CAREER OPPORTUNITIES AND FURTHER EDUCATION

Employability: Graduates employed as teachers, lecturers, Education Inspectors, Training Officers, and laboratory technicians in related food industries.

Further Studies: Master’s and Doctoral studies in Food Technology and Design.

 PROGRAMME DELIVERY

Teaching and Learning Methods: Lectures, tutorials, laboratory classes, seminars, group work, industrial visits, micro-teaching, teaching practice, research project, and individual independent study

Food Technology Modules

Level 1 Semester 1

Code	Module Description	Credits
BED133	Information Communication Technology in Education	12
BED144	School Curriculum Competencies and Innovation	12
BCHS131	Cultural and Heritage Studies	12
SEFT101	Introduction to Food Creativity and Development	12
SEFT102	Organic Chemistry	12
SEFT103	Food Microbiology and Preservation Technology	12

Level 1 Semester 2

Code	Module Description	Credits
BED131	Research Methods and Statistics	12
BED231	Assessment and Evaluation Techniques	12
SEFT104	Food Chemistry in Food Technology and Design	12
SEFT106	Indigenous and Community Nutrition Technology	12
SEFT107	Product Design Technology and Ingredient Functionality	12

Electives

Code	Module Description	Credits
EFS 131	Sociological Issues in Education	12
EFPS 131	Psychological Issues in Education	12
EFPH 131	Philosophical Issues in Education	12

Level 2 Semester 1

Code	Module Description	Credits
EDGS231	Gender Studies for Educators	12
BEFM231	School Administration and Financial Management in Education	12
BEIE501	Entrepreneurship and Industrialisation in Education	12
SEFT108	Food Service Management Technology	12
SEFT109	Innovative Technology in Food Preparation and Management	12
SEFT201	Human Physiology	12

Level 2 Semester 2

Code	Module Description	Credits
BED135	Contemporary Issues in Education	12
SEFT202	Nutrition and Metabolism	12
SEFT203	Food Product Development Technology and Marketing	12
SEFT204	Methods of Teaching Food Technology and Design	12
BED232	Research Project	12
BED136	Educational Management	12

MODULE SYNOPSES

BED133: Information Communication Technology in Education

This module employs a hands-on approach to equip students with the knowledge, skills, and attitudes necessary for the innovative use of information communication technology to enhance classroom teaching and learning. Topics covered include the role of ICT in education, software application in education, multimedia learning, the internet of things and emerging technologies and their application in classroom teaching.

BED144: Schools Curriculum Competencies and Innovation                                                                                                                                        

The module introduces students to the schools’ curriculum and basic theories of curriculum development. It explores the philosophy of the Zimbabwean competence-based curriculum and its implications for teaching. The specific competencies in the curriculum are analysed in relation to how they empower students with life-long competencies that prepare students for sustainable livelihoods inside and outside formal employment. Such competencies include but are not limited to creativity, innovation, industrialisation, and entrepreneurship.

BCHS131: Cultural and Heritage Studies

The module examines the concepts of culture and heritage as they relate to unhuism/ubuntuism, innovation and industrialisation. Emphasis is placed on the values of social, historical, architectural, scientific and cultural heritage that can be capitalised on for socio-economic development. Exploration of landscapes that contain cultural heritage associated with knowledge, songs, stories, art objects and human remains.

SEFT101: Introduction to Food Creativity and Development

The module shall focus on the application of food preparation, principles and techniques in the preparation of standard food products as well as the principles of food laboratory management and their application in the planning and preparation of food. The module shall review the global food situation with an emphasis on Zimbabwe. Foods of plant and animal origin and their micro flora. The proximate composition and some natural chemical constituents of foods, the nutritional status of different foods, and basic physical, chemical and biological principles of food processing and preservation shall be looked into by use of WHO Anthroplus, Stata, SPSS NutriSurvey and ENA for SMART software.

SEFT102: Organic Chemistry

The module introduces students to basic organic chemistry concepts. The module shall deal with the composition and properties carbon carbon-related food and the chemical changes it undergoes as a result of processing and exposure to artificial environments. The focus is on the study of carbon compounds, their structure, bonding and nomenclature. It also explores the chemistry of aromatic compounds, free radicals, macromolecules, carbohydrates, lipids, amino acids, peptides, proteins, synthesis of natural and complex synthetic polymers through the use of Stata and SPSS software.

SEFT103: Food Microbiology and Preservation Technology

The module focuses on the role and significance of microorganisms in foods with particular reference to food production technology, spoilage, preservation technology, sanitation and poisoning and the use of microorganisms in bioprocesses of textured food products, yoghurt, cheese and fermented foods, and their public health significance. The study of safety technology related to food production, the beneficial utilisation of microorganisms in food applications and consumption are part of the module.

SEFT104: Food Chemistry

The module emphasises how food products change under certain food processing techniques and chemistry of changes occurring during processing, storage and utilisation. It also explores the chemistry of aromatic compounds, free radicals, macromolecules, carbohydrates, lipids, amino acids, peptides, proteins, synthesis of natural and complex synthetic polymers. The effect of food processing innovations on texture, colour, flavour, stability and nutritional value shall also be covered.

BED131: Research Methods and Statistics

The module introduces students to the basic principles of research. It develops the students’ knowledge and skills in the following areas: identification of research problems in education; selection of appropriate research designs and data collection tools; data analysis techniques; research findings and conclusions; and research report writing. The module also introduces students to educational research that is aligned with sustainable development issues such as environmental conservation and poverty eradication.

BED231: Assessment and Evaluation Techniques

The module covers assessment and evaluation issues in education across all subject areas. The content of the module includes an analysis of the concepts of evaluation, assessment and measurement in education; contemporary ideas on how to improve assessment and evaluation in schools; test designing; analysis of test results; national examinations and grading.

SEFT107: Product Design Technology and Ingredient Functionality

The module focuses on biochemical and microbiological technology analysis of food quality and the technological methods of analysis. The module shall also focus on developing and evaluating interventions to achieve and maintain healthful eating patterns among populations and examine the relation and synergy between nutrition and physical activities. Students shall carryout various experiments and design various products using various ingredients and justify the effects of those ingredients in products. Software of NutriSurvey and ENA for SMART would be applied.

SEFT108: Food Service Management Technology

The module focuses on technology in the management of commercial and non-commercial food service systems through food production and preparation. The focus shall be on food service technology and delivery systems, menu writing, recipe standardisation, inventory control, purchasing, and storage, food production, budget management and financial controls of the food service systems. Emphasis shall be on microbial, chemical and physical hazards associated with foods and food processing environments.

SEFT109: Innovative Technology in Food Preparation and Management

The module focuses on the application of food preparation principles and techniques in the preparation of standard food products. The students are equipped with skills to be innovative and creative in designing techniques of new food products. They shall also be exposed to techniques in nutrient analysis using NutriSurvey. The module also focuses on nutritional changes in food during preparation considering texture, colour, flavour, stability and nutritional value. The role of preservation and management of micronutrients and macronutrients during food preparation is emphasised. 

EDGS231: Gender Studies for Educators

The module exposes students to the concept of gender and its significance to education. It also exposes students to how education spaces construct gender differences and the implications of these differences on learners and staff, and how schools can close the gender gap by studying theoretical perspectives on gender, cultural dimensions, and their implications on education. It also exposes students to different empowerment frameworks and legislation.

BEIE501: Entrepreneurship and Industrialisation in Food Technology and Design

The module equips the students with entrepreneurial skills on how to set up and successfully operate business/production units within and outside educational environments. Students are expected to develop a conceptual framework for entrepreneurship and distinguish between wage employment, self-employment, and entrepreneurship. Familiarisation with the incubation hub and the transformation of education into an industry are considered.

BEM231: School Administration and Financial Management in Education

The module introduces students to sound administration and financial management practices followed in schools and other educational institutions. It tackles the basic tenets of the nature and purpose of administration and familiarises students with skills in budgeting and budgetary control. Students are further introduced to the accounting systems in schools and the interpretation of policies and statutes that govern financial and asset management in educational institutions.

EFS131 & EFPS131 & EFPH131: Applied Educational Foundations

This module enhances students with basic philosophical, psychological and sociological theories that are central to the learning and development of children from diverse backgrounds. The module also interrogates the interconnection between educational foundations and innovation, thereby further equipping students with vibrant critical thinking skills to awaken the creative capabilities inherent in them.

SEFT201: Human Physiology

The module integrates, synthesises and describes human anatomy and physiology to develop a working knowledge of human physiology in relation to nutritional sciences. The module focuses on identifying the main systems of the human body and describes how each of them works and contributes to the maintenance of normal body functioning. The students shall explore the role of nutrition in the maintenance of body homeostasis.

SEFT202: Nutrition and Metabolism

The module focuses on advances in bimolecular science and how it has increased the focus of nutrition on the metabolic pathways that transform nutrients. The module shall focus on metabolic cycles that include the glycolysis cycle and citric acid cycle. Concepts related to nutrition in the aetiology of diseases to monitor and reduce the risk for chronic diseases and birth defects are highlighted.

BED135: Contemporary Issues in Education

The module exposes students to the most current global trends like Globalisation, Millennium development goals, Gender, Human rights, and Health pandemics how they feed into Agenda 2030 and also how they affect the Zimbabwean Education system.  The thrust is to leverage current trends in promoting innovation, industrialisation and modernisation through Education 5.0.

BED136: Educational Management

The module introduces students to the basics of education management that speak to issues of sustainable development, innovation and industrialisation through effective and efficient management of school organisations.  Students are familiarised to basic theories of educational management and the foundational building blocks of educational management namely, planning, organising, controlling, commanding and coordinating.

SEFT203: Food Product Development Technology and Marketing

This module focuses on the new product development process using available resources and the strategic features of new product development, developing strategic thinking, planning, and managing abilities throughout the entire new product. The emphasis shall be on idea generation, formulation, processing, market positioning, packaging, product cost, pricing, safety, experimentation and legal issues. 

SEFT204: Methods of Teaching Food Technology and Design.

This module emphasises professional development which is diverse and involves a complex range of activities calling on the exercise of new and appropriate hands-on teaching methods, skills and organisational settings as well as the use of appropriate Information Communication Technology (ICT) equipment and tools. It also develops knowledge and skills in the designing of reliable and valid tests.

BED232: Research Project in Food Technology and Design

In this final year, two-semester module each student carries out a research project in an area of his/her choice in Food Technology and Design under the guidance of a supervisor. Students are encouraged to conduct research that shows creativity and innovation which has the potential to contribute to knowledge on food technology and environmental sustainability. Through the study, students are expected to apply their knowledge and skills in research in the resolution of an identified research problem, as well as showing their appreciation of research as a viable process of addressing contemporary challenges and issues in Food Technology and Design education and their local environments.