy Institutions

After the merger of the three legacy institutions in 2005, Departments offering the same Programmes at multiple delivery sites had to be consolidated to operate as a single unit. The names of the courses and their codes were made uniform across the merged Departments and in 2008 the Departments had to be led by a single HOD and sites by Programme Co-ordinators (PCO equivalent to Site HOD). 1.1.6

Two Tier Governance Structure

Departmental Heads report to the Director who leads the School of Technology which is made up of Three Departments, which are formed by Programmes. The Heads of Department (HOD’s), who are assisted by site Programme Co-ordinators (PCO/site HOD)-[for multiple-sitesprogrammes]manage the running of the Departments at the sites. School Director

HOD-Con. Sc

PCO- Con. Sc

1.1.7

HOD-Fine Art

PCOs-Fine Art

HOD-Fashion

Site HOD & PCO-Fashion

Academic Focus of the School

School of Technology is one of five Schools that together make up the Faculty of Science, Engineering and Technology. The School has Programmes that apply science and technology focusing on food Science and nutrition, fashion and fine art. It offers undergraduate and graduate programmes in the instructional offerings already mentioned and many courses are offered in English.

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1.1.8

School Vision & Mission

1.1.8.1

Vision of the School

By 2014, the School of [Technology] will be a leading teaching and research technology institute, offering creative, innovative and cutting edge qualifications that integrate indigenous knowledge. We are emerging as a leading research and development school, facilitating and enabling entrepreneurial development 1.1.8.2

Mission of the School

The mission of the (WSU FSET) School of Technology is to: • Develop highly skilled, entrepreneurial and innovative graduates in the fields of food science, fashion, art and design; • Develop and extend relevant industry-aligned research leading to the creation of new concepts and products; • Align our programmes and research to increase community participation, and to contribute towards building sustainable, meaningful skills, thus contributing to a sustainable regional and national economy. 1.2.

School Staff

1.2.1

School of Technology Directorate

1.2.2

Administrative Staff

Director

Dr TN Mandindi

School Secretary

Mr B Mququ

Dr Thozama Mandindi, [PhD-EthnobotanyIndigenous Food and medicinal plant Science]: (University of Fort Hare-SA) MSc. Nutritional Science, Food Science and Food Technology: (University of Western SydneyAustralia); BHome Economics: (University of Zululand-SA); FDET[Further Diploma in Technology Education]: Rhodes University-SA) NDip OMT (WSU); B.Tech-B.Admin (WSU)

1.2.3

Department of Consumer Sciences: Food and Nutrition

1.2.3.1

Academic Staff

Acting HOD (Contract)

Ms N Rebe: MTech: Education (CPUT), BTech: Technology (CPUT), ND: Education: Home Economics(BT)

Lecturer

Ms T Mafu, BSc [Honors] Home Economics (Univ. of Stellenbosch)


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Lecturer

Ms J Wilkinson, HDE Home Economics (UCT), Specialized Diploma in School Media Science, certificate in general management

Lecturer Lecturer (contract) Lecturer (contract) Lecturer (contract) Lecturer (Part-time)

Mrs N Xamlashe, B Home Economics (UZ) Ms N Sidzamba BA Human Ecology (Univ. of Western Cape) Vacant Ms N Dlova, BTech Csc (CPUT); ND: Csc (BT) Mr L Yotwana BSc: Biochemistry (UZ) Ms V Dyokwe, B Tech Tourism, [BT], ND: Education in Home Economics [Border Technikon]

Laboratory Technician 1.2.3.2

Administrative & Academic Support Staff

Academic Secretary

Miss L Kentane ND OMT (ECT)

Laboratory Assistant

Ms S Mbulawa, ND: Consumer Science: Food and Nutrition (BT); B-Tech.Consumer Science: Food and Nutrition(CPUT)

1.2.4

Department of Fashion

1.2.4.1

Academic Staff

Head of Department Ms JC Tessendorf: MBA (Rhodes), NH Dip Fashion (Vaal Triangle Technikon), N Dip Clothing Design (Vaal Triangle Technikon) Site HoD

Vacant

Programme Coordinator [PCO] Senior Lecturer/s

Ms V Mniki, ND:Fashion (ECT), NHD Fashion, (Natal Tech)

Lecturers

Ms SN Peter: M Tech Entrepreneurship (DUT), B Tech Fashion (Natal Tech), N Dip Fashion (ML Sultan) Ms E Mongaula: BTech Fashion (TUT), ND: Fashion (Pretoria Tech) Ms L Mclaren: B Tech Post School Edu (TSA), B Tech Fashion (PET), N Dip Fashion Design (CT) Vacant Vacant Mr S Njokwana, ND: Fashion (ECT), B Tech Fashion (Peninsula Technikon) Ms V Mniki, NHD Fashion (Natal Tech), N Dip Fashion (ECT) Mr BQ Ting Chong, N Dip Fashion (PE Tech) BTech Fashion (NMMU)

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Junior Lecturer

Ms N Sipamla, N Dip Fashion (Natal Tech), HDE (Natal Univ) Ms B Weyer, B Tech Post School Edu (TSA), N Dip Clothing Design (PET) Ms B Malotana, ND: Fashion (ECT) B Tech Fashion (P E Tech) Mr A Monyepao B Tech Fashion (TUT), N Dip Fashion (TUT) Mr AS Sepeng, B Tech Fashion (Pta Tech), N Dip Fashion (Pta Tech) Ms Mary Akrasi-Boateng, ND: Fashion (Peninsula Technikon), B Tech Fashion (Natal Tech)

Associate Lecturer

Mr BQ Ting Chong, N Dip Fashion (PE Tech) BTech Fashion (NMMU),

Fashion Technician:

Ms S Nodada. B Tech Fashion (PTA Technikon), National Diploma Fashion Design and Technology (PTA Technikon)

Lab Technician:

Ms C Thomas ND Clothing Design (ML Sultan)

Lab Assistant (Contract)

Mr L Malgas N Dip IT(ECT), A+( Damelin), ICND(Cisco Systems)

1.2.4.2

Administrative & Academic Support Staff

Academic Secretary

Ms N Kula, N DipCommAdmin (BT),B Tech Management (BT)[BC] Ms S. Mabusela, N Dip O.M.T (ECT)

Machine Mechanic

Mr K Majeke (ECT) [IBIKA] Mr H Williams (BT) [BC]

1.2.5

Department of Fine Art

1.2.5.1

Academic Staff

Head of Department Mr P Mbanya, N Dip Fine Art, B.Tech Fine Art (BT). B. Tech Business. Admin (WSU) Senior Lecturer Dr J Steele, PHD History, Fort Hare University, MA Art History (UNISA), BA Hons Art History (UNISA), HED (UNISA), BA (Rhodes) Senior Lecturer

Vacant

Lecturer

Mr N Nsusha, BA Hons Fine Art (Chelsea, UK)

Junior Lecturer

Ms H Osner, N Dip Fine Art (ELTC), NH Dip Fine Art (BT)

Junior Lecturer

Ms DA Leach, N Dip Fine Art, B Tech Fine Art (BT)


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Junior Lecturer (Contract) 1.2.5.2

Mr L Ncokazi, N Dip Fine Art, B Tech Fine Art (BT) Administrative & Academic Support Staff

Academic Secretary

Ms N Kula, N Dip Comm Admin, B Tech Management (BT)

Lab Technician

Ms S Sotewu, B Tech Fine Art (BT)

2.1

Departments and Programmes

2.1.1

Department of Consumer Sciences: Food and Nutrition

2.1.2

Information about the Department

The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food. This field offers diverse and challenging careers and has been designed to provide professional training to both those already employed in the food industry and those in other science fields such as: agriculture; nutrition; environmental health; consumer science and other related disciplines. It is ideal for those wishing to increase their professional status and to diversify their career opportunities by providing an increased knowledge base in the food science and technology field. 2.1.3

Mission of the Department

Through the advancement and integration of the disciplines of nutrition and food sciences, the mission of the Department will be to: • Serve as a provincially- recognized leader in undergraduate and graduate programs that prepares students for leadership roles in academia, industry, and government, as we have a competitive advantage as the only institution which offers the course at this level in the whole of the Eastern Cape; • Work in collaboration with industry, alumni, and community to provide quality education to students in order to prepare competent, ethical graduates for a variety of careers. • Engage students and society at large in the adoption of healthy, nutrition behaviours. In furtherance of its vision and mission, the Department will: Create a future cadre of professionals trained within the broad continuum of foods and nutrition by coupling deep expertise within specific focus areas. Nutritionists and food scientists will be needed to solve new problems in: behaviours and food choices; bio-chemical/medical sciences; diet/gene interactions; environmental and rural health; indigenous food rejection, food matrices; food microbiology and safety; food quality; innovative processing; mechanisms of nutrient function; nutritional value; packaging technologies; palatability; physical properties; renewable resources; storage; and structural characteristics. Training and instructional programs are essential to meet these needs. 2.1.4

Vision of the Department

The vision of the Department of Consumer Science: Food and Nutrition at WSU, is to direct 11 2014 PROSPECTUS

its efforts to becoming a nationally-ranked department that advances and integrates nutrition and food science through excellence in learning, discovery, scholarship, technology and engagement by promoting optimal health, safe foods, and nutritious food choices for Eastern Cape in particular and South Africa in general. 2.1.5

Programmes at College Street Delivery Site

Department Consumer Science: Food and Nutrition

Programmes offered ND: Consumer Science: Food and Nutrition[Mainstream]

Duration 3 yrs

Consumer Science: Food and Nutrition

ND: Consumer Science: Food and Nutri- 4 yrs tion Extended Programme

Delivery Sites College street College street

2.1.6 Accreditation Status of Delivery Sites where programmes are offered Accredited by SAQA 2.1.7

Goals of the Department

The Department aims at: • Applying marketing and advertising principles to describe consumer behavior in food selection. Applying principles from the various facets of Food/culinary science and related disciplines to solve practical, real- world problems. • Demonstrate leadership, entrepreneurial characteristics, and professional behaviours. • Identify specific culinary trends including the cultural and regional cuisines. 2.1.8

Student Societies in Department

The student in the Department has joined forces with other students in the School of Technology to form a strong society of Technologists, called “Art, design and Food Science Society”, [although the name is not finalized by all stakeholders, as the amalgamation is relatively new]. The society is independently managed by the students with guidance from the SRC and School management. There is an exciting yearly programme that is followed for the furtherance of educational activities of the students. These programmes enhance leadership and organizational qualities as well as help to unleash other potential talents of students, as its where students express themselves freely in all aspects of their educational activities. 2.2

Programmes in the Department

2.2.1

National Diploma: Consumer Sciences: Food and Nutrition

2.2.2

Entrepreneurship & Professional Development of Students

As the name of the Department/Programme suggests, coupled with the vision and mission statement of the Department, we as the Department strive to contribute to the development of entrepreneurial skills of the students by a continuous exposure to entrepreneurial lectures, as well as theoretical principles in order to entrench the enterprise principles. The programme 12 SCHOOL OF TECHNOLOGY

culminates in four months internship / integrative education in the industry. After obtaining the diploma in the qualification, students are encouraged to join professional bodies, and to consider the possibilities for further study. [please contact the relevant Department for more information regarding this]. The Department also encourages students and staff to become student members of the various professional and institutional bodies. Those we currently receive support from are SAAFECS and SAAFoST. 2.2.3

Career Opportunities

The National Diploma: Consumer Sciences: Food and Nutrition may lead to various career paths with the following employment opportunities in a variety of roles: • • • • • • • • • • • •

In food companies as customer development consultant in sales; In the marketing department including brand management and market research; In channel management; product development; recipe development; Fresh produce development technologist or a consumer affairs consultant; In food retail, diplomates can fill positions in food buying, food product management, delicatessen manager, fresh product development and brand development; In the media as cookery assistant, assistant food journalist, food stylist or co-ordinator of food promotions; As freelancer: food stylist, food consultant or caterer- open their own food enterpriserestaurants; As a nutritionist with the Department of Health implementing, monitoring and evaluating nutritional programmes. Entry into fields of food processing, analysis (experimental research), food quality control; consumer advisor, food promotion consultant, customer service manager and technical representative in various Food Industries

Work opportunities exist at various companies such as: Nestle’, hospital catering, Simba, Woolworths, I & J, Premier Foods, Imana Soups, Mc Cain, Hullets, Baker’s Biscuits etc.; 2.2.4

Purpose of Qualification

To provide learners with knowledge, specific skills and applied competence in the field of the Nutrition and Food Science Industry that provide opportunities for continued personal intellectual growth, gainful economic activity and rewarding contributions to society. To provide South Africa with a significant number of food Scientists, assistant Nutritionists and Food quality control personnel and towards further training to become Food Scientists, Nutritionists and to promote food products. If they take a further qualification in education, they can teach Consumer Studies in the GET and FET bands to ensure a widening of the local innovative and knowledge-based entrepreneurial basis. The course is designed to train students for the food manufacturing and retail industries and small entrepreneurial food operations [SMMEs]. Students specialize in various aspects of fresh convenience food development, production, management and marketing for the industry. 13

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It provides the educational base required for eligibility for registration as candidate practicing as Food Scientist/Technologists. 2.2.5

Exit Level Outcomes of the Programme

The graduate is able to: • Apply basic science and technology skills in the workplace • Know and comprehend the basic principles for a successful operation of the industry • Effectively use equipment and utilize technology under minimal supervision • Apply quality control procedures according to set criteria • Competently collect data, organize data, analyse scientific data, critically evaluate results and prepare draft reports under supervision • Work effectively as part of a team, group and community • Identify and solve problems in a positive, responsible and innovative manner using critical and creative thinking • Use science and technology effectively and critically, showing responsibility towards the community, environment and the health of others. • To contribute to the organisation and management of the different departments of the Food Production/manufacturing industry that will ensure a satisfactory end result for the employer, employee and consumer 2.2.6

Programme Characteristics

2.2.6.1

Basis of Programme Academic Structure

The Programme is offered in terms of the following structures: • • •

Department of Education-NATED document South African Technikon Instructional Programmes-NATED Report of the EducationNATED document General Policy for Technikon Instructional Programmes-NATED Report

2.2.6.2

Learning and Teaching

The Programme has earned an excellent reputation for the delivery of practical, handson scientific education. The program includes majors in Food and Food Science; ; Food Communication and Nutrition . , This high quality program is responsive to the needs of the food industry, with graduates facing excellent employment opportunities on completion of the program. The course incorporates various approaches that develop not only technical knowledge and skills but also life skills such as teamwork, communication, time and conflict management and skills in preparation for the realities of working life. The compulsory four months work integrated learning [WIL]/internship helps you to experience Food Science and Nutrition at work in the industry. In the Consumer Sciences: Food and Nutrition Department, you will go through a flexible learning structure where core subjects are taken together with cross- disciplinary subject experiences. This flexibility develops talents and grooms holistic individuals ready to take on


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the challenges of a changing South African education landscape. Variety of teaching methods used to link theory and practice 2.2.6.3

Work Integrated Learning

We have business people who advise us on certain curriculum elements, [advisory board]. Meetings with these business persons are held twice a year and their input in developing projects that learners undertake with them is invaluable. Toward the end of their study period, learners go for compulsory industry/experiential training for four months, to complete the qualification. The HOD usually assists in making arrangements to ensure that learners are well placed. Students are given projects to complete while at the company to fulfill a certain aspect of the theory done in class. All these activities promote interaction between the university and business community to ensure that by the time the learners qualify they know what work opportunities they can venture for. Testimonies of this exercise are always positive. 2.2.6.4

Minimum Admission Requirements

National Senior Certificate (NSC) Accumulated Required NSC Subjects Point Score (Compulsory)

Recommended NSC Other Subjects (Not compulsory) 29 -NSC achievement rating of at least 3 Consumer/Hospitality NCV-4 English (4) studies from the Life Sciences(3) FETsMinimum Physics(3) statutory NSC Mathematics/ Maths literacy (3) requirements for diploma entry must be met. Grade 12/ Matric A Senior Certificate or equivalent qualification with a minimum of: E – symbol or (3-4)(HG) in English (Second Language) D – symbol (SG) or (3-4)E – symbol (HG) in Life Sciences/Biology and D – symbol (SG) or (3-4)E – symbol (HG) in Physical Sciences FET Colleges Graduatesfrom FET Collegeswith a N6 qualification in the relatedfield, of which all N5 and N6 obtained a minimum of 50%, are allowed to submittheiracademic record and apply for the credits of first year of study in the ND Consumer Sciences: Food and Nutrition. Recognition of prior learning (RPL)

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PROSPECTUS

RPL is undertaken by WSU in line with the principles of the National Qualifications Framework (NQF). It is undertaken within the context of the University’s commitment to broaden access to higher education and increase the number of graduates. RPL can accelerate progress through learning programmes and contribute to the increased mobility of students across higher education institutions and other learning contexts. RPL takes at least three months to process depending on whether or not all the requirements have been submitted. RPL candidates/applicants need to gather all the evidence required by the Institution to prepare for the assessment. Secondly, WSU needs time to assess your application. Once approved, there are administrative procedures that the application must go through, before the successful RPL applicant can register as a student, therefore, candidates will have to adhere to the following deadline/s: International Students Applications from international students are considered in terms of: institutional equivalence reference document (where required) submission of international qualification to SAQA for benchmarking in terms of HEQF Mature Age Endorsement [as per General Prospectus Rule G1.6] 2.2.6.5

Selection Criteria for New Students

Good scores will be are required in the following subjects: D – symbol or (4-7 for 3 yr Dip 4- 7 for 4 yr dip)(HG) in English (Second Language) C – symbol (SG) or (3-7 for 3 yr Dip 3-7 for 4 yr Dip)E – symbol (HG) in Life Sciences/Biology and C – symbol (SG) or (3-7 for 3 yr Dip 3-7for 4 yr Dip)E – symbol (HG) in Physical Sciences For any queried results, interviews will be arranged 2.2.6.6

Programme Rules

2.2.6.6.1 General Students should note that on registration to study at Walter Sisulu University, he/she automatically becomes a member of the University and agrees to abide by the rules and regulations of Walter Sisulu University (as amended from time to time and for which further details are available in the official prospectus). 2.2.6.6.2 • • •

Class Attendance

All classes, including tutorials and site visits are compulsory. Students should at all times be punctual in attending classes. The lecturer will keep a register of students’ class attendance that is used as part of the assessment of student performance.


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2.2.6.6.3

Semester Tests, Laboratory Work, Site Visits and Assignments

Students who are absent from semester tests, practicals/laboratory work, site visits, or who fail to submit assignments or projects before or on the due date, will receive a zero mark for that assessment unit, unless the lecturer is provided with a written certificate (within 7 days after the test) from a medical doctor/dentist to confirm that he/she was ill. No more than one semester major assessment (e.g. test) may be missed. All of the institution’s rules/regulations in this regard will also be applicable. 2.2.6.6.4

Course Evaluation

Students will be required to complete Evaluation forms on Course Offering and Instructor for each subject at the end of the course. 2.2.6.6.5 • • • • • • • • •

Code of Conduct

The main focus is for students to study and learn The lecturer and students will take joint responsibility in ensuring that classes are conducted in an environment conducive to learning. To promote such a learning environment the students and lecturer: Lecturers and students undertake to be respectful of each other. Commit themselves to perform our work in a diligent and responsible manner. Understand that students are encouraged to ask questions. Undertake to be punctual in attendance of all classes. Undertake to keep venues clean and tidy and agree not to eat or litter inside our classroom. Undertake to take care for the documentation and equipment issued and for the equipment that are used in practicals or in the classroom.

2.2.6.7

Progression Rules

2.2.6.7.1

Re-Admission of Existing Students

Refer to the institutional rules on re-admission of students. In addition the Department of consumer science, food and nutrition applies the specific criteria for re-admission, which are derived from the above mentioned rules. In the case where a student has failed subjects, the subsequent subject enrolment will be determined by the following guidelines. Lower level subjects must be completed before enrolment for higher level subjects. A student will only be allowed to enrol for subjects at the immediate level following the level of the failed subjects. Timetable clashes will NOT be permitted. If a student fails the same subject twice, the student is not allowed to re-register for the subject. In the Extended programme,where a student has failed a subject in Extended 1 he/she will be allowed to carry over the failed subjectto Extended Two, but if the failed subject clashes with a certain subjectin Extended 11the studentwill do the failed subject first. A student that has failedanysubject in the extended programme will not be allowedto merge or carry over a subject to Mainstream 11. He/ she must pass all the subjects in Extended 1 and 2.

17

2014

PROSPECTUS

2.2.6.7.2 • • •

Exit Rules

A student who at their year of graduation have only one outstanding course to complete and the course was done but failed the previous year could be allowed to write a special exam-rules will apply; Students should have completed all their final year major subjects at WSU for them to graduate in the Programme and can only be credited by up to 50% of the number of courses done outside the Institution-WSU, for them to qualify to graduate at WSU; Compulsory to complete Experiential Training before the student can qualify for graduation.

2.2.6.7.3

Completion Rules

All courses and modules must be completed including Experiential Training before one qualifies for graduation. 2.2.6.7.4

Exclusion Rules

The minimum period is three years. However a maximum of five years is allowed. If the student does not graduate after the maximum period, he/she will not be allowed to register. All other exclusion rules explained in the general prospectus of the university will apply (Refer General Prospectus: Page 53, Rule G7 (7.1, 7.2, 7.3). At the end of Academic Period (year) 1 Minimum credits that student must have obtained for 60 Extended Progr. Minimum credits that student must have obtained for 60 main 3.1

2 120

3 200

4 250

5 360

140

240

300

360

Programme Offering

All major subjects and electives at the final year are passed satisfactorily and upon calculation of his/her credits they total up to the value of 360; 3.1.1

Programme Structure and Curriculum

Level Level

Description Description

Code Ext

Credits 87.55

1 1 1 1 1 1 1 1 1

EXTENDED 1a Business Management 1 Computer Skills 1 Communication: English Language 1 Communication: Xhosa Language 1 Communication 1 Culinary French Physiology Food 1 Physical Science 1 Food And Food Science 1 Nutrition 1

EBMA110 ECOS110 ECOMM10 ECOM1AO ECOM1BO EPHF110 EPHS110 EFFS110 ENUT110

6.000 6.000 6.000 6.000 0.050 6.000 6.500 17.000 34.000


18

1 1

Mathematical literacy Life Skills Total Core modules Electives Required Total level credits

EMATL10 ELIFE1110

0.000 0.000 0.000

EXTENDED 1b Level 2 2 2 2 2 2

Description Computer Skills 11 Communication: English Language 11 Physiology Food 11 Physical Science 11 Food And Food Science 11 Nutrition 11 Total Core modules Electives Required Total level credits Level Description MAINSTREAM 1 1 Business Management 1 1 Computer Skills 1 1 Communication: English Language 1 1 Communication: Xhosa Language 1 1 Physiology Food 1 1 Physical Science 1 Food And Food Science 1 1 Nutrition 1 1 Life Skills Total Core modules Electives Required Total level credits MAINSTREAM 2 2 Food Microbiology 2 Food And Beverage Studies 2 Food Communication 2 Food And Food Science 2 Nutrition Total Core modules Electives Required Total level credits

Ext ECOS210 ECOMM20 EPHF210 EPHS210 EFFS210 ENUT210

3

Nutrition 3 19

75.5 6.000 6.000 6.000 6.500 17.000 34.000 0.000

Code

Credits

BMA1110 CCPN1110 COMM1A0 COM11BO PHF1110 PHS1110 FFS1110 NUT1110 LIFE1110

12.000 12.000 12.000 12.000 12.000 13.000 34.000 23.000 0.000 1.080 0.000 1.080

FOM1110 FOB 1110 FOC 2110 FFS2110 NUT2110

19.000 12.000 22.000 34.000 23.000 1.010 0.00 1.000

NUT 3110

23.000

2014

PROSPECTUS

3 Food And Food Science 3 3 Food Communication 3 3 Consumer Behavior1 3 Behavioral Studies: Food Service 1 3 Food: Experiential Training 3 Preliminary Wine Course [part of FFS 3113] Total Core modules Electives Required Total level credits 3.1.2

FFS3113 FOC3113 CON1113 BFS1113 FEXPR1113 PWC10

29.000 13.000 12.000 8.000 9.000 0.000 0.710 0.000 1.000

Experiential Training

For the fulfilment of this qualification, National Diploma: Consumer Sciences: Food and Nutrition, it is a requirement that a student must complete at least four months of applicable ‘Work integrated Learning’ as indicated in the curriculum above. Rules for this component of the curriculum are obtainable from the HOD/staff member responsible for this and co-op Education. Who qualifies to go for ‘Experiential Training’ is also determined by the HOD. 3.1.3

Assessment Rules

In addition to the general requirements for a year/semester mark as stipulated in Rule Gl2 and G13, the definition of the term “satisfactory attendance” shall include: • 90% attendance of all practical classes in a subject. Exceptional circumstances may be reviewed by the Head of Department. • Attendance is compulsory at all functions, guest speaker sessions, organized practical community work outside campus and educational tours arranged by the department. (Any additional cost involved will be the responsibility of the learner.) • Learners will be required to arrive on time at lectures and practicals. Learners who arrive late will only be admitted at the lecturer’s discretion on presentation of a valid reason. • The department reserves the right to verify any medical certificate. • A year mark obtained for any Instructional Offering or subject offered is only valid for the main examination session of the period in which the learner is registered, plus the supplementary examination in that subject if granted. • Learners will be required to participate in departmental promotions and functions outside of normal tuition times, which may take place off campus. • Laboratory rules shall apply to all learners. Refer to practical learner guide. • Year marks/course marks shall be determined in accordance with the requirements as indicated in the learner guides. For details of assessment refer to the learner guide pertaining to each subject. • In theoretical subjects, the year mark will consist of theory tests and assignments which will be weighted Theory 60%: Assignment 40%. • Subjects with a theory and practical component, the weightings appear in the subject learner guide. • The year mark / course mark will form 40% and the exam mark will form 60% of the final result. • The course mark must be verified by a student before the examination is written. The learner needs a 40% course mark/DP to gain entry into the exam.


20

• • • 3.1.4

Details are in each subject learner guide. If the final mark is a fail (less than 50%) the learner will be required to re-register for that subject. All doctor appointments, driver’s license etc, made for learners must not clash with practicals and assessment dates. For the subject Food and Food Science III, learners must attend the prescribed wine course and write the wine examination. The result will be recorded for this subject.

Award of Qualification

The National Diploma: Consumer Sciences: Food and Nutrition qualification will be awarded after obtaining all the 360 credits, i.e. all subjects in the laid down curriculum and subject to all Departmental, Faculty and Institutional rules and regulations. [also see Rule G12 of General Prospectus] 3.1.5

Programme Tuition Fees

Students are referred to the Walter Sisulu University institutional Fee Booklet for costs of tuition fees, application fees, registration fees, late registration-fees and other student fees. 3.1.6

Articulation

Vertical articulation B. TECH Consumer Sciences: Food and Nutrition or Advanced Diploma: Consumer Sciences: Food and Nutrition, or can be credited for some subjects at first and second year B-degree Consumer Sciences: Food and Nutrition Horizontal articulation Horizontal Articulation can be done with NQF Level 6 qualifications offered by WSU, e.g. Diploma in Hospitality/Food Technology, NQF Level 6, subject to the admission requirements of that qualification. 3.2.1

Core Syllabi of Subjects Offered in the Department

LEVEL 1: EXTENDED PROGRAMME Based on the old FET credits Module Code Module Name EFFS 110 FOOD AND FOOD SCIENCE 1 Lectures per Food production per week week 3 x 45 min = 7 x 45 = 5.15 2.15

NQF Level 5a

Credits 17.000

Semester 1+ 2

Tutorials per week 1 per 2 weeks

Number of weeks

Notional hours 280

21

27

2014

PROSPECTUS

Content / Syllabus

Assessment and progression rules

Module Code EPHF 110 Lectures per week 4x 0.45min Content / Syllabus


Module Code ENUT 110 Lectures per week 3X 0.45min

Theory: 1. Theory Recipes: analysis, evaluation, development Food production: Source: choice/purchasing; composition/structure; preparation/cooking methods; proportion/classics; chemistry/reactions/ properties of: Cereals and grains, dough, batters and leavens, eggs, dairy products, fish, food production: preparation of basic dishes to reinforce theory. Emphasis on proportions, techniques, skills and presentation. Experimental work: The Experimental approach, sensory evaluation, wheat and grains, batters, doughs and raising agents, fruit and vegetables, salads, legumes, eggs dairy products and flour mixtures. Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), 6 class tests (CT), two assignments (AA). = CA/DP=40% A practical assessment (PA), an examination (EA) and a re-examination (RA) = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) (practical and theory) to the overall assessment (OA) is 60%. OA = 60%(CA) + 40%(CA/DP). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%. Module Name PHYSIOLOGY 1 Pracs per week non

NQF Level Credits 7 6.000 Tutorials per week Number of weeks non 16

Semester 1+2 Notional hours 0.190

Theory Units: The foundation of Physiology, Cell Physiology, Plasma and Membrane Potentials, Neuronal & Hormonal Communication, Central Nervous system, Central nervous system, peripheral Nerves, Muscle Physiology, Cardiac Physiology, Blood vessels, blood, Body defenses, Respiratory system, Urinary system, Fluid and acid balance, Digestive system, Energy Balance, Principles & central endocrine glands, peripheral endocrine glands, reproductive system. Assignments: no assignments but six tests. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), six class tests (CT), no assignments (AA), an examination (EA) and a re-examination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (= 40 %( CA) + 60 %( EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%. Module Name NUTRITION 1 Pracs per week

NQF Level Credits 7 34.000 Tutorials per week Number of weeks

Semester 1+2 Notional hours

non

2x45min

1900


22

27

Content / Syllabus Assessment and progression rules

Module Code EPHS110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Code ECOMM1A0 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Theory Units: Basic nutrition concepts, Planning a health diet, Digestion, Carbohydrates, Vitamins, Water, Minerals Energy and Metabolism, and Alcohol Assignments: Consists of 2 assignments give in each semester. Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), eight class tests (CT), three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%. Module Name PHYSICAL SCIENCE 1 Pracs per week

NQF Level 7

2x 0.45

NONE

Credits 6.500

Semester 1+2

Tutorials per week Number of weeks Notional hours 32

110

Theory: 1. Units, Module 1: Inorganic chemistry, organic chemistry and physics Practicals: Consist of 2 practicals every week. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments (TA), 1 practical assessment (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%. Module Name Communication 1 Language Y- XHOSA NONE

NQF Level Credits 7 6.000

Semester 1+2

NONE

Number of weeks

Notional hours

27

100

2x 0.45

Theory: 1. Units, Oral communication. Written communication. Meeting procedure. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments Examination –no examination 23

2014

PROSPECTUS

Module Code Module Name ECOMM10 Communication 1 Language Y -ENGLISH Lectures per Pracs per week week NONE Content / Syllabus Assessment and progression rules

NQF Level 7

Credits 6.000

Semester 1+2

Tutorials per week Number of weeks Notional hours NONE 27 100

Theory: 1. Units, Module 1: Types of communication, breakdown in barriers, demographics, non verbal communication, intercultural communication, report writing, memorandum writing, business letter, meetings, and oral presentation. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), Examination (Compulsory): no examination given.).

Module Code EBMA110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name BUSINESS MANAGEMENT 1 Pracs per week none

NQF Level 7

Credits 6.000

Semester 1+2

Tutorials per week Number of weeks Notional hours none 27 100

Theory: 1. Units, Module 1: Introduction to management, planning, organizing, leading, control. Business management, human resources management, starting your own business. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), fiver class tests (CT), four assignments (AA Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%.

Module Code ECOS110 Lectures per week 3 x 45 min Content / Syllabus

Module Name COMPUTER SKILLS 1 Pracs per week 4x 0.45

NQF Level 7

Credits 6.000

Semester 1+2

Tutorials per week 2x1hr

Number of weeks

Notional hours

27

100

Theory: 1. Units, Module 1: Introduction theory on information and communications technology. MS Word, MS Powerpoint. Introduction to internet search engines and email.


24


Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 5 tutorial assignments (TA), (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): no examination

Module Code ECOM1B0

Module Name CONVERSATIONAL FRENCH 1 Pracs per week

Lectures per week x 45 min Content / Syllabus Assessment and progression rules


Semester 1+2

Tutorials per week

Notional hours

Number of weeks

x 0.45

100

Theory: 1. Continuous Assessment (CA) (Compulsory):

Examination (Compulsory): No examination given

Module Code Module Name ELIF110 Lifeskills 1 Lectures per Pracs per week week NONE

NQF Level Credits Semester 7 0.000 1+2 Tutorials per week Number of weeks Notional hours NONE 27 100

Content / Syllabus

Theory: 1. Units, Module 1:


Continuous Assessment (CA) (Compulsory):

Examination (Compulsory): no examination given.). Module Code Module Name EMATL10 MATHEMATICAL LITERACY 1 Lectures per Pracs per week week NONE Content / Syllabus

NQF Level 7

Credits 0.000

Semester 1



25

2014

PROSPECTUS



Examination (Compulsory): no examination given.). LEVEL 2: EXTENDED PROGRAMME Based on the old FET credits Module Code Module Name NQF Level Credits Semester EFFS 210 FOOD AND FOOD 5a 17.000 1+ 2 SCIENCE 11 Lectures per Food production per Tutorials per Number of weeks Notional week week week hours 3 x 45 min = 7 x 45 = 5.15 1 per 2 weeks 27 280 2.15 Content / Theory: 1. Theory Recipes: analysis, evaluation, development Syllabus Food production: Source: choice/purchasing; composition/structure; preparation/cooking methods; proportion/classics; chemistry/reactions/ properties of: Cereals and grains, dough, batters and leavens, eggs, dairy products, fish, food production: preparation of basic dishes to reinforce theory. Emphasis on proportions, techniques, skills and presentation. Experimental work: The Experimental approach, sensory evaluation, wheat and grains, batters, doughs and raising agents, fruit and vegetables, salads, legumes, eggs dairy products and flour mixtures. Assessment Continuous Assessment (CA) (Compulsory): Four equally weighted and block assessments and a summative assessment (TT), 6 class tests (CT), progression two assignments (AA). = CA/DP=40% rules A practical assessment (PA), an examination (EA) and a re-examination (RA) = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) (practical and theory) to the overall assessment (OA) is 60%. OA = 60%(CA) + 40%(CA/DP). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%. Module Code EPHF 210 Lectures per week 4x 0.45min

Module Name PHYSIOLOGY 11 Pracs per week non



26


Content / Syllabus


Theory Units: The foundation of Physiology, Cell Physiology, Plasma and Membrane Potentials, Neuronal & Hormonal Communication, Central Nervous system, Central nervous system, peripheral Nerves, Muscle Physiology, Cardiac Physiology, Blood vessels, blood, Body defenses, Respiratory system, Urinary system, Fluid and acid balance, Digestive system, Energy Balance, Principles & central endocrine glands, peripheral endocrine glands, reproductive system. Assignments: no assignments but six tests. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), six class tests (CT), no assignments (AA), an examination (EA) and a re-examination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (= 40 %( CA) + 60 %( EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%.

Module Code ENUT 210 Lectures per week 3X 0.45min

Module Name NQF Level Credits NUTRITION 11 7 23.000 Pracs per week Tutorials per week Number of weeks


non

1900

Content / Syllabus

Theory Units: Basic nutrition concepts, Planning a health diet, Digestion, Carbohydrates, Vitamins, Water, Minerals Energy and Metabolism, and Alcohol Assignments: Consists of 2 assignments give in each semester. Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), eight class tests (CT), three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.


Module Code EPHS210 Lectures per week 3 x 45 min Content / Syllabus

2x45min

Module Name PHYSICAL SCIENCE 11 Pracs per week

NQF Level 7

2x 0.45

NONE

27

Credits 6.500

Semester 1+2


110

Theory: 1. Units, Module 1: Inorganic chemistry, organic chemistry and physics Practicals: Consist of 2 practicals every week.

27

2014

PROSPECTUS


Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments (TA), 1 practical assessment (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%.

Module Code Module Name ECOMM20 COMMUNICATION 11-LANGUAGE Y: ENGLISH Lectures per Pracs per week week NONE Content / Syllabus Assessment and progression rules

NQF Level 7

Credits 6.000

Semester 1+2



Module Code ECOS210 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules


NQF Level 7

Credits 6.000

Semester 1+2


Number of weeks

Notional hours

27

100

Theory: 1. Units, Module 1: Introduction theory on information and communications technology. MS Word, MS Powerpoint. Introduction to internet search engines and email. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 5 tutorial assignments (TA), (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): no examination


28

Module Code Module Name EMATL10 MATHEMATICAL LITERACY 11 Lectures per Pracs per week week NONE

NQF Level 7

Credits 0.000

Semester 2


Content / Syllabus




Examination (Compulsory): no examination given.). MAINSTREAM 1 Based on the old FET credits Module Code Module Name NQF Level Credits Semester FFS 1110 FOOD AND FOOD 5a 34.000 1+ 2 SCIENCE 1 Lectures per Food production per Tutorials per Number of weeks Notional week week week hours 3 x 45 min = 7 x 45 = 5.15 1 per 2 weeks 27 280 2.15 Content / Theory: 1. Theory Recipes: analysis, evaluation, development Syllabus Food production: Source: choice/purchasing; composition/structure; preparation/cooking methods; proportion/classics; chemistry/reactions/ properties of: Cereals and grains, dough, batters and leavens, eggs, dairy products, fish, food production: preparation of basic dishes to reinforce theory. Emphasis on proportions, techniques, skills and presentation. Experimental work: The Experimental approach, sensory evaluation, wheat and grains, batters, doughs and raising agents, fruit and vegetables, salads, legumes, eggs dairy products and flour mixtures. Assessment Continuous Assessment (CA) (Compulsory): Four equally weighted and block assessments and a summative assessment (TT), 6 class tests (CT), progression two assignments (AA). = CA/DP=40% rules A practical assessment (PA), an examination (EA) and a re-examination (RA) = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) (practical and theory) to the overall assessment (OA) is 60%. OA = 60%(CA) + 40%(CA/DP). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.

29

2014

PROSPECTUS

Module Code PHF 1110 Lectures per week 4x 0.45min Content / Syllabus


Module Name PHYSIOLOGY 1 Pracs per week non



Theory Units: The foundation of Physiology, Cell Physiology, Plasma and Membrane Potentials, Neuronal & Hormonal Communication, Central Nervous system, Central nervous system, peripheral Nerves, Muscle Physiology, Cardiac Physiology, Blood vessels, blood, Body defenses, Respiratory system, Urinary system, Fluid and acid balance, Digestive system, Energy Balance, Principles & central endocrine glands, peripheral endocrine glands, reproductive system. Assignments: no assignments but six tests. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), six class tests (CT), no assignments (AA), an examination (EA) and a re-examination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (= 40 %( CA) + 60 %( EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%.

Module Code NUT 1110 Lectures per week 3X 0.45min

Module Name NUTRITION 1 Pracs per week



non

2x45min

1900

Content / Syllabus

Theory Units: Basic nutrition concepts, Planning a health diet, Digestion, Carbohydrates, Vitamins, Water, Minerals Energy and Metabolism, and Alcohol Assignments: Consists of 2 assignments give in each semester. Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), eight class tests (CT), three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.


Module Code PHS 1110 Lectures per week 3 x 45 min

Module Name PHYSICAL SCIENCE 1 Pracs per week

NQF Level 7

2x 0.45

NONE


27

Credits 13.000

Semester 1+2

Tutorials per week Number of weeks Notional hours 32 30

110


Module Code COMM1B0 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Theory: 1. Units, Module 1: Inorganic chemistry, organic chemistry and physics Practicals: Consist of 2 practicals every week. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments (TA), 1 practical assessment (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%. Module Name NQF Level Credits COMMUNICATION: 7 12.000 XHOSA LANGUAGE 1 NONE NONE Number of weeks

Semester 1+2

2x 0.45

100

27

Notional hours

Theory: 1. Units, Oral communication. Written communication. Meeting procedure. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments Examination –no examination

Module Code Module Name COMM1A0 COMMUNICATION 1- LANGUAGE Y: ENGLISH Lectures per Pracs per week week NONE Content / Syllabus Assessment and progression rules

NQF Level 7

Credits 12.000

Semester 1+2



31

2014

PROSPECTUS

Module Code BMAN110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name BUSINESS MANAGEMENT 1 Pracs per week

NQF Level 7

Credits 12.000

Semester 1+2


none


Module Code CCPN110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Code COF1110 Lectures per week x 45 min Content / Syllabus


NQF Level 7

Credits 12.000

Semester 1+2


Number of weeks

Notional hours

27

100

Theory: 1. Units, Module 1: Introduction theory on information and communications technology. MS Word, MS Powerpoint. Introduction to internet search engines and email. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 5 tutorial assignments (TA), (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): no examination Module Name CONVERSATIONAL FRENCH Pracs per week


Semester 1+2

Tutorials per week

Notional hours

x 0.45

100

Theory: 1.


Number of weeks

32



Examination (Compulsory): No examination given Module Code LIFE110 Lectures per week Content / Syllabus

Module Name Lifeskills Pracs per week

NQF Level 7 Tutorials per week

Credits 0.000 Number of weeks

NONE

NONE

27

Semester 1+2 Notional hours 100


Assessment Continuous Assessment (CA) (Compulsory): and progression rules Examination (Compulsory): no examination given.). MAINSTREAM 11 Module Code Module Name NUT2110 NUTRITION 11 Lectures per Pracs per week week 3 x 45 min Content / Syllabus


NQF Level 6

Credits 23.000

Semester 1+2

Tutorials per week

Number of weeks Notional hours

2

32

Theory: 1. Sensory evaluation. 2. Recipe & Product development 3. Convenience foods 4. Cultural foods. 5. Food additives 6. Food packaging & Labeling. 7. Food Legislation 8. Quality Assurance 9. New Food Trends Practicals:: Application ( practical activities) based on theory lessons which include experiments and product development Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), eight class tests (CT), three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/ DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.

33

2014

PROSPECTUS

Module Code Module Name FOC2110 FOOD COMMUNICATION 11 Lectures per Pracs per week week 2 x 45 min 5 x 45 min Content / Syllabus



Credits 22.000

Semester 1+2

Tutorials per week -

Number of weeks 32

Notional hours

Theory: 1. Sensory evaluation. 2. Recipe & Product development 3. Convenience foods 4. Cultural foods. 5. Food additives 6. Food packaging & Labeling. 7. Food Legislation 8. Quality Assurance 9. New Food Trends Practicals: Application ( practical activities) based on theory lessons which include experiments and product development Continuous Assessment (CA) (Compulsory): Four equally weighted block assessments and a summative assessment (TT), eight class tests (CT), three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/ DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.

Module Code Module Name FFS 2110 FOOD AND FOOD SCIENCE 11 Lectures per Pracs per week week 3 x 45 min 7x 0.45 Content / Syllabus

NQF Level 6

NQF Level 7

Credits 34.000

Semester 1+2

Tutorials per week Number of weeks Notional hours 12x1hr

27

190

Theory: 1. Units, Module 1: Water, beverages, Frozen Desserts, Sugar and Cookery, Gelatin, Meat, Poultry, Stocks, Soup, Sauces, Fats and Oils’, Preservation, Sandwiches. Practicals: Consist of two experiments and 10 practical chosen from approved food science sections. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments (TA), 1 practical assessment (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%.


34

NQF Level

Credits

Semester

FMI 111O

Module Code

Module Name

7

19.000

1+2

Number of weeks

3x 0.45min


Notional hours 0.190

FOOD MICROBIOLGY 11 Lectures per week Pracs per week non

16

Content / Syllabus

Theory Units: Microbiology& food materials, growth& survival of microorganisms in food, food preservation, food commodities, bacterial agents of foodborne illness, non bacterial agents of foodborne illness, beneficial microorganism fermentation and controlling the microbiology quality of foods Assignments: Consists of 5 assignments. Assessment Continuous Assessment (CA) (Compulsory): Three equally and progression weighted block assessments and a summative assessment (TT), four rules class tests (CT), five assignments (AA), an examination (EA) and a reexamination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (= 40 %( CA) + 60 %( EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%.

MAINSTREAM 111 Module Code Module Name FOC 3113 FOOD COMMUNICATION 111 Lectures per Pracs per week week 3x 0.45min 7x 0.45 Content / Syllabus Assessment and progression rules

NQF Level 7

Credits 13.000

Semester 1

Tutorials per week non

Number of weeks 16

Notional hours 0.190

Theory Units: Recipe and new product development, promotional copy, Visual merchandising, photography, Assessed sensory laboratory work Assignments: Consists of two assignments and two major projects given in each semester. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), two class tests (CT), two assignments (AA), an examination (EA) and a re-examination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment ( = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%.

35

2014

PROSPECTUS

Module Code NUT 3113 Lectures per week 3x 0.45min Content / Syllabus Assessment and progression rules

3.2.2

Module Name NQF Level Credits Semester NUTRITION 111 7 23.000 1 Pracs per week Tutorials per week Number of weeks N o t i o n a l hours non 6x1hr 16 Theory Units: Basic nutrition concepts, Planning a health diet, Digestion, Carbohydrates, Vitamins, Water, Minerals, Energy, Metabolism, and Alcohol Assignments: Consists of 2 assignments give in each semester. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), an examination (EA) and a reexamination (RA). CA = 40% + examination(EA) 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment ( = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%.

2ND LEVEL CORE PREQUISITE SUBJECTS

Based on the old FET credit system Module Module Name NQF Level Credits Code FOB 1110 FOOD AND BEVERAGE 5a 19.000 STUDIES Lectures per Food production per Tutorials per week Number of week week weeks 2 x 45 min 5 x 45 = 3.75 27 Content / Syllabus

Semester 1+ 2 Notional hours

Theory: Recipes, cost control, food production equipment, food purchasing, food commodities, safety in food, hygiene in food production, catering for functions, menu planning, banqueting, food production systems, culinary terminology, service styles and techniques, furnishings and decorating, protocol and etiquette, management and supervision of staff. Food production: Mass catering Assessment Continuous Assessment (CA) (Compulsory): Four equally weighted and block assessments and a summative assessment (TT), eight class tests (CT), progression three assignments (AA), 8 tutorial assignments (TA), an examination (EA) and rules a re-examination (RA). CA/DP = 40%(TT) + EA = 60% Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/ DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.


36

3.2.3

3RD LEVEL CORE REQUISITE SUBJECTS

Based on the old FET credits Module Code Module Name BFS 1113 BEHAVIORAL STUDIES Lectures per week 2 x 45 min Content / Syllabus


NQF Level 6

Credits 8.000

Semester 1


70

Theory: The individual: Cognitive, Emotion and motivation. The individual within the family, The individual within the workplace, Diversity, Social influences, Group Dynamics., Team work, Stress, Conflict, The individual within the workplace: Leadership, Job satisfaction and productivity, Psychological disorders. Skills training, Stress Management, Conflict management, Problem solving, Personnel psychology, Industrial relations. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), two class tests (CT), one assignment (AA). CA/DP= all marks accumulated. Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.

Module Code Module Name CON1113 CONSUMER BEHAVIOUR Lectures per Pracs per week week 2 x 45 min -

NQF Level 7

Credits 12.000

Tutorials per week Number of weeks 2 x 45

Semester 1 Notional hours

15

Content / Syllabus

Theory: Introduction to Consumer behavior, Culture & subculture, Consumer decision making, Market research, Sales promotion


Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), two class tests (CT), one assignment (AA). CA/DP= all marks accumulated. Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment (OA) is 60%. OA = 40%(CA/DP) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of between 40 and 49%.

37

2014

PROSPECTUS

Module Code Physics SCIENCE 2110 Lectures per week 3 x 45 min

Module Name PHSC110

NQF Level 7

Pracs per week

Tutorials per week Number of weeks Notional hours

2x 0.45

NONE

Content / Syllabus

Theory: 1. Units, Module 1: Inorganic chemistry, organic chemistry and physics Practicals: Consist of 2 practicals every week. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments (TA), 1 practical assessment (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): One examination (EA). The contribution of the examination (EA) to the overall assessment CA = 40%(CA) + 60%(EA). Re-examination (Not compulsory): To qualify for re-examination students must obtain an overall assessment of 40%-49%.


Module Code COMM1B0 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name COMMUNICATION (XHOSA) NONE

Credits 0.110

32

YEAR 1

110


YEAR 1

NONE

Number of weeks

Notionalhours

27

100

2x 0.45

Theory: 1. Units, Oral communication. Written communication. Meeting procedure. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 2 tutorial assignments Examination –no examination

Module Code Module Name COMM1A0 COMMUNICATIONENGLISH Lectures per Pracs per week week NONE Content / Syllabus

NQF Level 7

Credits 0.100

YEAR 1


Theory: 1. Units, Module 1: Types of communication, breakdown in barriers, demographics, non verbal communication, intercultural communication, report writing, memorandum writing, business letter, meetings, and oral presentation.


38


Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), Examination (Compulsory): no examination given.).

Module Code BMAN110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name BUSINESS MANAGEMENT 1 Pracs per week none

NQF Level 7

Credits 0.100

YEAR 1



Module Code CCPN110 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name COMPUTER SKILLS Pracs per week 4x 0.45

NQF Level 7

Credits 0.100

YEAR 1


Number of weeks

Notional hours

27

100

Theory: 1. Units, Module 1: Introduction theory on information and communications technology. MS Word, MS Powerpoint. Introduction to internet search engines and email. Continuous Assessment (CA) (Compulsory): Three equally weighted block assessments and a summative assessment (TT), four class tests (CT), four assignments (AA), 5 tutorial assignments (TA), (PA), an examination (EA) and a re-examination (RA). CA = (TT) + (PA)=40% + 60%(EA) Examination (Compulsory): no examination

39

2014

PROSPECTUS

4.1

Department of Fashion

4.1.1


4.1.2

Introduction of the Department

If you wish to pursue an educational or career progression within the fields of fashion, textiles, or design for performance then this three year National Diploma: Fashion course is ideal. You will be able to build upon your previous experience and establish a future direction. The course allows you to stimulate your intellectual awareness whilst developing relevant practical skills. 4.1.3


We commit ourselves to: • Develop and maintain a relevant programme with a good balance between theory and practice. • Providing the best affordable teaching to facilitate quality learning for our students. • Creating maximum opportunities for staff to grow and develop their potential. • Ensuring that facilities and support services in the department are of an acceptable standard. • Establish and maintain partnerships with commerce / industry/ the profession that we serve. • Participating in community based activities relevant to our discipline. • Developing and maintaining an entrepreneurial approach in the department and providing students with entrepreneurial skills to enable them to create their own employment. • Cooperating as a team in a democratic and transparent way to the highest ethical standards. • Making students aware of their culture and heritage and cultivate pride for their work. • Empower students with wisdom and life skills. In living this mission we are guided by the values of professionalism and integrity. 4.1.4


Our vision is to develop students with the skills and knowledge to be entrepreneurs in their communities and to become professionals in the fashion industry with pride in their work. Department Fashion

Programmes offered ND: Fashion

Duration 3yrs

Delivery Sites Ibika, Cambridge

4.1.5 Accreditation Status of Delivery Sites where programmes are offered This programme is SAQA accredited and registered.


40

4.1.6


This qualification aims to: Enable learners to develop knowledge, understanding and applied skills of specialist fashion retail management. Encourage progression by assisting in the development of knowledge, understanding and skills that learners will need to access further or higher education or to enter employment. Encourage an evaluative approach to personal and professional development. Our goal is to develop students with the skills and knowledge to be entrepreneurs in their communities and to become professionals in the fashion industry with pride in their work. 4.1.7


The Department has two student societies, one on each delivery site. The one in Ibika, the Fashion Designers Society (FADESO) is independent from other departments, while the students in the Buffalo City campus Department has joined forces with other students in the School of Technology to form a strong society of Technologists, called “Art, design and Food Scientist”, [although the name is not finalized]. The society is independently managed by the students with guidance from the SRC and the School Management. There is an exciting yearly programme that is followed for the furtherance of educational activities of the students. These programmes enhance leadership and organizational qualities as well as help to foster other potential talents of students while they express themselves freely in all aspects of their educational activities. 4.1.8


4.2

National Diploma: Fashion

4.2.1


Students with an entrepreneurial spirit will find many opportunities within the Fashion industry for the establishment of their own business venture. These are not only as Freelance designers, but also as suppliers to Designer Emporiums or major retail chains who give entrepreneurs opportunities to develop their own design labels. Designers can also supply straight to the market through flea-markets or their own outlets. Various government programs are in place to help and assist such young designers to become successful entrepreneurs. 4.2.2


The National Diploma is studied by those who will be employed in a variety of jobs including: Patternmaker, Designer, Stylist as well as production assistants and managers. The Diploma in Fashion will provide you with a solid grounding in apparel industry knowledge, develop your conceptual and craft skills and equip you with a portfolio to support your career objectives. Completion of the diploma may provide entry with credit to the B Tech should you wish to further your study. 41

2014

PROSPECTUS

The following are a few of the possible career options in the fashion industry: • • • • • • • •

Designer either freelance or for a Retail company Stylist for a magazine, for individual clients or a shop-front stylist for a company. Patternmaker freelance or for a company Grader freelance or for a company Illustrator freelance or for a magazine or for a fashion company Costume Designer freelance or for a company Fashion buyer/ Assistant Buyer freelance or for a company Merchandiser in a fashion/ textile company

4.2.3


The purpose of this qualification is to provide the learner with Fashion Designing/manufacturing skills to enable him/her to enter into the fashion industry. Projects are both theoretical and skills based and students are given an opportunity design and make garments. The student’s portfolio of work will serve as evidence of the learner’s capabilities within the fashion design environment. The National Diploma: Fashion has been developed with career progression in mind. It is essential that learners gain the maximum benefit from their programme of study, through continuous additional self-study and by using all opportunities to develop their own brand. 4.2.4


Learners studying for National Diploma: Fashion will be expected to develop the following skills during the programme of study: • synthesis of a range of concepts, knowledge and skills relating to fashion and textiles • application of complex theories to practical realistic work situations in the fashion and textiles sector • independence of approach to study and the generation of fashion and textiles evidence • ability to engage with complex and/or unpredictable situations in fashion and textiles contexts • ability to take responsibility to manage and direct their own and others’ activities • insight and judgement in relation to the margins and consequences of error • research and investigative skills • responsiveness to change and ability to multi-task • ability to innovate and work in a creative way. 4.2.5


4.2.5.1


Learners must pass all units on their programme of learning to be awarded a National Diploma: Fashion. This is a very intensive fashion design course which aims to produce highly skilled professionals for the challenges associated with fashion designers of the future. The individual lessons build


42

upon each other so that the student can easily follow the whole course. The lessons require being active; they show how to analyse the market, how to find sources of information and how to get inspiration. The student will learn what professional fashion designers do and how they do it. 4.2.5.2


The Programme is offered in terms of the following structures: Department of Education-NATED document South African Technikon Instructional Programmes-NATED Report of the Education-NATED document General Policy for Technikon Instructional Programmes-NATED Report 4.2.6


We have business people serving on our Advisory Board, who advise us on certain curriculum elements. Meetings with these business persons are held so whereby their input in developing projects that learners undertake with them is invaluable. During the course of the year lecturers organize site visits to the clothing companies locally and sometimes nationally, with an aim to expose learners to practical demonstrations of the stages of the manufacturing. When such visits are undertaken, Students are given projects to complete while at the company or organization to fulfil a certain aspect of the theory done in class. All these activities promote interaction between the university and business community to ensure that by the time the learners qualify they know what work opportunities they can venture into. 4.2.7 Programme Information 4.2.7.1

Minimum Admission Requirements

National Senior Certificate Minimum Required NSC Subjects Accumulated (Compulsory) Point Score -NSC achievement rating of at least 3 (40% - 49%) for English as a home language or first additional language level; -NSC achievement rating of at least 3 (40% - 49%) for mathematical literacy or 2 (30-39%) for mathematics OR Accountancy for costing fabric and garments and promotion purposes. 43

Recommended NSC Subjects (Not Compulsory) It is recommended that the student should have done the following subjects:

Other

Relevant and appropriate NCV 4 results will be accepted

Technology, Design and Art

2014

PROSPECTUS

Grade 12/Matric A Senior Certificate or equivalent qualification with a minimum of: E – symbol or (3-4)(HG) in English (Second Language) FET Colleges National Certificate (Vocational) Level 4: Consult HOD for details of admission requirements. Recognition of prior learning (RPL) RPL is undertaken by WSU in line with the principles of the National Qualifications Framework (NQF). It is undertaken within the context of the University’s commitment to broaden access to higher education and increase the number of graduates. RPL can accelerate progress through learning programmes and contribute to the increased mobility of students across higher education institutions and other learning contexts. RPL takes at least three months to process depending on whether or not all the requirements have been submitted. RPL candidates/applicants need to gather all the evidence required by the Institution to prepare for the assessment. Secondly, WSU needs time to assess your application. Once approved, there are administrative procedures that the application must go through, before the successful RPL applicant can register as a student, therefore, candidates will have to adhere to the following deadline/s: * The deadline for the January following year intake is 1 September the previous year. Learners may provide a portfolio of their work upon application for the recognition of prior learning. International Students Applications from international students are considered in terms of institutional equivalence reference document (where required) submission of international qualification to SAQA for benchmarking in terms of HEQF Mature Age Endorsement [as per General Prospectus Rule G1.6] 4.2.7.2

Selection Criteria for New Students

The selection of new students is done by the HOD with the Director of School’s input and entry requirements rules apply. Entry requirements require the students attend an interview session with lecturers and complete an entry test, which is designed to assess the student’s aptitude for the course. 4.2.7.3

Programme Rules

4.2.7.3.1 General Upon registration in this Programme, students should know that they are agreeing to abide by the rules and regulations of not only Fashion Department but also of the School of Technology and Faculty of Science, Engineering and Technology as well as of the Walter Sisulu University. 4.2.7.3.2

Class Attendance

Attendance is essential to your success in this Educational Programme and we require that


44

students be punctual in all class attendances. A minimum of 80% attendance is required to qualify for final evaluation. 4.2.7.3.3

Semester Tests, Practicals/Lab Work, Site Visits and Assignments

Students should submit all assignments on time and according to the brief issued. If students could not submit an assignment due to illness, such a student should contact the lecturer as soon as possible once returned to class. All projects done in class counts towards the assessment of the student. The Fashion Department follows Continuous Evaluation practises. 4.2.7.3.4

Progression Rules

Students should take note of the institutional rules G7-G11 on re-admission of students to undergraduate programmes. As provided for under Rule G8.1, 8.2, 9.1 & 9.2 the Department of Fashion has set the following criteria for re-admission. A Student that progresses at a slower rate than that set out below, will be reused further readmision on the grounds of “poor academic performance” At the end of Academic Period (year)

1

2

3

4

5

Minimum credits that student must have obtained

60

120

190

240 360

A student is promoted to the next study level provided the above credits has been passed and he/she has: • Passed all the major subjects of the previous study level; • To repeat only a maximum of two failed subjects of the previous level. • A student who fails three (3) or more subjects or two (2) or more major subjects, at any level, will not be permitted to register for any subject at the next level. • Carrying over to the next level of subjects as stipulated in above, shall be subject to the academic time-table permitting concurrent registration in the subjects. • A student whose academic progress is unsatisfactory in the opinion of the Senate, may be refused re-registration. • Completed relevant WIL when all year courses have been completed 4.2.7.3.5

Exit Rules

A Student will qualify to graduate when the minimum requirements are met: • All major subjects and electives at the final year are passed satisfactorily and upon calculation of his/her credits they total up to the value of 360; • A student who at their year of graduation have only one outstanding course to complete and the course was done but failed the previous year could be allowed to write a special exam-rules will apply; • Students should have completed all their final year major subjects at WSU for them to graduate in the Programme and can only be credited by up to 50% of the number of courses done outside the Institution-WSU, for them to qualify to graduate at WSU, • A maximum of three years plus two additional years of study would be allowed, thereafter a student are excluded from the programme. • Compulsory to complete relevant course specific Experiential Training before the 45

2014

PROSPECTUS

student can qualify for graduation 4.2.7.3.6

Completion Rules

All courses and modules must be completed before one qualifies for graduation. 4.2.7.3.7

Exclusion Rules

The minimum period is three years. However a maximum of five years is allowed. If the student does not graduate after the maximum period, he/she will not be allowed to register. All other exclusion rules explained in the general prospectus of the university will apply (Refer General Prospectus: Page 53, Rule G7 (7.1, 7.2, 7.3). At the end of Academic Period (year)

1

2

3

4

5


60

120

190

240

360

4.3

Curriculum Structure

The Fashion Curriculum consists of four mother courses, indicated below as shaded areas, with the module courses that comprise the content of the mother course below each shaded area. The module courses’ credits adds up to that of each mother course above it. Fashion Structure Design Studies I Technical Drawing I Creative Design I Fashion Illustration I Life Drawing I Two and Three Dimensional Studies I Applied Clothing Technology I Pattern Technology I

DSTU 1/0 TEDR 1/0 CRTD 1/0 FASI 1/0 LFDR 1/0 TATD 1/0

0.3 0.05 0.1 0.05 0.05 0.05

None None None None None None

None None None None None None

APCT 1/0 PATT 1/0

0.5 0.2

None

Garment Technology I

GRMT 1/0

0.2

None

Textiles I Clothing Management and Technology I Theory of Clothing I History of Clothing Design I Business Studies I Computer End Use I Communication I Introduction to Entrepreneurship I

TEXT 1/0 CMGT 1/0

0.05 0.05

None None

Garment Technology I Pattern Technology I None None

THCL 1/0 HOCD 1/0 BUST 1/0 COMP 1/0 COMM 110 IENT 1/0

0.1 0.1 0.1 0.033 0.033 0.033

None None None None None

None None None None None


46

Total to be earned at YR end Level/Year 2 Design Studies 2 Technical Drawing 2

1 credit None

None

DSTU 2/0 TEDR 2/0

0.3 0.066

None

Creative Design 2

CRTD 2/0

0.1

Fashion Illustration 2

FASI 2/0

0.066

Two and Three Dimensional Studies 2

TATD 2/0

0.066

Applied Clothing Technology 2 Pattern Technology II

APCT 2/0 PATT 2/0

0.5 0.15

Pattern Grading I

PTNG 1/0

0.05

Garment Technology II

GRMT 2/0

0.15

Textiles II Computer Aided Design and Manufacturing I Clothing Management and Technology II

TEXT 2/0 CADM 1/0

0.05 0.05

CMGT 2/0

0.05

Theory of Clothing 2 History of Clothing Design II

THCL 2/0 HOCD 2/0

0.1 0.1

Business Studies II Computer End Use II

BUST 2/0 COMP 2/0

0.1 0.033

Entrepreneurship I

ENTR 1/0

0.066

Total to be earned at YR end Level/Year 3 Design Studies 3 Technical Drawing 3 Creative Design 3 Fashion Illustration 3 Two and Three Dimensional Studies 3 Applied Clothing Technology 3

Technical Drawing 1 CreativeDesign 1 Fashion Illustration 1 Two and Three Dimensional Studies 1 Pattern Technology I Pattern Technology I Garment Technology I Textiles I Computer End Use I Clothing Management and Technology I History of Clothing Design I Computer End Use I Introduction to Entrepreneurship I

TechnicalDrawing 2 None None Garment Technology II Pattern Technology II Pattern Technology II None Creative Design 2 None None None None

1credit DSTU 3/0 TEDR 3/0

0.3 0.068

Creative 3

0.1 0.066 0.066

Technical Drawing 2 Design Studies 2 Design Studies 2 Design Studies 2

CRTD 3/0 FASI 3/0 TATD 3/0 APCT 3/0

0.5

47

None None None

2014

PROSPECTUS

Pattern Technology III

PATT 3/0

0.175

Applied Clothing Technology 2

Pattern Grading II

PTNG 2/0

0.05

Garment Technology III

GRMT 3/0

0.175

ComputerAidedDesign and Manufacturing II Clothing Management and Technology III

CADM 2/0

0.05

CMGT 3/0

0.05

Theory of Clothing III History of Clothing Design III

THCL 3/0 HOCD 3/0

0.1 0.1

Business Studies III Marketing I

BUST 3/0 MRKT 1/0

0.1 0.05

Professional Skills I

PRFS 1/0

0.05

Applied Clothing Technology 2 Applied Clothing Technology 2 Applied Clothing Technology 2 Clothing Management and Technology 2 History of Clothing Design II Business Studies II Business Studies II

Total to be earned at YR end 4.3.1

Creative Design III, Garment Technology III None Pattern Technology III Creative Design 3 None None None None

1 credit

Assessment

The purpose of assessment is to ensure that effective learning of the content of each unit has taken place. Evidence of this learning, or the application of the learning, is required for each unit. The assessment of the evidence relates directly to the assessment criteria for each unit, supported by the relevant grade descriptors as set out on the project brief. The process of assessment supports effective learning by seeking and interpreting evidence to determine the competency that learners have reached in their learning, what further learning needs to take place and how best to do this. Summary of grades In order to achieve a pass all outcomes and associated assessment criteria should have been met In order to achieve a merit pass requirements achieved and all merit grade descriptors achieved In order to achieve a distinction pass and merit requirements achieved plus all distinction grade descriptors achieved 4.3.2


The National Diploma: Fashion qualification will be awarded after obtaining all the 360 credits, i.e. all subjects in the laid down curriculum and subject to all Departmental, Faculty and Institutional rules and regulations. [also see Rule G12 of General Prospectus]


48

4.3.3


Students are referred to the Walter Sisulu University institutional Fee Booklet for costs of tuition fees, application fees, registration fees, late registration-fees and other student fees. 4.3.4

Articulation

Vertical Articulation B. TECH Fashion or Advanced Diploma: Fashion, or can be credited for some subjects at first and second year for a B-degree Fashion Horizontal Articulation Horizontal Articulation can be done with NQF Level 6 qualifications offered by WSU, subject to the admission requirements of that qualification. 4.3.5

Core Syllabi of Subjects Offered

Module Code Module Name NQF Level Credits Semester CRTD1/0 CREATIVE 5 0.1 1/2 DESIGN 1 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 1 x 45min 2 x 45min 0 32 100 1 x 53min Self Study Content / Introduction to Colour. Media demonstrations. Skirts. Bodice, Dress. Syllabus Trousers. Kiddies Wear. Assessment Continuous Assessment (CA) (Compulsory): 4 x practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code TEDR 1/0 Lectures per week 1 x 45min

Module Name

NQF Level

Credits

Semester

TECHNICAL DRAWING 1 Pracs per week

5

0.05

1&2

Tutorials per week Number of weeks

2 x 45min 1 x 53min Self Study

32

49

Notional hours 100

2014

PROSPECTUS

Content / Syllabus

Theory: Practicals: Accuracy of line detail of the fashion drawing. basic style variations of skirts, dresses, collars, sleeves, cuffs, blouses, trousers and closers. Graphically recording clear representations for constructing patterns and constructional detail. Relationships of technical drawing to Pattern Technology. Assessment Continuous Assessment (CA) (Compulsory): 8 x practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code FASI 1/0 Lectures per week 1 x 45min

Module Name

NQF Level

Credits

FASHION 5 0.05 ILLUSTRATION 1 Pracs per week Tutorials per week Number of weeks

Semester 1&2 Notional hours

2 x 45min 32 100 1 x 53min Self Study Content / Theory: Syllabus Practicals: 9 Head figure, Fashion poses, Fleshing out figures, Colour wheel, Study of the face, Collage, Fabric rendering, Fashion illustration with fabric rendering, Copy fashion illustrators style. Assessment Continuous Assessment (CA) (Compulsory): 8 x practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code LFDR1/0 Lectures per week 1 x 45min Content / Syllabus

Module Name LIFE DRAWING 1 Pracs per week

NQF Level Credits Semester 5 0.05 1&2 Tutorials per week Number of weeks Notional hours 32 100

2 x 45min 1 x 53min Self Study Theory: Practicals: Shoe realistic, Shoe stylized ink, Pencil drawing wooden figure, Drawing shapes, Fashion articles, Study of the face, Figure poses, Wool bale still life, Charcoal medium drawing, Oil/chalk drawing, free medium choice drawing.


50


Continuous Assessment (CA) (Compulsory): 8 x practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name TATD 1/0 TWO AND THREE DIMENSIONAL STUDIES 1 Lectures per Pracs per week week 1 x 45min 2 x 45min Content / Syllabus Assessment and progression rules

NQF Level 5

Credits 0.05

Semester 1&2

Tutorials per week

Number of weeks

Notional hours 100

32

Theory: Practicals: Terminology, Introduction to 2+3D, Hats, Handbags, Jewellery, Slippers Continuous Assessment (CA) (Compulsory): 4 x practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name NQF Level Credits Semester PATT 1/0 PATTERN 5 0.2 1&2 TECHNOLOGY 1 Lectures per Pracs per week Tutorials per Number of Notional hours week week weeks 3 x 45min 5 x 45min 32 200 1 x 15min Self Study Content / Theory: Identification and importance of pattern and measuring tools. Syllabus Understanding of human body and taking of measurements, Pattern Terms, and information required on patterns, Introduction to skirt lengths and styles, Different fits of the bodice, types of sleeves, types of pockets Practicals: Construction of Skirt Block, Style Adaptation using skirt block, Bodice Block Construction, Dart Manipulation, Front openings & facings, Different kinds of pockets, Construction of Dress blocks, style adaptations, Construction of a sleeve block, style adaptation for different kinds of sleeves. Kiddies Patterns. Assessment Continuous Assessment (CA) (Compulsory): 8 x practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

51

2014

PROSPECTUS

Module Code Module Name NQF Level Credits Semester GARM 1/0 GARMENT 5 0.2 1&2 TECHNOLOGY 1 Lectures per Practical per week Tutorials per week Number of weeks Notional week hours 1 x 45 min 5 x 45 min 32 200 1 x 15min Self Study Content / Theory: Being able to identify the machine parts, different types of fabric Syllabus and their textures. Practicals:Threading of the machine, Sewing of different stitches, Sewing different seam allowances, Sewing different styles, Stitching complete garments. Assessment Continuous Assessment (CA) (Compulsory): 6 x practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code TEXT 1/0 Lectures per week 2 x 45min Content / Syllabus Assessment and progression rules

Module Name TEXTILE 1 Pracs per week


Semester 1&2 Notional hours

1 x 98min Self NIL 32 100 Study Theory:Textile Fibres, Textile spinning, Yarns, Fabric Construction Techniques: including knitting, weaving, and felting. Textile Care, Textile Identification. Continuous Assessment (CA) (Compulsory): 4 x practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name NQF Level Credits Semester CMGT 1/0 CLOTHING 5 0.05 1&2 MANAGEMENT AND TECHNOLOGY 1 Lectures per Pracs per week Tutorials per week Number of weeks Notional week hours 2 x 45 min 1 x 98min Self Study 32 100


52

Content / Syllabus


Theory: Factory Terminology, Parts of the Machine, Clothing Factory Equipment, Knowledge of various stitch types, needle types, attachments, clothing terms & definitions and safety regulations. Pressing equipment used in a clothing factory, methods of pressing used & fusing equipment. Threads, Trouble shooting, Fasteners, Pattern laying. Continuous Assessment (CA) (Compulsory): 2 x tests, 2 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name HOCD 1/0 HISTORY OF COSTUME 1 Lectures per Pracs per week week 3 x 45 min 1 x 53min Self Study Content / Syllabus Assessment and progression rules

NQF Level 5

Credits 0.1

Semester 1&2

Tutorials per week

Number of weeks Notional hours 32 100

Theory: Egyptian, Greek, Roman, Byzantium, Medieval. Pre-French Revolution, nineteenth Century Historic Fashion. Practicals: Ancient Fashion, Medieval Fashion, Pre-French Revolution Fashion, Nineteenth Century Fashion. Continuous Assessment (CA) (Compulsory): 2 x tests, 2 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code COMP 110 Lectures per week 3 x 45 min Content / Syllabus


Module Name NQF Level Credits COMPUTER I 5a 0.033 Pracs per week Tutorials per week Number of weeks

Semester 2 Notional hours

1 x 53min Self 32 100 Study Theory: & Practicals: Basic Concepts of Information Technology, Using computers and managing files: Windows XP Professional, Word Processing: using Microsoft Word 2003, Spreadsheets: Using Microsoft Excel 2003, Presentations: Using Microsoft PowerPoint 2003, Information and Communication : MS Internet Explorer Continuous Assessment (CA) (Compulsory): 2 x tests, 2 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. 53

2014

PROSPECTUS

Module Code Module Name NQF Level Credits Semester COMM 110 COMMUNICATION 5 0.033 2 I Lectures per Pracs per week Tutorials per week Number of weeks Notional week hours 3 x 45 min 1 x 53min Self Study 32 100 Content / Syllabus Assessment and progression rules

Theory: &Practicals: Theory of communication and the media, inter and intra personal communication, verbal and nonverbal communication, organizational communication, intercultural communication, mass media communication. Continuous Assessment (CA) (Compulsory): 2 x tests, 2 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code IENT 1/0 Lectures per week 3 x 45 min Content / Syllabus Assessment and progression rules

Module Name NQF Level Credits Semester INTRODUCTION TO 5a 0.033 1 ENTREP 1 Pracs per week Tutorials per week Number of weeks Notional hours 1 x 53min Self Study 16 100 Theory: Entrepreneurship and small business perspective, Basic business concepts, Idea generation and identification of a feasible business idea, Identifying your own business, Simplified business plan. Continuous Assessment (CA) (Compulsory):2 x tests, 1 x group assignment, 1 x individual assignment. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name NQF Level TEDR 2/0 TECHNICAL 5 DRAWING 2 Lectures per Pracs per week Tutorials per week week 1 x 45 min 2 x 45min 2 x 45min Self Study


54

Credits 0.066

Semester 1&2

Number of weeks Notional hours 32 120

Content / Syllabus


Theory: Practicals: Study, Analyze and Understand the given design, Start tracing out a proportioned figure for technical drawings, Dressing up the specified figure according to the creative design provided, A final project to be finished in black fine liner with annotations. Technical Samples - Straight lines- Curved lines- Pockets- Pleats- Style/ Princess Lines – Darts Technical layout Measuring of the distance in-between Reading of the design stipulated Continuous Assessment (CA) (Compulsory): 8 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name NQF Level Credits Semester CRTD 2/0 CREATIVE 5 0.1 1&2 DESIGN 2 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 1 x 45min 2 x 45min 32 100 1 x 53min Self Study Content / Practicals: Introduction to Colour, Competitions, Menswear, Corsetry, Syllabus Swimwear, Lingerie, Foschini Competition, Kiddies Wear, Fashion Week, Tailoring, Range. Assessment Continuous Assessment (CA) (Compulsory): 8 practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester FASI 2/0 FASHION 5 0.066 1&2 ILLUSTRATION Lectures per Pracs per week Tutorials per week Number of weeks Notional week hours 1 x 45min 2 x 45min 32 100 1 x 53min Self Study Content / Practicals: Charcoal/mixed media drawing, Magazine cover, Business Syllabus stationary, Texture project, Self portrait, Stylizing self portrait, Collage self portrait, Quick sketching, Fabric collage/drawing, Theatre production character storyboard. Assessment Continuous Assessment (CA) (Compulsory): 8 practical assignments. and 2 x controlled tests. progression rules 55

2014

PROSPECTUS

Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester TATD 2/0 TWO AND THREE 5 0.066 1&2 DIMENSIONAL STUDIES 2 Lectures per Pracs per week Tutorials per week Number of Notional week weeks hours 1 x 45min 2 x 45min 32 100 1 x 53min Self Study Content / Practicals: Rings, Belts, Bangles, Bags, Necklace, Beadwork, Earrings, Syllabus Scarves, Ties, Hair Pins Assessment and progression rules

Continuous Assessment (CA) (Compulsory): 8 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name NQF Level Credits Semester PATT 2/0 PATTERN 5 0.15 1&2 TECHNOLOGY 2 Lectures per Pracs per week Tutorials per Number of Notional hours week week weeks 3 x 45 min 5 x 45min 32 200 1 x 15min Self Study Content / Theory: & Practicals: Pattern terminology, Pre-teen, Men’s Formal Shirt Syllabus Basic, Men’s Trouser Basic Block, Corset & Semi-lined Panelled Two piece (Cami & Knickers) lingerie, Men’s Tailored Waistcoat, Girls track suit age ( 5-6) Assessment Continuous Assessment (CA) (Compulsory): 8 practical assignments. and 2 x controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name PTGR 1/0 PATTERN GRADING 1 Lectures per Pracs per week week 1 x 45 min 2 x 45 min1 x 53min Self Study


NQF Level 5b

Credits 0.05

Semester 1&2

Tutorials per week Number of weeks Notional hours none

32

56

100

Content / Syllabus

Practicals: Manual Grading, Block Grading Ladies grading and Men’s Grading,



Module Code Module Name GARM 2/0 GARMENT TECHNOLOGY 2 Lectures per Practical per week week 1 x 45 min 5 x 45 min 1 x 108min Self Study Content / Practicals: Manual Syllabus Grading, Assessment and progression rules

NQF Level 5

Credits 0.15

Semester 1&2

Tutorials per week Number of weeks Notional hours -

32

200

Grading, Block Grading Ladies grading and Men’s


Module Code TEXT 2/0 Lectures per week 1 x 45 min

2 x 45 min

Content / Syllabus

1X53 min selfstudy Practicals: Textile terminology, Fabric Dyeing, Hand painting, Fabric Printing, Silk Screening, Embroidery, beadwork, Appliqué, Weaving and Knitting


Module Name NQF Level Credits Semester TEXTILE 2 5 0.05 1&2 Pracs per week Tutorials per week Number of weeks Notional hours 32

100

Continuous Assessment (CA) (Compulsory):4 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

57

2014

PROSPECTUS

Module Code Module Name NQF Level Credits CADM 1/0 COMPUTER 5 0.05 AIDED DESIGN 1 Lectures per Pracs per week Tutorials per week Number of weeks week 1x45min 3 x 45 min 16 1 x 80 min Self Study Content / Practicals: Syllabus Menu’s, Grading, Creating a Size Chart, Marker Making Assessment and progression rules

Semester 2nd semester Notional hours 100

Continuous Assessment (CA) (Compulsory): 4 class tests, 8 practical assignments. 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name CMGT 2/0 CLOTHING MANAGEMENT AND TECHNOLOGY 2 Lectures per Pracs per week week 1 x 45 min 1 x 45 min Content / Syllabus


NQF Level 5

Credits 0.05

Semester 1&2

Tutorials per week

Number of weeks 32

Notional hours 100

1 x 98min Self Study Theory: The Clothing and Textile Industry in South Africa. Factory Flow, storage of raw materials, cutting room-equipment and systems. Manufacturers ,suppliers and retailers, production systems in the sewing room. Quality assurance and warehouse, the role of the designer, importance of sample ranges, quality & time deadlines, Simple exercises in fabric utilization. Continuous Assessment (CA) (Compulsory): 4 class tests, 2 x controlled Assignments. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name HOCD 2/0 HISTORY OF COSTUME 2 Lectures per Pracs per week week 2 x 45 min 1 x 45 min 1 x 53min Self Study


NQF Level 5

Credits 0.1

Semester 1&2


58

100


Theory: History of Costume, design and designers through the twentieth century Practicals: Storyboard. Dress up,, Museum lecture, Movie design, Character Design, Portfolio presentation. Continuous Assessment (CA) (Compulsory): 4 assignments, 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code COMP 2/0 Lectures per week 1 x 45 min

Module Name COMPUTER 2 Pracs per week

NQF Level 5 Tutorials per week

Credits 0.033 Number of weeks

Semester 1 &2 Notional hours

1 x 45min

2 x 45min

32

120

Content / Syllabus

Theory: & Practicals: Word Processing, Excel, Powerpoint presentations


Continuous Assessment (CA) (Compulsory): 4 assignments, 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code ENTR 1/0 Lectures per week 3 x 45 min

Module Name NQF Level ENTREPRENEURSHIP 1 5b Pracs per week Tutorials per week 1x53 self study

Credits 0.033 Number of weeks 32

Semester 1& 2 Notional hours 100

Content / Syllabus

Theory: Writing a business plan, Funding a business Innovation and your business.



Module Code Module Name TEDR 3/0 TECHNICAL DRAWING 3 Lectures per Pracs per week week

NQF Level 6

Credits 0.066

Tutorials per week


59

Semester 1&2

2014

PROSPECTUS

1 x 45min Content / Syllabus Assessment and progression rules

1 x 45min 32 100 1 x 53min Self Study Theory: Advanced principles of Technical Drawing, Detail and components of garments. Practical: development of technical drawings for men and women tailoring, Evening wear and specialized range. Continuous Assessment (CA) (Compulsory): 8 assignments, 2 x controlled tests. Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

Module Code Module Name CRTD 3/0 CREATIVE DESIGN 3 Lectures per Pracs per week week 1 x 45 min 2 x 45 min

NQF Level 6

Credits 0.01

Semester 1&2


100

Content / Syllabus

Practicals: Evening wear, tailoring and specialization ranges.



Module Code Module Name NQF Level Credits Semester FASI 3/0 FASHION 6 0.066 1&2 ILLUSTRATION3 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 1 x 45 min 2 x 45 min 32 100 1X53 self study Content / Practicals: Facial and Self-portrait drawing, Stylization of self and figures, Syllabus Flower sketching and inspirational designing, Positive and negative drawing, Fashion Illustration and Accessory drawing. Assessment Continuous Assessment (CA) (Compulsory): 8 assignments, 2 x and controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.


60

Module Code Module Name NQF Level Credits TATD 3/0 TWO AND THREE 6 8 (0.066) DIMENSIONAL STUDIES 3 Lectures per Pracs per week Tutorials per Number of week week weeks 1 x 45 min 2 x 45 min 32 1 x 53min Self Study Content / Practicals: Hats, Bags, Shoes, Range Accessories, Wearable Syllabus Assessment and progression rules

Semester 1&2 Notional hours 100 Art.


Module Code Module Name NQF Level Credits Semester PATT 3/0 PATTERN 6 0.175 1&2 TECHNOLOGY 3 Lectures per Pracs per week Tutorials per week Number of weeks Notional week hours 2 x 45 min 4X 45 min 32 200 1x53 self study Content / Theory: Interlinings and their uses in tailored garments. Types of interlinings, Syllabus fusing processes, and selecting correct interlining. Practical: Compulsory integrated projects from Creative, Pattern and Garment) Construction of a women’s tailored jacket Block for different fits. Style Adaptation using the correct fit for a style given. Two-piece collars: single and double break lines collars and lapels. Two piece sleeve. Develop patterns and styling for tailored jacket and skirt using an existing patterns. Develop master patterns for specialized styles designed from the Creative class. Assessment Continuous Assessment (CA) (Compulsory): 8 assignments, 2 x controlled tests. and progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

61

2014

PROSPECTUS

Module Code Module Name NQF Level GARM 3/0 GARMENT 6 TECHNOLOGY 3 Lectures per Practical per week Tutorials per week week 1 x 45 min 5 x 45 min 1x53 self study Content / Theory: & Practicals: Syllabus Evening wear, Tailoring, Range according to Assessment and progression rules

Credits 0.175

Semester 1&2

Number of weeks Notional hours 32 200 own area of specialization.

Continuous Assessment (CA) (Compulsory):6 assignments.

Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester PTGR 2/0 PATTERN 6 0.05 1&2 GRADING 2 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 1 x 45 min 2x 45 min none 32 100 1x53 self study Content / Practicals: Manual Grading, Size, Body and Personal Measurement Charts, Syllabus Developing Figures, Grading with Ratio’s, ¼ and ½ scale grading, Ladies grading and Men’s Grading, Stylized Grading Assessment Continuous Assessment (CA) (Compulsory): 8 assignments, 2 x and controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester CADM 2/0 COMPUTER 6 0.05 2nd semester AIDED DESIGN 2 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 3x45min 3 x 45 min 16 100 1x90 min self study Content / Practicals: Digitizing, , Grading, Season & Color Palettes, Creating and Syllabus Drawing Symmetry Objects, Reducing and Re-coloring a scanned Image,


62



Module Code Module Name CMGT 3/0 CLOTHING MANAGEMENT AND TECHNOLOGY 3 Lectures per Pracs per week week 2 x 45 min 1 x 98min Self Study Content / Syllabus Assessment and progression rules

NQF Level 6

Credits 0.05

Tutorials per week Number of weeks 32

Semester 1&2

Notional hours 100

Theory: Design room management, The role of the designer, Suppliers and sourcing, The role of the merchandiser, The role of the buyer , The role of the coordinator Continuous Assessment (CA) (Compulsory):2 tests, 2 assignments, 2 x controlled tests.

Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester HOCD 3/0 HISTORY OF 6 0.1 1&2 COSTUME 3 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 3 x 45 min 2 x 45min 32 100 1 x 53min Self Study Content / Theory:Research Methodology, research problem statement, literature Syllabus review, research design, presentations, research findings, recommendations, final presentations. Practicals: Own research topic researched. Assessment Continuous Assessment (CA) (Compulsory): 2 Assignments and progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester.

63

2014

PROSPECTUS

Module Code Module Name NQF Level Credits Semester MKTG 1/0 MARKETING 6 0.05 1&2 1 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 3 x 45 min 2 x 45min 32 100 1 x 53min Self Study Content / Theory: Syllabus Introduction to Fashion Marketing. Fashion Marketing Basics. The Functions of Marketing. The Fashion Cycle. The Design Process. Everyday Designers, Selling Fashion. Exploring Careers in Fashion Marketing Assessment Continuous Assessment (CA) (Compulsory): 2 Class tests, 2 and Assignments 2 x Controlled tests. progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Module Code Module Name NQF Level Credits Semester PRFS 1/0 PROFESSIONAL 5a 0.05 1&2 SKILLS 1 Lectures per Pracs per week Tutorials per week Number of weeks Notional hours week 3 x 45min 2 x 45min 32 100 1 x 53min Self Study Content / Theory: Syllabus CV’s, Resumes, Job descriptions, Task Allocation, HR, Funding aspects, Bookkeeping for your small business. E-business. Fashion Show planning and other event management. Assessment Continuous Assessment (CA) (Compulsory):2 Assignments 2 x and controlled assignments/presentations progression rules Re-examination (Not compulsory): Students will be allowed to redo any unsatisfactory work during the year/semester. Horizontal Articulation Horizontal Articulation can be done with NQF Level 6 qualifications offered by WSU, subject to the admission requirements of that qualification.


64

5.1

Department of Fine Art

5.1.1


This Department was established is 1994 with a vision to open up career paths to those who would like to use their creative talents, and implement dreams of becoming visual artists and the B Tech Programme in Fine Art was established in 1999 and since then it has consistently produced visual artists and works that are vibrant and unique to the region and country. We have constantly reviewed the direction of the Fine Art programme. In the beginning we worked with the publishing industry with the idea that education material — particularly in the Eastern Cape — would benefit from the creative enrichment of this collaboration. The Fine Art students have benefited from this experiential involvement. This direction changed to a more specific focus on storytelling, and then to our current identity which we refer to broadly as “visual narrative”. What is common to all of this development is that it relies on local resources, on local knowledge, and on content which is valuable to the community of this region. This focus encourages a shared learning approach in which “expertise” is always questioned. The Programmes in Fine Art will provide the qualifying learner with the opportunity to develop and refine the skills needed to pursue a career in visual art, with specialisation in drawing, painting, printmaking or ceramics. The learner will be able to use this qualification as a basis for professional or commercial visual art in a diverse range of creative, industry and media contexts. Department Fine art

Programmes offered ND: Fine art B Tech: Fine Art (Full time) B Tech: Fine Art (Part time)

Duration 3yrs 1 yr 2 yrs

Delivery Sites Cambridge Cambridge Cambridge

5.1.2 Accreditation Status of Delivery Sites where programmes are offered Accredited by SAQA 5.1.3


To make relevant Arts Education Programmes accessible to the community, to offer a solid and focused foundation for a career path in visual arts, and to be a major regional role player in the development of the cultural industries. 5.1.4


To offer a relevant Higher Education model in the regional context, leading to a sustainable Visual Arts role for the Fine Art graduate.

65

2014

PROSPECTUS

5.1.5


Our goals are to develop students with the skills and knowledge to be entrepreneurs in their communities and to become professionals in the fine art industry with pride in their work and encourage progression by assisting in the development of knowledge, understanding and skills that learners will need to access further or higher education or to enter, or provide, employment. 5.1.6


Students in the School of Technology joined forces and formed a strong society of Technologists, called “Art, design and Food Scientist”, [although the name is not finalized]. The society is independently managed by the students with guidance from the SRC and the School management. There is an exciting yearly programme that is followed for the furtherance of educational activities of the students. These programmes enhance leadership and organizational abilities / qualities as well as help to unleash other potential talents of students, as students are encouraged to express themselves freely in all aspects of their educational activities. 5.1.7


1. National Diploma: Fine Art 2. BTech: Fine Art 5.1.7.1


Students with an entrepreneurial spirit will find many opportunities within the Fine Art industry for the establishment of their own business ventures. These are not only as freelance artists, but also as contributors in cultural tourism. Artists can also market their Artworks through Galleries or informal markets and arts festivals, or from their own studio outlets. Various government programs are in place to assist such young artists to become successful entrepreneurs. 5.1.7.2


The Professional Artist: For the graduate with an independent and determined spirit, seeking public and private commissions. Group solo and touring exhibitions are an important part of this field. Publishing: Commercial and editorial publishers look for artists to assist with Design, Illustration and other visually-based activities. Publications: Community and commercial publications (booklets, brochures etc) are needed on a continual basis. The Fine Artist is an ideal contributor to these, especially in terms of concept and visual appearance. Art Education: Art teaching and lecturing is in demand at all levels ie: Pre-primary, Primary, Secondary and Tertiary Education. There is a great shortage of qualified Art Teachers in the Eastern Cape and elsewhere, and “Learnership bursaries are currently obtainable by B.Tech graduates.


66

Private Teaching: The private teacher offers a very lucrative set of skills for school and college applicants, portfolio development, hobby classes, children’s lessons and specific skills training. Community Art Centers: Both public and private, the nationwide network is particularly sensitive to the community’s hunger for creative fulfilment. Community Arts Centers and initiatives obviously welcome the contribution of the trained artist. Commercial Design: Fine Artists are well qualified for various needs in the following areas (among others), although in-house training may be required for specific positions: Graphic Design (illustrators, art directors, layout, creative concepts); Jewellery (design and production); Textiles (visual concepts and production); Fashion (illustration and visual concepts); Interior Design (illustration and visual concepts). Often the Fine Artist will act as a consultant for the above mentioned type of industry. Ceramics: This is an extremely popular section of Fine Art training. Graduates are suited to work in the pottery industry as well as the more specialized fields of tiles, décor and other purpose made production, including sculpture for public spaces. Art Therapy: In conjunction with health professionals, the Fine Art graduate is able to offer a perfect form of therapy for use with various personal and institutional applications. Correctional Services: These institutions offer a number of very successful Art Programmes that are facilitated by freelance Fine Artists Arts and Culture Management: The Fine Art Programme provides rich foundation for processional management in the private and public arena. Curatorship and Gallery Management: The very demanding requirements of gallery and museum Curatorship and Management are accommodated by Fine Art training, and many graduates find employment in the international gallery network. Cultural Tourism: Both in terms of creating products that meet the tastes of tourists, and in the setting up of visiting sites by way of artist’s galleries and centers for the tourist trade to include in their tours. 5.1.7.3


The purpose of this qualification is to provide a foundation for a variety of design-orientated fields, in that the learner gains competencies in the generic processes of various design specializations. The qualification formalizes sets of competencies and combinations of systems to help to accumulate expertise in this area of learning. Experiential knowledge is an important aspect of this qualification, as it’s application reaches across different fields, assisting in accelerating the learning of people who may have previously been denied opportunities in formal training or employment. An important part of achieving this qualification is for the learner to explore and experiment. 67

2014

PROSPECTUS

The broad purpose for this qualification is to provide basic skills and knowledge that are required for becoming a fine artist. It provides the educational base required for eligibility for registration for further studies in fine arts. The qualification will enable learners to pursue different career paths within the culture and arts sector and contribute towards the economic sustainability and improvement of the design environment by being entrepreneurs. 5.1.7.4


Exit level outcome include problem solving abilities and acquisition of knowledge, skills and values associated with creativity. Outcomes include: • Identifying, defining and solving problems, • Creative thinking, • Conceptualisation, and • Effective practical application of theoretical knowledge to solve problems and produce effective visual communication. Fundamental and Core Exit Level Outcomes: • Reflect on own and other`s work in context. • Read and interpret visual images. • Develop oneself for a design career. • Produce a range of design works. • Explore and communicate with a variety of mediums, media, processes and techniques • Use mathematics in practical applications. 5.1.7.5


5.1.7.5.1

Learning and teaching

Learners must pass all units on their programme of learning to be awarded a National Diploma: Fine Art. This is a very intensive Fine Art course which aims to produce highly skilled professionals for the challenges associated with art in the future. The individual lessons build upon each other so that the student can easily follow the whole course. The lessons require being active; they show how to analyze the market; how to find sources of information; and how to get inspiration. The student will learn what artists do and how they do it, as they in turn become artists. 5.1.7.5.2

Basis of programme academic structure

The Programme is offered in terms of the following structures: • •

Department of Education-NATED document South African Technikon Instructional Programmes-NATED Report of the Education-NATED


68

•

document General Policy for Technikon Instructional Programmes-NATED Report

5.1.7.6


We have business people who advise us on certain curriculum elements, [advisory board]. Meetings with these business persons are held twice a year and their input in developing projects that learners undertake with them is invaluable. During the course of the year lecturers organize site visits for each level of study. The Grahamstown Art Festival is one of such visits organized, with an aim to expose learners to a variety of art-works. These activities promote interaction between the university and business community to ensure that by the time the learners qualify they know what work opportunities they can venture into. 5.1.7.7

Programme Information

5.1.7.7.1

Minimum Admission Requirements and Access to the course

National Senior Certificate APS Required NSC Subjects (Compulsory)

Recommended NSC Subjects (Not Compulsory) -Art and history

30

Other

-NSC achievement rating of at least 3 (40% - 49%) for English. Except in cases described in following Grade 12/Matric item As well as:In exceptional cases an excellent portfolio of artworks and the passing of internal assessment/interview may enable talented artists to enter with an NSC rating of (2) in English. Grade 12/Matric A Senior Certificate or equivalent qualification with a minimum of: E – symbol or (3-4)(HG) in English (Second Language) FET Colleges Graduates from FET Colleges with a M6 qualification in the related field, of which all N5 and N6 obtained a minimum of 50%, are allowed to submit their academic record and apply for the relevant credits of in first year of study in the ND: Fine Art, subject to institutional approval.

69

2014

PROSPECTUS

Recognition of prior learning (RPL) RPL is undertaken by WSU in line with the principles of the National Qualifications Framework (NQF). It is undertaken within the context of the University’s commitment to broaden access to higher education and increase the number of graduates. RPL can accelerate progress through learning programmes and contribute to the increased mobility of students across higher education institutions and other learning contexts. RPL takes at least three months to process depending on whether or not all the requirements have been submitted. RPL candidates/applicants need to gather all the evidence required by the Institution to prepare for the assessment. Secondly, WSU needs time to assess your application. Once approved, there are administrative procedures that the application must go through, before the successful RPL applicant can register as a student. International Students Applications from international students are considered in terms of: institutional equivalence reference document (where required) submission of international qualification to SAQA for benchmarking in terms of HEQF Mature Age Endorsement [as per General Prospectus Rule G1.6] 5.1.7.7.2

Selection criteria for new students

Students are expected to attend an evaluation interview and do a drawing assessment. Selection is subject to a panel decision. 5.1.7.8

Programmes Rules

5.1.7.8.1 General Upon registration in this Programme, students should know that they are agreeing to abide by the rules and regulations of not only Fine Art Department but also of the School of Technology and Faculty of Science, Engineering and Technology, as well as of the Walter Sisulu University. 5.1.7.8.2

Class Attendance

Attendance is essential to your success in any educational Programme, so class registers are kept and we required that students be punctual at all schedule lecturers, group and individual critique sessions, as well as at other scheduled academic activities. At least 80% attendance and full participation in scheduled academic activities is expected. Non-compliance is likely to have a detrimental impact on final results. 5.1.7.8.3

Semester Tests, Laboratory Work, Site Visits and Assignments

Studio assignments are also compulsory. All absences should be explained in writing, handed to the lecturer concerned.


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5.2.1

Progression Rules

A student is promoted to the next study level provided he/she has: • Passed all the subjects of the previous study level; • Subject to time table, and WSU G7 rules, students must repeat failed subjects before progressing to the next level of that subject. • A student whose academic progress is unsatisfactory, according to WSU rules may be refused re-registration. • A student who fails a subject twice may not re-register for that subject (G7). • After 360 credits for National Diploma have been achieved then it is possible to progress to Btech Fine Art, preference being given to students who have achieved an average of at least 65%. 5.2.2

Exit Rules

A Student will qualify to graduate when the minimum requirements are met: • All major subjects and electives at the final year are passed satisfactorily and upon calculation of his/her credits they total up to the value of 3 NATED, (or 360 credits in the new University system). • Students should have completed all their final year major subjects at WSU for them to graduate in the Programme. • Students can only be credited by up to 50% of the number of courses done outside WSU for them to qualify to graduate at WSU. • A maximum of three years plus two additional years is allowed. Thereafter a student is excluded from the programme. 5.2.3

Completion Rules

All courses and modules must be completed before one qualifies for graduation. 5.2.4

Exclusion rules

The minimum period is three years. However a maximum of five years is allowed. If the student does not graduate after the maximum period, he/she will not be allowed to register. At the end of Academic Period (year)

1

2

3

4

5


72

144

216

288

360

5.3.1

Programme Curriculum and Structure

Courses

Code

Two Dimensional Studies 1 Three Dimensional Studies 1 Art Theory 1 Communications 1 Drawing: Fine Art 1 Total credits for level

2DIM110 3DIM110 Artt110 CMUN110 DRAW110

Credit value 36.000 36.000 18.000 6.000 24.000 120.000 71

Pre-requisite NSC NSC NSC NSC NSC

Corequisite none none none none none

2014

PROSPECTUS

Art Theory 11 Communications 11 Drawing: Fine Art 11 *Elective 1 *Elective 2 Total credits for level Art Theory 111 Communications 111 Drawing: Fine Art 111 *Elective 1

ARTT210 CMUN210 DRAW210 CODE CODE ARTT 310 CMUN 310 DRAW 310 CODE

18.000 6.000 24.000 36.000 36.000 120.000 18.000 6.000 24.000 36.000

*Elective 1

CODE

36.000

Total credits for level *

ARTT110 CMUN110 DRAW110 2DIM110/3DIM110 2DIM110/3DIM110

none none none none none

ARTT210 CMUN210 DRAW210 PMM21P0/ PAI 21P0/ CER21P0 PMM21P0/ PAI 21P0/ CER21P0

none none none none

120.000

none none

Programme curriculum electives

Elective for Level 2 Printmaking 11

PMM21P0

36.000

none

Painting 11

PAI 21P0

36.000

none

Ceramics: Fine Art 11

CER21P0

36.000

none

Elective for Level 3 Painting 111

PAI 31P0

36.000

Printmaking 111

PMM 31P0

36.000

none

Ceramics: Fine Art 111

CER 31P0

36.000

none

5.3.1.1 Assessment Continuous Assessment (CA) (Compulsory): All Courses in the Fine Arts Programme are subject to continuous assessment. There are no “Tests” or examinations, although each project or assignment is assessed for year-end purposes. For Practical Subjects we have 3 “Year Marks” Portfolio Assessment sessions during the year, on a Term basis, as well as a Final Portfolio display for the end of year assessment and mark. Each term mark for first three terms, in the practical subjects, has a value, or weight, of 20%. The final portfolio, presented in the fourth term, has a weight of 40%. For Fine Art Theory and Communications there are three assessment sessions of equal weight. These sessions/modules do not necessarily work according to term dates. Specific details appear on the Time Tables. Summary of Grades • •

In order to achieve a pass all outcomes and associated assessment criteria should have been met. In order to achieve a merit pass requirements achieved and all merit grade descriptors,


72

•

65-74%, must be achieved In order to achieve a distinction pass and merit requirements achieved plus all distinction grade descriptors, 75-100% must be achieved.

5.3.1.2


The National Diploma: Fine Art qualification will be awarded after obtaining all the 3 NATED credits (360 credits, New University Credits), i.e. in required subjects in the laid down curriculum, and subject to all Departmental, Faculty and Institutional rules and regulations. [also see Rule G12 of General Prospectus] 5.3.1.3


Students are referred to the Walter Sisulu University institutional Fee Booklet for costs of tuition fees, application fees, registration fees, late registration-fees and other student fees. Fees include some art materials, and selected educational trips. 5.3.1.4

Core Syllabi of Subjects Offered in the Department

Subject description for a fine art program year 2013 Subject Code ARTT110 Module 1-3

Subject Name NQF Level

Credits

ART THEORY I

18.000

Lectures per week 4 x 45 min

Pracs per week

3 consecutive modules within the year programme Tutorials per week Number of weeks Notional hours

nil

nil

6

Year Programme

(24 wks) 3 x 8 180 modules Content / Through seminars and assignments, student competence appropriate to this Syllabus level of study will be further developed in the following areas: Knowledge and application of broad art historical principles, development of knowledge about concepts in art and ability for explication and analysis of artworks; Knowledge of the relationship between art theory and studio practice in relation to a range of theoretical concerns. Assessment Continuous Assessment (CA) (Compulsory): and Rules Apply. progression rules

Subject Code ARTT210 Module 1-3 Lectures per week


Year Programme ART THEORY 6 18.000 3 consecutive modules II within the year programme Pracs per week Tutorials per week Number of weeks Notional hours

73

Credits

2014

PROSPECTUS

4 x 45 min Content / Syllabus

Assessment and progression rules Subject Code ARTT310 Module 1-3

nil

nil

3 x 8 weeks = 24 180 weeks Through seminars and assignments, student competence appropriate to this level of study will be further developed in the following areas: To link Art Theory I and II by being part of the progression from the introduction of art concepts to enablement towards research of own topics, and engagement with various methods of research. Various practical art creation methods and techniques are discussed so as to consolidate knowledge of the relationship between art theory and studio practice in relation to a range of theoretical concerns. Continuous Assessment (CA) (Compulsory): Rules Apply.

Year Programme 3 consecutive modules within the year programme Lectures per week Pracs per week Tutorials per Number of Notional hours week weeks 4 x 45 min nil nil 3x 8 180 weeks= 24 Content / Syl- Through seminars and assignments, student competence appropriate to labus this level of study will be further developed in the following areas: Knowledge and application of fundamental research methodology; Application of retrieval, collation, investigative and interpretive skills; Knowledge of the relationship between art theory and studio practice in relation to a range of theoretical concerns. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules Subject Code 3Dim11PO Lectures per week 4x 45 min Syllabus

Subject Name NQF Level ART THEORY 6 III

Subject Name THREE DIMENSIONAL STUDIES Pracs per week 5 x 45 min

Credits 18.000

NQF Level 6

Credits 36.000

Tutorials per week nil

Number of weeks 32 weeks

Year Programme 2 concurrent courses/ lecturers within the year programme Notional hours 360

This subject encourages exploration of the inherent qualities of materials and their use to achieve expressive three-dimensional form, based on both perceptual and conceptual principles.


74

Content


The course aims at developing the ability to manipulate form and space in a variety of media, and in the second semester, to assimilate content and articulate ideas. Its objective is also to develop a confidence and working knowledge of 3-dimensional media in preparation for more advanced levels of study, in the context of narrative expression. The focus is on the individual student and personal response to subject matter whether it is realistic, impressionistic, or abstract. This course is primarily concerned with developing a capacity to express ideas, and to manipulate various media with particular emphasis on clay. This component is focussed on developing technical skills and creative interpretation, and encourages a narrative approach towards expression wherever possible. A number of hand forming and wheel-based construction methods will be explored. Project briefs define technical approaches and media. Individual interpretation is combined with the selected use of reference, while a working knowledge of a broad range of media is encouraged eg: clay, plaster of Paris, wire, wood, and simple mould construction. Different firing techniques will be introduced, discussed and considered eg: wood firing, pit firing, paper firing and Raku. Different types of glazes will be introduced and practiced during the year. Continuous Assessment (CA) (Compulsory): Rules Apply.

Subject Code

Subject Name

NQF Level

Credits

3Dim11PO

THREE DIMENSIONAL STUDIES

6

36.000

Lectures per week 4x 45 min

Pracs per week



Syllabus

5 x 45 min

Year Programme 2 concurrent courses/lecturers within the year programme Notional hours 360

This subject encourages exploration of the inherent qualities of materials and their use to achieve expressive three-dimensional form, based on both perceptual and conceptual principles.

75

2014

PROSPECTUS

Content


The course aims at developing the ability to manipulate form and space in a variety of media, and in the second semester, to assimilate content and articulate ideas. Its objective is also to develop a confidence and working knowledge of 3-dimensional media in preparation for more advanced levels of study, in the context of narrative expression. The focus is on the individual student and personal response to subject matter whether it is realistic, impressionistic, or abstract. This course is primarily concerned with developing a capacity to express ideas, and to manipulate various media with particular emphasis on clay. This component is focussed on developing technical skills and creative interpretation, and encourages a narrative approach towards expression wherever possible. A number of hand forming and wheel-based construction methods will be explored. Project briefs define technical approaches and media. Individual interpretation is combined with the selected use of reference, while a working knowledge of a broad range of media is encouraged eg: clay, plaster of Paris, wire, wood, and simple mould construction. Different firing techniques will be introduced, discussed and considered eg: wood firing, pit firing, paper firing and Raku. Different types of glazes will be introduced and practiced during the year. Continuous Assessment (CA) (Compulsory): Rules Apply.

Subject Code


CER21PO

CERAMICS: FINE ART II

Lectures per week Pracs per week 5 x 45 min

5 x 45 min

6


Content / Syllabus

Credits

Year Programme 36.000 2 simultaneous lecturers within the year programme Number of weeks Notional hours 32 weeks

360

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, within a narrative framework, by conceptualising and creating a range of utilitarian and sculptural works, combining techniques and media, founded upon research into past practices and application of that information into a contemporary context. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules


76

Subject Code

Subject Name

CER31PO

CERAMICS: FINE ART III

Lectures per week 4x 45 min Content / Syllabus

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, based on development of a personal narrative exploration expressed as a composite body of work. In this process ideas about shape and space are explored by means of expanding upon skills in medium manipulation already acquired, so as to best express narrative ideas in a three dimensional way. Continuous Assessment (CA) (Compulsory): Rules Apply.


NQF Level

Credits

Pracs per week

Year Programme 6 36.000 2 simultaneous lecturers within the year programme Tutorials per week Number of weeks Notional hours

5 x 45 min

nil

32 weeks

Subject Code

Subject Name

NQF Level

Credits

2DIM110

2D: PAINTING 2D: PRINTMAKING

6

36.000

Lectures per week 6x 45 min

Pracs per week



Syllabus Assessment and progression rules Subject Code

7 x 45 min

360

Year Programme 2 concurrent courses/lecturers within the year programme Notional hours 360

Theory: The subjects involve the exploration of the inherent qualities of materials and their use to achieve expressive 2-D form, based on perceptual and conceptual principles. Continuous Assessment (CA) (Compulsory): Rules Apply.


PAINTING: FINE ART II Lectures per week Pracs per week

Credits

Year Programme 1 year

PAI21PO

6

36.000


3 x 45 min


3 x 45 min

77

32 weeks

360

2014

PROSPECTUS

Content / Syllabus

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, within a narrative framework, by conceptualising and creating a range of Painted works, combining techniques and media, founded upon research into past practices and application of that information into a contemporary context. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules

Subject Code


PAINTING: FINE ART III Lectures per week Pracs per week

Credits


PAI31PO

6

36.000


3 x 45 min


3 x 45 min

32 weeks

360

Content / Syllabus

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, within a narrative framework, by conceptualising and creating a range of Painted works, combining techniques and media, founded upon research into past practices and application of that information into a contemporary context. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules

Subject Code


Printmaking: FINE ART II Lectures per week Pracs per week

Credits


PMM21PO

6

36.000


3 x 45 min


3 x 45 min

Content / Syllabus

32 weeks

360

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, within a narrative framework, by conceptualising and creating a range of Printed works, combining techniques and media, founded upon research into past practices and application of that information into a contemporary context. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules


78

Subject Code


Printmaking: FINE ART III Lectures per week Pracs per week

Credits


PMM31PO

6

36.000


3 x 45 min


3 x 45 min

32 weeks

360

Content / Syllabus

Through studio practice to achieve appropriate levels of competence in the following areas: Knowledge and application of fundamental technical proficiency within the ambit of aesthetic considerations of the discipline, within a narrative framework, by conceptualising and creating a range of Printed works, combining techniques and media, founded upon research into past practices and application of that information into a contemporary context. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules

Subject Code Subject Name CMUN110 COMMUNICATION I Lectures per Pracs per week week 4x45min nil Content / Syllabus


NQF Level 6

Credits 6.000

Tutorials per week Number of weeks nil 32week

Semester Year Programme: Full Module Notional hours 60

The course is aimed at competency in writing, thinking, oral and reading skills appropriate to a career in the arts. This course aims at introducing students to accepted academic writing and skills, such as learning to type an acceptable Art Theory I assignment, or an academic script. The course also aims at introducing the students to various methods related to researching information for an assignment and reading with insight. These include reading, thinking, writing, oral presentation and computer skills. Communications is oversubscribed with hours because the students are taught. Computer skills and word-processing skills which assists them in their Art Theory and Research Methods. Continuous Assessment (CA) (Compulsory): Rules Apply.

Subject Code CMUN210

Subject Name NQF Level COMMUNICATION 6 II

Lectures per week 3x45min

Pracs per week nil

Credits 6.000

Tutorials per week Number of weeks nil 32weeks 79

Semester Year Programme: Full Module Notional hours 60

2014

PROSPECTUS

Content / Syllabus


The course is aimed at competency in oral, reading and writing skills appropriate to a career in the arts. Students are taught a range of communication skills ie: oral, practical, visual, verbal and non-verbal forms of communicating (cartoons). Basic Business Plans, designing Business related documentation used in correspondence, including personal C.V’s. All Communications II notes are to be found on the Internet on Webct – a form of e-learning. Communications II is oversubscribed with hours but additional computer skills are offered. Continuous Assessment (CA) (Compulsory): Rules Apply.

Subject Code Subject Name NQF Level CMUN310 COMMUNICATION 6 III Lectures per week 3x45min Content / Syllabus Assessment and progression rules Subject Code DRAW110

Pracs per week

Tutorials per week

nil

nil

Semester Year Programme: Full Module Number of weeks Notional hours 32week 60

Development through practice of competence appropriate to this level of study, in the following areas: Writing skills in the grammatical and creative contexts; basic computer skills in applications available and appropriate to the course; visual communication skills. Continuous Assessment (CA) (Compulsory): Rules Apply.

Subject Name NQF Level DRAWING: FINE 6 ART I

Lectures per week Pracs per week 4x45min

Credits 6.000

4x45min


Content / Syllabus

Credits 24.000

Number of weeks 32

Semester 2 concurrent courses/lecturers within the year programme Notional hours 240

Through studio practice to achieve appropriate levels of competence in the following areas: Perceptual analysis of found objects and references; use of drawing materials; selection and use of visual elements and principles. Assessment Continuous Assessment (CA) (Compulsory): and progression Rules Apply. rules


80

Subject Code DRAW210 Modules 1 & 2

Subject Name DRAWING: FINE ART II

Lectures per week 4x45min Content / Syllabus

Through studio practice to achieve appropriate levels of competence in the following areas: Perceptual and conceptual analysis of found objects and references; use of drawing materials; selection and use of visual elements and principles. Continuous Assessment (CA) (Compulsory): Rules Apply.


NQF Level 5

Credits 24.000

Pracs per week

Semester 2 concurrent modules within the year programme Tutorials per week Number of weeks Notional hours

4x45min

nil

32

Subject Code DRAW310 Modules 1 & 2

Subject Name DRAWING: FINE ART III

Lectures per week 3x45min Content / Syllabus


240

NQF Level 6

Credits 24.000

Pracs per week

Semester 2 simultaneous modules within the year programme Tutorials per week Number of weeks Notional hours

3x45min

nil

29

240

Through studio practice to achieve appropriate levels of competence in the following areas: Student narrative based themes are the foundations upon which perceptual and conceptual analysis of found objects and references are based, as well as for exploring use of drawing materials, and selection and use of visual elements and principles. Continuous Assessment (CA) (Compulsory): Rules Apply.

6.1

BTech Programme

6.1.1

Accreditation Status of Delivery Sites where programs are offered

Accredited by SAQA 6.1.2

Vision of the Program

To make relevant Arts Education Programmes accessible to the community, to offer a solid and focused foundation for a career path in visual arts, and to be a major regional role player in the development of the cultural industries.

81

2014

PROSPECTUS

6.1.3

Mission of the Program

To offer a relevant Higher Education model in the regional context, leading to a sustainable Visual Arts role for the Fine Art graduate. 6.1.4

Goals of the Program

Our goals are to develop students with the skills and knowledge to be entrepreneurs in their communities and to become professionals in the fine art industry with pride in their work and encourage progression by assisting in the development of knowledge, understanding and skills that learners will need to access further or higher education or to enter, or provide, employment. 6.1.5

Student Societies in Fine Art Department

Students in the School of Technology joined forces and formed a strong society of Technologists, called “Art, design and Food Scientist”, [although the name is not finalized]. The society is independently managed by the students with guidance from the SRC and the School management. There is an exciting yearly programme that is followed for the furtherance of educational activities of the students. These programmes enhance leadership and organizational abilities / qualities as well as help to unleash other potential talents of students, as students are encouraged to express themselves freely in all aspects of their educational activities. 6.1.6


Students with an entrepreneurial spirit will find many opportunities within the Fine Art industry for the establishment of their own business ventures. These are not only as freelance artists, but also as contributors in cultural tourism. Artists can also market their Artworks through Galleries or informal markets and arts festivals, or from their own studio outlets. Various government programs are in place to assist such young artists to become successful entrepreneurs. 6.1.7


The Professional Artist: For the graduate with an independent and determined spirit, seeking public and private commissions. Group solo and touring exhibitions are an important part of this field. Publishing: Commercial and editorial publishers look for artists to assist with Design, Illustration and other visually-based activities. Publications: Community and commercial publications (booklets, brochures etc) are needed on a continual basis. The Fine Artist is an ideal contributor to these, especially in terms of concept and visual appearance. Art Education: Art teaching and lecturing is in demand at all levels ie: Pre-primary, Primary, Secondary and Tertiary Education. There is a great shortage of qualified Art Teachers in the Eastern Cape and elsewhere, and “Learnership bursaries are currently obtainable by B.Tech graduates.


82

Private Teaching: The private teacher offers a very lucrative set of skills for school and college applicants, portfolio development, hobby classes, children’s lessons and specific skills training. Community Art Centers: Both public and private, the nationwide network is particularly sensitive to the community’s hunger for creative fulfilment. Community Arts Centers and initiatives obviously welcome the contribution of the trained artist. Commercial Design: Fine Artists are well qualified for various needs in the following areas (among others), although in-house training may be required for specific positions: Graphic Design (illustrators, art directors, layout, creative concepts); Jewellery (design and production); Textiles (visual concepts and production); Fashion (illustration and visual concepts); Interior Design (illustration and visual concepts). Often the Fine Artist will act as a consultant for the above mentioned type of industry. Ceramics: This is an extremely popular section of Fine Art training. Graduates are suited to work in the pottery industry as well as the more specialized fields of tiles, décor and other purpose made production, including sculpture for public spaces. Art Therapy: In conjunction with health professionals, the Fine Art graduate is able to offer a perfect form of therapy for use with various personal and institutional applications. Correctional Services: These institutions offer a number of very successful Art Programmes that are facilitated by freelance Fine Artists Arts and Culture Management: The Fine Art Programme provides rich foundation for processional management in the private and public arena. Curatorship and Gallery Management: The very demanding requirements of gallery and museum Curatorship and Management are accommodated by Fine Art training, and many graduates find employment in the international gallery network. Cultural Tourism: Both in terms of creating products that meet the tastes of tourists, and in the setting up of visiting sites by way of artist’s galleries and centers for the tourist trade to include in their tours. 6.1.8


The purpose of this qualification is to provide a foundation for a variety of design-orientated fields, in that the learner gains competencies in the generic processes of various design specializations. The qualification formalizes sets of competencies and combinations of systems to help to accumulate expertise in this area of learning. Experiential knowledge is an important aspect of this qualification, as its application reaches across different fields, assisting in accelerating the learning of people who may have previously been denied opportunities in formal training or employment. An important part of achieving this qualification is for the learner to explore and experiment. The broad purpose for this qualification is to provide basic skills and knowledge that are required for becoming a fine artist. 83

2014

PROSPECTUS

It provides the educational base required for eligibility for registration for further studies in fine arts. The qualification will enable learners to pursue different career paths within the culture and arts sector and contribute towards the economic sustainability and improvement of the design environment by being entrepreneurs. 6.1.9


Exit level outcome include problem solving abilities and acquisition of knowledge, skills and values associated with creativity. Outcomes include: • Identifying, defining and solving problems, • Creative thinking, • Conceptualisation, and • Effective practical application of theoretical knowledge to solve problems and produce effective visual communication. Fundamental and Core Exit Level Outcomes: • Reflect on own and other`s work in context. • Read and interpret visual images. • Develop oneself for a design career. • Produce a range of design works. • Explore and communicate with a variety of mediums, media, processes and techniques • Use mathematics in practical applications. 6.2


6.2.1


Learners must pass all credit units on their program of learning, at the time of final exhibition, to be awarded a BTech Degree: Fine Art. This is a very intensive Fine Art course which aims to produce highly skilled professionals for the challenges associated with art in the future. The individual lessons build upon each other so that the student can easily follow the whole course. Students are expected to be active, learn to analyze the market; how to find sources of information; and how to get inspiration. Students must implement what they have learned about what artist do and how they do it, as they in turn become artists. 6.2.2


The Programme is offered in terms of the following structures: • Department of Education-NATED document • South African Technikon Instructional Programmes-NATED Report of the Education-NATED document • General Policy for Technikon Instructional Programmes-NATED Report 6.2.3


We have business people who advise us on certain curriculum elements, [advisory board].


84

Meetings with these business persons are held twice a year and their input in developing projects that learners undertake with them is invaluable. The Grahamstown Art Festival is organized with an aim to expose learners to a variety of artworks. These activities promote interaction between the university and business community to ensure that by the time the learners qualify they know what work opportunities they can venture into. 6.3

Program Rules

6.3.1

General

Upon registration in this Programme, students should know that they are agreeing to abide by the rules and regulations of not only Fine Art Department but also of the School of Technology and Faculty of Science, Engineering and Technology, as well as of the Walter Sisulu University. 6.4

Articulation

Vertical articulation BTech Fine Art gives access to further study of Post Graduate qualifications such as PGCE [Post Graduate Certificate in Education], which gives entry to school teaching. BTech Fine Art also articulates to MTech Fine Art and Masters of Fine Art. Horizontal articulation Horizontal Articulation can be done with some Bachelor Degrees in Fine Art as well as with some Honours Fine Art, Advanced Diplomas in Fine Art, as well as with NQF Level 7 qualifications offered by WSU and other institutions. 6.5

Minimum Admission Requirements and Access to the Course

An acceptable National Diploma or equivalent qualification. Application from other institutions will be required to present a portfolio of previous work. An average of 65% at National Diploma level is the general guide line allowing consideration for admission. Application should include a substantial Research Project Proposal. 6.5.1

Selection Criteria

Selection takes place according to proven creative ability and academic merit. 6.6

Class Attendance

Attendance is essential to your success in any educational Programme, so class registers are kept and we required that students be punctual at all schedule lecturers, group and individual critique sessions, as well as at other scheduled academic activities. At least 80% attendance and full participation in scheduled academic activities is expected. Non-compliance is likely to have a detrimental impact on final results.

85

2014

PROSPECTUS

6.7

Subject Fees

Subject Fees include a limited credit for art materials and equipment with the Art School Shop, which may need to be supplemented, depending on demand. 6.8

Programme Core Curriculum

Level IV : B. Tech Degree. One year full time (attending classes) or Two Year Part Time Fine Art 5106- At the moment only the Two Year Part Time is recommended. 1 SUBJECT NAT. CODE F/T: P/T Pre-Requisite CREDIT 1 Elective IV CODE NDip 65% 84.000 1 Art Theory IV ARTT410/ ARTP410 NDip 65% 36.000 Electives for B Tech Degree 1 SUBJECT 1 Ceramics: Fine Art IV 1 Drawing : Fine Art IV 1 Painting IV 1 Printmaking IV 6.8.1

Subject Code ARTTP410 / ARTT410

NAT. CODE F/T: P/T CER410/CERP410 DRAW410/DRAWP410 PAI410/PAI41P0 PMM410/PMM41PO

CREDIT 84.000 84.000 84.000 84.000

Subject description for a fine art program years 2013 Subject Name Art Theory IV (B TECH)

Lectures per week Pracs per week

Content / Syllabus

Pre-Requisite NDip 65% NDip 65% NDip 65% NDip 65%

NQF Level 7

Credits 36.000 over the full 2 yr P/T Program

Tutorials per week 2 x 45 min

Number of weeks 32 per year

Year Program (2 years PartTime) 2 simultaneous lecturers for duration Notional hours

Supervision: 360 2 x 45min Through seminars and tutorials, student competence appropriate to this level of study will be further developed in the following areas: Knowledge and application of fundamental research methodology; Application of retrieval, collation, investigative and interpretive skills; Knowledge of the relationship between art theory and studio practice in relation to a range of theoretical concerns, all put together into a Reflection on Practice Research Report which is assessed alongside the Practical work.


86

Assessment Continuous Assessment (CA) (Compulsory): and progression All Courses in the Fine Arts Programme are subject to continuous rules assessment. There are no “Tests” or examinations, although each project or assignment is assessed for year-end purposes. In the case of the BTech degree, all students now register on a parttime basis for a course duration of 2 years. Assessment of progress is maintained by way of weekly scheduled group seminars or critiques, and by way of weekly 1-on-1 supervision. Final assessment takes the form of a public exhibition of work completed for the Practical Elective, as well as simultaneous submission of a research document for the compulsory Art Theory component. In both cases, assessment is conducted by an internal panel of supervisors plus the external moderator duly appointed for this task. Subject Code DRAWP410 / DRAW410 Lectures per week nil Content / Syllabus


Subject Name DRAWING: FINE ART IV (B TECH) Pracs per week

NQF Level 7

Credits 84.000 over the full 2 yr P/T Program Tutorials per Number of weeks week 3 x 45 min 32 per year

Year Program (2 years Part-Time) 3 simultaneous lecturers for duration Notional hours

Supervision: 840 2 x 45min Development of creative conceptual and technical skills appropriate to this advanced level of study, with the aim of exhibiting a resolved body of Drawn artworks both for assessment and for exposure to a professional and public audience. Continuous Assessment (CA) (Compulsory); Rules as expressed in the Art Theory IV Apply

B TECH

Year 1

Year 2

Year 3

Year credits to be accumulated

40

80

120

2nd year

60

120

Subject Code CERP410 / CER410

Subject Name CERAMICS: FINE ART IV (B TECH)

NQF Level 7

Lectures per week nil

Pracs per week


Supervision: 3 x 45min

87

Credits 84.000 over the full 2 yr P/T Program

Year Program (2 years Part-Time) 2 simultaneous lecturers for duration Number of weeks Notional hours 32 per year

840

2014

PROSPECTUS


Development of creative conceptual and technical skills appropriate to this advanced level of study, with the aim of exhibiting a resolved body of Ceramic artworks both for assessment and for exposure to a professional and public audience. Continuous Assessment (CA) (Compulsory); Rules as expressed in the Art Theory IV Apply

Subject Code PAIP410 / PAI410

Subject Name NQF Level PAINTING: 7 FINE ART IV (B TECH)

Credits 84.000


Pracs per week

Number of weeks



Supervision: 32 per year 840 3 x 45min Development of creative conceptual and technical skills appropriate to this advanced level of study, with the aim of exhibiting a resolved body of Painted artworks both for assessment and for exposure to a professional and public audience. Continuous Assessment (CA) (Compulsory); Rules as expressed in the Art Theory IV Apply

Subject Code Subject Name NQF Level PMMP410/ Printmaking IV 7 PMM410

Credits 84.000


Number of weeks


Year Program (2 years PartTime) 2 simultaneous lecturers for duration) Notional hours

Pracs per week

Tutorials per week

Semester Year Program (2 years PartTime). 2 simultaneous lecturers for duration) Notional hours

Supervision: 1x45 min 32 per year 840 3x45min Development of creative conceptual and technical skills appropriate to this advanced level of study, with the aim of exhibiting a resolved body of Printed work both for assessment and for exposure to a professional and public audience. Continuous Assessment (CA) (Compulsory); Rules as expressed in the Art Theory IV Apply


88